Sheet Pan Mediterranean Shrimp Recipe
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Category: |
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Ingredients: |
Ingredients: 1 1/2 lb. large shrimp, peeled and deveined
1 bunch fresh asparagus
4 T. olive oil, divided
2 cloves garlic, minced
1 whole red onion, sliced
2 tsp. oregano
2 tsp. smoked paprika (you can also used regular paprika and I added a bit more, closer to 2 1/2-3 tsp.)
1 tsp. sea salt and ground black pepper, to taste
1 whole lemon, juiced
1 c. black olives, pitted -- I substituted capers for black olives - about 1/4-1/2 cup
1 c. feta cheese
1/3 cup fresh cilantro or parsley -- I used cilantro
Additions:
I added artichokes - the canned artichokes, drained, work well, either whole or halves.
I added whole cherry tomatoes - a handful or cup or so - adds color and flavor
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Directions: |
Directions:Pre-heat oven to 450º.
In a large bowl, season the shrimp with 2 T. olive oil, garlic, salt, black pepper, paprika, oregano and juice from lemon.
Trim and wash the asparagus, then lay them flat on a baking sheet (I line the sheet with parchment paper).
Season with 1 T. olive oil.
Place seasoned shrimp on top of asparagus and top with sliced red onions (and artichokes and cherry tomatoes, if you choose to add).
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
Note: If your shrimp is looking pale after cooking for 10 minutes, trying broiling for 1-2 minutes until they turn golden. |
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