Pan Roasted Spicy Garlic Shrimp
Yield: 4 servings
Calories: 220kcal
This one pan roasted spicy garlic shrimp recipe with lemon is ready in 30 minutes or less! Succulent shrimp and vegetables is a healthy weeknight meal.
Ingredients
- 3 cups zucchini, sliced, ¼-inch thickness
- 2 cups baby tomatoes, sliced in half
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 lemon, sliced into 8 wedges
- 1 pound shrimp, peeled and deveined, 16/20 count
- ½ teaspoon paprika
- ¾ teaspoon cumin
- ¼ teaspoon chipotle pepper, ground
- ¼ teaspoon red chili flakes
- tablespoon zest of 1 lemon, plus lemon juice
- 5 cloves garlic, minced fine
- ½ cup cilantro, minced
Instructions
- Place rack in the center of the oven. Preheat 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, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Evenly spread vegetables on a sheet pan and add lemon wedges. Roast for 5 minutes.
- In the same bowl add shrimp.
- Toss shrimp with 1 tablespoon olive oil, ¾ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon paprika, ¾ teaspoon cumin, ¼ teaspoon chipotle pepper, ¼ 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.
Notes
- MAKE IT WHOLE30: Use extra-virgin olive oil, and use sea salt for kosher salt.
Nutrition
Calories: 220kcal | Carbohydrates: 10g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 170mg | Sodium: 683mg | Potassium: 351mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1050IU | Vitamin C: 55.3mg | Calcium: 80mg | Iron: 3.6mg
Recipe Link
Recipe Video