Sheet Pan Mediterranean Shrimp

Courtesy of Garden in the Kitchen

If there is one thing my Husband and I love (okay mainly me) is shrimp. I could eat it every day. With that comes the frustration of trying to find new ways to eat shrimp other than just in pasta (which I love more than anything but not the healthiest). The past year I've really loved leaning into mediterranean ingredients because they feel lighter, contain a lot of fresh ingredients, and still pack a lot of flavors. Instead of black olives, we opted for green (Castelvetrano olives are my favorite), switched out goat cheese for feta, and added toasted pine nuts at the end for some texture. We put this over a bed of quinoa but can easily be eaten as a meal on it's own.

Ingredients:

1 1/2 lb large shrimp, peeled

1 bunch fresh asparagus

4 tbsp olive oil, divided

2 cloves garlic, minced

1 whole red onion, sliced

2 tsp each, oregano and smoked paprika

1 tsp sea salt and ground black pepper, to taste

1 whole lemon, juiced

1 cup black olives, pitted

1 cup feta cheese

1/3 cup fresh cilantro or parsley

Directions:

Step 1: Pre-heat oven to 450F degrees.

Step 2: In a large bowl season the shrimp with 2 tbsp olive oil, garlic, salt, black pepper, paprika, oregano and juice from lemon.

Step 3: Trim and wash the asparagus, then lay them flat on the baking sheet. Season with 1 tbsp olive oil. Place seasoned shrimp on top of asparagus and top with sliced red onions. Bake for 10 minutes in the middle rack. Shrimp is cooked when the edges start to turn golden brown.

Step 4: Remove shrimp from oven and top with feta, olives and fresh cilantro or parsley, drizzle with remaining olive oil and serve