I love shrimp, zucchini, and garlic so this sheet pan recipe I found seemed like a no-brainer to make for me. Plus, who doesn’t love a sheet pan recipe?
I pretty much followed the recipe linked above, but made slight changes – moreso to the steps than the ingredients.
For this recipe you’ll need:
- olive oil
- dried oregano
- dried basil
- sea salt
- ground black pepper
- lemon juice
- parmesan cheese (I usually skip this)
First, prepare your shrimp to cook and slice the zucchini. The original recipe says to use 4 zucchinis, but it depends on the size of your zucchinis. In these photos I used only 3 because it was a lot of zucchini. Next, combine the oil, garlic, oregano, basil, salt, and pepper and whisk to combine. Now, the recipe says to drizzle the oil mixture over the sliced zucchini on your parchment lined baking sheet, but I mixed the zucchini with the oil mixture in a boil instead.
Then, bake the zucchini at 400 for about 10 minutes. After 10 minutes, take the baking sheet out and add the shrimp. Again, the recipe says to drizzle the oil mixture on the shrimp, but I mixed it in a bowl instead to make sure all the shrimp was coated. Bake for 6-8 minutes or until the shrimp is cooked.
Drizzle the lemon juice on top and add fresh parsley if you want.
The only other change I made was that when there were about 2 minutes left on the clock, I drizzled some olive oil over the shrimp and zucchini because it was looking a little dry.
This is such an easy meal idea! Nice and quick for weeknight meals!