Sheet Pan Lemon Herb Shrimp with Zucchini and Tomatoes
Tender roasted shrimp, sliced zucchini, and juicy cherry tomatoes paired with garlic-seasoned chickpeas on a single sheet pan. Tossed with olive oil and fresh lemon for a bright, high-protein dinner.
Prep
10 min
Cook
18 min
Total
28 min
Makes
1 serving
Created together. Shared with you.
Made by Van + Lila
Van created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
18 min
Total
28 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Knife and cutting board
Time saver
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Do these three things first
- 1Preheat the oven to 400°F (200°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Preheat the oven to 400°F (200°C)
- 01
Preheat the oven to 400°F (200°C)
Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
Tap card to mark done - 02
Combine the drained chickpeas
In a medium bowl, combine the drained chickpeas, sliced zucchini, and whole cherry tomatoes with olive oil, minced garlic, dried oregano, and a pinch of salt and pepper. Toss to coat evenly.
Tap card to mark done - 03
Spread the chickpeas and vegetables onto the…
Spread the chickpeas and vegetables onto the prepared baking sheet in a single layer.
Tap card to mark done - 04
Roast in the preheated oven for 10…
Roast in the preheated oven for 10 minutes until the zucchini begins to soften.
Look for: the zucchini begins to soften
Tap card to mark done - 05
Carefully remove the baking sheet from the…
Carefully remove the baking sheet from the oven and add the peeled, deveined raw shrimp, stirring gently to coat in the pan drippings and oil.
Tap card to mark done - 06
Return the baking sheet to the oven…
Return the baking sheet to the oven and roast for 6 to 8 minutes, until the shrimp turn pink and opaque and the cherry tomatoes begin to burst.
Look for: the shrimp turn pink and opaque and the cherry tomatoes begin to burst
Tap card to mark done - 07
Remove from the oven and drizzle fresh…
Remove from the oven and drizzle fresh lemon juice over the hot sheet pan before serving warm.
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