You’d be stunned to find what you can pull off with one pan, and this spice-rich shrimp dish is not only packed with veggies, it’s loaded with spices to keep the flavor ramped up without sacrificing healthiness. Simplicity is key as far as preparation goes, but what you eat at the end will surprise you.
Recipe and photo Jessica Gavin at The Food Scientist.
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Makes 4 servings
- 3 cups sliced zucchini, 1/4 inch thickness
- 2 cup baby tomatoes, sliced in half
- 2 Tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 lemon, sliced into 8 wedges
- 1 pound large shrimp (16/20 count)
- 1/2 tsp paprika
- 3/4 tsp cumin
- 1/4 tsp ground chipotle pepper
- 1/4 tsp red chili flakes
- Zest of 1 lemon plus 1 Tbsp lemon juice
- 5 cloves of garlic, minced fine
- 1/2 cup cilantro, minced
How to make it
Place rack in the center of the oven. Preheat oven to 400°F. Spray a large sheet pan with non-stick cooking spray or lightly grease with olive oil.
In a medium-size bowl, toss zucchini and tomatoes with 1 Tbsp olive oil, ½ tsp salt, and ¼ tsp 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 Tbsp olive oil, ¾ tsp salt, ¼ tsp pepper, ½ tsp paprika, ¾ tsp cumin, ¼ tsp chipotle pepper, ¼ tsp chili flakes, lemon zest, 1 Tbsp 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.