Photo of Mediterranean shrimp “cheat sheet” by Katie Lee Biegel by WW

Mediterranean shrimp “cheat sheet” by Katie Lee Biegel

Total Time
40 min
20 min
20 min
Cooking an entire meal on a sheet pan is an easy, delicious way to get dinner on the table. Katie adds ingredients at different times to make sure everything cooks perfectly. The vegetables go in the oven first since they need more time to roast and become tender and sweet. The shrimp get added a little later so they don’t overcook. Katie suggests serving this meal with a toasted baguette—cooked right on the sheet pan, too—and with a cold glass of a crisp white wine such as Sauvignon Blanc.


White wine

3 Tbsp, dry variety

Extra virgin olive oil

3 Tbsp, divided

Garlic clove

4 clove(s), minced, divided

Canned artichoke hearts, drained

12 oz, drained

Uncooked French green bean

8 oz, trimmed and cut in half

Grape tomatoes

2 cup(s)

Red onion

1 medium, cut into chunks

Pitted Kalamata olives

10 olive(s), coarsely chopped


2 Tbsp, drained and coarsely chopped

Kosher salt

¾ tsp, divided

Black pepper

tsp, freshly ground, divided

Dried oregano

½ tsp

Crushed red pepper flakes

¼ tsp


1 item(s), large, zested and juiced

Uncooked shrimp

1 pound(s), large, peeled, deveined

Crumbled feta cheese

4 oz


  1. Preheat oven to 450°F.
  2. To prepare vegetables, in a large bowl, whisk wine, 2 tbsp oil, and 3 minced garlic cloves. Add artichokes, haricot vert, tomatoes, onion, olives, and capers, and toss to coat. Season vegetable mixture with ½ tsp salt and ¼ tsp pepper. Transfer to a large baking sheet and spread vegetables into an even layer. Roast until tomatoes begin to release their juices, 10 to 12 minutes.
  3. While vegetables roast, in the same bowl, combine remaining 1 tbsp oil, remaining minced garlic clove, oregano, crushed red pepper, and lemon zest and juice. Add shrimp and toss to coat. Season with remaining ¼ tsp salt and a pinch pepper.
  4. Remove baking sheet from oven and add shrimp. Stir and spread shrimp and vegetables into an even layer. Roast until shrimp are pink and opaque, 8 to 10 minutes. Transfer to a serving bowl and sprinkle with cheese.
  5. Serving size: about 1 ½ cups vegetables, ¼ lb shrimp, and 1 oz cheese