How to Make One-Pan Mediterranean Shrimp

Ingredients

• 1.5 pound Yukon Gold Potatoes (peeled and sliced into 1/2-inch thick rounds)
• 2 each Fennel Bulbs (fronds removed, outer layers peeled, cut into 1-inch wedges)
• 4 tablespoon Olive Oil (extra‑virgin, divided (2 tbsp for veg, 1 tbsp for shrimp, 1 tbsp for finishing drizzle))
• 1.5 teaspoon Table Salt (fine sea or table salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 pound Jumbo Shrimp (peeled, deveined, thawed, patted dry; about 16‑20 per pound)
• 2 teaspoon Dried Oregano (Mediterranean style)
• 1 teaspoon Lemon Zest (zest of one lemon, no juice)
• 4 ounce Feta Cheese (block feta, crumbled just before baking)
• 0.5 cup Kalamata Olives (pitted, halved)
• 2 tablespoon Fresh Parsley (chopped flat‑leaf parsley)
• 1 each Lemon Wedges (cut into wedges for serving)

Instructions

1. Preheat Oven

   Set the oven to 450°F and position the rack in the lower‑middle position.

   Time: PT10M

   Temperature: 450°F

2. Prepare Potatoes

   Peel the Yukon Gold potatoes and slice them into 1/2‑inch thick rounds.

   Time: PT10M

3. Prepare Fennel

   Trim the fronds, peel away the outer layers, and cut each bulb into 1‑inch wedges, keeping the root end attached.

   Time: PT7M

4. Season Vegetables

   In a large mixing bowl toss the potato slices and fennel wedges with 2 tbsp olive oil, 1 tsp salt, and 0.25 tsp black pepper.

   Time: PT3M

5. Arrange on Sheet Pan

   Spread the seasoned vegetables in a single, even layer on the sheet pan, skin side down, ensuring the flat cut sides touch the pan.

   Time: PT2M

6. Roast Vegetables

   Place the pan in the oven and roast for 25 minutes, flipping halfway through with a thin metal spatula.

   Time: PT25M

   Temperature: 450°F

7. Prepare Shrimp

   While the vegetables roast, peel and devein the shrimp using shrimp shears, then pat them completely dry with paper towels.

   Time: PT5M

8. Season Shrimp

   In a small bowl combine 1 tbsp olive oil, 2 tsp dried oregano, 1 tsp lemon zest, 0.5 tsp salt, and 0.25 tsp pepper. Toss the shrimp in this mixture until evenly coated.

   Time: PT3M

9. Flip Vegetables

   After 25 minutes, remove the pan and use the thin metal spatula to flip the potatoes and fennel so the browned sides face up.

   Time: PT2M

10. Add Shrimp and Feta

    Scatter the seasoned shrimp over the vegetables, then crumble 4 oz of feta cheese evenly on top.

    Time: PT2M

11. Finish Cooking

    Return the pan to the oven and roast for an additional 7 minutes, or until the shrimp turn pink and opaque.

    Time: PT7M

    Temperature: 450°F

12. Garnish and Serve

    Remove the pan, sprinkle 0.5 cup halved Kalamata olives and 2 tbsp chopped parsley over the top, drizzle with a final tablespoon of olive oil, and serve with lemon wedges.

    Time: PT3M

Nutrition Facts

Calories

580

Protein

30g

Carbohydrates

40g

Fat

30g

Fiber

5g