Sheet Pan Lemon Herb Shrimp with Crispy Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Shrimp with Crispy Zucchini

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp with Crispy Zucchini

Experience a burst of fresh flavors in this simple yet vibrant sheet pan meal. Succulent shrimp are marinated in zesty lemon and a blend of aromatic herbs, then roasted alongside crisp zucchini slices for a delightful contrast in textures. Perfectly balanced for a nutritious dinner that doesn’t compromise on taste.

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NUTRITION

393kcal
Protein
37.9g
Fat
23.6g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (raw)

1 medium Zucchini

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Parsley

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a large bowl, combine the shrimp and zucchini slices. Drizzle with 1.5 tablespoons of extra virgin olive oil and 1 tablespoon of freshly squeezed lemon juice.

  • 3

    Add the minced garlic, dried oregano, and chopped fresh parsley to the bowl. Season with salt and pepper to taste, and toss everything together until well coated.

  • 4

    Spread the shrimp and zucchini evenly on the prepared sheet pan, ensuring the shrimp are in a single layer and the zucchini slices aren’t overlapping too much for optimal crispiness.

  • 5

    Roast in the preheated oven for 8-10 minutes, or until the shrimp turn pink and opaque and the zucchini edges are crispy.

  • 6

    Remove from the oven, give a quick toss, and serve immediately while hot. Enjoy the burst of lemon herb flavors with a crisp texture from the zucchini.

Sheet Pan Lemon Herb Shrimp with Crispy Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Shrimp with Crispy Zucchini

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp with Crispy Zucchini

Experience a burst of fresh flavors in this simple yet vibrant sheet pan meal. Succulent shrimp are marinated in zesty lemon and a blend of aromatic herbs, then roasted alongside crisp zucchini slices for a delightful contrast in textures. Perfectly balanced for a nutritious dinner that doesn’t compromise on taste.

NUTRITION

393kcal
Protein
37.9g
Fat
23.6g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (raw)

1 medium Zucchini

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Parsley

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a large bowl, combine the shrimp and zucchini slices. Drizzle with 1.5 tablespoons of extra virgin olive oil and 1 tablespoon of freshly squeezed lemon juice.

  • 3

    Add the minced garlic, dried oregano, and chopped fresh parsley to the bowl. Season with salt and pepper to taste, and toss everything together until well coated.

  • 4

    Spread the shrimp and zucchini evenly on the prepared sheet pan, ensuring the shrimp are in a single layer and the zucchini slices aren’t overlapping too much for optimal crispiness.

  • 5

    Roast in the preheated oven for 8-10 minutes, or until the shrimp turn pink and opaque and the zucchini edges are crispy.

  • 6

    Remove from the oven, give a quick toss, and serve immediately while hot. Enjoy the burst of lemon herb flavors with a crisp texture from the zucchini.