Sheet-Pan Shrimp With Tomatoes, Feta and Oregano

By Mark Bittman

Updated November 20, 2023

  • A sheet pan holding shrimp, tomatoes and feta sits against a light background. On the pan to the right are several pieces of bread with grill marks.
    David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
10 minutes
Rating
5(5,219)
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

  • 1 garlic clove

  • 1 teaspoon salt

  • 1 tablespoon chopped fresh oregano

  • 1 tablespoon lemon juice

  • 2 tablespoons olive oil

  • Black pepper

  • 1 ½ pounds peeled shrimp

  • Chopped tomatoes, for serving

  • Crumbled feta, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

3 grams carbs; 280 milligrams cholesterol; 234 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 1 gram fiber; 513 milligrams sodium; 36 grams protein; 1 gram sugar

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 1 ½ 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
5,219 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!

Ascolano

Great as written. Notes for next time: check the saltiness of the feta (we used imported) and it was a little much with the marinade. Will serve next time with a little bit of arugula (peppery) and lemon juice (to brighten). Grilled/toasted bread is a must. Also pan-fried gnocchi would have been delish as well.

JD

Fast, easy and tasty!

Jill E.

I made this with 1 lb of jumbo shrimp. The marinade was: 2 tbsp olive oli, 2 tbsp chopped fresh oregano, 1 tbsp roughly cracked pepper (mortar & pestle); 1 tsp salt, 3 cloves garlic, 1 tbsp capers, 2 tbsp chopped shallots. Broiled for 2 minutes on each side. Served with chopped grape tomatoes, chopped kalamata olives, chopped parsley (all roughly chopped) and 1/4 c crumbled feta cheese. It took me longer to shell and devein the shrimp than the time it took to prep, cook and serve! A++!

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