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For this dish, you will need fresh and vibrant ingredients. Here’s what to gather: - 1 pound large shrimp, peeled and deveined - 2 cups cherry tomatoes, halved - 1 cup kalamata olives, pitted and halved - 1 bell pepper (choose red or yellow), sliced - 1 zucchini, sliced into half-moons - 1 red onion, cut into wedges - 4 cloves garlic, minced These ingredients bring color and taste to your meal. The shrimp are the star. They add a sweet, briny flavor. The veggies add crunch and freshness. Next, you need some pantry staples to enhance your dish. These are simple yet powerful: - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 3 tablespoons olive oil - Salt and pepper to taste The oregano adds a classic Mediterranean touch. Smoked paprika gives a hint of warmth and depth. Olive oil helps everything cook perfectly while adding richness. Finally, think about garnishing your meal. Here are some great options: - Fresh parsley, chopped - Lemon wedges, for serving Chopped parsley adds a pop of color and freshness. Lemon wedges brighten the dish and bring all the flavors together. These garnishes make your meal look and taste even better. Start by gathering all your ingredients. You will need: - 1 pound large shrimp, peeled and deveined - 2 cups cherry tomatoes, halved - 1 cup kalamata olives, pitted and halved - 1 bell pepper (red or yellow), sliced - 1 zucchini, sliced into half-moons - 1 red onion, cut into wedges - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 3 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Once you have everything, wash the vegetables well. Cut them into the sizes listed. This helps them cook evenly. In a large bowl, add the shrimp and all the chopped vegetables. Toss in the garlic, olives, and spices. Drizzle the olive oil over the mix. Sprinkle the oregano, smoked paprika, salt, and pepper on top. Use your hands or a spoon to mix everything well. Ensure each piece of shrimp and vegetable is coated with oil and spices. This will boost the flavor as they cook together. Preheat your oven to 400°F (200°C). Spread the shrimp and vegetable mix evenly on a sheet pan. Make sure they are not crowded. This helps them roast instead of steam. Place the pan in the oven. Roast for 15 to 20 minutes. Look for shrimp that turns pink and vegetables that become tender. Keep an eye on them to prevent burning. Once done, take the pan out and let it cool for a moment. Garnish with fresh parsley and serve with lemon wedges. Squeeze lemon over the dish for added zest. Enjoy your meal! To cook shrimp just right, watch the color. The shrimp should turn pink and opaque. This usually takes about 15 to 20 minutes in the oven. If you overcook them, they become tough. Try to keep the shrimp in a single layer on the pan. This helps them cook evenly. For best results, choose large shrimp. They hold their texture better. Want to amp up the flavor? Add a splash of lemon juice before serving. It brightens each bite. You can also toss in a pinch of red pepper flakes for heat. Fresh herbs like basil or thyme can replace parsley for a twist. If you like a smokier taste, consider adding more smoked paprika. Adjust the salt and pepper to suit your taste. Cleaning up after cooking can be a drag. To make it easier, line your sheet pan with parchment paper. This prevents sticking and makes washing a breeze. After cooking, let the pan soak while you eat. A quick rinse will remove any stubborn bits. Don't forget to use a large bowl for mixing. This way, you keep your kitchen tidy. {{image_2}} If you want a vegetarian version, try using chickpeas or tofu. Both options work well. Chickpeas add a nice texture and protein. Tofu absorbs flavors, making it a great choice. Just prepare them the same way as shrimp. Toss them with the veggies and seasonings. Feel free to mix up the vegetables! You can use asparagus, broccoli, or even artichokes. Each veggie brings its own taste. For a crunch, add snap peas or green beans. The key is to pick veggies that roast well. This way, they stay tender and flavorful. You can change the flavors with different herbs and spices. For a fresh twist, try basil or dill. If you like heat, add red pepper flakes. You can also use lemon zest for a bright touch. Each adjustment gives a new feel to the dish. Get creative and find what you love! To store your leftover Mediterranean shrimp, let it cool first. Place the shrimp and veggies in an airtight container. This keeps them fresh longer. You can store it in the fridge for up to three days. For best taste, eat it within one to two days. To reheat your shrimp, use the oven. Preheat it to 350°F (175°C). Spread the shrimp and veggies on a baking sheet. Heat for about 10 minutes or until warm. This method helps keep the shrimp juicy and the veggies tender. You can also use a microwave for quick reheating. Just cover the dish to keep moisture in. Heat for 1-2 minutes, checking often. If you want to freeze the dish, do so before cooking. Place uncooked shrimp and veggies in a freezer bag. Press out as much air as you can, then seal it. This helps prevent freezer burn. When ready to cook, thaw it in the fridge overnight. You can also use cold water for quicker thawing. Just place the sealed bag in cold water for about 30 minutes. Cook immediately after thawing for the best results. I recommend using large shrimp, ideally 16-20 per pound. They cook well and stay juicy. Fresh shrimp offers the best flavor, but frozen shrimp works too. When using fresh shrimp, look for a sweet scent and a firm texture. Yes, you can use frozen shrimp! Just be sure to thaw them first. Place the shrimp in a bowl of cold water for about 15 minutes. This quick thaw helps keep them tender. Pat them dry before adding to the pan. This recipe is naturally gluten-free! All the ingredients are safe for gluten-free diets. Just double-check the labels on your olives and any added seasonings. If you want a grain to serve, use quinoa or rice, which are both gluten-free. You learned how to make a tasty Sheet Pan Mediterranean Shrimp dish. We explored the key ingredients, step-by-step prep, and cooking methods. You have tips for great flavor and quick cleanup, plus fun variations to try. Don't forget about proper storage for leftovers. This recipe is easy and flexible for everyone. Now, you can create a meal that is healthy and delicious with simple steps. Enjoy your cooking adventure!

Sheet Pan Mediterranean Shrimp

Savor the flavors of summer with this Mediterranean Shrimp Delight! Packed with succulent shrimp, vibrant cherry tomatoes, and hearty veggies like zucchini and bell peppers, this dish is easy to make and bursting with taste. Perfect for a quick weeknight dinner or a delightful gathering, it’s ready in just 30 minutes. Don’t miss out on this delicious recipe; click through for step-by-step instructions and elevate your mealtime today!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups cherry tomatoes, halved

1 cup kalamata olives, pitted and halved

1 bell pepper (red or yellow), sliced

1 zucchini, sliced into half-moons

1 red onion, cut into wedges

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

3 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large bowl, combine the shrimp, cherry tomatoes, olives, bell pepper, zucchini, red onion, and minced garlic.

      Drizzle the olive oil over the mixture, and sprinkle with oregano, smoked paprika, salt, and pepper. Toss until everything is evenly coated.

        Spread the shrimp and vegetable mixture evenly on a sheet pan.

          Roast in the preheated oven for 15-20 minutes, or until the shrimp are pink and cooked through, and the vegetables are tender.

            Remove from the oven and garnish with chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the top.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4