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Mediterranean Shrimp & Scallop Sheet Pan Dinner

Good Evening! I'm happy to share this recipe, which is courtesy of Katie Lee (who I love watching and love her recipes!). I modified this by not including olives (I despise them -- and yes, I've tried many throughout various countries), using half scallops and shrimp versus just shrimp, and not using the baguette to go a little more carb-free. I did add the feta at the end, but forgot to snap a picture. It added great flavor, but isn't necessary if you're trying to skip the cheese! This was such a yummy dish and I look forward to making this again VERY soon. To top it off, it's healthy! Enjoy!



3 tb dry white wine

2 tb extra virgin olive oil

3 cloves garlic, minced

12 oz jarred, marinated artichoke hearts (drained)

8 oz green beans, trimmed and cut in half

1 pint grape tomatoes, cut in half

2 tb capers, drained

1 red onion, cut into bite sized pieces/chunks

salt and pepper


1 tb olive oil

1/2 tsp dried oregano

1/4 crushed red pepper flakes

1 garlic clove, minced

grated zest and juice of 1 lemon

1/2 lb shrimp, peeled and deveined

1/2 lb scallops, cut in halves if large

salt and pepper

4 oz crumbled feta


Preheat the oven to 450 degrees. Line an aluminum baking sheet with foil, spray with non-stick cooking spray, and set aside. For the vegetables - In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, green beans, tomatoes, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.

For the shrimp - While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and scallops and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper. Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Roast until the seafood is pink and opaque, about 8 minutes.

Transfer to a serving bowl, sprinkle with the crumbled feta and serve by itself, or with bread or rice.


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