Sheet Pan Mediterranean Shrimp

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  Lemon(60g)
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  Olive oil(23g)

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

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  Garlic(15g)
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  1 teaspoon kosher salt (plus additional for serving)
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  ¼ teaspoon ground black pepper (plus additional serving)
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  Oregano, Dried(5g)
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  Artichoke Hearts, Canned, Drained(397g)
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  Tomato, Cherry
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  Olives, Kalamata, Canned, Pitted(60g)
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  Yellow Onion
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  Zucchini
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  Lemon Juice, Fresh(15g)
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  Olive oil(15g)

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

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  Oregano, Dried(1g)
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  Red pepper flakes(1g)
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  ¼ teaspoon kosher salt
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  Shrimp(454g)
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  Cheese, Feta, Crumbled(120g)
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  Parsley, Fresh(30g)

Instructions

1. 1Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
2. 2Cook the vegetables: Zest the lemon into a large bowl. Add 1 tablespoon lemon juice (reserve the lemon's remaining juice for the shrimp and serving), oil, garlic, salt, pepper, and oregano. Whisk to combine.
3. 3Add the artichokes, tomatoes, olives, and onion.
4. 4Trim off the ends of the zucchini, then quarter lengthwise so that you have four batons. Slice the batons crosswise into ½-inch pieces. Add them to the bowl with the other vegetables. With your hands or a large spoon (hands are easier) toss to coat.
5. 5Transfer the mixture to a large rimmed baking sheet and spread it into an even layer (keep the bowl handy; no need to clean it yet). Place in the oven and bake until the tomatoes begin to soften and release their juices, about 12 minutes.
6. 6Prep the shrimp: While the vegetables are cooking, in the same bowl you used for the vegetables, stir together 1 tablespoon lemon juice, oil, oregano, red pepper, and salt. Add the shrimp and toss to coat.
7. 7Remove the baking sheet from the oven and add the shrimp (discard any liquid that collects in the bowl). With a large spatula, stir to combine the shrimp and vegetables together. Spread back into an even layer.
8. 8Return to the oven and continue baking until the shrimp are pink, opaque, and cooked through, 6 to 10 minutes more depending upon the size of your shrimp. Do not overcook! As soon as the shrimp look opaque and pink, they are cooked.
9. 9Remove the pan from the oven. Sprinkle with the feta and parsley and squeeze the remaining 1 to 2 tablespoons lemon juice over the top. Season with a pinch of additional salt and black pepper to taste. Serve warm with rice or baguette slices.