This garlic shrimp recipe is bound to be a favorite, because who can resist garlic, shrimp, lemon and Parmesan cheese?! The challenge with some “one pan” recipes or sheet pan suppers, is that when you add everything at once, something is bound to get overcooked. In this case, since shrimp cook so quickly, this recipe calls for roasting the zucchini first, before adding the shrimp to the pan at the end. Doing so helps ensure the shrimp emerge tender and juicy when you pull your sheet pan dinner out of the oven!
If zucchini isn’t for you, then asparagus, bell peppers, or other summer squash would make excellent substitutes. If you’re lucky enough to have any leftovers, the garlic shrimp and zucchini would be great tossed into a salad or served with a side of whole grains like quinoa or buckwheat.
– Parchment paper
– 1 Tbsp. olive oil plus 1 tsp.
– 4 cloves garlic finely chopped
– 1/2 tsp. dried basil
– 1/4 tsp. sea salt or Himalayan salt
– 1/4 tsp. ground black pepper
– 4 medium zucchini cut into 1/2-inch slices
– 1 lb. medium shrimp peeled, deveined
– 1/2 cup grated Parmesan cheese
– 1 Tbsp. fresh lemon juice
– 2 Tbsp. finely chopped fresh parsley
1) Preheat oven to 400º F.
2) Line large sheet pan with parchment paper. Set aside.
3) Combine oil, garlic, oregano, basil, salt, and pepper in a small bowl; whisk to blend. Set aside.
4) Place zucchini on pan. Drizzle with half of oil mixture; mix well to coat. Bake for 10 minutes.
5) Add shrimp to pan; mix well.
6) Drizzle with remaining half of oil mixture; mix well. Sprinkle with cheese. Bake for 6 to 8 minutes, or until shrimp is firm and opaque, and zucchini is tender-crisp.
7) Drizzle with lemon juice and parsley; serve immediately.
Nutritional Information (per serving):
Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 194 mg
Sodium: 486 mg
Carbohydrates: 8 g
Fiber: 2 g
Sugars: 5 g
Protein: 30 g
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