Ingredients

The following ingredients have 4 Servings
  • 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
  • tablespoon zest of 1 lemon (plus lemon juice)
  • 5 cloves garlic (minced fine)
  • ½ cup cilantro (minced)

Instruction

  • Place rack in the center of the oven. Preheat to 400°F.
  • Spray a large sheet pan with nonstick cooking spray or lightly grease with olive oil.
  • In a medium-sized bowl toss zucchini and tomatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
  • Evenly spread vegetables on a sheet pan and add lemon wedges. Roast for 5 minutes.
  • In the same bowl add shrimp.
  • 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, lemon zest, 1 tablespoon lemon juice, and garlic.
  • Evenly place shrimp on top of the vegetables. Roast for 6-8 minutes or until the shrimp are pink and cooked through.