Mediterranean Shrimp Sheet Pan Meal

Course Main Course

Ingredients

  • 1 medium lemon (zest and 3 to 4 tablespoons juice, divided)
  • 1 1/2 tbsp FRENCH PANTRY Tuscan Herb Olive Oil
  • 3 garlic cloves, minced (about 1 tbsp)
  • 1 tsp FRENCH PANTRY Lavender Salt
  • 1/4 tsp FRENCH PANTRY Tellicherry pepper
  • 1 tsp FRENCH PANTRY Herbs de Provence Herb Blend
  • 1 tsp fresh oregano, chopped
  • 12-14 oz can of artichoke hearts quartered, drained and patted dry
  • 1 pint grape tomatoes
  • 1/4 cup kalamata olives, pitted & sliced
  • 1/2 red onion, cut into 1/2-inch slices
  • 1 medium zucchini

Shrimp:

  • 1 tbsp freshly squeezed lemon juice from the same lemon above
  • 1 tbsp FRENCH PANTRY Tuscan Herb Olive Oil
  • 1/4 tsp FRENCH PANTRY Herbs de Provence Herb Blend
  • 1/4 tsp crushed red pepper
  • 1/4 tsp FRENCH PANTRY Lavender Salt
  • 1 lb jumbo raw shrimp (16-20 count)  peeled and deveined
  • 1/2 cup crumbled feta cheese
  • 2 tbsp fresh parsley (chopped in Eco-Chop)

Instructions

  • Preheat oven to 450°F degrees. Place the Flexiflat on a Perforated Baking Sheet.

For the vegetables:

  • Using Le Petit Grater, zest the lemon into the Stainless Mixing Bowl. Using the Citrus Press, juice the lemon. Add one tablespoon of the juice to the bowl. Add the oil, garlic, salt, pepper, herb blend and oregano and whisk to combine. Add all of the vegetables and toss to evenly coat the vegetables. Transfer to the Flexiflat and spread into an even layer. Place in the oven and bake until the tomatoes begin to soften, about 12 minutes.

For the shrimp:

  • Using the same bowl, whisk together 1 tablespoon or lemon juice, the oil, herb blend, pepper and salt. Add the shrimp and toss to coat. Remove the vegetables from the oven and add the shrimp discarding any liquid that collects in the bowl. With the Signature Spatula, stir to combine the shrimp and vegetables and spread in an even layer. Bake for 5 to 6 minutes until the shrimp are cooked. Do not overcook! Remove from the oven and sprinkle with the feta cheese, parsley and remaining lemon juice.