Quick Mediterranean Shrimp Sheet Pan with Lemon Olive Oil Sauce
In less than 30 minutes you can enjoy this lemony Quick Mediterranean Shrimp Sheet Pan with Lemon Olive Oil Sauce. Low-effort recipes are crucial for weeknight cooking, but quick meals aren’t always that light or fresh. This veggie-packed lemony shrimp sheet pan is the perfect quick Mediterranean-diet-friendly recipe.
Pair this dish with a bed of rice or cauliflower rice for the perfect well-rounded dinner!
Easy Weeknight Mediterranean Shrimp Sheet Pan
I love to cook, but there are some nights when all I want to do is quickly throw together a healthy minimal-effort dinner. When those nights come around, as they often do on weeknights, a sheet pan recipe is the way to go. I love this quick Mediterranean shrimp sheet pan because it makes me feel good AND it’s a breeze to prepare. It’s the perfect veggie-filled low-effort meal when you just need a break from cooking. All you need is a sheet pan and 5 minutes of prep (+ 25 minutes of cooking time) to throw together a delicious Mediterranean-inspired dinner in under 30 minutes.
What is Ladolemono Sauce?
Ladolemono is a magical Greek lemon olive oil sauce. It’s a famous sauce in Greek cuisine that has been used for over 1000 years. Believe me, when you try it out you will understand why this simple sauce has been used for over 1000 years.
Ladolemono comes together easily with only a few ingredients. It’s often served on top of fish, grilled meats, and salads. Ladolemono sauce is an essential part of this recipe that will make you want to lick your plate clean. To create the Ladolemono whisk together lemon juice, olive oil, oregano, salt, and pepper to emulsify the dressing. Before serving make sure to re-whisk the sauce together to avoid separation.
After you try this MAGICAL sauce out, you will be looking for ways to add it to everything.
How to Make Quick Mediterranean Shrimp Sheet Pan
I love this Mediterranean Shrimp Sheet Pan recipe on a weeknight because the prep could not be easier. Here is what you need to do to create this beautiful Mediterranean-inspired masterpiece.
- Preheat the oven to 375℉ and line a sheet pan with parchment paper.
- Add chopped onion and zucchini to the sheet pan. Drizzle with olive oil, lemon pepper, salt, pepper, and oregano. Bake for 18 minutes.
- As the veggies are cooking, peel and devein raw shrimp, if needed. Season the shrimp with a sprinkle of salt and pepper.
- After 18 minutes, remove the sheet pan from the oven. Add shrimp and halved cherry tomatoes on top of the sheet pan and bake for 10 minutes or until the shrimp reaches the internal temperature of 145℉.
- Give the sheet pan a toss. Serve on top of your choice of rice with a generous drizzle of Greek lemon sauce on top.
Time-Saving Tips For This Recipe
Sometimes saving time is more important than saving money, especially when it comes to weeknight meals. I have a few tips to help you save EVEN more time on this already-quick sheet pan meal.
Buy Pre-Peeled Shrimp
Note I said pre-peeled, NOT pre-cooked shrimp. It will be a little more costly to buy the pre-peeled shrimp, but you’ll save time on prep. This could be a great solution for you!
Buy Frozen Cauliflower Rice OR Microwaveable Rice
Pick up a package or two of cauliflower rice or even some microwaveable ready-made rice at the grocery store for an easy base for this meal! These are great supermarket shortcuts that will make your life easier!
What to Serve with Mediterranean Shrimp and Veggie Sheet Pan
Typically, we serve this shrimp sheet pan recipe over the top of rice. Pictured in these post images is cauliflower rice, but any type of rice will work: brown, basmati, or white are all great options. Lemony-buttered noodles also make a great base for the Mediterranean shrimp sheet pan. For best results, pick a starch that will soak up all the excess Greek lemon (Ladolemono) sauce, trust me, you want to soak all of that lemony-olive oil goodness up.
How to Enjoy Shrimp on A Budget
We are a shrimp-loving household. My husband in particular is a HUGE shrimp fan. Shrimp always makes it into his birthday dinner request in some format.
But… Shrimp can be pricey– and let’s be honest, those frozen bags are getting smaller. Here are a few of my tips to enjoy more shrimp on a budget.
Bulk Up the Recipe
Finding ways to stretch out your proteins can help make meat and seafood in recipes more affordable. I love this recipe, since the vegetables bulk up the dish. Adding starch like rice or noodles as the base will help to extend your servings. You can even stretch this recipe to 6 generous servings by adding a chopped small eggplant to the zucchini and onion.
Buy Unpeeled Shrimp From the Frozen Section
Buy frozen shrimp instead of fresh shrimp. Unlike other seafood like salmon and tilapia, frozen shrimp doesn’t taste that much different from fresh fish. To save a little on your shrimp, make sure to purchase it from the freezer section.
I typically purchase the unpeeled shrimp raw frozen shrimp, if I can spare a few extra minutes of prep, it is worth the savings to me. To peel shrimp quickly, try my mom’s trick. Pinch the “belly” legs of the shrimp and pull outward to remove the shell from the shrimp quickly. Then, grasp the tail shell and pull it off the shrimp.
How To Meal Prep This Recipe
If you are going to meal prep this recipe prepare the recipe like normal and follow these meal prep tips.
- Let the sheet pan cool down.
- Place the cooled roasted veggies and shrimp in a large bowl. Pour the Greek lemon sauce on top of the shrimp and veggies and give them a toss.
- Add a serving of rice or cauliflower rice to the bottom of 4 meal prep containers.
- Portion out 4 servings of the veggie and shrimp mixture to each of the meal prep containers. Make sure to divide the excess sauce up (if there is any in the bottom of the bowl) and pour it onto the top of each of the meal container dishes.
Looking For Other Easy Weeknight Dinners
My husband and I are both educators and easy weeknight dinners can feel like an absolute necessity during a hectic school year. Check out my teacher-approved weeknight meals that I know you’ll love!!
- Sheet Pan Mexican Street Corn Stuffed Chicken Zucchini Boats
- Chick-fil-A Kale Crunch Salad Copycat Recipe
- Parmesan Crusted Tilapia with Bruschetta
Quick Greek Shrimp and Veggie Sheet Pan with Lemon Olive Oil Sauce
Ingredients
Greek Shrimp and Veggie Sheet Pan
- 2 zucchini chopped
- 1 red onion chopped
- 1 pint grape tomatoes halved
- 1 Tbsp olive oil
- 1/2 tsp lemon pepper
- 1/2 tsp salt
- 1/4 tsp oregano
- 12 oz raw jumbo shrimp peeled and deveined
- 2 cups rice (for serving) cauliflower, white, or brown
Greek Lemon Olive Oil Sauce (Ladolemono)
- 1/4 cup olive oil
- 1/2 tbsp lemon zest
- 1 whole lemon juiced
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper optional
Instructions
- Preheat the oven to 375℉ and line a sheet pan with parchment paper.
- Add chopped onion and zucchini to the sheet pan. Drizzle with olive oil, lemon pepper, salt, pepper, and oregano. Bake for 18 minutes.
- As the veggies are cooking, peel and devein raw shrimp, if needed. Season the shrimp with a sprinkle of salt and pepper.
- After 18 minutes, remove the sheet pan from the oven. Add shrimp and halved cherry tomatoes on top of the sheet pan and bake for 10 minutes or until the shrimp reaches the internal temperature of 145℉. Give the sheet pan a quick toss when everything finishes cooking.
- As the shrimp cooks, make the Greek lemon olive sauce (Ladolemono). Add all of the ingredients for the Ladolemono to a bowl or jar. Whisk or shake the mixture until emulsified (sauce will look opaque when emulsified). Remix right before serving if it separates.
- Serve the sheet pan veggies and shrimp on top of your choice of rice and add a generous drizzle of Ladolemono over the dish. Enjoy.
