Roasted garlic shrimp makes for an easy sheet pan dinner. 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 roasted garlic shrimp and zucchini would be great tossed into a salad or served with a side of whole grains like quinoa or buckwheat.
Perfect for weekday meals!
Prep Time – 15 mins
Cook Time – 18 mins
Total Time – 33 mins
Servings – 4 servings
Calories – 230 kcal
Author – Beachbody
Ingredients
• Parchment paper
• 1 Tbsp. + 1 tsp. olive oil
• 4 cloves garlic finely chopped
• ½ tsp. dried oregano
• ½ tsp. dried basil
• ¼ tsp. sea salt (or Himalayan salt)
• ¼ tsp. ground black pepper
• 4 medium zucchini cut into 1/2-inch slices
• 1 lb. medium shrimp peeled, deveined
• ½ cup grated Parmesan cheese
• 1 Tbsp. fresh lemon juice
• 2 Tbsp. finely chopped fresh parsley
Instructions
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 sprinkle with parsley; serve immediately.
Container Equivalents
1 Green
1 Red
½ Blue
1 tsp.
2B Mindset Plate It!
Add a side salad or veggies for dinner. Add an FFC for lunch.
From <https://www.beachbodyondemand.com/blog/garlic-shrimp-recipe-sheet-pan-suppers>