Shrimp and ‘Zoodles’ Sheet Pan Dinner

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


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


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


  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.