Description
A quick and easy shrimp and zucchini sheet pan dinner that’s perfect for a healthy weeknight meal. This recipe features tender shrimp and fresh zucchini roasted with garlic, lemon, and herbs, all cooked together on one pan for minimal cleanup.
Ingredients
1 pound large shrimp, peeled and deveined
3 medium zucchinis, sliced into 1/2-inch thick rounds
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, zested and juiced
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the olive oil, minced garlic, dried oregano, paprika, salt, black pepper, lemon zest, and lemon juice. Stir well to create the marinade.
Add the shrimp and sliced zucchini to the bowl with the marinade. Toss gently to evenly coat all the ingredients.
Spread the shrimp and zucchini in a single layer on the prepared baking sheet, making sure they are evenly spaced.
Roast in the preheated oven for 12 to 15 minutes, or until the shrimp are opaque and cooked through and the zucchini is tender.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the shrimp and zucchini.
Serve immediately, spooning any pan juices over the shrimp and zucchini for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes