Mediterranean Shrimp Bake

Circle B Kitchen

The only thing better than a one-pan meal is a one-pan sheet pan meal! There’s just something about oven roasting that transforms your food into something altogether new and tasty. I made some changes to the original recipe, including the use of my herb oils, but you can click on the link above if you would like to see it. If you decide to use the spicy garlic oil or the spicy herb oil for the shrimp, you can omit the other seasonings listed and just add the lemon. You will not be disappointed.

Serves 4

For the Veggies:

3 tablespoons dry white wine

2 tablespoons extra-virgin olive oil (or Circle B spicy herb oil)

3 cloves garlic, minced

12 ounces canned or frozen artichoke hearts, drained or thawed and halved

½ lb (or more) asparagus (trimmed of tough ends)

1 large red bell pepper, cut into 1-inch pieces

½ cup kalamata olives, pitted

2 tablespoons capers, drained

1 red onion, cut into chunks

Kosher salt and freshly ground black pepper to taste

For the Shrimp:

1 tablespoon extra-virgin olive oil (or Circle B herb oil or spicy garlic oil)

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper (may omit if using spicy garlic oil)

1 clove garlic, minced

Grated zest and juice of 1 lemon

1 pound cleaned large shrimp

Kosher salt and freshly ground black pepper

4 ounces good quality, creamy feta cheese (like Greek, French or Israeli)


Preheat the oven to 450 degrees F.

For the vegetables: In a large bowl, whisk the white wine, olive oil (or herb oil) and garlic. Add the artichokes, asparagus, red bell pepper, olives, capers and onions and toss to coat. Season with about 1/4 teaspoon each salt and pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast for 10-12 minutes.

For the Shrimp: While the vegetables are roasting, use the same bowl that you used for the vegetables to mix together the olive oil (or Circle B spicy garlic oil or herb oi -see headnote), 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.

Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables and roast until the shrimp is pink and opaque, about 8 minutes.

Transfer to a serving bowl, sprinkle with the crumbled feta and serve with a loaf of crusty, fresh bread.