Sheet Pan Lemon Garlic Shrimp and Zucchini
Sheet Pan Lemon Garlic Shrimp and Zucchini is a quick one-pan meal made with tender shrimp, roasted zucchini, fresh lemon, and garlic.
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.