Mediterranean Shrimp Sheet Pan Meal


  • 1 medium lemon, zest and 3 to 4 tablespoons juice, divided
  • 1 ½ tablespoons FRENCH PANTRY Tuscan Herb Olive Oil
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon FRENCH PANTRY Lavender Salt
  • ¼ teaspoon FRENCH PANTRY Tellicherry pepper
  • 1 teaspoon FRENCH PANTRY Herbs de Provence Herb Blend
  • 1 teaspoon fresh oregano, chopped
  • 12 to 14 ounce can of artichoke hearts, quartered, drained and patted dry
  • 1-pint grape tomatoes
  • ¼ cup kalamata olives, pitted and sliced
  • 1 half of a red onion cut into ½-inch slices and quartered
  • 1 medium zucchini, thickly sliced and quartered


  • 1 tablespoon freshly squeezed lemon juice from the same lemon above
  • 1 tablespoon FRENCH PANTRY Tuscan Herb Olive Oil
  • 1/4 teaspoon FRENCH PANTRY Herbs de Provence Herb Blend
  • 1/4 teaspoon crushed red pepper
  • ¼ teaspoon FRENCH PANTRY Lavender Salt
  • 1 pound jumbo raw shrimp, (16 to 20 count) peeled and deveined
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped in the Eco-Chop


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.

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