One Pan Greek Shrimp and Vegetable Bake





Yield 4-6

Gluten-Free and vegetable centric, this Greek Shrimp and Vegetable Bake is easy to make and family friendly.


  1. 3 shallots, peeled and quartered
  2. 1 red bell pepper, large dice
  3. 2 zucchini, halved and sliced 1 inch thick
  4. 1 1/2 cups whole grape or cherry tomatoes
  5. 3 tablespoons olive oil, divided
  6. 1 1/2 pounds uncooked shrimp, peeled and deveined (16-20 preferred size)
  7. 1 teaspoon lemon zest
  8. 1/4 cup lemon juice
  9. 1 tablespoon grated fresh garlic
  10. 2 tablespoons chopped fresh parsley
  11. 1 tablespoon chopped fresh oregano or dill (either or)
  12. 1/2 cup crumbled feta
  13. salt and pepper to taste


Pre-heat oven to High Broil

In a large bowl, combine the shallots, bell peppers, zucchini and tomato. Season with 2 tablespoons extra virgin olive oil, salt and pepper.

Arrange the vegetables in a single layer on a baking dish and broil, 8-12 inches from the flame, for 5 minutes.

In the meantime, place the shrimp in the bowl the vegetables were in. Add the remaining olive oil as well as the lemon zest, lemon juice and garlic then season with salt and pepper.

When the vegetables hit the 5-6 minute mark, remove them from the oven. Stir in the shrimp then place the pan back under the broiled for another 6-8 minutes or until the shrimp of firm and pink.

Toss the vegetables and shrimp with the fresh herbs and top with feta cheese.

Omit the feta for a dairy free option.


Omit the Feta for Dairy Free

Broil the Vegetables and Shrimp for another minute with the Feta to warm and brown the cheese

Recipe by Katie Cavuto at