Ingredients:
Shrimp:
- 1 pound large shrimp (16-20 count), peeled and deveined
Vegetables:
- 1 small red onion, sliced
- 1 orange or yellow bell pepper, seeded and sliced
- 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
- 1 pint grape or cherry tomatoes
- 1/2 cup pitted kalamata olives
Mediterranean Flavors:
- 3 tablespoons extra virgin olive oil (divided)
- 1/2 lemon, cut in half
- 1-2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, for a bit of heat)
- Salt and freshly ground black pepper
For Serving (garnishes):
- 1/2 cup crumbled feta cheese
- Chopped fresh parsley
Instructions:
Preheat Oven and Prep Baking Sheet:
- Preheat your oven to 450 degrees F (230 degrees C) for the best roasted texture.
- Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
Marinate the Shrimp:
- In a medium bowl, combine the shrimp, 1 tablespoon of olive oil, juice from half the lemon, Italian seasoning, garlic powder, smoked paprika (if using), salt, and pepper.
- Toss to coat well.
Roast the Vegetables (First Stage):
- Add the red onion, bell pepper, asparagus, tomatoes, kalamata olives, remaining 2 tablespoons of olive oil, a squeeze of juice from the remaining lemon half, salt, and pepper to the prepared baking sheet.
- Toss to coat evenly.
- Spread the vegetables into a single layer. Roast for 10-12 minutes, or until they begin to soften.
Add the Shrimp:
- Remove the sheet pan from the oven and nestle the marinated shrimp in a single layer among the vegetables.
Finish Roasting:
- Return the sheet pan to the oven and roast for another 5-8 minutes or until the shrimp are pink, opaque, and cooked through. Be careful not to overcook the shrimp.
Garnish and Serve:
- Sprinkle the crumbled feta cheese and chopped fresh parsley over the shrimp and vegetables before serving.
- Serve immediately with your favorite side like cooked couscous, quinoa, or rice.
Tips:
- Vegetable Adjustments: Feel free to add other Mediterranean vegetables to the mix, such as sliced zucchini or halved artichoke hearts.
- Spice It Up: Add a pinch of crushed red pepper flakes to the marinade for a bit of heat.
- Make it Vegan: Swap the shrimp for firm tofu and the feta for a vegan alternative for a delicious plant-based version.
