Cooked - One-pan Mediterranean Shrimp

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

One-pan Mediterranean Shrimp

4.0

1 ½ pounds 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

3 tablespoons extra-virgin olive oil, plus extra for drizzling

Salt and pepper

2 pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed

2 teaspoons dried oregano

1 teaspoon grated lemon zest, plus lemon wedges for serving

4 ounces feta cheese, crumbled (1 cup)

½ cup pitted kalamata olives, halved

2 tablespoons chopped fresh parsley

Adjust oven rack to lower-middle position and heat oven to 450 degrees.
Toss potatoes, fennel, 2 tablespoons oil, 1 teaspoon salt, and ¼ teaspoon pepper together in bowl.
Spread vegetables in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.
Pat shrimp dry with paper towels.
Toss shrimp, oregano, lemon zest, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl.
Using spatula, flip potatoes and fennel so browned sides are facing up.
Scatter shrimp and feta over top.
Return to oven and roast until shrimp are cooked through, 6 to 8 minutes.
Sprinkle olives and parsley over top and drizzle with extra oil.
Serve with lemon wedges.

Course🍽️Main Course

Diets🥩Carnivore...

Category🐟Seafood

CuisineMediterranean

Occasions🍽️Dinner Party📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 45m

Created 34 weeks ago

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