Sheet Pan Mediterranean Shrimp

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  1 Lemon(108g)
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  1.5 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 Garlic(9g)
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  1 tsp 1 teaspoon kosher salt (plus additional for serving)
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  0.3 tsp ¼ teaspoon ground black pepper (plus additional serving)
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  1 tsp Oregano, Dried
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  12 oz Artichoke Hearts, Canned, Drained
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  1 Tomato, Cherry(17g)
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  0.3 cup Olives, Kalamata, Canned, Pitted
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  1 Yellow Onion(110g)
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  1 Zucchini(196g)
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  1 tbsp Lemon Juice, Fresh
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  0.3 tsp Red pepper flakes
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  0.3 tsp ¼ teaspoon kosher salt
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  1 lbs Shrimp
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  0.5 cup Cheese, Feta, Crumbled
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  2 tbsp Parsley, Fresh

Instructions

1. 1Mince the fresh garlic and dice the onion. Trim the zucchini and cut into ½-inch pieces. Zest the lemon and juice it, keeping zest and juice separate. Drain and rinse the artichoke hearts.
2. 2In a large bowl, whisk together the lemon zest, lemon juice, olive oil, minced garlic, dried oregano, kosher salt, and ground black pepper until combined. Add the artichoke hearts, cherry tomatoes, kalamata olives, diced onion, and zucchini; toss to coat evenly.
3. 3Heat a large skillet over medium-high heat and add the vegetable mixture in an even layer. Cook 8–10 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices and the zucchini is tender-crisp.
4. 4While vegetables cook, pat the shrimp dry with paper towels. In a separate bowl, combine the remaining lemon juice, olive oil, dried oregano, red pepper flakes, and kosher salt. Add the shrimp and toss to coat.
5. 5Push the cooked vegetables to the sides of the skillet, creating a center space. Add the coated shrimp to the center over medium-high heat. Cook 5–7 minutes, stirring gently to combine with vegetables, until the shrimp are opaque and pink throughout with an internal temperature of 145°F.
6. 6Remove the skillet from heat. Sprinkle the crumbled feta cheese and fresh parsley over the top. Squeeze additional fresh lemon juice over all and season with salt and pepper to taste.
7. 7Divide the shrimp and vegetable mixture evenly into 4 airtight containers while hot, distributing the pan juices equally among them.
8. 8Refrigerate up to 3 days. Reheat gently over medium heat or in the microwave until warmed through before serving.