Sheet Pan Shrimp and Zucchini
A quick and easy sheet pan meal featuring succulent shrimp and tender zucchini, seasoned with garlic and herbs, perfect for a healthy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
1 pound raw shrimp, peeled and deveined
3 medium zucchinis, sliced into 1/2-inch thick rounds
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
Salt, to taste
Black pepper, to taste
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the shrimp, sliced zucchini, olive oil, minced garlic, dried Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper. Toss until everything is evenly coated.
Spread the shrimp and zucchini mixture in a single layer on the prepared sheet pan.
Bake in the preheated oven 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 lemon juice over the shrimp and zucchini.
Sprinkle the chopped fresh parsley on top before serving.