20 Minute Sheet Pan Shrimp & Zoodles

Get ready for spring recipes with this light and healthy Sheet Pan Shrimp and Zoodles recipe!

Hello! Hello!

I’m a total fangirl over sheet pan meals.  Yes, you could cook this stuff separately on a stove top BUT it’s so much easier to pop it in the oven.  You do the prep work and then walk away and empty the dishwasher, fold the laundry or play with the pup.  Life is too busy, especially during the week, for fussy meals.

This sheet pan meal came out of my obsession of my new spiralizer.   I had one before, but the new one makes the whole process a lot more fun.   And as it turns out actually making the zoodles is the hardest part about the whole meal.  This Sheet Pan Shrimp and Zoodles recipe could not be healthier AND comes together in only 20 minutes.

How to Make my Sheet Pan Shrimp and Zoodles recipe…

To make this Sheet Pan Shrimp and Zoodles recipe you just toss your zoodles, tomatoes and shrimp in olive oil, lemon and spices.  I like to layer the zoodles first on the the pan and then add the shrimp on top.

The veggies roast so nicely in the oven and don’t end up super watery like a lot of zoodles recipes.

After roasting for less than 10 minutes you have a gorgeous meal that just happens to be low carb, gluten free, paleo AND clean eating… no processed food in this dish! It also falls under diets like Whole 30 and 21 Day Fix if you happen to be walking down that path.

This dish is light and satisfying at the same time.  You can use frozen shrimp to make it more cost friendly as well.

I hope you enjoy this simple recipe as much as I did!

Sheet Pan Shrimp and Zoodles recipe

This 20 minute fast and healthy meal is low carb, gluten free, paleo, Whole 30, 21 Day Fix AND clean eating!

Print Recipe Pin Recipe

Prep Time 10 mins

Total Time 18 mins

Course Dinner

Cuisine American, Healthy, Pescatarian

Servings 2 people

Calories 268 kcal

Ingredients

  

1x2x3x

• 2 large zucchini, spiralized*
• 1 pint cherry tomatoes, halved
• 2 teaspoons minced garlic, divided
• 1 teaspoon olive oil, divided
• 12 ounces medium shrimp, peeled and deviened
• 1 lemon juiced
• salt and pepper
• optional garnish: fresh parsley, basil or oregano
• cooking spray

Instructions

 

• Preheat the oven to 450 degrees and cover a sheet pan with tin foil.  Spray with cooking spray.
• Toss the zoodles (spiralized zucchini,) cherry tomatoes, half of the garlic and half of the olive oil in a bowl.  Add salt and fresh cracked pepper.  I use a quarter teaspoon of each.   Spread the mixture in an even layer across the sheet pan.
• Toss the shrimp, the rest of the garlic, rest of the olive oil, lemon juice and shrimp in a bowl.  Add your salt and pepper... I used 1/2 teaspoon.  Lay the shrimp on top of the zoodles.
• Bake for 8-10 minutes or until shrimp turn opaque and pin.
• Garnish fresh herbs and serve immediately!

Notes

*If you find your zoodles have too much water in them, set the zoodles in a colander over the sink and salt.  Allow to sit for 20 minutes.  This will allow some of the moisture to come out of the noodles.  After they have been sitting dry them off with paper towels.

Nutrition

Calories: 268kcalCarbohydrates: 17gProtein: 40gFat: 5gSaturated Fat: 1gCholesterol: 429mgSodium: 1364mgPotassium: 1163mgFiber: 4gSugar: 11gVitamin A: 1549IUVitamin C: 97mgCalcium: 309mgIron: 6mg

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

Like my Sheet Pan Shrimp and Zoodles recipe? I’d love it if you could pin this to your favorite Pinterest board! Thank you so much for the support.  

Thanks for stopping by today! Tomorrow I’m sharing my Asheville favorites.

Your turn!

What’s your favorite way to eat zoodles?

I’m linking up my Sheet Pan Shrimp and Zoodles recipe with: Meatless Monday, Meatless Monday, Full Plate Thursday, Foodie Friday, and the Weekend Potluck. Thanks so much ladies for the link up parties!