Sheet Pan Lemon Garlic Shrimp and Zucchini

In this Sheet Pan Lemon Garlic Shrimp and Zucchini tender shrimp is tossed with lemon zest and fresh garlic roasted with fresh zucchini and yellow onions. Delicious paired with cauliflower rice, making for a light, healthy meal. Also great for meal prepping!

Course Mains & Entrees

Cuisine American

Keyword easy, garlic, healthy, lemon, roasted, seafood, sheet pan, shrimp, zucchini

Prep Time 15

Cook Time 16

Total Time 31

Servings servings

Calories 188

Author Laurie McNamara

Equipment

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver

Ingredients

olive oil spray
3 zucchinis sliced 1/4 to 1/2-inches thick
1 small yellow onion diced
kosher salt
1 pound shrimp peeled and deveined (thawed if frozen) and patted dry
1 teaspoon olive oil
1 small lemon zested
4 cloves garlic grated
black pepper freshly ground
1/2 lemon juiced
2 tablespoons pine nuts toasted
2 tablespoon parsley chopped
2 pinches red pepper flakes optional

US Customary - Metric

Instructions

Preheat your oven to 475℉ (or 245℃).
Spray a rimmed, metal baking sheet with olive oil and scatter the zucchini and onions in an even layer. Spray one last time and season with a couple pinches of kosher salt. Roast on the bottom rack of your preheated oven for 8 minutes, rotating the pan halfway through cooking.
Meanwhile, toss the shrimp with 1 teaspoon olive oil, lemon zest, garlic, a pinch or two of kosher salt and freshly ground black pepper.
Once the zucchini is roasted, remove the pan and flip the zucchinis, pushing them to the outside of the pan before arranging the shrimp in an even layer in the center.
Roast the shrimp for 6 to 8 minutes, or until opaque and fully cooked.
Squeeze half of a lemon over top and sprinkle with toasted pine nut, chopped fresh cilantro (or parsley) and red pepper flakes if using.
Serve with cauliflower, brown or white rice.

Notes

If using previously frozen shrimp that has been thawed, pat dry before tossing with the other ingredients.

Nutrition