Sheet Pan Mediterranean Shrimp and Vegetables

• portions: 5 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 small red onion (sliced)

1 orange bell pepper (seeded then sliced)

1/2 bunch asparagus (ends trimmed then cut into thirds, see notes)

10 oz grape or cherry tomatoes

14 oz jar grilled or marinated artichoke hearts (drained, Mezzetta brand recommended)

1/2 cup pitted kalamata olives

3 Tablespoons extra virgin olive oil (divided)

2 teaspoons Italian seasoning

1/2 teaspoon garlic powder

salt and pepper

1 lb 16/20 count jumbo shrimp (peeled and deveined)

1/2 lemon

1/2 cup crumbled feta cheese

chopped parsley for garnish (optional)

Instructions

Preheat oven to 450 degrees then line a half sheet pan with foil. Add red onion, bell pepper, asparagus, tomatoes, artichoke hearts, and kalamata olives onto the sheet pan then drizzle with 2 Tablespoons extra virgin olive oil, the Italian seasoning, garlic powder, salt, and pepper. Use your fingertips to toss vegetables to evenly coat then spread into an even layer and roast for 8 minutes.

Coat shrimp

Meanwhile, pat shrimp very dry then add to a mixing bowl with remaining 1 Tablespoon extra virgin olive oil, the juice of 1/2 lemon, salt, and pepper then toss with your fingertips to evenly coat.

Roast

Stir vegetables then nestle shrimp onto the sheet pan and roast for an additional 6-7 minutes or until cooked through. Top with feta cheese and chopped parsley, if using, then scoop onto plates and serve.

Nutrition

• Calories: 269 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 9 g
• Acides Gras Trans: 0.004 g
• Cholestérol: 159 mg
• Sodium: 789 mg
• Glucides Totaux: 13 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 5 g
• Protéines: 23 g