Photo of Lemon-rosemary shrimp, zucchini & white beans by WW

Lemon-rosemary shrimp, zucchini & white beans

Total Time
30 min
15 min
15 min
A hot sheet pan is essential for roasting the zucchini and onion to tenderness (but not mushiness), creating some browned spots with richer flavor. We add the shrimp, beans, rosemary, and garlic about midway through the cooking so they don’t overcook, and we finish with lemon zest and juice so those flavors remain vibrant.


Cooking spray

4 spray(s)

Uncooked zucchini

3 medium, sliced

White onion

1 small, roughly chopped

Kosher salt

½ tsp

Black pepper

¼ tsp

Uncooked shrimp

1 pound(s), large, peeled and deveined

Canned cannellini beans

15½ oz, rinsed and drained


1 Tbsp, finely chopped


4 clove(s), minced

Lemon zest

1 Tbsp

Fresh lemon juice

3 Tbsp


  1. Place a sheet pan in the oven and preheat the oven to 450°F.
  2. Carefully remove the hot pan from the oven. Coat the pan with cooking spray. Add the zucchini and onion to the pan in an even layer; sprinkle with the salt and pepper. Roast for 8 minutes.
  3. Carefully remove the pan from the oven. Gently stir the zucchini mixture and spread to the outside edges of the pan. Add the shrimp and beans to the middle of the pan; sprinkle with the rosemary and garlic. Roast until the shrimp is cooked through, 6 to 8 minutes. Remove the pan from the oven. Top the shrimp mixture with the lemon zest and juice; stir gently to combine.
  4. Serving size: about 1 ½ cups