Mediterranean Sheet Pan Shrimp Recipe

This Mediterranean Sheet Pan Shrimp is a fresh, delicious low-carb dinner that requires little prep! This recipe is flavorful and easy to make. 


Lemon Garlic Shrimp: – 1 lb (16 oz) raw shrimp, peeled and deveined – 2 Tbsp avocado oil – 2 tsp lemon zest – 1 Tbsp lemon juice – 3 cloves garlic minced – 1/4 tsp sea salt to taste Sheet Pan Meal: – 1 zucchini chopped – ½ red onion sliced – 10 ounces cherry tomatoe – 1 8- oz block feta cheese chopped into cube – 6 ounces pitted kalamata olives ¾ cup* – 2 tsp Italian seasoning** – ¼ tsp crushed red pepper optional – Sea salt to taste – ¼ tsp black pepper – 2 Tbsp avocado oil


Place raw prawns and marinade in a large zip lock bag, bowl, or airtight container. Mix everything to marinate prawns. Marinate 15–60 minutes. Preheat oven to 400°F before baking. 

Step 1

Cut zucchini, red onion and feta finely. Place chopped zucchini, red onion, cherry tomatoes, feta and kalamata olives on a large sheet pan. A large rimmed baking sheet can catch excess liquid. 

Step 2

Add avocado oil, Italian seasoning, sea salt, crushed red pepper flakes, and black pepper. Toss everything in oil and seasonings by hand. One-layer everything. 

Step 3

Bake 8-12 minutes in preheated oven. Vegetable preference determines bake time. Baking al dente zucchini for 8 minutes. For softer zucchini, bake 12 minutes. 

Step 4

Place prawns around vegetables on sheet pan after removing from oven. Continue baking for 6-8 minutes until prawns are pink and cooked. 

Step 5

For crispy shrimp and vegetables, broil high for 2–5 minutes. Brown rice, cauliflower rice or zucchini noodles go with Mediterranean prawns and vegetables. 

Step 6

See Also

See Also

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