Sheet Pan Shrimp and Zucchini
A quick and easy sheet pan meal featuring succulent shrimp and tender zucchini, seasoned with garlic and herbs for a flavorful, healthy dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
1 pound raw shrimp, peeled and deveined
2 medium zucchinis, sliced into 1/2-inch thick rounds
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, minced garlic, smoked paprika, salt, black pepper, dried oregano, and crushed red pepper flakes. Stir well to create the marinade.
Add the shrimp and zucchini slices to the bowl and toss until everything is evenly coated with the marinade.
Spread the shrimp and zucchini in a single layer on a large rimmed baking sheet.
Place the baking sheet in the preheated oven and roast for 12 to 15 minutes, or until the shrimp are pink and opaque and the zucchini is tender.
Remove the sheet pan from the oven and drizzle the fresh lemon juice over the shrimp and zucchini.
Sprinkle the chopped fresh parsley on top before serving.