Baked Shrimp Corn Zucchini Recipes

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MEDITERRANEAN SHEET PAN BAKED SHRIMP AND VEGGIES



Mediterranean Sheet Pan Baked Shrimp and Veggies image

Easy sheet pan baked shrimp and veggies, prepared Mediterranean style! The olive oil and citrus sauce with fresh ginger and spices makes all the difference. Comes together in 25 minutes!

Provided by The Mediterranean Dish

Categories     Entree

Time 25m

Number Of Ingredients 15

1 lb asparagus, tough parts removed, cut into 2-inch pieces
2 cups cherry tomatoes
1 red onion, halved and thickly sliced
1 lb large shrimp, peeled and deveined
Private Reserve Greek extra virgin olive oil
1/2 lemon, juice of
Fresh chopped parsley for garnish
1/3 cup Private Reserve Greek extra virgin olive oil
1/4 cup white wine vinegar
1 tsp fresh grated ginger
1 tsp ground sumac
1 tsp ground cumin
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Make the sauce. In a small bowl, add all the sauce ingredients. Whisk to combine.
  • Place the vegetables on the largest sheet pan you have (like this one). Pour 1/4 cup of the sauce on top, and work with your hands to make sure all the veggies are well coated. Spread the veggies out in one layer. Bake in heated oven for 10-12 minutes or so.
  • Meanwhile, in a large bowl, add the shrimp. Pour the remaining sauce on top, and again toss to make sure all the shrimp is well-coated.
  • Remove vegetables from the oven. Push vegetables to one half of the pan, and add the shrimp on the other half of the sheet pan. Shrimp should be in one layer, do not crowd.
  • Place pan back in oven. Bake for 5 minutes or so until shrimp is done, do not over-bake.
  • Remove from oven. Finish with a drizzle of extra virgin olive oil, freshly squeezed lemon juice, and parsley. Serve with a side of your favorite grain or this simple Lebanese rice.

Nutrition Facts : Calories 323 calories, Sugar 7.9 g, Sodium 157.8 mg, Fat 18.6 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 14.2 g, Fiber 4.3 g, Protein 27.5 g, Cholesterol 182.9 mg

BAKED SHRIMP, CORN & ZUCCHINI



Baked Shrimp, Corn & Zucchini image

Sounds pretty good, doesn't it? And easy, too. Plan on trying this one ASAP. From the Arkansas Democrat-Gazette

Provided by SmHerndon

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon dried thyme
1 teaspoon salt
2 medium zucchini, cut in 1-2-inch chunks (about 3 C)
4 ears corn on the cob, cut into 1-2-inch pieces
1 lb uncooked shelled & deveined shrimp
8 slices lemons
heavy-duty aluminum foil

Steps:

  • Heat oven to 450*. Tear off 4 sheets of foil, each about 14x18". In large bowl, combine oil, garlic, thyme & salt. Add zucchini, corn and shrimp; toss.
  • On each 4 sheets of foil, place 1/4 of the shrimp mixture in center. Top with lemon slices. Bring sides together and fold, leaving room for steam to circulate; seal ends.
  • Place packets in a single layer on large baking sheets. Bake 15 minutes, remove from oven and let stand 5 minutes before opening. Serve immediately.

Nutrition Facts : Calories 341.8, Fat 12.5, SaturatedFat 1.9, Cholesterol 220.9, Sodium 851.6, Carbohydrate 33.1, Fiber 4.7, Sugar 6.4, Protein 29.1

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