DisclaimerTerms Of UseGDPR PolicyCookie Policy

momdishmagic

Sheet-Pan Lemon Garlic Shrimp with Zucchini Magic

by
To make Sheet-Pan Lemon Garlic Shrimp with Zucchini, gather these ingredients: - 1 pound large shrimp, peeled and deveined - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, sliced - 4 cloves garlic, minced - 1/4 cup extra virgin olive oil - Juice and zest of 1 large lemon - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and freshly ground black pepper to taste - Fresh parsley, chopped for garnish - Lemon wedges, for serving I often choose fresh shrimp for this dish. Fresh shrimp tastes better and cooks faster. You can find it at your local fish market. However, frozen shrimp works too. Just make sure to thaw it properly. To thaw, place it in the fridge overnight or run it under cold water. Once thawed, pat it dry with a paper towel. This helps to avoid excess water during cooking. If you don't have zucchini or bell pepper, don't worry! You can use other veggies. Asparagus, broccoli, or snap peas are great options. They add crunch and color. You could use yellow squash instead of zucchini for a different taste. Just remember to cut them into similar sizes. This ensures even cooking and a beautiful dish. Start by gathering all your ingredients. You need one pound of large shrimp, two medium zucchinis, and one red bell pepper. Slice the zucchinis into half-moons and the bell pepper into strips. Mince four cloves of garlic. These steps ensure each bite has great flavor. In a small bowl, whisk together a quarter cup of extra virgin olive oil. Add the minced garlic, juice, and zest of one large lemon. Next, mix in one teaspoon of dried oregano and one teaspoon of paprika. Season this sauce with salt and freshly ground black pepper. This sauce will bring out the best in your shrimp and veggies. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a big mixing bowl, combine the shrimp, zucchini, and bell pepper. Pour your garlic-lemon sauce over the top and toss everything well. Spread the mix evenly on the baking sheet. Bake for 15-20 minutes. The shrimp should turn pink and opaque while the veggies become tender. This method makes sure everything cooks evenly. After baking, let it cool for a few minutes. Garnish with fresh parsley and serve with lemon wedges for extra flavor. When picking fresh shrimp, look for a few key things. First, check for a mild ocean scent. It should not smell fishy at all. The shrimp should also be firm to the touch and have a shiny, translucent appearance. Avoid any that look dull or have black spots. If you buy shrimp with shells, they should be clean and intact. Always consider the size too; large shrimp work best for this dish. To make sure your shrimp and veggies cook evenly, cut everything to a similar size. This helps them cook at the same rate. Spread the shrimp and vegetables in a single layer on the baking sheet. Avoid overcrowding, as this can lead to steaming instead of roasting. If you have too much, use two baking sheets. Flip the shrimp and veggies halfway through cooking for even browning. To boost flavor, try adding fresh herbs like dill or basil. You can also mix in a pinch of red pepper flakes for a bit of heat. For a richer taste, consider using a splash of white wine or a dash of soy sauce. Lastly, don't skip the lemon zest; it adds a bright, fresh flavor that really shines in this dish. {{image_2}} You can change up the veggies in this dish. Try adding broccoli, asparagus, or cherry tomatoes. These vegetables cook well and add great flavor. You can even use sweet potatoes for a heartier option. Just cut them into small pieces so they cook evenly. Each veggie brings its own taste and texture, making your meal more exciting. If shrimp isn't your favorite, you can swap it out. Chicken breast or thighs work well in this recipe. Cut the chicken into bite-sized pieces for even cooking. You can also use fish like salmon or halibut. Just remember that cooking times may vary with different proteins. Keep an eye on it to avoid overcooking. Want some heat in your dish? You can easily spice things up! Add red pepper flakes or a diced jalapeño. If you like a smoky flavor, try chipotle powder. Start with a little and taste as you go. This way, you can find the right spice level for you. Don't forget that some hot sauces work well too! To keep your sheet-pan lemon garlic shrimp and zucchini fresh, let it cool first. Then, transfer it to an airtight container. This dish can stay in the fridge for up to three days. Make sure to separate the shrimp from the veggies if you want the best taste. When you’re ready to enjoy leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the shrimp and veggies on a baking tray. Heat for about 10 minutes until warm. You can also use a microwave. Just cover the dish and heat for 1-2 minutes. If you want to save some for later, freezing works well too. First, let the dish cool completely. Then, pack it in a freezer-safe bag or container. This meal can last in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it just like you would with leftovers. Yes, you can! Feel free to swap shrimp with scallops or fish. Both options cook well and absorb the lemon garlic flavor. Just remember that cooking times may vary. For example, scallops cook faster than shrimp. Check the color! When shrimp turn a bright pink and opaque, they’re done. You can also cut one in half to see if it’s white inside. If it’s still gray, give it a few more minutes. This dish pairs well with rice or quinoa. You can also serve it with a fresh salad or crusty bread. These sides soak up the delicious lemon garlic sauce. Absolutely! This dish is low in carbs, thanks to zucchini and bell pepper. These veggies are great alternatives to pasta or rice. Enjoy a hearty meal without the carbs! Yes, you can prep the shrimp and veggies in advance. Just store them in the fridge until you're ready to bake. This makes meal prep easy and quick! In this blog post, we explored how to prepare a delicious shrimp dish. We looked at ingredient choices, including fresh or frozen shrimp and tasty vegetable swaps. I shared a step-by-step guide for cooking and simple tips for perfect results. Finally, you can make this meal your own with variations and storage options. Enjoy experimenting with flavors and customizing this dish to fit your style. Happy cooking!

WANT TO SAVE THIS RECIPE?

Get ready to elevate your dinner game with my Sheet-Pan Lemon Garlic Shrimp with Zucchini Magic! This simple yet delicious recipe brings bright flavors to your table in just one pan. You’ll love how quick it is to prep and cook. Plus, I’ll share easy tips and tricks for picking the best shrimp and pairing options to enhance your meal. Let’s dive into this flavor-packed dish!

Ingredients

Full Ingredient List

To make Sheet-Pan Lemon Garlic Shrimp with Zucchini, gather these ingredients:

– 1 pound large shrimp, peeled and deveined

– 2 medium zucchinis, sliced into half-moons

– 1 red bell pepper, sliced

– 4 cloves garlic, minced

– 1/4 cup extra virgin olive oil

– Juice and zest of 1 large lemon

– 1 teaspoon dried oregano

– 1 teaspoon paprika

– Salt and freshly ground black pepper to taste

– Fresh parsley, chopped for garnish

– Lemon wedges, for serving

Fresh vs. Frozen Shrimp: What to Use

I often choose fresh shrimp for this dish. Fresh shrimp tastes better and cooks faster. You can find it at your local fish market. However, frozen shrimp works too. Just make sure to thaw it properly. To thaw, place it in the fridge overnight or run it under cold water. Once thawed, pat it dry with a paper towel. This helps to avoid excess water during cooking.

Substitutions for Zucchini and Bell Pepper

If you don’t have zucchini or bell pepper, don’t worry! You can use other veggies. Asparagus, broccoli, or snap peas are great options. They add crunch and color. You could use yellow squash instead of zucchini for a different taste. Just remember to cut them into similar sizes. This ensures even cooking and a beautiful dish.

Step-by-Step Instructions

Prepping the Ingredients

Start by gathering all your ingredients. You need one pound of large shrimp, two medium zucchinis, and one red bell pepper. Slice the zucchinis into half-moons and the bell pepper into strips. Mince four cloves of garlic. These steps ensure each bite has great flavor.

Mixing the Garlic-Lemon Sauce

In a small bowl, whisk together a quarter cup of extra virgin olive oil. Add the minced garlic, juice, and zest of one large lemon. Next, mix in one teaspoon of dried oregano and one teaspoon of paprika. Season this sauce with salt and freshly ground black pepper. This sauce will bring out the best in your shrimp and veggies.

Baking Techniques for Perfect Shrimp and Vegetables

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a big mixing bowl, combine the shrimp, zucchini, and bell pepper. Pour your garlic-lemon sauce over the top and toss everything well. Spread the mix evenly on the baking sheet. Bake for 15-20 minutes. The shrimp should turn pink and opaque while the veggies become tender. This method makes sure everything cooks evenly. After baking, let it cool for a few minutes. Garnish with fresh parsley and serve with lemon wedges for extra flavor.

Tips & Tricks

How to Choose Fresh Shrimp

When picking fresh shrimp, look for a few key things. First, check for a mild ocean scent. It should not smell fishy at all. The shrimp should also be firm to the touch and have a shiny, translucent appearance. Avoid any that look dull or have black spots. If you buy shrimp with shells, they should be clean and intact. Always consider the size too; large shrimp work best for this dish.

Ensuring Even Cooking

To make sure your shrimp and veggies cook evenly, cut everything to a similar size. This helps them cook at the same rate. Spread the shrimp and vegetables in a single layer on the baking sheet. Avoid overcrowding, as this can lead to steaming instead of roasting. If you have too much, use two baking sheets. Flip the shrimp and veggies halfway through cooking for even browning.

Flavor Enhancements and Seasoning Tips

To boost flavor, try adding fresh herbs like dill or basil. You can also mix in a pinch of red pepper flakes for a bit of heat. For a richer taste, consider using a splash of white wine or a dash of soy sauce. Lastly, don’t skip the lemon zest; it adds a bright, fresh flavor that really shines in this dish.

Variations

Alternative Vegetables to Add

You can change up the veggies in this dish. Try adding broccoli, asparagus, or cherry tomatoes. These vegetables cook well and add great flavor. You can even use sweet potatoes for a heartier option. Just cut them into small pieces so they cook evenly. Each veggie brings its own taste and texture, making your meal more exciting.

Different Protein Options

If shrimp isn’t your favorite, you can swap it out. Chicken breast or thighs work well in this recipe. Cut the chicken into bite-sized pieces for even cooking. You can also use fish like salmon or halibut. Just remember that cooking times may vary with different proteins. Keep an eye on it to avoid overcooking.

Making it Spicy: Adding Heat

Want some heat in your dish? You can easily spice things up! Add red pepper flakes or a diced jalapeño. If you like a smoky flavor, try chipotle powder. Start with a little and taste as you go. This way, you can find the right spice level for you. Don’t forget that some hot sauces work well too!

Storage Info

How to Store Leftovers

To keep your sheet-pan lemon garlic shrimp and zucchini fresh, let it cool first. Then, transfer it to an airtight container. This dish can stay in the fridge for up to three days. Make sure to separate the shrimp from the veggies if you want the best taste.

Reheating Guidelines

When you’re ready to enjoy leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the shrimp and veggies on a baking tray. Heat for about 10 minutes until warm. You can also use a microwave. Just cover the dish and heat for 1-2 minutes.

Freezing Options for Meal Prep

If you want to save some for later, freezing works well too. First, let the dish cool completely. Then, pack it in a freezer-safe bag or container. This meal can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it just like you would with leftovers.

FAQs

Can I use other seafood instead of shrimp?

Yes, you can! Feel free to swap shrimp with scallops or fish. Both options cook well and absorb the lemon garlic flavor. Just remember that cooking times may vary. For example, scallops cook faster than shrimp.

How do I know when the shrimp are fully cooked?

Check the color! When shrimp turn a bright pink and opaque, they’re done. You can also cut one in half to see if it’s white inside. If it’s still gray, give it a few more minutes.

What can I serve with this dish?

This dish pairs well with rice or quinoa. You can also serve it with a fresh salad or crusty bread. These sides soak up the delicious lemon garlic sauce.

Is this recipe suitable for a low-carb diet?

Absolutely! This dish is low in carbs, thanks to zucchini and bell pepper. These veggies are great alternatives to pasta or rice. Enjoy a hearty meal without the carbs!

Can I make this recipe ahead of time?

Yes, you can prep the shrimp and veggies in advance. Just store them in the fridge until you’re ready to bake. This makes meal prep easy and quick!

In this blog post, we explored how to prepare a delicious shrimp dish. We looked at ingredient choices, including fresh or frozen shrimp and tasty vegetable swaps. I shared a step-by-step guide for cooking and simple tips for perfect results.

Finally, you can make this meal your own with variations and storage options. Enjoy experimenting with flavors and customizing this dish to fit your style. Happy cooking!

To make Sheet-Pan Lemon Garlic Shrimp with Zucchini, gather these ingredients: - 1 pound large shrimp, peeled and deveined - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, sliced - 4 cloves garlic, minced - 1/4 cup extra virgin olive oil - Juice and zest of 1 large lemon - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and freshly ground black pepper to taste - Fresh parsley, chopped for garnish - Lemon wedges, for serving I often choose fresh shrimp for this dish. Fresh shrimp tastes better and cooks faster. You can find it at your local fish market. However, frozen shrimp works too. Just make sure to thaw it properly. To thaw, place it in the fridge overnight or run it under cold water. Once thawed, pat it dry with a paper towel. This helps to avoid excess water during cooking. If you don't have zucchini or bell pepper, don't worry! You can use other veggies. Asparagus, broccoli, or snap peas are great options. They add crunch and color. You could use yellow squash instead of zucchini for a different taste. Just remember to cut them into similar sizes. This ensures even cooking and a beautiful dish. Start by gathering all your ingredients. You need one pound of large shrimp, two medium zucchinis, and one red bell pepper. Slice the zucchinis into half-moons and the bell pepper into strips. Mince four cloves of garlic. These steps ensure each bite has great flavor. In a small bowl, whisk together a quarter cup of extra virgin olive oil. Add the minced garlic, juice, and zest of one large lemon. Next, mix in one teaspoon of dried oregano and one teaspoon of paprika. Season this sauce with salt and freshly ground black pepper. This sauce will bring out the best in your shrimp and veggies. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a big mixing bowl, combine the shrimp, zucchini, and bell pepper. Pour your garlic-lemon sauce over the top and toss everything well. Spread the mix evenly on the baking sheet. Bake for 15-20 minutes. The shrimp should turn pink and opaque while the veggies become tender. This method makes sure everything cooks evenly. After baking, let it cool for a few minutes. Garnish with fresh parsley and serve with lemon wedges for extra flavor. When picking fresh shrimp, look for a few key things. First, check for a mild ocean scent. It should not smell fishy at all. The shrimp should also be firm to the touch and have a shiny, translucent appearance. Avoid any that look dull or have black spots. If you buy shrimp with shells, they should be clean and intact. Always consider the size too; large shrimp work best for this dish. To make sure your shrimp and veggies cook evenly, cut everything to a similar size. This helps them cook at the same rate. Spread the shrimp and vegetables in a single layer on the baking sheet. Avoid overcrowding, as this can lead to steaming instead of roasting. If you have too much, use two baking sheets. Flip the shrimp and veggies halfway through cooking for even browning. To boost flavor, try adding fresh herbs like dill or basil. You can also mix in a pinch of red pepper flakes for a bit of heat. For a richer taste, consider using a splash of white wine or a dash of soy sauce. Lastly, don't skip the lemon zest; it adds a bright, fresh flavor that really shines in this dish. {{image_2}} You can change up the veggies in this dish. Try adding broccoli, asparagus, or cherry tomatoes. These vegetables cook well and add great flavor. You can even use sweet potatoes for a heartier option. Just cut them into small pieces so they cook evenly. Each veggie brings its own taste and texture, making your meal more exciting. If shrimp isn't your favorite, you can swap it out. Chicken breast or thighs work well in this recipe. Cut the chicken into bite-sized pieces for even cooking. You can also use fish like salmon or halibut. Just remember that cooking times may vary with different proteins. Keep an eye on it to avoid overcooking. Want some heat in your dish? You can easily spice things up! Add red pepper flakes or a diced jalapeño. If you like a smoky flavor, try chipotle powder. Start with a little and taste as you go. This way, you can find the right spice level for you. Don't forget that some hot sauces work well too! To keep your sheet-pan lemon garlic shrimp and zucchini fresh, let it cool first. Then, transfer it to an airtight container. This dish can stay in the fridge for up to three days. Make sure to separate the shrimp from the veggies if you want the best taste. When you’re ready to enjoy leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the shrimp and veggies on a baking tray. Heat for about 10 minutes until warm. You can also use a microwave. Just cover the dish and heat for 1-2 minutes. If you want to save some for later, freezing works well too. First, let the dish cool completely. Then, pack it in a freezer-safe bag or container. This meal can last in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it just like you would with leftovers. Yes, you can! Feel free to swap shrimp with scallops or fish. Both options cook well and absorb the lemon garlic flavor. Just remember that cooking times may vary. For example, scallops cook faster than shrimp. Check the color! When shrimp turn a bright pink and opaque, they’re done. You can also cut one in half to see if it’s white inside. If it’s still gray, give it a few more minutes. This dish pairs well with rice or quinoa. You can also serve it with a fresh salad or crusty bread. These sides soak up the delicious lemon garlic sauce. Absolutely! This dish is low in carbs, thanks to zucchini and bell pepper. These veggies are great alternatives to pasta or rice. Enjoy a hearty meal without the carbs! Yes, you can prep the shrimp and veggies in advance. Just store them in the fridge until you're ready to bake. This makes meal prep easy and quick! In this blog post, we explored how to prepare a delicious shrimp dish. We looked at ingredient choices, including fresh or frozen shrimp and tasty vegetable swaps. I shared a step-by-step guide for cooking and simple tips for perfect results. Finally, you can make this meal your own with variations and storage options. Enjoy experimenting with flavors and customizing this dish to fit your style. Happy cooking!

Sheet-Pan Lemon Garlic Shrimp with Zucchini

Get ready to savor the fresh flavors of Zesty Lemon Garlic Shrimp & Zucchini Delight! This quick and easy recipe features perfectly baked shrimp, tender zucchini, and colorful bell pepper, all tossed in a zesty lemon-garlic sauce. In just 30 minutes, you can create a dish that's not only delicious but also stunningly vibrant. Click through now for the full recipe and elevate your dining experience tonight!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

2 medium zucchinis, sliced into half-moons

1 red bell pepper, sliced

4 cloves garlic, minced

1/4 cup extra virgin olive oil

Juice and zest of 1 large lemon

1 teaspoon dried oregano

1 teaspoon paprika

Salt and freshly ground black pepper to taste

Fresh parsley, chopped for garnish

Lemon wedges, for serving

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a large mixing bowl, combine the shrimp, sliced zucchini, and red bell pepper.

      In a separate small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, oregano, paprika, salt, and pepper.

        Pour the garlic-lemon mixture over the shrimp and vegetables, and toss everything until well coated.

          Spread the mixture evenly on the prepared baking sheet.

            Bake in the preheated oven for 15-20 minutes, or until the shrimp are pink and opaque, and the vegetables are tender.

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

                Garnish with chopped fresh parsley before serving, and add lemon wedges on the side for an extra zing.

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

                    - Presentation Tips: Serve directly from the sheet pan, family-style, or spoon the shrimp and veggies onto plates, garnishing with additional parsley and lemon wedges for a vibrant, inviting display.

                      WANT TO SAVE THIS RECIPE?

                      Leave a Comment

                      Recipe Rating