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Sheet Pan Greek Shrimp, Potatoes, and Green Beans

August 27, 2018 by Nicole Collins

We're going to be a little trendy today.

I feel like I'm finally hopping on the sheet pan dinner bandwagon.

I'm rarely on the front side of a trend. I'm usually either trying not to get sucked in to the latest fad or I'm just not paying any attention. But, I'm usually the last one hanging on to “the good ol' days” before I finally give in and jump on board.

I mean, I was like 10 years behind on the whole Facebook fad. And, I only have an account now because someone else created it for me.

There was 1 time in my history that I was ahead of the game and got to enjoy something before the rest of the world woke up and caught on. That was the Fifty Shades of Grey book series.

The bestie is a big time reader, and she somehow caught wind of this new risque series a few years ago. We started reading the books before the third book was even out. I remember sitting on pins and needles waiting for it to be released. We also read the books before they were available in print. So, we read the entire series via iBooks on our cell phones a solid year or two before the series became a worldwide phenomenon.

Sometimes, it's better to wait patiently til all of the kinks are out before you get sucked in to the latest fad. Maybe that'll be my excuse for generally being 10 steps behind.

Anyways, I wasn't avoiding sheet pan dinners for any particular reason. They just weren't really top of mind for me...even though I've seen and read a gazillion sheet pan dinner recipes.

A couple of weeks ago, I had the opportunity to do an employee home test for some new seasoning mixes my company is working on, and both recipes that I tested were sheet pan dinners.

If I had known how easy they were, I would've been whipping up these recipes a LONG time ago!

I mean we throw everything on a pan, toss it in some seasonings, and roast it in the oven. Done. That's it! Today's recipe is taking the sheet pan concept and adding a few extra steps, but it's still a totally easy and absolutely delicious dinner (or leftover lunch).

Today, we're making Sheet Pan Greek Shrimp, Potatoes, and Green Beans.

We're making today's sheet pan meal in three steps. First, we're going to add some seasoned baby potatoes to one side of the sheet pan to let them start roasting. Next, we add some garlicky green beans to the center of the pan to let those start roasting. And, for our final round we're adding some Greek marinated shrimp to the other side of the pan along with a sprinkle of crumbled feta to the almost perfect potatoes.

That's a slam, bam, thank you ma'am kind of dinner!

By building our sheet pan in three different stages, we get to take three things that have very different cook times and allow them to roast to perfection in their own time. All together, the Greek seasoned shrimp along with the garlic beans, paired with the salty cheesy potatoes make the perfect healthy, Mediterranean meal! And, while one thing is roasting, you can use that time to prep the next thing that goes on the pan. So, it's efficient too!

This does great as a make ahead meal, as well. Since I don't like it when my food touches (unless I decide that it's supposed to touch), this was the perfect opportunity to break out the pretty meal prep containers!

Alright, everybody. If I were you guys, I wouldn't be surprised if you start seeing a lot more sheet pan meals from me now that I've realized how truly incredibly easy they are.

But for now, let's enjoy what we have in front of us. And, let's eat!


Sheet Pan Greek Shrimp, Green Beans, and Potatoes

Serves: 4 Print


For the Potatoes:

  • 1 lb (2-2 ½ cups) baby potatoes, sliced in half

  • ½ red onion, sliced

  • 1 ½ tbsp olive oil

  • 1 tsp salt

  • ½ tsp pepper

  • 2 oz feta, crumbled

For the Green Beans:

  • 12 oz green beans, trimmed

  • 1 clove garlic, minced

  • 1 tbsp olive oil

  • ½ tsp salt

  • ¼ tsp pepper

For the Shrimp:

  • 1 lb raw shrimp, peeled and deveined (thawed, if frozen)

  • ¼ cup olive oil

  • ½ tsp salt

  • ¼ tsp pepper

  • 1 tsp greek seasoning

  • juice of ½ a lemon

  • 1 clove garlic, minced


  1. Start the potatoes: Preheat oven to 400 degrees. In a mixing bowl, toss all ingredients for potatoes except for the feta cheese. Place on 1 side of a large sheet tray (covering 1/3 of the tray), and arrange in a single layer. Roast for 20 mins.

  2. Meanwhile, prepare the green beans: In the same bowl used to toss the potatoes, add all ingredients for the green beans. Toss to combine. After the potatoes have been in the oven for 20 mins, remove the sheet tray from the oven. Toss the potatoes. Add the green beans to the center third of the sheet tray. Place back in the oven for 15 mins.

  3. Meanwhile, marinate the shrimp. Combine all ingredients for shrimp in a large ziploc bag. Mix around to combine. Place bag in the fridge to marinate for 15 minutes while the green beans and potatoes are roasting. After the green beans have been in the oven for 15 mins, remove the sheet tray from the oven. Toss the green beans. Toss the potatoes again, and add crumbled feta to the potatoes, gently mixing. Using tongs, remove shrimp from the marinade and place on the remaining third of the sheet tray, draining any excess marinade back in the bag. Place the sheet tray back in the oven for 10-12 minutes until the shrimp are fully cooked through.

  4. To serve, divide contents of the sheet pan between 4 plates or meal prep bowls. Serve!

Recipe notes:

*You could use chopped yukon gold or red potatoes in place of baby potatoes.

*This works great as a make ahead meal. You can store these in the fridge for up to 5 days.

*Cook time on the shrimp will very based upon the size of your shrimp. I used extra large shrimp, so it took them 12 minutes. The extra or fewer 1-2 mins will not impact your green beans or potatoes on the sheet pan. They'll still be perfect!

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