Pan Lemon Garlic Shrimp and Zucchini, Sheet Style

I’ve got yet another straightforward recipe for you! I’m especially excited to share this dish because a) it’s a sheet pan recipe and b) it takes 20 minutes.!!! Although I should be figuring out my instant pot (why am I procrastinating?) I’m surely still loving these savory one pan jams. This one in particular only has a handful of ingredients and is so straightforward to prepare and cook.

Bonus! It’s also great for meal prepping for the week!

I made this on Monday when we were snowed in. It’s the eighth snow day and my girls have been off from school all week long. It started on Monday we got 6 inches of snow and now it’s currently -30° with the windchill.

Simply looking outside I can tell it’s truly cold and I wish I didn’t have to go out today, but someone has a dentist appointment and I also need to stop for gas.

Luckily for me, I still have some of this sheet pan lemon garlic shrimp and zucchini leftover.

For this Sheet Pan Lemon Garlic Shrimp and Zucchini Set out:

• olive oil spray
• zucchinis
• yellow onion
• peeled and deveined shrimp*
• zest of a small lemon (reserving 1/2 the lemon)
• fresh garlic
• extra light olive oil
• kosher salt
• ground black pepper
• toasted pine nuts
• rice or cauliflower rice

Purchasing shrimp with tails on or off is up to you. However, if you buy shrimp already deveined, double check each one that the digestive track has actually been removed. Although the package states the shrimp has been deveined, that’s not always the case. In the past, I’ve found a few with them still intact. You will see a dark grey/black line along the back of the shrimp. Use a paring knife to make a shallow cut along the back of the shrimp, remove the digestive tract and rinse the shrimp under cool water.

Preheat your oven to 475℉ (or 245℃).

Spray a rimmed metal baking sheet with olive oil. Then scatter the 3 sliced zucchini and 1 small chopped onion. Spray one last time with olive oil and season with kosher salt before roasting on the bottom rack of your preheated oven for 8 minutes.

Meanwhile, toss the 1 pound of shrimp (thawed if previously frozen and patted dry) with 1 teaspoon light olive oil, the zest from a small lemon, grated fresh garlic from 2 to 4 cloves (2 if large), a pinch of kosher salt and freshly ground black pepper.

If you’re using thawed shrimp, pat dry before tossing with the other ingredients.

Once the zucchini has roasted, use a spatula to turn them over and then scoot to the outside perimeter of the pan. Immediately add the shrimp and arrange in uneven layer. Return the pan to the oven and roast for 6 to 8 minutes or until opaque and fully cooked.

Once roasted, remove the pan and squeeze 1/2 of a lemon overtop of the shrimp and zucchini. Top with chopped fresh cilantro (or parsley), toasted pine nuts and red pepper flakes (optional), giving one last toss to combine.

Lastly, divide among 4 plates. I served it with roasted cauliflower rice and a wedge of lemon.

Because in my world there’s no such thing as too much lemon.

If you love garlic, lemon and shrimp then you will certainly love this dish as well!

Enjoy! And if you give this Sheet Pan Lemon Garlic Shrimp and Zucchini recipe a try, let me know! Snap a photo and tag me on twitter or instagram!