Sheet Pan Lemon Garlic Shrimp and Zucchini Recipe
Sheet Pan Lemon Garlic Shrimp and Zucchini is a quick one-pan dinner featuring roasted zucchini, garlic, lemon, and juicy shrimp.Ready in just 26 minutes.Healthy, low-carb, and perfect for busy weeknights.
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.