Sheet Pan Lemon-Garlic Shrimp with Zucchini

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A vibrant one-pan dinner with succulent shrimp and tender zucchini roasted in a zesty lemon-garlic glaze. This American-inspired sheet-pan recipe, ready in about 30 minutes, pairs shrimp, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, peeled and deveined shrimp
• 2 medium, sliced into 1/2-inch rounds zucchini
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1, zested and juiced lemon
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 12 oz peeled and deveined shrimp, 2 medium sliced zucchini rounds, 2 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper on a large baking sheet until evenly coated.
2. Step 2: Roast for 12-15 minutes, flipping halfway, until shrimp are opaque and zucchini edges are golden.
3. Step 3: Remove from oven, stir in 1 lemon zested and 1 lemon juiced, then sprinkle with 2 tbsp chopped fresh parsley. Serve immediately.