Sheet-Pan Shrimp And Zoodles
10m prep 15m cook 25m ready
A quick sheet-pan meal with spiralized zucchini and shrimp, roasted with garlic, chile, and feta cheese.
Ingredients
- 680 g medium zucchini spiralized
- 29.6 ml extra virgin olive oil divided
- 2.46 ml salt divided
- 2.46 ml pepper divided
- 20 large peeled and deveined shrimp
- 4 scallions thinly sliced
- 4 clove garlic thinly sliced
- 1 small red chile thinly sliced
- 29.6 ml dry white wine
- 14.8 ml fresh lemon juice
- 113 g feta cheese crumbled
Nutrition (per serving, estimated)
Estimated based off 11 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 494 mg
- Iron: 4.44 mg
- Magnesium: 79.1 mg
- Phosphorus: 440 mg
- Potassium: 1049 mg
- Zinc: 3.28 mg
Let's Cook
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Step 1.
Preheat the oven to 475°F. On a large rimmed baking sheet, toss the spiralized zucchini with 1 tablespoon of the olive oil and ¼ teaspoon each of salt and pepper. Spread the zucchini in an even layer and roast for 6 minutes.
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Step 2.
While the zucchini roasts, in a large bowl, toss the shrimp, sliced scallions, sliced garlic, and sliced red chile with the white wine, lemon juice, and the remaining ¼ teaspoon each of salt and pepper.
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Step 3.
After the zucchini has roasted for 6 minutes, remove the baking sheet from the oven. Scatter the shrimp mixture evenly over the zucchini, then drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the crumbled feta cheese. Return to the oven and roast until the shrimp are opaque throughout, 5 to 7 minutes.
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