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One-Pan Mediterranean Shrimp

Unlike other proteins that look anemic if not seared over direct heat, naturally vibrant pink shrimp are great candidates for the oven. Since shrimp cook so quickly, we jump-started the potatoes and fennel before sprinkling the Mediterranean-flavored shellfish over the top to finish in the oven. Briny kalamata olives and salty feta cheese gave this simple dish a savory finish, and lemon juice brought it all to life.
Servings: 6
Author: Cook's Country

Ingredients

  • 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
  • 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

Instructions

Give the vegetables a head start:

  • Adjust the oven rack to the lower-middle position and the heat oven to 450 degrees.
  • Toss the potatoes, fennel, 2 tablespoons oil, 1 teaspoon table salt, and 1/4 teaspoon pepper together in a bowl.
  • Spread the vegetables in a single layer on a rimmed baking sheet and roast until just tender, about 25 minutes.

Prepare the shrimp:

  • Pat the shrimp dry with paper towels.
  • Toss the shrimp, oregano, lemon zest, remaining 1 tablespoon oil, ½ teaspoon table salt, and ¼ teaspoon pepper together in a bowl.

Finish and serve:

  • Using a spatula, flip the potatoes and fennel so the browned sides are facing up.
  • Scatter the shrimp and feta over the top of the vegetables.
  • Return to the oven and roast until the shrimp are cooked through, 6 to 8 minutes.
  • Sprinkle the olives and parsley over the top and drizzle with extra olive oil.
  • Serve with lemon wedges.

Notes

We prefer all-natural shrimp that aren’t treated with sodium or preservatives. If buying frozen shrimp, the ingredient label should list only “shrimp.”