You know those days where you’re torn between just ordering takeout or making something at home because even though you’re home, it would take less time to order food and pick it up/have it delivered than it would to just make it? Well this Sheet Pan Shrimp Primavera Recipe can be your sure fire way to cook & clean up in less time than it takes to order dinner!
This isn’t my first rodeo with healthy sheet pan shrimp recipes. My Citrus Shrimp and Zoodles Sheet Pan Recipe has been a hit for a couple years now and that recipe was very much the inspiration for this one!
I should also mention that this recipe cooks in less than 10 minutes and has VERY minimal prep. Once you make it once, you’ll definitely begin to rely on it for a clutch weeknight recipe that you can basically do with your eyes closed.
And if you need more of those ridiculously simple do in your sleep or with your eye closed, recipes, then make sure to check out these other popular sheet pan recipes! Maple BBQ Mini Meatloaves Sheet Pan, Potato Egg & Bacon Sheet Pan, and Portabella Mushroom Sheet Pan Fajitas will all make your prep, cook and cleanup experience a breeze. Promise.
I’d love to hear how you like this recipe if you give it a whirl! Thanks to everyone who faithfully followed along in this month’s sheet pan series. It’s been a blast creating these simple yet delicious recipes for you and your family!
KISS Shrimp Primavera Sheet Pan Bake
Time: 20 minutes total (10 minutes hands-on, 10 minutes cook-time)
1 lb. medium sized shrimp
2 packages of CeCe’s Veggie Co Yellow Squash Noodles
1 pint package or about 1 1/2 cups assorted cherry tomatoes, cut in half
2 Tbsp avocado oil
2 tsp. dried minced garlic
1 tsp. salt
1/2 tsp. pepper
2 tsp. Italian seasoning
4-5 leaves fresh basil, torn
1.) Preheat oven to 400° F.
2.) While oven is preheating, slice cherry tomatoes and spread evenly on one end of a well-greased sheet pan (see photos above for example).
3.) Remove squash noodles from package and place in a medium bowl. Pat noodles dry with a paper towel and toss with 1 Tbsp avocado oil. Add in 1 tsp. dried minced garlic, 1/2 tsp. salt, 1/4 tsp. pepper and 1 tsp. Italian seasoning and toss lightly. Place noodles next to tomatoes in the middle of the greased sheet pan.
4.) Toss shrimp in remaining 1 Tbsp. avocado oil and add in the remaining 1 tsp. dried minced garlic, 1/2 tsp. salt, 1/4 tsp. pepper, and 1 tsp. Italian seasoning. Toss gently with tongs and place on the remaining space at the end of the greased sheet pan next to the tomatoes.
5.) Squeeze the 1/2 lemon evenly over the entire sheet pan.
6.) Transfer sheet pan to oven and bake for 10 minutes or until shrimp appear white, pink and opaque in appearance.
7.) Serve immediately by making a bed of squash noodles with shrimp and tomatoes on top. Sprinkle freshly grated parmesan cheese and torn basil on top, if desired.