Lemon Garlic Shrimp with Zoodles Sheet Pan Delight

ByIsabella Hours Posted on
- 1 pound large shrimp, peeled and deveined - 4 medium zucchini, spiralized into zoodles - 1 fresh lemon, zested and juiced - 4 cloves garlic, finely minced - 1 teaspoon red pepper flakes - 2 tablespoons extra virgin olive oil - Salt and freshly cracked black pepper - Fresh parsley, chopped - 1 cup cherry tomatoes, halved - 1/2 teaspoon smoked paprika To make Lemon Garlic Shrimp with Zoodles, you need fresh ingredients. Start with large shrimp. They should be peeled and deveined for easy cooking. You will also need medium zucchini. A spiralizer turns zucchini into zoodles. This gives a nice twist to the dish. Next, grab a fresh lemon. You will use both its zest and juice. The zest adds a bright flavor, while the juice gives a tangy kick. For flavor, garlic is a must. Mince four cloves finely to release its aroma. Red pepper flakes will add heat. Adjust the amount based on your taste. Extra virgin olive oil will help coat the shrimp and zoodles. Season with salt and freshly cracked black pepper. Fresh parsley adds color and freshness. Cherry tomatoes bring sweetness and juiciness to the dish. Lastly, smoked paprika gives a warm, rich taste. Having these ingredients ready makes the cooking process smooth and enjoyable. - Preheat your oven to 400°F (200°C). This heat helps cook the shrimp and zoodles just right. - In a large bowl, mix the shrimp with garlic, lemon zest, lemon juice, olive oil, red pepper flakes, smoked paprika, salt, and pepper. Toss until the shrimp are fully coated. - Let the shrimp marinate for 10-15 minutes. This makes the flavors blend well together. - Spread the marinated shrimp on a large sheet pan. Place the halved cherry tomatoes around the shrimp. This helps them cook evenly. - Roast in the oven for 8-10 minutes. The shrimp will turn bright pink and opaque when cooked. - Add the spiralized zucchini to the pan. Gently toss the zoodles with shrimp and tomatoes. This helps them soak up all the tasty juices. - Return the sheet pan to the oven for 2-3 minutes. The zoodles should be tender but still bright. - Take the sheet pan out of the oven. Garnish the dish with chopped parsley for color and freshness. - Serve the shrimp and zoodles right from the pan for a fun look. You can also plate them and drizzle any juices over the top. - A few lemon wedges on the side make a nice touch for those who want more zest. - How to ensure shrimp are cooked perfectly: Cook shrimp until they turn bright pink and opaque. This usually takes about 8-10 minutes in the oven. Overcooking can make them tough. Keep a close eye on them! - Best way to spiralize zucchini: Use a spiralizer for even zoodles. Cut the ends off the zucchini first. Hold it steady and twist to create long strands. If you lack a spiralizer, a vegetable peeler works too. Just create thin ribbons instead. - Presentation ideas for a beautiful dish: Serve the shrimp and zoodles right from the sheet pan for a casual look. For a fancier touch, plate them separately. Drizzle leftover juices over the top for added flavor. Add lemon wedges on the side for extra zing. - Pairing options to elevate the meal: Pair this dish with a crisp white wine, like Sauvignon Blanc. A light salad with mixed greens and a citrus dressing complements the flavors well. For a heartier side, consider garlic bread or a grain like quinoa. {{image_4}} If you want to switch up the protein, try these options: - Chicken breast, cut into bite-sized pieces - Firm tofu, cubed for a vegetarian choice - Scallops for a seafood twist For the zoodles, many veggies can work well: - Butternut squash, spiralized for a sweet touch - Carrots, spiralized for a crunchy option - Bell peppers, sliced for extra color and flavor You can boost the taste of this dish with these spices and herbs: - Fresh basil for a fragrant note - Oregano for a classic Italian touch - Thyme for an earthy flavor To adjust the heat, consider these ideas: - Add more red pepper flakes for spice - Use a dash of cayenne pepper for extra heat - Reduce red pepper flakes for a milder dish To store leftovers properly, let the dish cool down first. Place it in an airtight container. This keeps shrimp and zoodles fresh. You can store it in the fridge for up to three days. When reheating, heat gently to avoid overcooking the shrimp. If you want to freeze your Lemon Garlic Shrimp with Zoodles, follow these steps. First, cool the dish completely. Transfer it to a freezer-safe container. Make sure to leave some space for expansion. This dish can last in the freezer for up to two months. To reheat, thaw it overnight in the fridge. Then, warm it in a pan over low heat until heated through. In the fridge, the dish stays fresh for about three days. In the freezer, it can last for two months. Always check for signs of spoilage before eating. If it smells off or looks strange, it's best to toss it. Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp! Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, peel and devein them if needed. Then, follow the recipe as usual. The flavor remains great, and you save time! How do I make zoodles without a spiralizer? You can easily make zoodles without a spiralizer. Use a vegetable peeler to create thin strips of zucchini. Cut the strips into shorter pieces to resemble zoodles. You can also use a box grater or a knife to slice them into thin strips. This works well and gives you a nice texture. What can I serve with Lemon Garlic Shrimp with Zoodles? This dish is great on its own, but you can pair it with a few sides. A simple green salad adds freshness. Garlic bread is a tasty option, too. You might also enjoy a glass of white wine for a special touch. These options enhance the meal without overpowering the shrimp. In this blog post, we explored a simple and tasty recipe for Lemon Garlic Shrimp with zoodles. You learned about the right ingredients, step-by-step guidance, and helpful tips for cooking. I discussed variations to suit your tastes and the best ways to store leftovers. Remember, this dish is flexible and fun. You can mix in different veggies or proteins. Feel free to experiment and enjoy every bite!

WANT TO SAVE THIS RECIPE?

Welcome to a fresh and flavorful world of Lemon Garlic Shrimp with Zoodles! This easy sheet pan recipe combines juicy shrimp, tender zoodles, and bright lemon zest for a dish bursting with flavor. It’s perfect for busy weeknights or a quick dinner party. Join me as we dive into the simple steps, tips, and variations to make this delightful meal your new favorite. Ready your taste buds for something special!

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 4 medium zucchini, spiralized into zoodles
  • 1 fresh lemon, zested and juiced
  • 4 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly cracked black pepper
  • Fresh parsley, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 teaspoon smoked paprika

To make Lemon Garlic Shrimp with Zoodles, you need fresh ingredients. Start with large shrimp. They should be peeled and deveined for easy cooking. You will also need medium zucchini. A spiralizer turns zucchini into zoodles. This gives a nice twist to the dish.

Next, grab a fresh lemon. You will use both its zest and juice. The zest adds a bright flavor, while the juice gives a tangy kick. For flavor, garlic is a must. Mince four cloves finely to release its aroma. Red pepper flakes will add heat. Adjust the amount based on your taste.

Extra virgin olive oil will help coat the shrimp and zoodles. Season with salt and freshly cracked black pepper. Fresh parsley adds color and freshness. Cherry tomatoes bring sweetness and juiciness to the dish. Lastly, smoked paprika gives a warm, rich taste.

Having these ingredients ready makes the cooking process smooth and enjoyable.

Step-by-Step Instructions

Preparation Steps

  • Preheat your oven to 400°F (200°C). This heat helps cook the shrimp and zoodles just right.
  • In a large bowl, mix the shrimp with garlic, lemon zest, lemon juice, olive oil, red pepper flakes, smoked paprika, salt, and pepper. Toss until the shrimp are fully coated.
  • Let the shrimp marinate for 10-15 minutes. This makes the flavors blend well together.

Cooking Steps

  • Spread the marinated shrimp on a large sheet pan. Place the halved cherry tomatoes around the shrimp. This helps them cook evenly.
  • Roast in the oven for 8-10 minutes. The shrimp will turn bright pink and opaque when cooked.
  • Add the spiralized zucchini to the pan. Gently toss the zoodles with shrimp and tomatoes. This helps them soak up all the tasty juices.
  • Return the sheet pan to the oven for 2-3 minutes. The zoodles should be tender but still bright.

Final Touches

  • Take the sheet pan out of the oven. Garnish the dish with chopped parsley for color and freshness.
  • Serve the shrimp and zoodles right from the pan for a fun look. You can also plate them and drizzle any juices over the top.
  • A few lemon wedges on the side make a nice touch for those who want more zest.

Tips & Tricks

Cooking Tips

  • How to ensure shrimp are cooked perfectly:

Cook shrimp until they turn bright pink and opaque. This usually takes about 8-10 minutes in the oven. Overcooking can make them tough. Keep a close eye on them!

  • Best way to spiralize zucchini:

Use a spiralizer for even zoodles. Cut the ends off the zucchini first. Hold it steady and twist to create long strands. If you lack a spiralizer, a vegetable peeler works too. Just create thin ribbons instead.

Serving Suggestions

  • Presentation ideas for a beautiful dish:

Serve the shrimp and zoodles right from the sheet pan for a casual look. For a fancier touch, plate them separately. Drizzle leftover juices over the top for added flavor. Add lemon wedges on the side for extra zing.

  • Pairing options to elevate the meal:

Pair this dish with a crisp white wine, like Sauvignon Blanc. A light salad with mixed greens and a citrus dressing complements the flavors well. For a heartier side, consider garlic bread or a grain like quinoa.

Variations

Substitutions

If you want to switch up the protein, try these options:

  • Chicken breast, cut into bite-sized pieces
  • Firm tofu, cubed for a vegetarian choice
  • Scallops for a seafood twist

For the zoodles, many veggies can work well:

  • Butternut squash, spiralized for a sweet touch
  • Carrots, spiralized for a crunchy option
  • Bell peppers, sliced for extra color and flavor

Flavor Enhancements

You can boost the taste of this dish with these spices and herbs:

  • Fresh basil for a fragrant note
  • Oregano for a classic Italian touch
  • Thyme for an earthy flavor

To adjust the heat, consider these ideas:

  • Add more red pepper flakes for spice
  • Use a dash of cayenne pepper for extra heat
  • Reduce red pepper flakes for a milder dish

Storage Info

Refrigeration

To store leftovers properly, let the dish cool down first. Place it in an airtight container. This keeps shrimp and zoodles fresh. You can store it in the fridge for up to three days. When reheating, heat gently to avoid overcooking the shrimp.

Freezing

If you want to freeze your Lemon Garlic Shrimp with Zoodles, follow these steps. First, cool the dish completely. Transfer it to a freezer-safe container. Make sure to leave some space for expansion. This dish can last in the freezer for up to two months. To reheat, thaw it overnight in the fridge. Then, warm it in a pan over low heat until heated through.

Shelf Life

In the fridge, the dish stays fresh for about three days. In the freezer, it can last for two months. Always check for signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it.

FAQs

Common Questions

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp! Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, peel and devein them if needed. Then, follow the recipe as usual. The flavor remains great, and you save time!

How do I make zoodles without a spiralizer?

You can easily make zoodles without a spiralizer. Use a vegetable peeler to create thin strips of zucchini. Cut the strips into shorter pieces to resemble zoodles. You can also use a box grater or a knife to slice them into thin strips. This works well and gives you a nice texture.

What can I serve with Lemon Garlic Shrimp with Zoodles?

This dish is great on its own, but you can pair it with a few sides. A simple green salad adds freshness. Garlic bread is a tasty option, too. You might also enjoy a glass of white wine for a special touch. These options enhance the meal without overpowering the shrimp.

In this blog post, we explored a simple and tasty recipe for Lemon Garlic Shrimp with zoodles. You learned about the right ingredients, step-by-step guidance, and helpful tips for cooking. I discussed variations to suit your tastes and the best ways to store leftovers.

Remember, this dish is flexible and fun. You can mix in different veggies or proteins. Feel free to experiment and enjoy every bite!

- 1 pound large shrimp, peeled and deveined - 4 medium zucchini, spiralized into zoodles - 1 fresh lemon, zested and juiced - 4 cloves garlic, finely minced - 1 teaspoon red pepper flakes - 2 tablespoons extra virgin olive oil - Salt and freshly cracked black pepper - Fresh parsley, chopped - 1 cup cherry tomatoes, halved - 1/2 teaspoon smoked paprika To make Lemon Garlic Shrimp with Zoodles, you need fresh ingredients. Start with large shrimp. They should be peeled and deveined for easy cooking. You will also need medium zucchini. A spiralizer turns zucchini into zoodles. This gives a nice twist to the dish. Next, grab a fresh lemon. You will use both its zest and juice. The zest adds a bright flavor, while the juice gives a tangy kick. For flavor, garlic is a must. Mince four cloves finely to release its aroma. Red pepper flakes will add heat. Adjust the amount based on your taste. Extra virgin olive oil will help coat the shrimp and zoodles. Season with salt and freshly cracked black pepper. Fresh parsley adds color and freshness. Cherry tomatoes bring sweetness and juiciness to the dish. Lastly, smoked paprika gives a warm, rich taste. Having these ingredients ready makes the cooking process smooth and enjoyable. - Preheat your oven to 400°F (200°C). This heat helps cook the shrimp and zoodles just right. - In a large bowl, mix the shrimp with garlic, lemon zest, lemon juice, olive oil, red pepper flakes, smoked paprika, salt, and pepper. Toss until the shrimp are fully coated. - Let the shrimp marinate for 10-15 minutes. This makes the flavors blend well together. - Spread the marinated shrimp on a large sheet pan. Place the halved cherry tomatoes around the shrimp. This helps them cook evenly. - Roast in the oven for 8-10 minutes. The shrimp will turn bright pink and opaque when cooked. - Add the spiralized zucchini to the pan. Gently toss the zoodles with shrimp and tomatoes. This helps them soak up all the tasty juices. - Return the sheet pan to the oven for 2-3 minutes. The zoodles should be tender but still bright. - Take the sheet pan out of the oven. Garnish the dish with chopped parsley for color and freshness. - Serve the shrimp and zoodles right from the pan for a fun look. You can also plate them and drizzle any juices over the top. - A few lemon wedges on the side make a nice touch for those who want more zest. - How to ensure shrimp are cooked perfectly: Cook shrimp until they turn bright pink and opaque. This usually takes about 8-10 minutes in the oven. Overcooking can make them tough. Keep a close eye on them! - Best way to spiralize zucchini: Use a spiralizer for even zoodles. Cut the ends off the zucchini first. Hold it steady and twist to create long strands. If you lack a spiralizer, a vegetable peeler works too. Just create thin ribbons instead. - Presentation ideas for a beautiful dish: Serve the shrimp and zoodles right from the sheet pan for a casual look. For a fancier touch, plate them separately. Drizzle leftover juices over the top for added flavor. Add lemon wedges on the side for extra zing. - Pairing options to elevate the meal: Pair this dish with a crisp white wine, like Sauvignon Blanc. A light salad with mixed greens and a citrus dressing complements the flavors well. For a heartier side, consider garlic bread or a grain like quinoa. {{image_4}} If you want to switch up the protein, try these options: - Chicken breast, cut into bite-sized pieces - Firm tofu, cubed for a vegetarian choice - Scallops for a seafood twist For the zoodles, many veggies can work well: - Butternut squash, spiralized for a sweet touch - Carrots, spiralized for a crunchy option - Bell peppers, sliced for extra color and flavor You can boost the taste of this dish with these spices and herbs: - Fresh basil for a fragrant note - Oregano for a classic Italian touch - Thyme for an earthy flavor To adjust the heat, consider these ideas: - Add more red pepper flakes for spice - Use a dash of cayenne pepper for extra heat - Reduce red pepper flakes for a milder dish To store leftovers properly, let the dish cool down first. Place it in an airtight container. This keeps shrimp and zoodles fresh. You can store it in the fridge for up to three days. When reheating, heat gently to avoid overcooking the shrimp. If you want to freeze your Lemon Garlic Shrimp with Zoodles, follow these steps. First, cool the dish completely. Transfer it to a freezer-safe container. Make sure to leave some space for expansion. This dish can last in the freezer for up to two months. To reheat, thaw it overnight in the fridge. Then, warm it in a pan over low heat until heated through. In the fridge, the dish stays fresh for about three days. In the freezer, it can last for two months. Always check for signs of spoilage before eating. If it smells off or looks strange, it's best to toss it. Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp! Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, peel and devein them if needed. Then, follow the recipe as usual. The flavor remains great, and you save time! How do I make zoodles without a spiralizer? You can easily make zoodles without a spiralizer. Use a vegetable peeler to create thin strips of zucchini. Cut the strips into shorter pieces to resemble zoodles. You can also use a box grater or a knife to slice them into thin strips. This works well and gives you a nice texture. What can I serve with Lemon Garlic Shrimp with Zoodles? This dish is great on its own, but you can pair it with a few sides. A simple green salad adds freshness. Garlic bread is a tasty option, too. You might also enjoy a glass of white wine for a special touch. These options enhance the meal without overpowering the shrimp. In this blog post, we explored a simple and tasty recipe for Lemon Garlic Shrimp with zoodles. You learned about the right ingredients, step-by-step guidance, and helpful tips for cooking. I discussed variations to suit your tastes and the best ways to store leftovers. Remember, this dish is flexible and fun. You can mix in different veggies or proteins. Feel free to experiment and enjoy every bite!

Lemon Garlic Shrimp with Zoodles Sheet Pan

Savor the flavor of Lemon Garlic Shrimp with Zoodles, an easy sheet pan recipe perfect for a healthy dinner! Enjoy succulent shrimp tossed with zoodles, fresh cherry tomatoes, and a zingy lemon garlic marinade, all baked to perfection in just 30 minutes. It's a nutritious and delicious meal that’s sure to impress. Click through for the full recipe and elevate your dinner tonight! #LemonGarlicShrimp #HealthyEating #SheetPanRecipes #Zoodles
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Ingredients
  

1 pound large shrimp, peeled and deveined

4 medium zucchini, spiralized into zoodles

1 fresh lemon, zested and juiced

4 cloves garlic, finely minced

1 teaspoon red pepper flakes (or to taste)

2 tablespoons extra virgin olive oil

Salt and freshly cracked black pepper to taste

Fresh parsley, chopped, for a vibrant garnish

1 cup cherry tomatoes, halved

1/2 teaspoon smoked paprika for an added depth of flavor

Instructions
 

Preheat your oven to 400°F (200°C). This high temperature is key for achieving perfectly cooked shrimp and tender zoodles.

    In a large mixing bowl, combine the peeled and deveined shrimp, minced garlic, lemon zest, freshly squeezed lemon juice, olive oil, red pepper flakes, smoked paprika, along with a pinch of salt and black pepper. Toss everything together until the shrimp are well-coated in the marinade. Set aside to marinate for about 10-15 minutes, allowing the flavors to meld beautifully.

      Prepare a large sheet pan by spreading the marinated shrimp evenly across it. Nestle the halved cherry tomatoes around the shrimp, ensuring they are well-distributed for even cooking.

        Roast the concoction in your preheated oven for about 8-10 minutes, or until the shrimp are bright pink and opaque, indicating they’re perfectly cooked.

          When the shrimp are nearly finished roasting, add the spiralized zucchini to the pan. Toss the zoodles gently with the shrimp and tomatoes to coat them in the flavorful juices. Return to the oven for an additional 2-3 minutes, just until the zoodles are tender but still maintain a vibrant color.

            Once done, take the sheet pan out of the oven. Garnish the dish with freshly chopped parsley for a pop of color and freshness. Perform a quick taste test and adjust the seasoning with more salt or pepper if necessary.

              - Presentation Tips: Serve the shrimp and zoodles directly from the sheet pan for a rustic look, or plate them individually, drizzling any leftover cooking juices over the top for added richness. A few lemon wedges on the side can be a great touch for those who wish to add a bit more zest.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

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