30-Minute Sheet Pan Lemon Garlic Shrimp & Zucchini Heaven

You know those nights when you want dinner to be quick, healthy, AND delicious—without turning the kitchen into a disaster zone? That’s exactly why my sheet pan lemon garlic shrimp & zucchini became my go-to lifesaver. It’s one of those rare recipes where minimal effort meets maximum flavor, and cleanup is practically nonexistent (hello, one-pan magic). I stumbled onto this combo years ago when I was desperate for something fast after work, and now it’s my husband’s most-requested weeknight meal. The bright lemon, punchy garlic, and tender shrimp over crisp zucchini—it’s like summer on a sheet pan, ready in under 30 minutes. Trust me, your future self will thank you.

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Why You’ll Love This Sheet Pan Lemon Garlic Shrimp & Zucchini

Oh, where do I start? This quick shrimp dinner checks all the boxes for a perfect weeknight meal:

• Crazy fast: From fridge to table in under 30 minutes—even my hangry teenagers can wait that long.
• Healthy but indulgent: The lemon garlic marinade makes it taste rich, but it’s actually light and packed with protein.
• One-pan wonder: Minimal cleanup means more time for Netflix after dinner (confession: I’ve eaten it straight from the sheet pan when I’m feeling lazy).
• Flavor bomb: That garlicky, citrusy aroma filling your kitchen? Chef’s kiss every single time.

Seriously, this healthy sheet pan meal has saved dinnertime at our house more times than I can count.

Ingredients for Sheet Pan Lemon Garlic Shrimp & Zucchini

Here’s everything you’ll need for this bright, zesty dish—most of it’s probably already in your kitchen. The key is using fresh ingredients (especially that lemon—please don’t substitute bottled juice here). I’ve listed exact amounts, but honestly? I eyeball this recipe half the time when I’m in a rush.

• 1 lb large shrimp, peeled and deveined (tails on or off—your call)
• 2 medium zucchinis, sliced into ½-inch coins (no need to peel)
• 3 fat garlic cloves, minced (or 4 if you’re garlic-obsessed like me)
• 2 tbsp good olive oil—the flavor really comes through
• 1 juicy lemon, zested first, then juiced (about 3 tbsp juice)
• 1 tsp kosher salt—less if using table salt
• ½ tsp black pepper, freshly cracked is best
• ½ tsp red pepper flakes (optional but adds a nice kick)
• 2 tbsp fresh parsley, roughly chopped for garnish

That’s it, Simple, fresh, and packed with flavor. Now let’s make magic happen on that sheet pan.

How to Make Sheet Pan Lemon Garlic Shrimp & Zucchini

Okay, let’s get cooking. This lemon garlic recipe comes together so fast you’ll barely have time to pour yourself a glass of wine (though I highly recommend doing that first). Here’s exactly how I make it—with all my little tricks for perfect results every time.

Step 1: Prep the Shrimp and Zucchini

Grab your biggest mixing bowl—I use my trusty 4-quart one—because we’re tossing everything together. First, pat the shrimp dry with paper towels (this helps them get nice and roasty instead of steaming). Throw in the zucchini coins, then drizzle with olive oil. Add the minced garlic, lemon juice, salt, pepper, and red pepper flakes if using. Now get in there with your hands and toss it all together. I know it’s messy, but fingers work better than spoons to coat everything evenly. Just don’t overmix—you want the zucchini to stay intact.

Step 2: Bake to Perfection

Spread everything in a single layer on your sheet pan—I line mine with foil for even easier cleanup. Crowding is the enemy here. If things look too snug, use two pans. Pop it into your preheated 400°F oven and set the timer for 8 minutes. At this point, peek in—the shrimp should be turning pink and the zucchini getting golden edges. Give everything a quick stir and bake 2-4 more minutes until the shrimp are opaque with a slight curl (that’s when you know they’re done). Don’t overcook or they’ll turn rubbery—trust me, I learned that the hard way.

Step 3: Garnish and Serve

The magic touch. Right when the pan comes out, sprinkle that gorgeous lemon zest and fresh parsley over everything. The heat wakes up the oils in the zest and makes the whole kitchen smell incredible. Serve immediately—this dish waits for no one. I like to squeeze an extra lemon wedge over my plate for an extra zing. Pro tip: If you’ve got hungry folks waiting, have your sides ready before the shrimp goes in the oven—this beauty cooks too fast to multitask.

Tips for the Best Sheet Pan Lemon Garlic Shrimp & Zucchini

After making this quick shrimp dinner dozens of times, I’ve picked up some tricks that take it from good to “oh-my-gosh-I-need-seconds” amazing:

• Fresh is best: Frozen shrimp works in a pinch, but fresh shrimp gives that perfect snappy texture. Just don’t forget to pat them dry.
• Slice smart: Keep zucchini coins even (about ½-inch thick) so they cook at the same rate as the shrimp—nobody wants mushy veggies.
• Spice to your life: Love heat? Double the red pepper flakes. Serving kids? Skip it entirely—the lemon garlic flavor still shines.
• Hot pan secret: Preheat your sheet pan in the oven for 5 minutes before adding the food—it gives everything a gorgeous sear.

These little tweaks make all the difference in this healthy sheet pan meal.

Ingredient Substitutions & Notes

Life happens—sometimes you’re out of lemons or the zucchini looks sad at the store. No worries. This lemon garlic recipe is super flexible:

• No lemon? Lime works beautifully (use less zest—it’s stronger). Orange juice adds sweetness if you’re in a real pinch.
• Zucchini alternatives: Yellow squash, thin asparagus spears, or even bell peppers roast up great here.
• Garlic hack: Swap fresh for ¾ tsp garlic powder in a rush (but fresh really is better).
• Dietary tweaks: Use coconut oil for dairy-free, or reduce salt if needed. Shrimp not your thing? Chicken breast strips work too—just bake 5 minutes longer.

The key is keeping that bright, garlicky vibe—everything else is just delicious improv.

Serving Suggestions for Sheet Pan Lemon Garlic Shrimp & Zucchini

This dish shines all on its own, but I love rounding it out with simple sides that soak up that glorious lemon garlic sauce. My go-to? A big scoop of fluffy jasmine rice or quinoa—perfect for catching every last drop. When I’m feeling fancy, I’ll toast some crusty bread (garlic bread takes it over the top). For busy nights, just toss a bagged salad on the side—the shrimp and zucchini already pack plenty of veggies. Honestly though? Half the time we eat it straight from the pan with forks like the lazy food lovers we are.

Storage and Reheating

Confession time: There’s rarely leftovers of this lemon garlic shrimp in my house. But when there are, here’s how I handle them. Store cooled leftovers in an airtight container in the fridge—they’ll keep for up to 2 days (the zucchini gets soggy after that). To reheat, spread on a baking sheet and warm at 350°F for 5-7 minutes. The microwave works in a pinch, but the oven keeps that perfect texture. Pro tip: Add a fresh squeeze of lemon after reheating to brighten it right back up.

Sheet Pan Lemon Garlic Shrimp & Zucchini FAQs

I get questions about this quick shrimp dinner all the time—here are the answers to the ones that pop up most often in my kitchen (and my DMs):

Nutritional Information

Here’s the scoop on what’s in this healthy sheet pan meal—but remember, these are estimates based on my ingredients (your olive oil brand, shrimp size, etc. will change things slightly). Per serving (about ¼ of the recipe):

• 220 calories
• 25g protein (hello, muscle fuel)
• 8g carbs (with 2g fiber from that zucchini)
• 10g fat (the good kind from olive oil)

Numbers aside? It’s delicious, nutritious, and won’t leave you hungry—win-win-win.

Alright, friend—now it’s your turn. Whip up this sheet pan lemon garlic shrimp & zucchini tonight and watch how quickly it becomes your new weeknight hero. Snap a pic of your creation and tag me—I love seeing your kitchen wins (and let’s be real, your “oops” moments too—we’ve all been there). Trust me, once you taste that garlicky, citrusy goodness with zero cleanup stress, you’ll be hooked just like my family is. Happy cooking—now go make that sheet pan magic happen. Find more quick dinner ideas here.