One Pan Spicy Garlic Shrimp with Vegetables

By rbotzl01

This quick and easy one pan wonder of a meal is ready in less than 30 minutes! Serve this roasted spicy shrimp and lemon with rice, quinoa or pasta. No matter how you dish it, it's delicious!

April 27, 2016
by Jessica Gavin
Photo Credit: Jessica Gavin

Ingredients

• 3 cups zucchini sliced, 1/4 inch thickness
• 2 cups baby tomatoes, sliced in half
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 lemon, sliced into 8 wedges
• 1 pound large shrimp peeled and deveined, 16/20 count
• 1/2 teaspoon paprika
• 3/4 teaspoon cumin
• 1/4 teaspoon chipotle pepper ground
• 1/4 teaspoon red chili flakes
• Zest of 1 lemon plus 1 tablespoon lemon juice
• 5 cloves garlic, minced fine
• 1/2 cup cilantro, minced

Details

Servings 4
Preparation time 12mins
Cooking time 25mins
Adapted from jessicagavin.com

Preparation

Step 1

Place rack in the center of the oven. Preheat oven to 400°F.

Spray a large sheet pan with nonstick cooking spray or lightly grease with olive oil.

In a medium sized bowl toss zucchini and tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Evenly spread vegetables onto sheet pan and add lemon wedges. Roast for 5 minutes.

In the same bowl add shrimp. Toss shrimp with 1 tablespoon olive oil, 3/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon paprika, 3/4 teaspoon cumin, 1/4 teaspoon chipotle pepper, 1/4 teaspoon chili flakes, lemon zest, 1 tablespoon lemon juice and garlic. Evenly place shrimp on top of the vegetables. Roast for 6-8 minutes, or until the shrimp are pink and cooked through.

Serve hot topped with cilantro garnish. You can serve with pasta, rice or quinoa if desired.