Mediterranean Roasted Shrimp Recipes

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.

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

ROASTED SHRIMP WITH FETA

Steps:

• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
• Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
• Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

MEDITERRANEAN ROASTED SHRIMP

Steps:

• Preheat the oven to 425°F (on the convection setting, if possible). Combine the marinade ingredients in a large bowl. Add the shrimp and use a rubber spatula (or your hands) to toss and coat the shrimp thoroughly. Allow the shrimp to marinate at least 30 minutes at room temperature, or up to 4 hours in the refrigerator. To cook the shrimp, divide them evenly between two baking sheets and roast for about 10 minutes, until just cooked through (they will firm up and turn light pink). Remove them from the pan, and strain and reserve any juices left in the pan. If not much juice is left, deglaze the sheets with a little white wine; reserve the juice. Pour thickened juices back over the roasted shrimp and toss to combine.

MEDITERRANEAN SHRIMP

Steps:

• Preheat the oven to 450 degrees F.
• For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.
• For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
• Drizzle the baguette pieces with olive oil.
• Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.
• Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.