dinner · mediterranean
Sheet Pan Greek Shrimp with Blistered Tomatoes, Feta & Lemon Couscous
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Instructions
1
Set a rack in the middle of the oven and preheat it to 425 F (220 C).
2
While the oven heats, peel the red onion and cut it through the root into 8 wedges.
3
Pile the onion wedges, cherry tomatoes, and olives onto a large rimmed sheet pan.
4
Drizzle with oil, sprinkle with oregano, salt, and pepper, then toss with your hands and spread into a single layer.
5
Once the oven reaches 425 F, roast for 12 minutes until the tomatoes blister and split and the onion edges start to char.
6
While the pan roasts, mince the garlic, then pat the shrimp dry with paper towels and add both to a medium bowl.
7
Toss the shrimp with the remaining oil, oregano, and salt until every piece glistens.
8
Finely zest the lemon straight into a small pot, then halve the lemon and cut one half into wedges.
9
Add the water and salt to the zested pot, cover, and bring to a boil over high heat.
10
Chop the dill fronds and tender stems.
11
Pull out the pan, stir the tomatoes, nestle the seasoned shrimp among the vegetables in a single layer, and scatter the feta over the top.
12
Roast 6 to 8 minutes until the shrimp turn pink and opaque and curl into loose C shapes and the feta softens at the edges.
13
Meanwhile, stir the couscous into the boiling water, cover, pull the pot off the heat, and steam 5 minutes until the water is absorbed.
14
Fluff the couscous with a fork and fold in half the dill.
15
Pull out the pan, squeeze the uncut lemon half over everything, and fold the spinach into the hot tomatoes with tongs for about 1 minute until dark green and collapsed.
16
Divide the lemon couscous between bowls, spoon over the shrimp, vegetables, and pan juices, scatter with the remaining dill, and serve with the lemon wedges.
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