A quick and easy shrimp and zucchini sheet pan dinner that’s perfect for a healthy weeknight meal. This recipe features tender shrimp and crisp zucchini roasted with garlic and lemon for a flavorful, one-pan dish.
1 pound raw shrimp, peeled and deveined
3 medium zucchinis, sliced into 1/2-inch thick rounds
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, zested and juiced
1/4 cup fresh parsley, chopped
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the olive oil, minced garlic, smoked paprika, salt, black pepper, lemon zest, and lemon juice. Stir well to create the marinade.
Add the shrimp and sliced zucchini to the bowl. Toss everything together until the shrimp and zucchini are evenly coated with the marinade.
Spread the shrimp and zucchini mixture in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
Roast in the preheated oven for 12 to 15 minutes, or until the shrimp are pink and opaque and the zucchini is tender but still slightly crisp.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the shrimp and zucchini.
Serve immediately, optionally with steamed rice or crusty bread.