Sheet Pan Greek Shrimp

sheet pan greek shrimp

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Get this light and flavorful dinner on the table in 15 minutes.


  • 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)


  1. Preheat the oven to 425ºF.
  2. 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.
  3. Add shrimp and cook for 5 minutes more, or until the shrimp is cooked through.
  4. Stir in the feta if using, parsley and the remaining tablespoon of lemon juice and extra virgin olive oil.
  5. Serve hot, with lemon wedges, either on its own, or over rice, noodles, or veggie noodles.