This is definitely one of my favorite recipes by far! There was huge shrimp sale at the grocery store and I wanted to buy some, so I searched for a yummy recipe that called for shrimp. As usual, BeachBodyOnDemand did not let me down. The great thing about this recipe is that it can be versatile. The zucchini can swapped out with squash or asparagus. Also, the zucchini and shrimp can be served as the main entrée by itself, or mixed with your choice of either noodles or quinoa.

Ingredients:

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– Parchment paper

– 2 Tbsp.

– 2 garlic cloves, finely chopped

– 1/2 tsp. dried oregano

– 1/2 tsp. dried basil

– 1/4 tsp. sea salt

– 1/4 tsp. ground black pepper

– 4 medium zucchini, cut into 1/2-inch slices

– 1 lb. medium shrimp peeled, deveined

– 1/4 cup grated Parmesan cheese

 

Cooking Instructions:

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1) Preheat the oven to 400 degrees F.

2) Line large sheet pan with parchment paper. Set aside.

3) Combine oil, garlic, oregano, basil, salt and pepper in a small bowl, whisk to blend.

4) Place zucchini in a Ziploc bag. Drizzle with half of the oil mixture, mix well to coat. Take zucchini out of the bag and spread on the pan. Bake for 10 minutes.

5) Add shrimp to the pan, and drizzle with the remaining half of oil mixture. Bake for 6 to 8 more minutes.

6) Turn off the oven. Sprinkle the Parmesan cheese over the zucchini and shrimp and let sit in the oven for 1-2 minutes until the cheese melts.

7) Enjoy!

Optional: Drizzle with lemon juice before serving.