This is the kind of weeknight recipe that makes you feel like you’ve got it all together. Tender shrimp, crisp-tender zucchini, and a sunny lemon-herb marinade come together on a single pan with almost no mess. It’s fresh, light, and full of flavor without a long ingredient list or complicated steps.
The best part? It cooks in minutes, so dinner can be on the table faster than takeout. Keep this one in your back pocket for busy nights or when you just want something clean and delicious.
What Makes This Recipe So Good
- Speedy cooking: Shrimp and zucchini roast quickly, so you’re done in under 25 minutes, including prep.
- One-pan cleanup: Everything roasts on a single sheet pan, which means minimal dishes.
- Fresh, bright flavor: Lemon, garlic, and herbs make the shrimp juicy and lively, and the zucchini soaks up all the good flavors.
- Balanced and light: Plenty of protein, fiber, and good fats keep it satisfying without feeling heavy.
- Flexible: Swap in other veggies, use frozen shrimp, or tweak the herbs to match what’s in your kitchen.
Shopping List
- Shrimp: 1 to 1.25 pounds large shrimp, peeled and deveined (tails on or off)
- Zucchini: 3 medium zucchini, halved lengthwise and sliced into half-moons
- Lemon: 1 large lemon (zest and juice)
- Garlic: 3–4 cloves, minced
- Olive oil: 3 tablespoons
- Fresh herbs: 2–3 tablespoons chopped parsley and/or dill (basil or cilantro also work)
- Red pepper flakes: Pinch, to taste
- Salt and black pepper: To taste
- Optional add-ins: Cherry tomatoes, thinly sliced red onion, or asparagus pieces
- Optional finishers: Extra lemon wedges, grated Parmesan, or a drizzle of good olive oil
Step-by-Step Instructions
- Preheat and prep the pan: Heat the oven to 425°F (220°C).
Line a large sheet pan with parchment for easy cleanup.
- Make the lemon-herb marinade: In a medium bowl, whisk together olive oil, lemon zest, 2 tablespoons lemon juice, minced garlic, chopped herbs, red pepper flakes, 1 teaspoon salt, and several grinds of black pepper.
- Toss the zucchini: Add the zucchini to the bowl and coat well. Spread it on the sheet pan in a single layer. Roast for 8–10 minutes to give it a head start.
- Season the shrimp: While the zucchini roasts, pat the shrimp dry.
Add them to the remaining marinade and toss to coat. If the bowl looks dry, add a teaspoon more olive oil.
- Add shrimp to the pan: Remove the pan, push the zucchini to one side, and spread the shrimp on the other side in a single layer. Pour any leftover marinade over the zucchini.
- Roast until just done: Return to the oven for 6–8 minutes, or until the shrimp are pink and opaque with a slight curl.
Do not overcook.
- Finish with brightness: Squeeze the remaining lemon juice over everything. Taste and adjust salt, pepper, or herbs. Add a drizzle of olive oil if you like.
- Serve: Plate as is, or serve over rice, couscous, or orzo.
Add lemon wedges, fresh herbs, or a sprinkle of Parmesan if desired.
Keeping It Fresh
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Shrimp taste best on day one, but are still good the next day.
- Reheating: Warm gently in a skillet over low heat with a splash of water or olive oil, just until heated through. Avoid microwaving too long, which can make shrimp rubbery.
- Make-ahead prep: Slice zucchini and mix the marinade in the morning.
Store separately. Toss and roast at dinnertime.
- Freezing: Not ideal after cooking. If using frozen shrimp, thaw first in the fridge overnight or in cold water for 15–20 minutes.
Benefits of This Recipe
- Nutrient-rich: Shrimp provide lean protein, while zucchini adds fiber, potassium, and antioxidants.
- Low effort, high payoff: Simple ingredients turn into a bright, restaurant-worthy meal.
- Balanced meal base: Works on its own or pairs easily with grains for more staying power.
- Customizable: The lemon-herb profile plays nicely with many vegetables and pantry staples.
- Great for busy schedules: Minimal chopping and fast cook time keep weeknights easy.
Pitfalls to Watch Out For
- Overcooking shrimp: They only need a few minutes.
Pull them as soon as they turn opaque and pink.
- Crowding the pan: If ingredients overlap, they steam instead of roast. Use a large sheet pan or two smaller ones.
- Skipping the pat-dry step: Wet shrimp won’t brown well. Blot with paper towels first.
- Under-seasoning: Zucchini and shrimp are mild.
Taste at the end and adjust with salt, pepper, and lemon.
- Using too much lemon juice early: Too much acid can soften the zucchini. Stick to the amounts and finish with more lemon at the end.
Recipe Variations
- Mediterranean style: Add cherry tomatoes, olives, and a sprinkle of oregano. Finish with crumbled feta.
- Garlic-butter twist: Swap half the olive oil for melted butter and add extra garlic.
Finish with parsley.
- Herb swap: Use basil and chives in summer, cilantro and a pinch of cumin for a fresh, slightly smoky note.
- Spicy version: Increase red pepper flakes or add a dash of hot smoked paprika.
- Veggie mix: Try asparagus pieces, thin bell pepper strips, or broccolini. Adjust the pre-roast time for firmer vegetables.
- Grain bowl: Serve over lemony couscous or garlicky rice with a spoonful of yogurt or tzatziki.
- Citrus swap: Use lime and cilantro for a zesty spin, or orange zest for a sweeter note.
FAQ
Can I use frozen shrimp?
Yes. Thaw in the refrigerator overnight or in a bowl of cold water for 15–20 minutes.
Pat dry thoroughly before marinating to avoid excess moisture.
What size shrimp works best?
Large shrimp (about 16–20 per pound) cook evenly and stay juicy. Medium shrimp work too; just check for doneness a minute earlier.
Do I have to peel the shrimp?
No. Tails-on look nice and can add flavor, but peeled shrimp are easier to eat.
Choose what you prefer.
How do I know when the shrimp are done?
They’ll turn pink and opaque and curl into a loose “C” shape. If they curl tightly into an “O,” they’re likely overcooked.
Can I make it dairy-free or gluten-free?
It’s naturally dairy-free and gluten-free. If you add Parmesan at the end, skip it to keep the dish dairy-free.
What can I serve with it?
Try rice, quinoa, orzo, crusty bread, or a simple green salad.
A quick yogurt-lemon sauce or tzatziki is great on top.
Can I cook everything at once without pre-roasting the zucchini?
You can, but pre-roasting gives better texture. Zucchini benefits from a head start so it gets nicely tender without overcooking the shrimp.
Final Thoughts
Sheet Pan Lemon Herb Shrimp with Zucchini is proof that simple ingredients can deliver big flavor. It’s fast, flexible, and perfect for nights when you want something fresh without fuss.
Keep some shrimp in the freezer, grab a couple of zucchini, and you’ve got a weeknight winner ready to go. A squeeze of lemon, a handful of herbs, and dinner is done.
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