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!
Ingredients
- 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 ½ 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.
If you don't have fresh spices you can add a few teaspoons of dried Italian spices to your shrimp and zoodles.
Nutrition
Calories: 268kcalCarbohydrates: 17gProtein: 40gFat: 5gSaturated Fat: 1gCholesterol: 429mgSodium: 1364mgPotassium: 1163mgFiber: 4gSugar: 11gVitamin A: 1549IUVitamin C: 97mgCalcium: 309mgIron: 6mg
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