Go Back
- 1 pound large shrimp, peeled and deveined - 2 medium zucchinis, sliced into half-moons - 1 medium red bell pepper, chopped - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 lemon, juiced and zested - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The key to this dish lies in the fresh ingredients. Start with large shrimp. They add a nice bite and flavor. Make sure they are peeled and deveined. This saves time and makes eating easy. Next, I use zucchinis. They cook quickly and add a nice crunch. Slice them into half-moons for even cooking. Don't forget the red bell pepper! It brings a sweet flavor and vibrant color. When you mix these main ingredients, they create a colorful plate. Now, let's talk about the seasoning and marinade. Garlic is a must! I use four cloves, minced, to pack in flavor. Olive oil helps the shrimp and veggies roast well. The juice and zest from one lemon brighten the dish. Italian seasoning adds a lovely herby touch. Finally, sprinkle salt and pepper to taste. For garnishing, I love using fresh parsley. It adds color and a fresh taste. When serving, don't hold back on this garnish. It makes the dish stand out! - Preheat the oven to 400°F (200°C). - In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, Italian seasoning, salt, and pepper. Whisk until well combined. - Add the shrimp, zucchini slices, and chopped red bell pepper into the bowl. - Toss everything until the shrimp and vegetables are evenly coated with the marinade. - Line a large baking sheet with parchment paper. - Spread the mixture out evenly on the sheet, ensuring the shrimp and veggies are in a single layer for even cooking. - Bake in the preheated oven for about 15-20 minutes, or until the shrimp are pink and cooked through, and the zucchinis are tender crisp. To get the best result, place the shrimp and veggies in a single layer on the baking sheet. This way, they cook evenly. If they overlap, the shrimp may steam instead of roast. To check if your shrimp are done, look for a pink color. They should curl slightly but not be tough. If unsure, cut one open; it should be opaque without any gray parts. You can add extra flavors to your dish. Try a pinch of red pepper flakes for heat or some smoked paprika for depth. Fresh herbs like thyme or basil can also brighten the taste. If you want variety, swap out the red bell pepper for yellow or green. You could even add cherry tomatoes or asparagus for a colorful twist. When serving, scoop the shrimp and zucchini onto a large platter. Garnish with fresh lemon wedges and parsley for a bright look. This makes the dish pop! For sides, consider serving quinoa or a nice crusty bread. Both will soak up the great flavors, making each bite even more delicious. {{image_2}} You can easily swap shrimp for chicken or tofu. Chicken adds a different flavor and texture. Tofu is a great choice for a vegetarian meal. Both options work well with the lemon and garlic. You can also try other shellfish. Scallops or lobster are tasty choices. They add a touch of luxury to this dish. Just adjust cooking times to avoid overcooking. Feel free to change up the veggies. Broccoli, asparagus, or bell peppers work nicely. They bring vibrant colors and flavors to the mix. You can also use seasonal vegetables. In spring, try fresh peas or snap peas. In the fall, add sweet potatoes or Brussels sprouts. They enhance the dish's taste and nutrition. If you want to grill instead of bake, it’s easy! Just preheat your grill to medium heat. Use skewers to hold the shrimp and veggies. Grill for about 8-10 minutes, turning often. For an Instant Pot version, mix everything in the pot. Add a cup of water and cook on high pressure for 2-3 minutes. Quick release the pressure and enjoy! To keep your Lemon Garlic Shrimp and Zucchini fresh, store it in an airtight container. This prevents moisture loss and keeps flavors intact. Make sure to let it cool before sealing. It lasts up to 3 days in the fridge. If you want to eat it later, freezing is a great option. To freeze leftovers, first, place the dish in a single layer on a baking sheet. Freeze it for about 1-2 hours until solid. Then, transfer it to a freezer-safe bag or container. Be sure to squeeze out excess air. It can stay good for about 2 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. To reheat, use a skillet over medium heat. Stir gently until heated through. You can also microwave it, but be careful not to overcook the shrimp. Enjoy your meal again! How to know when shrimp are done cooking? Shrimp cook fast. When they turn pink and curl into a "C" shape, they are done. You can also cut one open to check for a clear, opaque center. Can I make this recipe ahead of time? Yes, you can prep the shrimp and veggies ahead. Marinate them and store in the fridge for up to 2 hours. This saves time when you are ready to cook. Is this recipe gluten-free? Yes, this recipe is gluten-free. All the ingredients used, like shrimp and zucchini, are safe for those avoiding gluten. Suitable substitutions for dairy-free diets This recipe is dairy-free as it stands. If you want to add creaminess, use a dairy-free yogurt or cashew cream for a tasty twist. What to serve with Lemon Garlic Shrimp and Zucchini? I love to serve this dish with quinoa or a crusty bread. Both soak up the lemony sauce well. Can I serve this as a meal prep option? Absolutely! This dish is great for meal prep. Once cooked, it stays fresh in the fridge for up to three days. Just reheat and enjoy! This recipe blends shrimp, zucchini, and bell pepper for a tasty dish. We marinate with simple ingredients like garlic, lemon, and Italian spices. Baking keeps it easy and healthy. You can adjust flavors based on your taste and try different cooking methods. Whether you serve it fresh or freeze leftovers, it remains versatile. Enjoy this dish as a meal prep option or with your favorite sides. It’s sure to please everyone at the table!

Lemon Garlic Shrimp and Zucchini Sheet Pan

Savor the vibrant flavors of Lemon Garlic Shrimp & Zucchini Delight, a quick and healthy dish perfect for any night! With juicy shrimp, fresh zucchinis, and a zesty lemon-garlic marinade, this meal is not just delicious but also easy to prepare in just 30 minutes. Perfect for a weeknight dinner or impressing guests! Click through to discover the full recipe and bring this delightful dish to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

2 medium zucchinis, sliced into half-moons

1 medium red bell pepper, chopped

4 cloves garlic, minced

3 tablespoons olive oil

1 lemon, juiced and zested

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, Italian seasoning, salt, and pepper. Whisk until well combined.

      Add the shrimp, zucchini slices, and chopped red bell pepper into the bowl. Toss everything until the shrimp and vegetables are evenly coated with the marinade.

        Line a large baking sheet with parchment paper. Spread the mixture out evenly on the sheet, ensuring the shrimp and veggies are in a single layer for even cooking.

          Bake in the preheated oven for about 15-20 minutes, or until the shrimp are pink and cooked through, and the zucchinis are tender crisp.

            Remove from the oven and let it cool for a couple of minutes.

              Garnish with fresh chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Scoop the shrimp and zucchini onto a serving platter and garnish with additional lemon wedges and a sprinkle of parsley for a fresh, vibrant look. Serve alongside a side of quinoa or crusty bread to soak up the delicious flavors!