Back when I was pescatarian in my 20’s, I made a version of this Greek Shrimp a lot. It was made in one skillet, and a bit saucier, meant to be served over pasta or rice. In the skillet version, the feta cheese was an absolute must, since it had a star role in created the sauce.
In this sheet pan rendition, this Greek Shrimp still only gets one pan dirty, and the feta is optional.
Every ingredient in this recipe cooks quickly, so you’ll have dinner on the table in no time. While it’s less saucy than the version I used to make, it’s still great over veggie noodles, rice, or regular noodles.
If you’d like it to be a bit saucier, or fresh tomatoes aren’t looking great at the store, you can make this with jarred diced tomatoes. But if there are gorgeous cherry tomatoes, definitely use those! They’re so good when they burst in a hot oven.
A note about serving sizes: This could easily be 4 servings if you serve it over noodles or rice, but if you’re serving it solo or with a less filling green veggie, you might only get 2 servings out of it. (4 ounces or protein vs 8 ounces of protein)
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Get this light and flavorful dinner on the table in 15 minutes.
Ingredients
- 1/4 cup thinly sliced shallots
- 2 cloves garlic, (minced)
- 1 teaspoon sea salt
- pinch red pepper flakes, (optional)
- 1 cup cherry tomatoes
- 1/4 cup kalamata olives, (halved)
- 2 T lemon juice, (divided)
- 3 T extra virgin olive oil, (divided)
- 1 pound wild shrimp, (peeled and deveined)
- 1/4 cup roughly chopped parsley
- 1/3 cup crumbled feta cheese, (optional)
- lemon wedges, (for serving)
Instructions
- Preheat the oven to 425ºF.
- On a rimmed baking sheet, toss the shallots, garlic, salt, red pepper flakes if using, tomatoes, olives, 1 tablespoon of the lemon juice, and 2 tablespoons of the extra virgin olive oil. Roast for 5 minutes, or until the shallots and garlic are starting to brown.
- Add shrimp and cook for 5 minutes more, or until the shrimp is cooked through.
- Stir in the feta if using, parsley and the remaining tablespoon of lemon juice and extra virgin olive oil.
- Serve hot, with lemon wedges, either on its own, or over rice, noodles, or veggie noodles.
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