One-Pan Mediterranean Shrimp
By Katie LeairdPublished on October 18, 2016
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
1 ½ pounds Yukon Gold potatoes, peeled and sliced ½ inch thick2 fennel bulbs, stalks discarded, bulbs halved lengthwise and cut into 1-inch-thick wedges through stem end3 tablespoons extra-virgin olive oil, plus extra for drizzlingSalt and pepper 2 pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed2 teaspoons dried oregano 1 teaspoon grated lemon zest, plus lemon wedges for serving4 ounces feta cheese, crumbled (1 cup)½ cup pitted kalamata olives, halved2 tablespoons chopped fresh parsley
Before You Begin
We prefer all-natural shrimp that aren’t treated with sodium or preservatives. If buying frozen shrimp, the ingredient label should list only “shrimp.”
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes, fennel, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper together in bowl. Spread vegetables in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.
- Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in bowl.
- Using spatula, flip potatoes and fennel so browned sides are facing up. Scatter shrimp and feta over top. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes. Sprinkle olives and parsley over top and drizzle with extra oil. Serve with lemon wedges.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
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 and 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
Test Kitchen Techniques
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 and 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
Test Kitchen Techniques
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 and 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
Test Kitchen Techniques
Why This Recipe Works
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.
Before You Begin
We prefer all-natural shrimp that aren’t treated with sodium or preservatives. If buying frozen shrimp, the ingredient label should list only “shrimp.”
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes, fennel, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper together in bowl. Spread vegetables in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.
- Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in bowl.
- Using spatula, flip potatoes and fennel so browned sides are facing up. Scatter shrimp and feta over top. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes. Sprinkle olives and parsley over top and drizzle with extra oil. Serve with lemon wedges.
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