This Sheet Pan Lemon Garlic Shrimp and Zucchini recipe is the perfect answer for busy weeknights when you want something healthy, flavorful, and easy to prepare. Tender shrimp, roasted zucchini, sweet onions, fresh lemon, and garlic come together on a single pan for a light yet satisfying meal that’s ready in under 30 minutes.
Why You’ll Love This Recipe
- Quick and easy one-pan dinner
- Packed with fresh lemon garlic flavor
- High in protein and naturally low in carbs
- Minimal cleanup thanks to sheet pan cooking
- Perfect for meal prep and busy weeknights
- Healthy and family-friendly
- Ready in less than 30 minutes
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
- 1 teaspoon olive oil
- Zest of 1 small lemon
- 4 cloves garlic, grated
- Freshly ground black pepper
- Juice of ½ lemon
- 2 tablespoons toasted pine nuts
- 2 tablespoons fresh parsley, chopped
- 2 pinches red pepper flakes (optional)
Instructions
- Preheat the oven to 475°F (245°C).
- Lightly spray a rimmed sheet pan with olive oil.
- Arrange the zucchini slices and diced onion in an even layer on the pan.
- Spray lightly with olive oil and season with kosher salt.
- Roast on the lower oven rack for 8 minutes, rotating the pan halfway through cooking.
- While the vegetables roast, place the shrimp in a bowl.
- Add olive oil, lemon zest, grated garlic, kosher salt, and black pepper.
- Toss until the shrimp are evenly coated.
- Remove the sheet pan from the oven.
- Flip the zucchini slices and push them toward the outer edges of the pan.
- Arrange the shrimp in a single layer in the center.
- Return the pan to the oven and roast for 6–8 minutes, or until the shrimp are opaque and fully cooked.
- Remove from the oven and squeeze fresh lemon juice over everything.
- Sprinkle with toasted pine nuts, chopped parsley, and red pepper flakes if desired.
- Serve immediately with cauliflower rice, brown rice, or white rice.
Tips & Tricks
- Pat shrimp dry before seasoning to help them roast rather than steam.
- Use large shrimp for the best texture and presentation.
- Avoid overcooking shrimp, as they can become rubbery.
- Toast pine nuts in a dry skillet for extra flavor.
- Add cherry tomatoes or bell peppers for more color and nutrients.
- Fresh lemon juice provides the brightest flavor.
- Line the sheet pan with parchment paper for easier cleanup.
Details
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sheet Pan Roasting
- Cuisine: Mediterranean-Inspired
- Difficulty: Easy
- Dietary Notes: Gluten-Free, Low Carb, High Protein
Notes
- Substitute parsley with fresh cilantro if preferred.
- Cauliflower rice keeps the meal lower in carbohydrates.
- Use frozen shrimp if needed; thaw completely before cooking.
- Add extra lemon wedges for serving.
- This recipe works well for weekly meal prep.
Nutrition (Approximate Per Serving)
- Calories: 230
- Protein: 25g
- Carbohydrates: 8g
- Fat: 10g
- Fiber: 2g
- Sodium: 420mg
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 opaque and curl into a loose “C” shape.
Can I make this recipe ahead of time?
Yes. Prepare the vegetables and shrimp separately, then roast when ready to serve.
What should I serve with lemon garlic shrimp?
Cauliflower rice, white rice, brown rice, quinoa, or a simple green salad pair beautifully with this dish.
Can I add other vegetables?
Absolutely. Bell peppers, asparagus, broccoli, and cherry tomatoes all work well.
Is Sheet Pan Lemon Garlic Shrimp and Zucchini healthy?
Yes. It’s high in protein, naturally gluten-free, and loaded with fresh vegetables.
Storage
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Shrimp can become slightly rubbery after freezing, but leftovers can be frozen for up to 2 months.
Reheating
Reheat gently in a skillet over medium-low heat or in the microwave for 1–2 minutes until warmed through.
Similar Recipes
Sheet Pan Lemon Garlic Shrimp and Zucchini
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
- 1 teaspoon olive oil
- Zest of 1 small lemon
- 4 cloves garlic grated
- Freshly ground black pepper
- Juice of ½ lemon
- 2 tablespoons toasted pine nuts
- 2 tablespoons fresh parsley chopped
- 2 pinches red pepper flakes optional
Instructions
- Preheat the oven to 475°F (245°C).
- Lightly spray a rimmed sheet pan with olive oil.
- Arrange the zucchini slices and diced onion in an even layer on the pan.
- Spray lightly with olive oil and season with kosher salt.
- Roast on the lower oven rack for 8 minutes, rotating the pan halfway through cooking.
- While the vegetables roast, place the shrimp in a bowl.
- Add olive oil, lemon zest, grated garlic, kosher salt, and black pepper.
- Toss until the shrimp are evenly coated.
- Remove the sheet pan from the oven.
- Flip the zucchini slices and push them toward the outer edges of the pan.
- Arrange the shrimp in a single layer in the center.
- Return the pan to the oven and roast for 6–8 minutes, or until the shrimp are opaque and fully cooked.
- Remove from the oven and squeeze fresh lemon juice over everything.
- Sprinkle with toasted pine nuts, chopped parsley, and red pepper flakes if desired.
- Serve immediately with cauliflower rice, brown rice, or white rice.
Notes
- Substitute parsley with fresh cilantro if preferred.
- Cauliflower rice keeps the meal lower in carbohydrates.
- Use frozen shrimp if needed; thaw completely before cooking.
Conclusion
This Sheet Pan Lemon Garlic Shrimp and Zucchini recipe delivers fresh flavors, wholesome ingredients, and effortless preparation in one simple pan. With juicy shrimp, roasted zucchini, bright lemon, and savory garlic, it’s a healthy weeknight dinner you’ll want to add to your regular meal rotation.