Sheet-Pan Shrimp With Tomatoes, Feta and Oregano

By Mark Bittman

Updated Nov. 21, 2023

Sheet-Pan Shrimp With Tomatoes, Feta and Oregano
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Rating
5(4,794)
Comments
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Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they’re available to you. All, he wrote, are “preferable from a sustainability perspective.”

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Ingredients

Yield:4 servings
  • 1garlic clove
  • 1teaspoon salt
  • 1tablespoon chopped fresh oregano
  • 1tablespoon lemon juice
  • 2tablespoons olive oil
  • Black pepper
  • 1½pounds peeled shrimp
  • Chopped tomatoes, for serving
  • Crumbled feta, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

242 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 36 grams protein; 533 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Turn on the broiler, and position the oven rack close to the heat.

  2. Step 2

    Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Rub paste all over 1½ pounds peeled shrimp.

  3. Step 3

    Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta.

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Ratings

5 out of 5
4,794 user ratings
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Comments

Leo

One clove of garlic for 1 1/2 pounds of shrimp? That has to be a typo. One head of garlic would be more like it.

David

Served this last evening for my wife's birthday. Used jumbo shrimp and grilled them - it was marvelous! This recipe is a keeper.

Instead of a garnish, I added cucumber and fresh parsley to the fresh tomatoes and feta and drizzled this with lemon juice and olive oil and served as a salad on the side.

Also served with grilled asparagus and baby bella mushrooms that I sauted with a little bacon.

Added a a baguette and a bottle of white wine, we savored the evening together!

Susan McMullen

This has become a favorite for entertaining. So little time in the kitchen. I put the shrimp in a baggie with the oil, garlic, lemon juice. oregano and pepper and leave it in the fridge until ready to cook. I cook for about 3 minutes total and don't bother to turn anymore as it's just as good. Thank you!

Lynnene

1 lb Sheimp 4 cloves garlic Red pepper flakes 2 cups grape/cherry tomatoes cut in half 1/2 to 3/4 cup feta cheese Kalmata olives I cup orzo Parsley Lemon juice Lemon zest Cook grape tomatoes for 7 minutes at 350. drizzle with olive oil. Broil tomatoes for 3 minutes, add shrimp and olives broil for 2 minutes. Flip shrimp and add feta and broil another 2 minutes. Toss shrimp mixture with orzo, parsley, lemon juice and lemon zest.

Allison

Can you use thawed frozen shrimp for this?

Jill

So simple that I didn't have high hopes, but boy was I wrong! I scaled this back to serve one, used a tomato fresh from my garden, and threw a slice of sourdough drizzled with olive oil in the oven at the same time which I rubbed with garlic. So easy and so good! Perfect weeknight meal that I would happily serve in a big bowl to a crowd.

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