Description
Sheet Pan Vegetables with Shrimp and Feta is bursting with flavor and comes together on a single sheet pan for easy clean up.
Ingredients
- 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
Instructions
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Preheat the oven to 425 degrees F and line a sheet pan with parchment paper or foil.
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Place the shrimp in a medium bowl. Add a drizzle of olive oil and 2 cloves of minced garlic. Toss to coat.
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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.
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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.)
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Serve garnished with a squeeze of lemon juice and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: recipe
- Method: oven