If you’re looking for a quick, healthy, and flavorful dinner, this Sheet Pan Lemon Garlic Shrimp and Zucchini recipe is the perfect solution. Tender shrimp, roasted zucchini, fresh lemon, and garlic come together on one pan for an easy meal that’s ideal for busy weeknights. This simple seafood dish delivers bright flavors with minimal cleanup.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Made with simple, wholesome ingredients
- Packed with fresh lemon and garlic flavor
- Naturally low-carb and gluten-free
- Family-friendly and perfect for meal prep
- Easy one-pan cleanup
- Light yet satisfying dinner option
Ingredients
- Olive oil spray
- 3 zucchinis, sliced ¼ to ½ inch thick
- 1 small yellow onion, diced
- Kosher salt
- 1 pound shrimp, peeled and deveined, thawed if frozen and patted dry
- 1 teaspoon olive oil
- Zest of 1 small lemon
- 4 cloves garlic, grated
- Freshly ground black pepper
- Juice of ½ lemon
- 2 tablespoons pine nuts, toasted
- 2 tablespoons fresh parsley, chopped
- 2 pinches red pepper flakes (optional)
Instructions
- Preheat the oven to 475°F (245°C).
- Spray a rimmed baking sheet with olive oil.
- Arrange the zucchini slices and diced onion in an even layer on the baking sheet.
- Spray lightly with additional olive oil and season with a few pinches of kosher salt.
- Roast on the bottom rack for 8 minutes, rotating the pan halfway through cooking.
- While the vegetables roast, place the shrimp in a bowl.
- Toss the shrimp with olive oil, lemon zest, grated garlic, kosher salt, and black pepper.
- Remove the baking sheet from the oven and carefully flip the zucchini slices.
- Push the vegetables toward the edges of the pan and arrange the shrimp in a single layer in the center.
- Return the pan to the oven and roast for 6 to 8 minutes, or until the shrimp are opaque and fully cooked.
- Remove from the oven and squeeze fresh lemon juice over the top.
- Sprinkle with toasted pine nuts, chopped parsley, and red pepper flakes if desired.
- Serve your Sheet Pan Lemon Garlic Shrimp and Zucchini with cauliflower rice, brown rice, or white rice.
Tips & Tricks
- Pat the shrimp dry before seasoning for better roasting.
- Use medium or large shrimp for the best texture.
- Don’t overcook the shrimp; they should be pink and opaque.
- Substitute parsley with fresh cilantro if preferred.
- Add cherry tomatoes or bell peppers for extra vegetables.
- Toast pine nuts in a dry skillet for deeper flavor.
- For extra brightness, serve with lemon wedges.
Details
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Yield: 4 servings
Category: Main Course
Method: Roasting
Cuisine: American
Difficulty: Easy
Dietary Notes: Gluten-Free, Low-Carb, High-Protein
Notes
- Frozen shrimp work well when fully thawed and dried.
- For a heartier meal, serve with quinoa or roasted potatoes.
- Fresh lemon juice is recommended for the best flavor.
- Adjust red pepper flakes to your preferred spice level.
Nutrition (Approximate Per Serving)
- Calories: 260
- Protein: 27g
- Carbohydrates: 9g
- Fat: 13g
- Fiber: 2g
- Sugar: 5g
FAQ
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before seasoning and roasting.
How do I know when shrimp are cooked?
Shrimp are fully cooked when they turn pink, opaque, and curl into a loose “C” shape.
Can I make this recipe ahead of time?
Yes. You can prep the vegetables and shrimp several hours in advance and refrigerate until ready to cook.
What can I serve with Sheet Pan Lemon Garlic Shrimp and Zucchini?
Cauliflower rice, brown rice, white rice, quinoa, or a simple green salad pair beautifully with this dish.
Can I substitute zucchini?
Yes. Yellow squash, asparagus, broccoli, or green beans are excellent alternatives.
Is this recipe low carb?
Yes. This recipe is naturally low in carbohydrates and fits many low-carb eating plans.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked shrimp and vegetables for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a skillet over medium-low heat or microwave in short intervals until heated through.
Similar Recipes
Sheet Pan Lemon Garlic Shrimp and Zucchini Recipe
Ingredients
- Olive oil spray
- 3 zucchinis sliced ¼ to ½ inch thick
- 1 small yellow onion diced
- Kosher salt
- 1 pound shrimp peeled and deveined, thawed if frozen and patted dry
- 1 teaspoon olive oil
- Zest of 1 small lemon
- 4 cloves garlic grated
- Freshly ground black pepper
- Juice of ½ lemon
- 2 tablespoons pine nuts toasted
- 2 tablespoons fresh parsley chopped
- 2 pinches red pepper flakes optional
Instructions
- Preheat the oven to 475°F (245°C).
- Spray a rimmed baking sheet with olive oil.
- Arrange the zucchini slices and diced onion in an even layer on the baking sheet.
- Spray lightly with additional olive oil and season with a few pinches of kosher salt.
- Roast on the bottom rack for 8 minutes, rotating the pan halfway through cooking.
- While the vegetables roast, place the shrimp in a bowl.
- Toss the shrimp with olive oil, lemon zest, grated garlic, kosher salt, and black pepper.
- Remove the baking sheet from the oven and carefully flip the zucchini slices.
- Push the vegetables toward the edges of the pan and arrange the shrimp in a single layer in the center.
- Return the pan to the oven and roast for 6 to 8 minutes, or until the shrimp are opaque and fully cooked.
- Remove from the oven and squeeze fresh lemon juice over the top.
- Sprinkle with toasted pine nuts, chopped parsley, and red pepper flakes if desired.
- Serve your Sheet Pan Lemon Garlic Shrimp and Zucchini with cauliflower rice, brown rice, or white rice.
Notes
- Frozen shrimp work well when fully thawed and dried.
- For a heartier meal, serve with quinoa or roasted potatoes.
- Fresh lemon juice is recommended for the best flavor.
- Adjust red pepper flakes to your preferred spice level.
Conclusion
This Sheet Pan Lemon Garlic Shrimp and Zucchini recipe is proof that healthy dinners can be simple, delicious, and fast. With bright citrus flavor, tender shrimp, and perfectly roasted vegetables, it’s an easy weeknight meal you’ll want to make again and again. Whether you’re following a low-carb lifestyle or simply need a quick dinner idea, this one-pan recipe delivers fresh flavor with minimal effort.