Ingredients:

  • 1-pint cherry tomatoes, halved
  • 1/2 red onion, sliced
  • 1 (15 oz.) can quartered artichoke hearts, drained
  • ½ lb. fresh green beans, trimmed
  • olive oil
  • 1 tsp. garlic powder, divided
  • 1 1/4 tsp. salt, divided
  • 1/2 tsp. oregano
  • 1 lb. (24 – 30 ct.) shrimp, peeled and deveined
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. onion powder
  • 2 Tbsp. lemon juice
  • 1/2 cup feta cheese

Directions:

  1. Preheat the oven to 400°F.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, mix together the cherry tomatoes, red onion, artichoke hearts, and green beans with 1 tablespoon of olive oil, 1/2 tsp. garlic powder, 1/2 tsp. oregano, and 3/4 tsp. salt. Spread onto the baking sheet in a single layer and bake for 10 – 12 minutes.
  4. Pat the shrimp dry. In a medium bowl, mix together the shrimp with 2 tablespoons olive oil, smoked paprika, onion powder, and 1/2 tsp. garlic powder, and 1/2 tsp. salt.
  5. Place shrimp on top of the vegetables. Return the sheet pan to the oven and bake for 6 to 8 minutes until the shrimp is opaque and cooked through.
  6. To serve, sprinkle with lemon juice and feta cheese.