We have been on a roll of eating out lately and as wonderful as all the food is we just wanted a night home with no take-out and some home-cooked food. I decided to try this recipe and it came out perfectly. I so seldom use the broiler to cook but it worked out so well I must pass this one on. Sheet Pan cooking has become one of my most favorite ways to cook for so many reasons most obviously the speed in which everything cooks together in one pan!!!! So amazing.
The whole prep , cook and plate was under an hour! Actually way under an hour. Simple ingredients and pretty light in the calorie department. Give this one a try soon — you’ll thank me for it.
This is what I did. You’ll need a large rimmed sheet pan.
2 Tablespoons Olive Oil
1 Tablespoon Minced Garlic –app. 3 cloves garlic
1/4 teaspoon crushed red pepper
1 lb. raw large shrimp, peeled and deveined ( remove tails)
1 pint grape tomatoes
1 medium zucchini, cut on the diagonal into 1/2 inch slices
1 medium size yellow squash, cut on the diagonal into 1/2 inch slices
1 Lemon, cut into quarters
1 1/2 teaspoons fresh thyme leaves, divided
1/2 to 1 teaspoon kosher salt – I used almost a teaspoon ( mix well with salt and pepper and give it a taste)
1/2 teaspoon freshly ground black pepper
I used a pouch of Jasmine Rice — you can cook up whatever kind of rice you’d like. I had a pouch in the house and the Jasmine Rice is so delicious not to mention how easy the pouch is. For 2 people 1 pouch for 4 people 2 pouches
I sprayed the sheet pan with Pam Cooking Spray.
Preheat the oven on the broiler setting with oven rack at least 6 inches from the heat.
Stir together the olive oil, garlic, crushed red pepper and 3/4 teaspoon of fresh thyme in a small bowl. Place Shrimp and Tomatoes in 2 separate bowls. Combine zucchini and yellow squash in a third bowl. Toss each with one-third of the oil mixture.
Heat a rimmed baking sheet in the oven for 2 minutes. Add zucchini, squash and lemon quarters (flesh side up) to hot baking sheet and bake until squash begins to soften, about 5 more minutes. Add the tomatoes after the initial 5 minutes and bake for another 5 minutes until tomatoes begin to burst. Stir in Shrimp and bake until shrimp are cooked through and zucchini is tender and lightly browned, about 5 minutes. Remove from oven and sprinkle with salt and pepper. Squeeze juice from the roasted lemon over veggies and stir to combine.
Cook rice according to package directions. Divide rice, shrimp and veggies among your plates. Top evenly with remaining thyme if you wish. Yummy!!!!