Shrimp Scampi Sheet Pan Meal
This easy shrimp scampi sheet pan meal combines shrimp and zucchini tossed in a light lemon garlic sauce. It comes together in under 20 minutes so is the perfect recipe for busy weeknights!
- 1 ½ lbs large shrimp peeled and deveined
- 2 small-medium zucchini sliced into ⅛-inch thick half moons
- 2 Tablespoons lemon juice
- 1 Tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- 3 cloves garlic minced
- ¼ cup grated or shredded parmesan cheese
- ¼ cup fresh parsley leaves chopped
- Lemon slices for serving
Preheat oven to broil (450°F). Line a rimmed baking sheet with parchment paper or spray with cooking spray.
Place shrimp and zucchini on prepared baking sheet and toss with lemon juice, olive oil, salt, pepper and garlic until shrimp and zucchini are evenly coated.
Place pan in the oven and broil for 5-6 minutes or until shrimp turns pink and zucchini is tender.
Divide shrimp and zucchini mixture between four plates and sprinkle with parmesan cheese and parsley. Serve over cauliflower rice or steamed white rice.
Serving: 1/4 sheet pan, no rice | Calories: 244kcal | Carbohydrates: 5g | Protein: 44g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 227mg | Sodium: 1207mg | Potassium: 339mg | Fiber: 1g | Sugar: 2g