Mediterranean Sheet Pan Baked Shrimp and Vegetables
A vibrant one-pan meal featuring succulent shrimp and crisp-tender vegetables roasted with a fragrant Mediterranean sauce of olive oil, white wine vinegar, sumac, and warm spices. The asparagus, cherry tomatoes, and red onion develop beautiful caramelized edges while the shrimp stays perfectly tender. This recipe shines with its bold Middle Eastern-inspired flavors from sumac and cumin, making it an ideal weeknight dinner that delivers maximum flavor with minimal cleanup.
Ingredients
- 1 lb asparagus, tough parts removed, cut into 2-inch pieces
- 2 cups cherry tomatoes
- 1 red onion, halved and thickly sliced
- 1 lb large shrimp, peeled and deveined
- Private Reserve Greek extra virgin olive oil
- ½ lemon, juice of
- fresh chopped parsley, for garnish
- ⅓ cup Private Reserve Greek extra virgin olive oil
- ¼ cup white wine vinegar
- 1 tsp fresh grated ginger
- 1 tsp ground sumaclemon zest1 tsp
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp ground black pepper
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Make the sauce by whisking all sauce ingredients in a small bowl
- 3
Place vegetables on largest sheet pan and pour 1/4 cup sauce over them
- 4
Toss vegetables with hands to coat well and spread in one layer
- 5
Bake vegetables for 10-12 minutes
- 6
Meanwhile, toss shrimp with remaining sauce in large bowl until well-coated
- 7
Remove vegetables from oven and push to one half of pan
- 8
Add shrimp to other half of pan in single layer without crowding
- 9
Return pan to oven and bake for 5 minutes until shrimp is done
- 10
Remove from oven and finish with olive oil, lemon juice, and parsley
Tips
Use the largest sheet pan available to ensure vegetables and shrimp cook evenly in single layers without overcrowding.
Don't skip the initial vegetable roasting time as they need longer to cook than the delicate shrimp.
Sumac adds a unique tangy, lemony flavor that's essential to this dish's Mediterranean character.
Good to Know
Refrigerate leftovers for up to 2 days in airtight container
Vegetables can be prepped and sauce made up to 1 day ahead
Serve immediately while hot with grains or rice
Common Mistakes
Don't overcook shrimp to avoid rubbery texture
Ensure vegetables are in single layer to prevent steaming
Substitutions
FAQ
Can I use frozen shrimp?
Yes, thaw completely and pat dry before marinating to prevent excess moisture from diluting the sauce.
What if I can't find sumac?
Substitute with lemon zest for citrusy tang, though the flavor will be different from authentic sumac.
How long will leftovers keep?
Refrigerate for up to 2 days, though shrimp is best eaten fresh for optimal texture.