One Pan Mediterranean Shrimp

My new favorite tray bake! Sliced Yukon gold potatoes and fennel wedges provide a roasted bed for jumbo shrimp tossed with oregano and lemon zest along with crumbled feta. Sprinkle kalamata olives and parsley over the top to complete this flavorful dish. Serves 4-6*

Recipe

1-1/2 lbs. Yukon gold potatoes, peeled and sliced 1/2-inch thick
2 fennel bulbs, stalks discarded, bulbs halved lengthwise and cut into 1-inch thick wedges through the stem end
3 T. olive oil, plus extra for drizzling
salt and pepper
2 lbs. jumbo shrimp (16-20 per lb.), peeled, deveined, tails removed
2 tsp. dried oregano
1 tsp. grated lemon zest, plus lemon wedges for serving
4 oz. feta cheese, crumbled (1 c.)
1/2 c. pitted kalamata olives, halved
2 T. fresh parsley, chopped

Adjust oven rack to lower-middle position and heat oven to 450-degrees.

Toss potatoes, fennel, 2 T. oil, 1 tsp. salt, and 1/4 tsp. pepper together in bowl. Spread vegetables in a single layer on a rimmed baking sheet and roast until just tender, about 25 minutes.

Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 T. oil, 1/2 tsp. salt, and 1/4 tsp. pepper together in a bowl.

Using a spatula, flip potatoes and fennel so browned sides are facing up. Scatter the shrimp and feta over the top. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes. Sprinkle olives and parsley over the top and drizzle with extra oil. Serve with lemon wedges.

*You could easily get by using 1 lb. shrimp to serve 4.