Bright, garlicky shrimp roasted with colorful veggies and herbs—fast, healthy, and full of flavor.
🛒 Ingredients (Serves 3–4)
- 500 g (1 lb) large shrimp, peeled & deveined
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes
- ½ red onion, sliced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt & black pepper to taste
- ¼ cup feta cheese, crumbled (optional)
- Fresh parsley for garnish
👩🍳 Instructions
- Preheat oven
Set to 200°C (400°F) and line a baking tray. - Prep veggies
- Toss zucchini, peppers, tomatoes, onion, and garlic with 2 tbsp olive oil, salt, pepper, oregano, and paprika
- Spread evenly on tray
- Roast veggies first
Bake for 10–12 minutes until slightly tender - Add shrimp
- Toss shrimp with remaining olive oil and lemon juice
- Add to tray and mix gently
- Finish baking
Bake another 8–10 minutes until shrimp are pink and cooked through - Serve
- Sprinkle feta and parsley on top
- Serve immediately
🍽️ Serving Ideas
- Serve over rice, couscous, or quinoa
- Pair with warm pita bread
- Add a side Greek salad
🧮 WW Points Estimate
- ~3–5 points per serving (mostly from olive oil & feta)
🔄 Ways to Lighten It Up
- Reduce olive oil to 1–2 tablespoons
- Skip feta or use reduced-fat
- Add more veggies to stretch servings
❓ FAQs
Can I use frozen shrimp?
Yes 👍
- Thaw completely and pat dry before cooking
How do I avoid overcooking shrimp?
- Don’t exceed cooking time
👉 Shrimp cook quickly (turn pink & firm)
Can I make it spicy?
- Add chili flakes or cayenne
Can I meal prep this?
- Best eaten fresh, but leftovers keep 2 days
💡 Tips
- Use large shrimp for best texture
- Add olives for extra Mediterranean flavor
- Finish with a squeeze of fresh lemon before serving