Name: Shrimp and 'Zoodles' Sheet Pan Dinner
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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; 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

Description

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

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

Preheat oven to 425F degrees.
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.
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.
Bake in a preheated oven for 10-15 minutes just until shrimp is cooked through and zucchini and tomatoes are softened.
Remove from oven. Sprinkle evenly with crumbled feta. Top with a handful of fresh, chopped parsley and the other lemon half if desired.