Sheet Pan Shrimp and Vegetables with Rice

I'm a huge fan of shrimp, but I have to admit it's not one of my go to ingredients when I want to make dinner in a hurry.  This dish is ready in thirty minutes, and the family can enjoy shrimp, rice, and flavorful vegetables AND it's an easy sheet pan supper.  A great way to spice up your weeknight dinner routine from the usual easy chicken, beef or pork recipes.  Personally, I love any dinner recipe that makes my day easier from prep to clean-up!

2 Tbsp olive oil

3 cloves garlic, minced

1/4 tsp crushed red pepper

1 1/2 tsp fresh thyme leaves, divided

1 lb raw medium shrimp, peeled and deveined

1 pint grape tomatoes

1 medium zucchini, cut diagonally into 1/2" slices

1 medium-size yellow squash, cut diagonally into 1/2" slices

1 lemon, cut into quarters

1 1/2 tsp kosher salt, divided

1/2 tsp black pepper

2 cups basmati rice

4 cups chicken or vegetable stock

Add basmati rice and stock to a 4-quart saucepan.  Add 1/2 tsp salt.  Cover and place on a stovetop burner over high heat.  Once boiling, reduce heat and allow to simmer for approximately 20 minutes.  

Meanwhile, preheat your broiler with oven rack 6" from the heat.

Stir together olive oil, garlic, crushed red pepper, and 3/4 tsp of the thyme in a small bowl.  Place shrimp and tomatoes in 2 separate bowls.  Combine zucchini and yellow squash in a third bowl.  Toss each one with 1//3 of the oil mixture.  

Heat a rimmed baking sheet in the oven for 2 minutes.  Add zucchini, squash, and lemon (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 is tender and lightly browned, about 5 minutes.  Remove from oven and sprinkle with salt and pepper.  Squeeze juice from roasted lemon over vegetables; stir to combine.  

Divide rice, shrimp, and vegetables among 4 plates.  Top evenly with remaining 3/4 tsp thyme.