SOMETHING SIMPLE: Sheet-Pan Summer Veggies With Shrimp and Feta
Gluten-Free
Pescatarian
This one-pan meal is perfect for a low-fuss, veggie-filled dinner.
- 10 oz. cherry tomatoes
- 1 ½ cups fresh corn kernels (or thawed from frozen)
- 2 cloves garlic, sliced
- 1 tbs. plus 1 tsp. extra-virgin olive oil, divided
- ¾ tsp. sea salt, divided
- ½ lb. large shrimp, peeled and deveined
- ¼ tsp. red-pepper flakes
- Zest and juice from ½ lemon
- 3 oz. feta cheese, crumbled
- Fresh dill, for garnish
STEP 1
Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.
STEP 2
Place the tomatoes, corn, and garlic on the sheet pan; drizzle with 1 tablespoon of the olive oil, sprinkle with 1/2 teaspoon of the sea salt, and toss to coat.
STEP 3
Place the shrimp in a medium bowl. Add the remaining olive oil and salt, the red-pepper flakes, and the lemon zest. Toss to coat, then arrange the shrimp on the sheet pan with the vegetables.
STEP 4
Sprinkle the feta cheese over the shrimp and veggies, then place the pan in the oven for 10 to 12 minutes, until the vegetables have softened and the shrimp are opaque.
STEP 5
Serve garnished with the lemon juice and fresh dill.
Photography: Terry Brennan; Stylist: Betsy Nelson
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