Roasted Jumbo Shrimp with Tomatoes & Red Onion
Sweet roasted tomatoes, tender jumbo shrimp, red onion, garlic, and fresh herbs come together in this simple Mediterranean-inspired dinner. Naturally low in sodium and ready in about 30 minutes, it’s elegant enough for entertaining yet easy enough for a weeknight meal.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Why You’ll Love This Recipe
Naturally low in sodium.
Ready in about 30 minutes.
Bright Mediterranean flavors.
One pan means easy cleanup.
Perfect for summer tomatoes and fresh herbs.
Ingredients
1½ pounds jumbo shrimp (16–20 count), peeled and deveined
2 pints cherry or grape tomatoes
1 medium red onion, sliced into thin wedges
4 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional)
Freshly ground black pepper, to taste
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley
Lemon wedges, for serving
Instructions
1. Prepare the Oven
Preheat the oven to 400°F.
Lightly grease a large rimmed baking sheet or line it with parchment paper.
2. Assemble the Pan
Arrange the tomatoes and sliced red onion on the baking sheet.
Add the garlic, oregano, crushed red pepper flakes (if using), black pepper, olive oil, and lemon juice. Toss until evenly coated.
Roast for 10 minutes.
3. Add the Shrimp
Remove the pan from the oven.
Add the shrimp and gently toss with the vegetables.
Spread everything into an even layer.
Return to the oven and roast for 7–10 minutes, or until the shrimp are pink, opaque, and just cooked through.
4. Finish & Serve
Sprinkle with the fresh basil and parsley.
Serve immediately with lemon wedges.
Cook’s Note
Jumbo shrimp cook quickly. Remove them from the oven as soon as they turn pink and opaque.
Ripe summer tomatoes create the sweetest, most flavorful sauce.
Adjust the crushed red pepper flakes to your preferred heat level—or omit them entirely.
Fresh basil added just before serving gives the dish its brightest flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently to avoid overcooking the shrimp.
Complete the Meal. Pair this Roasted Jumbo Shrimp with Tomatoes & Red Onion with Creamy Polenta for a comforting dinner, or serve alongside Classic Tabbouleh Salad or Fresh Beet Salad for a fresh Mediterranean-inspired meal.