Sheet Pan Shrimp and Roasted Vegetables
Cajun-seasoned shrimp roasted with zucchini, corn, and tomatoes. A low-calorie dinner with 35g protein in just 20 minutes.
PROTEIN 35g
CALORIES 270
P:E RATIO 1.5
TIME 22m
YIELD 4
P:E 1.5
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1.5 lbs large shrimp, peeled and deveined 35G PROTEIN
2 zucchini, sliced HIGH FIBER
1 cup corn kernels PRODUCE
1 pint cherry tomatoes PRODUCE
2 tbsp olive oil FLAVOR
2 tsp Cajun seasoning FLAVOR
2 cloves garlic, minced FLAVOR
Lemon wedges FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 2 days.
- Batching: Shrimp cook fast — don't overcook or they become rubbery.
- Reheat: Microwave 90 seconds or oven at 375°F for 5 minutes.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 425°F. Line a sheet pan with parchment.
02
THE MACRO PREP
Toss all ingredients with olive oil and Cajun seasoning.
03
VEGGIE STEAM-SAUTÉ
Spread in a single layer.
04
HIGH HEAT SEAR
Roast 10-12 minutes until shrimp are pink and vegetables are tender.
05
STEP 5
Squeeze lemon over everything before serving.
PRIMARY CATEGORY
EXPLORE MORE Sheet Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 1.5 lbs large shrimp, peeled and deveined
- 2 zucchini, sliced
- 1 cup corn kernels
- 1 pint cherry tomatoes
- 2 tbsp olive oil
- 2 tsp Cajun seasoning
- 2 cloves garlic, minced
- Lemon wedges