Sheet Pan Lemon-Garlic Shrimp with Baby Potatoes and Zucchini

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

Sheet Pan Lemon-Garlic Shrimp with Baby Potatoes and Zucchini

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Garlic Shrimp with Baby Potatoes and Zucchini

Enjoy a vibrant medley of succulent shrimp, tender baby potatoes, and fresh zucchini, all dressed in a tangy lemon-garlic marinade. This sheet pan recipe brings together crisp veggies and juicy shrimp for a meal that's as simple as it is delicious.

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NUTRITION

456kcal
Protein
35.9g
Fat
15.7g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp (raw)

1 cup Baby Potatoes (diced)

1 medium Zucchini (sliced)

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 Garlic Cloves (minced)

Salt and Black Pepper (to taste)

Dried Oregano (to taste)

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a large bowl, combine the olive oil, lemon juice, minced garlic, salt, pepper, and dried oregano.

  • 3

    Add the shrimp, halved baby potatoes, and thickly sliced zucchini to the bowl. Toss everything together until evenly coated with the marinade.

  • 4

    Spread the mixture onto the prepared sheet pan in a single layer to ensure even cooking.

  • 5

    Roast in the preheated oven for 18-20 minutes, stirring once halfway through, until the shrimp are pink and cooked through and the potatoes are tender.

  • 6

    Remove from the oven and serve immediately, enjoying the bright, zesty flavors and tender textures.

Sheet Pan Lemon-Garlic Shrimp with Baby Potatoes and Zucchini

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

Sheet Pan Lemon-Garlic Shrimp with Baby Potatoes and Zucchini

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Garlic Shrimp with Baby Potatoes and Zucchini

Enjoy a vibrant medley of succulent shrimp, tender baby potatoes, and fresh zucchini, all dressed in a tangy lemon-garlic marinade. This sheet pan recipe brings together crisp veggies and juicy shrimp for a meal that's as simple as it is delicious.

NUTRITION

456kcal
Protein
35.9g
Fat
15.7g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp (raw)

1 cup Baby Potatoes (diced)

1 medium Zucchini (sliced)

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 Garlic Cloves (minced)

Salt and Black Pepper (to taste)

Dried Oregano (to taste)

PREPARATION

  • 1

    Preheat the oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a large bowl, combine the olive oil, lemon juice, minced garlic, salt, pepper, and dried oregano.

  • 3

    Add the shrimp, halved baby potatoes, and thickly sliced zucchini to the bowl. Toss everything together until evenly coated with the marinade.

  • 4

    Spread the mixture onto the prepared sheet pan in a single layer to ensure even cooking.

  • 5

    Roast in the preheated oven for 18-20 minutes, stirring once halfway through, until the shrimp are pink and cooked through and the potatoes are tender.

  • 6

    Remove from the oven and serve immediately, enjoying the bright, zesty flavors and tender textures.