Mykonos Sheet Pan Shrimp

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Enjoy this Mediterranean inspired sheet pan shrimp! Served with delicious feta cheese, tomatoes, and of course olive oil! Raised on Olive Oil added herbs and spices to make this exotic dish pop! While this dish is fantastically tasty, it is very healthy as well. Suggestions of specific ingredients and cooking supplies are embedded in the recipe through links.

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Cooking Time: 30 Minutes

Servings: 4-6 servings

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Ingredients

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• 2           lbs.                 21-30 count/ lb. Shrimp, defrosted

• 1/3       Tbsp.              Olive Oil

• 3          Tbsps.             Freshly Squeezed Lemon Juice

• 2          Tbsps.            Dry White Wine

• 1          tsp.                  Sea Salt

• ¼         tsp.                  Black Pepper

• ¼         tsp.                  Crushed Red Pepper Flakes

• 4          tsp.                  Minced Garlic (4 cloves)

• 2          cups               Cherry or Tear Drop Tomatoes, Cut in Half Lengthwise

• 3         Tbsp.               Minced Fresh Parsley Leaves

• 2         Tbsp.              Chopped Fresh Dill

• 4         oz.                   Greek or French Feta, Crumbled

                                         Lemon Wedges, for serving

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Instructions

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1. Adjust oven rack 4” from the top of the oven heating element. Preheat Broiler.

2. Transfer thawed shrimp to a colander, rinse well and drain. 

3. In a liquid measuring cup add olive oil, lemon juice, white wine, salt, pepper, red pepper flakes and stir.

4. Add drained raw shrimp to a rimmed half sheet baking pan.  Add olive oil marinade, garlic and tomatoes and gently toss until evenly coated.  Spread all ingredients in a single layer evenly on pan.

5. Broil until shrimp turns opaque to pink or 145 F in 5-8 minutes. Watch closely as every broiler is different. 

6. Top shrimp with parsley, dill, crumbled feta cheese and lemon slices. 

Notes:Only 10% of all shrimp are fresh caught in the United States so never buy defrosted shrimp.  Do not purchase shrimp from India or China, but instead from Thailand, Ecuador, Chile and Mexico.  Wild white Mexican shrimp are the most desired.  Thaw frozen shrimp in the refrigerator overnight on a rimmed baking sheet pan or casserole.   A quick method of thawing shrimp is fill a cleaned sink basin ½ full with cold water. Add bagged shrimp and keep a faucet running lightly on the bag of shrimp. Empty and refill sink basin when needed until shrimp is defrosted.   

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