Easy Mediterranean Shrimp Bake Recipes

SHEET-PAN MEDITERRANEAN SHRIMP

Steps:

• Pre-heat oven to 450F degrees.
• In a large bowl season the shrimp with 2 tbsp olive oil, garlic, salt, black pepper, paprika, oregano and juice from lemon.
• Trim and wash the asparagus, then lay them flat on the baking sheet. Season with 1 tbsp olive oil. Place seasoned shrimp on top of asparagus and top with sliced red onions. Bake for 10 minutes in the middle rack. Shrimp is cooked when the edges start to turn golden brown.
• Remove shrimp from oven and top with feta, olives and fresh cilantro or parsley, drizzle with remaining olive oil and serve

MEDITERRANEAN SHRIMP DINNER - ONE PAN RECIPE

Steps:

• Adjust oven rack to lower-middle position and heat oven to 450F degrees. Toss potatoes, fennel, shallots, garlic, kalamata olives, and 2 tablespoons of the oil, 1 teaspoon salt, and ¼ teaspoon pepper together in a bowl. Spread vegetables in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.
• Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper together in bowl.
• Scatter shrimp and feta over top of roasted veggies and olives. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes.
• Sprinkle parsley over top and drizzle extra oil.
• Serve with lemon wedges.

MEDITERRANEAN SHRIMP

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.
• In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown. Add the garlic and cook just until fragrant, about 30 seconds.
• Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.
• Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.
• Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Enjoy hot.