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Skillet Lemon Garlic Shrimp and Zucchini

A quick and flavorful one-pan meal featuring tender shrimp and crisp-tender zucchini tossed in a bright lemon-garlic sauce. Perfect for busy weeknights!
Print Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • olive oil spray
  • 3 zucchinis (sliced 1/4 to 1/2-inches thick) zucchini sliced 1/4 to 1/2-inches thick
  • 1 small yellow onion (diced) yellow onion diced
  • 2 pinches kosher salt
  • 1 pound shrimp peeled and deveined (thawed if frozen) and patted dry
  • 1 teaspoon olive oil
  • 1 small lemon zested
  • 4 cloves garlic grated
  • 1 pinch or two kosher salt
  • 1 pinch or two black pepper freshly ground
  • 1/2 lemon lemon juiced
  • 2 tablespoons pine nuts toasted
  • 2 tablespoons parsley chopped
  • 2 pinches red pepper flakes optional

Equipment

  • Rimmed baking sheet
  • Medium bowl
  • Skillet

Method
 

Preheat and Prep Veggies
  1. Preheat your oven to 475℉ (245℃). Spray a rimmed, metal baking sheet generously with olive oil spray. Scatter the sliced zucchini and diced yellow onion in a single, even layer across the sheet pan. Spray the vegetables one last time with olive oil and season them with a couple pinches of kosher salt. Place the pan on the bottom rack of your preheated oven and roast for 8 minutes, rotating the pan halfway through cooking to ensure even browning.
Marinate Shrimp
  1. While the vegetables are roasting, prepare the shrimp. In a medium bowl, toss the thoroughly dried shrimp with 1 teaspoon of olive oil, the finely grated lemon zest, grated fresh garlic, and a pinch or two of kosher salt and freshly ground black pepper. Ensure each shrimp is lightly coated.
Combine and Roast
  1. After 8 minutes, remove the baking sheet from the oven. Gently flip the zucchini slices and push them towards the outer edges of the pan. Arrange the marinated shrimp in a single, even layer in the center of the pan, avoiding overcrowding. This allows the shrimp to cook quickly and evenly without steaming.
Finish Roasting
  1. Return the pan to the oven and roast for an additional 6 to 8 minutes. The shrimp are perfectly cooked when they turn opaque pink and the tails curl into a 'C' shape. Be careful not to overcook, as they can become rubbery.
Add Finishing Touches
  1. Once the shrimp are cooked, remove the pan from the oven. Squeeze the juice of half a lemon directly over the shrimp and vegetables. Sprinkle evenly with the toasted pine nuts, chopped fresh parsley, and red pepper flakes (if using).
Serve
  1. Serve the Skillet Lemon Garlic Shrimp and Zucchini immediately. It's excellent served alongside cauliflower rice, brown rice, white rice, or quinoa.

Notes

Pat the shrimp dry thoroughly before cooking to ensure a good sear and prevent steaming. Do not overcrowd the pan to allow for proper roasting and even cooking. High heat (475℉) is essential for this recipe. Utilize fresh garlic and lemon zest for the best flavor. Toast pine nuts for enhanced flavor and crunch. Adjust red pepper flakes to your spice preference.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.