Sheet Pan Mediterranean Shrimp with Cherry Tomatoes and Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Shrimp and cherry tomatoes roasted with garlic, lemon, and fresh herbs for a quick, vibrant weeknight dinner with no extra dishes. This mediterranean-inspired sheet pan ready in about 30 minutes pairs shrimp, cherry tomatoes, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb shrimp
• 2 cups cherry tomatoes
• 1 red onion
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tbsp lemon zest
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley
• 1 lemon

Instructions

1. Step 1: Preheat oven to 425°F. Place shrimp, cherry tomatoes, and sliced red onion on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with 2 minced garlic cloves, 1 tbsp lemon zest, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Toss vegetables and shrimp until evenly coated, then arrange in a single layer. Roast for 12-15 minutes until shrimp turn pink and opaque and tomatoes begin to burst.
3. Step 3: Remove from oven, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately with lemon wedges for squeezing.