Shrimp and ‘Zoodles’ Sheet Pan Dinner

I’m loving the sheet pan dinners right now. You can’t argue with only one pan to clean up, am I right? Spiralized zucchini noodles, bursting cherry tomatoes, and shrimp are the stars in this Shrimp and ‘Zoodles’ Sheet Pan Dinner.

Do you have picky eaters? I have one that will eat just about anything and another that is way more particular. My not-so-picky one will try anything and eats everything except things that are overly cheesy, creamy, or buttery. (WTF, right? I seriously wonder about him sometimes.) The other kiddo is straight up picky. He would way rather snack than sit down and eat an actual meal. He could live off bagels, kids cliff bars, and pirate booty. His saving grace is that he’s firmly on the buttery, creamy, cheesy team so I let him slide.

My husband is the least picky person on earth. He’ll literally try and eat anything you put in front of him. He loves food just as much (maybe even more) than me and it’s a ton of fun to cook for him. Sure he has some things he’d rather eat over others and will tell me when he doesn’t like something but it’s pretty rare.

If I’m being honest, I probably fall somewhere in the middle. I’m not a super picky eater. But I definitely have foods I don’t like. I avoid most seafood, blue cheese, goat cheese, and beets. Chicken kind of weirds me out unless I cook it myself and I don’t like things that are very oily. Everything else is fair game.

Even though we all have our food preferences and things that we like to avoid, I still try and incorporate a little bit of everything into our weekly menus. I think it’s important for my kids to see me cooking things I don’t like (even if I’m not eating them) and I’m convinced that they’ll get less and less picky if I keep offering the foods they don’t like!

My kids chow down zucchini noodles and are just as happy to eat them as they are noodles. My oldest son and husband love shrimp, the little guy and I not so much. We all love capers and tomatoes and anything citrus. This was a win in our household and I hope it is in yours as well!

Thanks for reading and happy hump day! xo, Kelley

Shrimp and ‘Zoodles’ Sheet Pan Dinner

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• Author: Kelley
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A sheet pan dinner that is low carb, naturally gluten free and absolutely delicious!

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Ingredients

for the zucchini and tomatoes:

• 4 medium zucchini, washed and spiralized
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon Greek Seasoning
• 1 tablespoons capers
• pinch kosher salt and ground black pepper
• 1/4 cup feta cheese

for the shrimp:

• 1 lb shrimp, peeled and deveined
• 1 lemon, halved
• 1 teaspoon olive oil
• 1/2 teaspoon Greek seasoning
• pinch kosher salt and ground black pepper

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Instructions

1. Preheat oven to 425F degrees.
2. Place zucchini noodles and zucchini noodles on a large, rimmed baking sheet. Drizzle with olive oil, Greek seasoning, capers, salt and pepper. Toss to gently combine and then spread zucchini noodles and tomatoes out evenly.
3. In a small bowl, toss shrimp with 1 teaspoon olive oil, 1/2 teaspoon Greek seasoning, juice from 1/2 lemon (reserve other half for serving), and a pinch of salt and pepper. Toss to combine. Place shrimp on top of zucchini and tomatoes.
4. Bake in a preheated oven for 10-15 minutes just until shrimp is cooked through and zucchini and tomatoes are softened.
5. Remove from oven. Sprinkle evenly with crumbled feta. Top with a handful of fresh, chopped parsley and the other lemon half if desired.

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