From jessicagavin.com

Pan Roasted Spicy Garlic Shrimp

4 servings · 12 min prep · 13 min cook

Ingredients

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
• 1 tablespoon lemon zest, plus lemon juice
• 5 cloves garlic, minced fine
• ½ cup cilantro, minced

Steps

1. Place rack in the center of the oven. Preheat to 400°F.
2. Spray a large sheet pan with nonstick cooking spray or lightly grease with 2 tablespoons olive oil.
3. In a medium-sized bowl toss 3 cups zucchini and tomatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
4. Evenly spread vegetables on a sheet pan and add 1 lemon wedges. Roast for 5 minutes.

   5 min

5. In the same bowl add 1 pound shrimp.
6. 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, 1 lemon zest, 1 tablespoon lemon juice, and 5 cloves garlic.
7. Evenly place 1 pound shrimp on top of the vegetables. Roast for 6-8 minutes or until the shrimp are pink and cooked through.

   6-8 min

Nutrition

Per serving

kcal

220

protein

25 g

carbs

10 g

fat

9 g

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