This super quick and easy sheet pan shrimp recipe is a great option for a busy spring or summer weeknight. The bright flavor from the lemon and tomatoes combined with the creamy avocado and feta really make this dish a standout. But my favorite part is getting dinner on the table in under 15 minutes!
Why I love this sheet pan shrimp recipe
The obvious reason why I love this recipe is that it takes only 10 minutes and is made on a sheet pan. I am always looking for quick and tasty dinners to make during the week. Sheet pan recipes are always a good weeknight option because of how easy they are to make and have less dishes. However, the really great thing about this recipe is that it is so versatile. This recipe works great tossed with linguine or spaghetti pasta, served on rice or other cooked grains, or as I did most recently, on top of toast. This recipe is very flavorful and has enough sauce to work well with pasta and rice, but it can also be enjoyed by itself for a low carb or keto friendly diet.
Ingredients in sheet pan shrimp with tomatoes and feta
As you could guess the three main ingredients in this recipe are shrimp, tomatoes and feta. Add in some seasoning and avocado and you have this simple and amazing dinner that will impress anyone at your table.
Peeled and deveined shrimp is the most important part of this dish. I try and get a medium size shrimp, 20-30 count, as they cook nice and quickly but are still a good size when served.
Lemon juice is one of the key seasonings that coat the shrimp before they are broiled and makes for a nice light sauce.
Garlic is going to really shine in this dish as all the other flavors are milder.
Oregano is going to combine with the shrimp for a nice sweet herbaceous flavor.
Paprika gives the dish a little kick without making it spicy and pairs really well with the garlic and feta.
Olive oil is used to help coat the shrimp for broiling and also add a subtle flavor to the sauce.
Cherry tomatoes work so well for this recipe as they add flavor, texture and also become part of the sauce.
Crumbled feta cheese gives the dish a lot of flavor and pairs really well with the sweetness of the shrimp and tomatoes along with the acidity from the lemon.
Avocado helps to make the dish a little richer and creamier while still being a perfect summer dinner.
Toasted bread, pasta or rice can be used as the vehicle for this delicious shrimp dish. Use whichever you prefer or have on hand.
How to make sheet pan shrimp with tomatoes and feta
Mince the garlic and mix with the salt, paprika, oregano, lemon juice and olive oil.
Toss the shrimp in the seasoning mixture
Cut the cherry tomatoes in half and add half the tomatoes to the shrimp reserving the other half of the tomatoes
Arrange the shrimp and ½ the tomatoes on a sheet pan (link to the sheet pans I use) and Broil for 2 minutes. Flip the shrimp and broil for 2 more minutes on the other side and remove.
Combine the cooked shrimp, tomatoes, and sauce with the reserved cherry tomatoes, feta, and avocado.
Enjoy over crusty bread, linguine pasta or rice.
Ingredient substitutions
Feta cheese is one of my favorites but I know it is not for everyone. You can also use shredded parmesan instead of crumbled feta cheese for this sheet pan shrimp recipe. If using parmesan I recommend adding it on top of each dish at the time of serving instead of mixing it in with the shrimp, tomatoes and avocado.
The avocado can be omitted if you do not have any on hand.
This quick and easy sheet pan shrimp recipe with tomatoes and feta is great for a busy spring or summer weeknight dinner. It can be enjoyed over rice, pasta, greens, or toast.
Total Time:9 minutes
Yield:4 servings 1x
Ingredients
Scale
1 pound of white shrimp, peeled and deveined 20-30 count
3 cloves of garlic, minced
1 lemon, juiced
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon paprika
1 tablespoon oregano, dried
16 oz cherry tomatoes, cut in half
1 cup of crumbled feta
1 avocado, diced
Instructions
Set an oven rack about 6 inches from the broiler and turn the oven to broil
Mince the garlic and mix with the salt, paprika, oregano, lemon juice and olive oil.
Toss the shrimp in the seasoning mixture
Cut the cherry tomatoes in half and add half the tomatoes to the shrimp. Set aside the other half of the tomatoes
Spread the shrimp, half the tomatoes and seasoning sauce onto a sheet pan. Broil the shrimp and ½ the tomatoes for 2 minutes, flip the shrimp and broil for 2 more minutes on the other side and remove.
In a large bowl combine the cooked shrimp, tomatoes and sauce with the reserved cherry tomatoes, crumbled feta and avocado.
Serve on top of toasted bread, linguine pasta or rice
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