Y’all know I love a good, easy recipe that’s at least semi-healthy. This one checks all the boxes. I saved it from Southern Living last year, and finally tested it out a few weeks ago. It was so delicious I made it again the next week.
Let me also add, I ate the leftovers for lunch the next day with some creamy jalapeño dip we had left over from Chuy’s …. Oh my gosh, LIFE CHANGING! I mean that dip is life changing in and of itself, but drizzled on top of this recipe. Wow. Obviously not as healthy as the original, but c’est la vie.
Safe to say, this one is going in the rotation. Hope you enjoy it. Let me know what you think!
6 tbsp. olive oil
3 tbsp. minced garlic
3/4 tsp. crushed red pepper
3 ½ tsp. fresh thyme leaves, divided
1 lb. raw medium shrimp, peeled and deveined
1 pt. grape tomatoes
2 medium zucchinis, cut diagonally into ½-inch slices
2 medium yellow squash, cut diagonally into ½-inch slices
1 lemon, cut into quarters
2 pouches microwaveable basmati rice
S&P to taste
- Preheat broiler to high.
- Stir together olive oil, garlic, crushed red pepper and 3 tsp. of thyme in a small bowl.
- Place shrimp, tomatoes and zucchini/squash mixture in three separate bowls. Toss each with one-third of oil mixture.
- Heat a rimmed baking sheet in the oven 2 minutes. Add zucchini, squash and lemons (flesh side up) to hot baking sheet, and bake until squash begins to soften, about 5 minutes.
- Add tomatoes and bake until tomatoes begin to burst, about 5 minutes.
- Stir in shrimp; bake until shrimp are cooked through and zucchini/squash is tender and lightly browned, about 5 minutes.
- Remove from oven and sprinkle with salt and pepper. Squeeze juice from roasted lemons over veggies. Stir to combine.
- Cook rice according to package directions. Divide rice, shrimp and veggies evenly. Top with remaining thyme.