When it comes to weeknight dinners, simplicity is key, and this Sheet Pan Vegetables with Shrimp and Feta recipe is the epitome of ease without compromising on flavor. Imagine a meal that’s not only bursting with fresh, vibrant vegetables and succulent shrimp but also comes together on a single sheet pan. Yes, you heard that right—everything bakes to perfection in one go, saving you from a mountain of dishes later.

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Sheet pan dinners have become a staple for good reason. They’re efficient, versatile, and require minimal cleanup. This particular dish takes full advantage of the oven’s heat to caramelize cherry tomatoes and corn, bringing out their natural sweetness, while the zucchini retains a tender bite. The shrimp, tossed in a zesty lemon and red pepper flake marinade, cooks to tender perfection, absorbing the flavors of the garlic-infused olive oil and the creamy, tangy feta cheese that melts over the top.

Video: Watch Me Make Sheet Pan Vegetables with Shrimp & Feta

Quick, Healthy Recipe with Easy Clean Up

Not only is this Vegetables with Shrimp and Feta recipe incredibly easy to prepare, but it’s also packed with nutrients, making it a wholesome choice for any night of the week. Whether you’re feeding a family or just looking for a quick meal after a busy day, this dish delivers on every front. Pop it in the oven, let the flavors meld, and in less than 20 minutes, you’ll have a beautifully balanced meal that looks as good as it tastes—all with minimal effort and maximum reward.

My Other Favorite Seafood Recipes:

• Shrimp Salad with Remaloude Sauce
• Weeknight Shrimp Tacos
• Shrimp Salad with Herb Dressing
• One Pan Shrimp Veracruz

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Sheet Pan Summer Vegetables with Shrimp and Feta

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• Author: jzmcbride
• Total Time: 20 minutes
• Yield: serves 2

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Description

Sheet Pan Vegetables with Shrimp and Feta is bursting with flavor and comes together on a single sheet pan for easy clean up.

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Ingredients

Units USM Scale 1x2x3x

• Approx. 10 ounces of cherry tomatoes
• 1 – 2 cups fresh corn kernels (or substitute canned or thawed frozen)
• 1 zucchini, thinly sliced
• 2 cloves garlic, minced
• extra-virgin olive oil, divided
• 10 ounces shrimp, peeled and deveined
• 1 small shallot, chopped
• 1/4 teaspoon red-pepper flakes
• 4 ounces feta cheese, crumbled
• (optional) half of a lemon, chopped basil, chives or dill as garnish

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Instructions

1. Preheat the oven to 425 degrees F and line a sheet pan with parchment paper or foil.

2. Place the shrimp in a medium bowl. Add a drizzle of olive oil and 2 cloves of minced garlic.  Toss to coat.

3. Place the tomatoes, corn, and garlic on the sheet pan; drizzle with 1 tablespoon of the olive oil, sprinkle with 1/2 teaspoon of the sea salt, and a pinch of red pepper flakes. Add the shrimp/garlic mixture along with the crumbled feta cheese.

4. Cook for 10 to 12 minutes, until the vegetables have softened and the shrimp are opaque. Then shut the oven off and turn on the broiler for 1 – 2 minutes (until cheese is bubbly and starting to brown.)

5. Serve garnished with a squeeze of lemon juice and fresh herbs.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: recipe
• Method: oven