Mediterranean Sheetpan Shrimp Pitas

Mediterranean Sheetpan Shrimp Pitas

One pan everyone will love! Serve the whole family this tasty twist on tacos. Perfect for a no-fuss weeknight dinner, enjoy with a green salad and take the night off from dishes!

  • prep
  • cook
  • 4 servings


  • 16 oz uncooked shrimp, peeled and deveined

  • 1 1/2 cups cherry tomatoes, halved

  • 1 lb asparagus, cut into 2” pieces

  • 1/2 purple onion, diced

  • 1 lemon, finely sliced

  • 1 (3.8 oz) can sliced Lindsay Olives

  • 2 cloves garlic, finely chopped

  • 3 Tbsp olive oil

  • 1 Tbsp all-purpose Greek seasoning

  • 1/2 cup Greek yogurt

  • 1/2 cucumber, diced

  • 1 lemon, freshly squeezed

  • 1 Tbsp fresh chopped dill

  • Pinch salt

  • Fresh-ground pepper

  • 2 pita rounds, halved

Cooking Directions

  1. Heat oven to 400 degrees.

  2. On a parchment-lined baking sheet, arrange shrimp, tomatoes, asparagus, onions, lemon slices and olives. Sprinkle with garlic, drizzle with olive oil. Season with Greek seasoning. If baking sheet becomes cramped, divide ingredients across 2 baking sheets to cook.

  3. Cook for 13-16 minutes, or until shrimp is cooked through.

  4. While sheetpan is cooking, in a medium bowl mix together cucumber, lemon, dill, salt and pepper.

  5. Serve sheetpan ingredients in pita, topped with yogurt sauce. Enjoy!

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