Sheet Pan Mediterranean Shrimp

This is a one-pan wonder from my friends at the Dairy Alliance! Nutrient-packed with lean protein, calcium, vitamin D, potassium, and vitamin C. Short on time, prep the day before and you’ll be able to make it happen in just 30 minutes!!

Servings: 4



1 pound jumbo raw shrimp peeled and deveined
Herb Greek yogurt marinade, divided
2 cups fingerling potatoes halved
1 medium red onion sliced
1 medium red pepper sliced
6 ounces green beans trimmed
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup crumbled feta cheese

Herb Yogurt Marinade/Sauce
1 cup plain Greek yogurt
2 tablespoons lemon juice
2 tablespoons parsley chopped
1 tablespoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon oregano
1/2 teaspoon paprika


  • Preheat oven to 400° on convection bake.

  • Place shrimp in a large bowl, toss with 1/2 cup of the yogurt marinade and let it marinate for 30 minutes in the refrigerator.

  • Line a large rimmed baking sheet with parchment paper. Place prepared vegetables on the baking sheet, drizzle with olive oil and season with salt and pepper.

  • Place the sheet pan on middle rack and bake for approximately 15–20 minutes.

  • Remove pan from oven, taking green beans off, set aside. Lay shrimp in a single layer on pan and place back in the oven for 10 minutes, or until shrimp are pink and slightly firm.

  • To serve, distribute vegetables evenly among 4 bowls. Top with shrimp, 2 tablespoons of Feta

    Source: The Dairy Alliance

RecipesFarrah Wigand