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5 from 1 vote

KISS Shrimp Primavera Sheet Pan Bake

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4


  • 1 lb medium-sized shrimp
  • 2 packages CeCe’s Veggie Co Yellow Squash Noodles
  • 1 pint package assorted cherry tomatoes, cut in half (or about 1 1/2 cups)
  • 2 Tbsp avocado oil
  • 2 tsp dried, minced garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp Italian seasoning
  • 1/2 lemon, squeezed
  • 4-5 fresh basil leaves, torn


  • Preheat oven to 400° F. 
  • While oven is preheating, slice cherry tomatoes and spread evenly on one end of a well-greased sheet pan (see photos above for example). 
  • Remove squash noodles from package and place in a medium bowl. Pat noodles dry with a paper towel and toss with 1 Tbsp avocado oil. Add in 1 tsp. dried minced garlic, 1/2 tsp. salt, 1/4 tsp. pepper and 1 tsp. Italian seasoning and toss lightly. Place noodles next to tomatoes in the middle of the greased sheet pan. 
  • Toss shrimp in remaining 1 Tbsp. avocado oil and add in the remaining 1 tsp. dried minced garlic, 1/2 tsp. salt, 1/4 tsp. pepper, and 1 tsp. Italian seasoning. Toss gently with tongs and place on the remaining space at the end of the greased sheet pan next to the tomatoes. 
  • Squeeze the 1/2 lemon evenly over the entire sheet pan. 
  • Transfer sheet pan to oven and bake for 10 minutes or until shrimp appear white, pink and opaque in appearance. 
  • Serve immediately by making a bed of squash noodles with shrimp and tomatoes on top. Sprinkle freshly grated parmesan cheese and torn basil on top, if desired.