Sheet Pan Mediterranean Shrimp

Ingredients

The vegetables

• 1 medium lemon zest and juice (3 to 4 tablespoons, divided)
• 1½ tablespoons extra-virgin olive oil
• 3 cloves garlic (minced, about 1 tablespoon)
• 1 teaspoon kosher salt (plus additional for serving)
• ¼ teaspoon ground black pepper (plus additional for serving)
• 1 teaspoon dried oregano
• 12 to 14 ounces quartered artichoke hearts (canned or jarred, drained and patted dry)
• 1 pint grape tomatoes (left whole)
• ¼ cup kalamata olives (pitted and coarsely chopped)
• 1 medium red onion (cut into ½-inch slices)
• 1 medium zucchini

The shrimp

• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon dried oregano
• ¼ teaspoon crushed red pepper
• ¼ teaspoon kosher salt
• 1 pound jumbo raw shrimp (16 to 20 count, peeled and deveined)
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley

For serving

• as needed prepared lemon rice or brown rice or toasted baguette slices

Instructions

Nutrition Facts (estimated)