One-Pan Mediterranean Shrimp
20m prep 33m cook 53m ready
A one-pan dish featuring roasted potatoes and fennel topped with shrimp, feta, olives, and parsley. Finished with lemon wedges for brightness.
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Ingredients
- 680 g 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
- 44.4 ml extra-virgin olive oil
- Salt and pepper
- 907 g jumbo shrimp (16 to 20 per pound) peeled, deveined, and tails removed
- 9.86 ml dried oregano
- 4.93 ml grated lemon zest
- lemon wedges (optional)
- 113 g feta cheese crumbled (1 cup)
- 118 ml pitted kalamata olives halved
- 29.6 ml chopped fresh parsley
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Create Shopping ListNutrition (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 Cook
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Step 1.
Adjust an oven rack to the lower-middle position and heat the oven to 450°F (232°C).
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Step 2.
In a large bowl, toss the potatoes, fennel, 2 tablespoons of oil, 1 teaspoon of salt, and 1/4 teaspoon of pepper together until the vegetables are evenly coated.
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Step 3.
Spread the potato-fennel mixture in a single layer on a rimmed baking sheet. Roast until the vegetables are just tender, about 25 minutes, turning once halfway through if needed for even browning.
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Step 4.
While the vegetables roast, pat the shrimp dry with paper towels. In a separate bowl, toss the shrimp with the oregano, lemon zest, remaining 1 tablespoon of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until well coated.
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Step 5.
After the vegetables are tender, remove the baking sheet from the oven. Using a spatula, flip the potatoes and fennel so the browned sides are facing up.
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Step 6.
Scatter the seasoned shrimp and feta cheese evenly over the vegetables. Return the baking sheet to the oven and roast until the shrimp are cooked through and opaque, 6 to 8 minutes.
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Step 7.
Remove from the oven and sprinkle the olives and parsley over the top. Drizzle with extra oil and serve immediately with lemon wedges on the side.
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