Sheet-pan shrimp with tomatoes, feta and oregano [Mark Bittman] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 127) by New York Times Cooking and Emily Weinstein

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Notes about this recipe

  • Plumberful on February 12, 2026

    This is a fast, flavorful way to cook shrimp. I subbed dill for oregano and cooked grape tomatoes alongside the shrimp under the broiler. Served over polenta with a crusty piece of homemade sourdough bread.

  • lholtzman on June 26, 2025

    This is an amazingly flavorful preparation for shrimp. So fast and easy. I served over pasta.

  • hbusig on June 25, 2025

    1/2 of the recipe made about 3 servings. We added halved grape tomatoes to the pan to broil with the shrimp. Wished we had served on a bed of arugula, but the baguette was sufficient.

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