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Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

In a large bowl, combine the halved or quartered mini potatoes, bell pepper pieces, and onion wedges. Drizzle with olive oil, then add the minced garlic, dried oregano, smoked paprika, kosher salt, and black pepper. Toss everything together until the vegetables are evenly coated.

Spread the seasoned vegetables in a single layer on the prepared sheet pan. Roast in the preheated oven for 15 minutes, allowing the potatoes to start softening and the vegetables to caramelize slightly.

While the vegetables are roasting, pat the peeled and deveined shrimp dry with paper towels. This helps them sear better.

After 15 minutes, remove the sheet pan from the oven. Add the shrimp and halved cherry tomatoes to the pan, distributing them evenly among the roasted vegetables. Return the sheet pan to the oven and continue roasting for another 8 to 10 minutes, or until the shrimp are pink and opaque and cooked through.

Remove the sheet pan from the oven. Add the fresh spinach and crumbled feta cheese to the hot pan. Toss gently with the warm vegetables and shrimp; the residual heat will wilt the spinach and slightly soften the feta.

Serve immediately, garnished with fresh lemon wedges if desired. This dish is excellent on its own or with a side of crusty bread.


Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

In a large bowl, combine the halved or quartered mini potatoes, bell pepper pieces, and onion wedges. Drizzle with olive oil, then add the minced garlic, dried oregano, smoked paprika, kosher salt, and black pepper. Toss everything together until the vegetables are evenly coated.

Spread the seasoned vegetables in a single layer on the prepared sheet pan. Roast in the preheated oven for 15 minutes, allowing the potatoes to start softening and the vegetables to caramelize slightly.

While the vegetables are roasting, pat the peeled and deveined shrimp dry with paper towels. This helps them sear better.

After 15 minutes, remove the sheet pan from the oven. Add the shrimp and halved cherry tomatoes to the pan, distributing them evenly among the roasted vegetables. Return the sheet pan to the oven and continue roasting for another 8 to 10 minutes, or until the shrimp are pink and opaque and cooked through.

Remove the sheet pan from the oven. Add the fresh spinach and crumbled feta cheese to the hot pan. Toss gently with the warm vegetables and shrimp; the residual heat will wilt the spinach and slightly soften the feta.

Serve immediately, garnished with fresh lemon wedges if desired. This dish is excellent on its own or with a side of crusty bread.
