Chili-Lime Shrimp Zucchini Sheet-Pan Pita Plates

Ingredients

• 1 lb peeled shrimp, thawed and patted dry
• 2 medium zucchini, sliced into half-moons
• 1 1/2 cups corn kernels, fresh or frozen
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 1 1/2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 whole-wheat pitas
• 1 cup plain Greek yogurt
• 1 tbsp lime juice
• 1 tsp honey
• 2 tbsp chopped cilantro
• 1 avocado, sliced

Method

1. Heat oven to 425 F and line a sheet pan with parchment.
2. Toss zucchini, corn, bell pepper, onion, olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper on the pan.
3. Roast vegetables for 12 minutes.
4. Add shrimp, toss gently, and roast 6-8 minutes more until shrimp are opaque.
5. Stir yogurt, lime juice, honey, and cilantro for the sauce.
6. Serve shrimp and vegetables with warm pitas, avocado, and lime yogurt.