Provençal Sheet-Pan Shrimp with Blistered Tomatoes & Feta

It's a weeknight dinner that eats like a small celebration.

Ingredient Spotlight. Our Herbes de Provence Infused Olive Oil carries the classic Provençal blend — thyme, rosemary, savory, a whisper of lavender — so a single toss seasons everything on the tray at once. A finish of our Neapolitan Herb Balsamic adds a green, basil-bright acidity that keeps the roasted vegetables from turning heavy.

Ingredients

• 4 cups shrimp, deveined (tail on or peeled)
• ¾ cup Herbes de Provence Infused Olive Oil, divided
• ½ cup Neapolitan Herb Balsamic
• Juice of 2 lemons
• 2 Tbsp garlic, minced
• 2 cups cherry tomatoes, halved
• 1 large red onion, sliced
• 2 cups French green beans, trimmed
• 1 cup feta, crumbled
• ¼ cup pepitas, toasted
• Salt and cracked black pepper

Instructions

1. In a container, combine the shrimp with ½ cup of the Herbes de Provence oil, the Neapolitan Herb balsamic, lemon juice, garlic, and a good pinch of salt and pepper. Marinate at least 30 minutes — overnight is even better.
2. Heat the oven to 400°F and line a large sheet pan with parchment. Spread the tomatoes, onion, and green beans across it, toss with the remaining ¼ cup oil, and season.
3. Roast the vegetables 10 minutes, then nestle the marinated shrimp on top. Return to the oven 8–12 minutes, until the shrimp are pink and opaque.
4. Scatter with feta and toasted pepitas, then finish with a raw drizzle of the Herbes de Provence oil right at the table.

Chef's Notes

• Stick to quick-cooking vegetables so everything finishes together; artichoke hearts or olives are welcome additions.
• Don't skip the resting drizzle — raw oil over hot food is where the aroma really blooms.

Make It Yours

• For a citrus-forward night, finish with our Sicilian Lemon White Balsamic Vinegar in place of the herb balsamic.

Allergens: contains shellfish and dairy.

Come taste the Herbes de Provence oil at the shop — it's our shortcut to a Provençal table.