One-Pan Mediterranean Shrimp
- 20m Prep Time
- 33m Cook Time
- 53m Ready In
A one-pan dish featuring roasted potatoes and fennel topped with shrimp, feta, olives, and parsley. Finished with lemon wedges for brightness.
Ingredients
- 1 1/2 lb Yukon Gold potatoes peeled and sliced ½ inch thick
- 2 fennel bulbs stalks discarded, bulbs halved lengthwise and cut into 1-inch-thick wedges through stem end
- 3 tbsp extra-virgin olive oil
- Salt and pepper
- 2 lb jumbo shrimp (16 to 20 per pound) peeled, deveined, and tails removed
- 2 tsp dried oregano
- 1 tsp grated lemon zest
- lemon wedges (optional)
- 4 oz feta cheese crumbled (1 cup)
- 1/2 cup pitted kalamata olives halved
- 2 tbsp chopped fresh parsley
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 220 mg
- Iron: 1.98 mg
- Magnesium: 26.4 mg
- Phosphorus: 133 mg
- Potassium: 318 mg
- Zinc: 1.07 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tbsp extra-virgin olive oil
- Salt and pepper
- 2 tsp dried oregano
- 1 tsp grated lemon zest
- lemon wedges
- 2 tbsp chopped fresh parsley
Prepare
- 1 1/2 lb Yukon Gold potatoes, peeled and sliced ½ inch thick
- 2 fennel bulbs, stalks discarded, bulbs halved lengthwise and cut into 1-inch-thick wedges through stem end
- 2 lb jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
- 4 oz feta cheese, crumbled (1 cup)
- Halve 1/2 cup pitted kalamata olives
Let's Cook
-
Step 1.
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes, fennel, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper together in bowl. Spread vegetables in single layer on rimmed baking sheet and roast until just tender, about 25 minutes. Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in bowl. Using spatula, flip potatoes and fennel so browned sides are facing up. Scatter shrimp and feta over top. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes. Sprinkle olives and parsley over top and drizzle with extra oil. Serve with lemon wedges.