A quick and easy shrimp and zucchini sheet pan dinner seasoned with garlic, lemon, and herbs, perfect for a healthy weeknight meal.
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 paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 lemon, zested and juiced
2 tablespoons fresh parsley, chopped
Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, minced garlic, paprika, salt, black pepper, red pepper flakes, lemon zest, and lemon juice. Stir well to create the marinade.
Add the sliced zucchini to the bowl and toss to coat evenly with the marinade.
Spread the zucchini slices in a single layer on a large rimmed baking sheet.
Place the shrimp in the same bowl and toss to coat with any remaining marinade.
Arrange the shrimp in a single layer on the baking sheet alongside the zucchini.
Bake in the preheated oven for 12 to 15 minutes, or until the shrimp are pink and opaque and the zucchini is tender.
Remove from the oven and sprinkle with chopped fresh parsley before serving.