As you may know, I have become a big fan of sheet pan meals. Now that I’ve made a few of them, I’m more confident in knowing they will turn out okay. This is why I’m open to trying different types of meals with an assortment of ingredients. Tonight’s experiment used shrimp and zucchini.
The following recipe is one that I was simply craving. I wanted a fast, healthy bowl featuring ingredients that I feel good about eating. Best of all? It takes almost no time at all. Serve with pasta, rice, or another side of your choice. Or, use the shrimp and zucchini in a salad! The good thing about this recipe is that you can use two main ingredients to make several different dishes depending on the flavor you desire.
Sheet Pan Shrimp with Zucchini
Ingredients
1 ½ lbs large shrimp, peeled and deveined
2 small-medium zucchini, sliced into ⅛-inch thick half moons
2 Tablespoons lemon juice
1 Tablespoon olive oil
½ teaspoon sea salt
½ teaspoon ground pepper
3 cloves garlic, minced
¼ cup grated or shredded parmesan cheese
¼ cup fresh parsley leaves, chopped
Lemon slices, for serving
Instructions
- Preheat oven to broil (450°F). Line a rimmed baking sheet with parchment paper or spray with cooking spray.
- Gently mix the shrimp and zucchini in a bowl with lemon juice, olive oil, salt, pepper, garlic, parmesan, and red chili pepper flakes (if you’d like to add some heat).
- Place shrimp and zucchini on the prepared baking sheet.
- Place the baking sheet in the oven and broil for 5-6 minutes or until the shrimp turns pink and the zucchini is tender. Prepare rice, cauliflower rice, or noodles while the shrimp and zucchini bake.
- Serve the shrimp and zucchini over the rice/noodles with lemon wedges on the side if desired.
Enjoy!
Related to Sheet Pan Shrimp:
Sheet Pan Greek Chicken Recipe
