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- 1 pound large shrimp, peeled and deveined - 2 medium zucchinis, sliced into half-moons - 4 cloves garlic, finely minced - 1/4 cup unsalted butter, melted - 2 tablespoons extra virgin olive oil - 1 teaspoon freshly grated lemon zest - 1 tablespoon fresh lemon juice - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped (for garnish) This dish shines with its simple yet bold flavors. The shrimp brings a sweet briny taste, while the zucchini adds a fresh crunch. Garlic, lemon, and spices elevate the dish, making it truly memorable. When choosing shrimp, go for large ones. They cook quickly and have a nice bite. Zucchini is best when firm and bright. The garlic should be fresh to give the most flavor. You can swap in other ingredients, too. Try bell peppers or asparagus for a different twist. - Preheat oven to 400°F (200°C) - Line baking sheet with parchment paper Start by heating your oven. This step ensures your shrimp and zucchini cook evenly. While the oven warms, cover your baking sheet with parchment paper. This makes cleanup easier and stops sticking. - Combine melted butter, olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, oregano, salt, and pepper Next, make the garlic butter mixture. In a large bowl, mix melted butter and olive oil. Add minced garlic, lemon zest, and lemon juice. Then, sprinkle in smoked paprika and oregano. Finish with salt and pepper. Whisk everything together until it smells great. - Toss shrimp in garlic butter mix and marinate for 15 minutes - Lightly drizzle zucchini with olive oil, salt, and pepper Now, it’s time to marinate the shrimp. Add them to the garlic butter mix and toss gently. Let them sit for 15 minutes. This helps the shrimp soak up all the flavors. While they marinate, grab your zucchini. Drizzle it with olive oil and sprinkle with salt and pepper. Toss to coat them well. - Place zucchini on one side and shrimp on the other side of the baking sheet Once the shrimp are ready, arrange the zucchini on one side of your baking sheet. Place the marinated shrimp on the other side. Keep them separate to cook properly. - Bake for 10-12 minutes until shrimp are pink and zucchini is tender Put the baking sheet in the oven. Bake for 10-12 minutes. The shrimp will turn pink and opaque, while the zucchini becomes tender. Keep an eye on them! - Garnish with fresh parsley before serving When done, take the sheet out of the oven. Sprinkle fresh parsley on top. This adds a nice touch and enhances the dish’s look. Your sheet pan garlic butter shrimp and zucchini is now ready to enjoy! Marinating shrimp is key. It adds flavor and keeps them moist. Use the garlic butter mix for this. Let them sit for 15 minutes. This short time helps the shrimp soak up the taste. For the best texture, choose large shrimp. They stay juicy and cook evenly. Do not overcook them. When shrimp turn pink and opaque, they are done. Watch closely to avoid rubbery shrimp. Slice zucchini into half-moons. This shape helps them cook evenly. Aim for uniform pieces to ensure they roast well together. Season the zucchini with olive oil, salt, and pepper. This simple mix enhances its natural flavor. Toss the slices gently for even coating. Cook them until tender and slightly caramelized. This adds a nice sweetness to the dish. For a stunning presentation, use a large, shallow bowl. Arrange the shrimp and zucchini side by side. Drizzle any leftover garlic butter on top. This adds flavor and makes the dish shine. Pair this meal with a light white wine or iced tea. A fresh salad on the side complements the dish nicely. Enjoy the burst of flavors and beautiful colors! {{image_4}} Cooking is all about creativity. You can easily change this dish to fit your taste. Here are some fun variations to try. You can swap shrimp for other proteins. Chicken works great in this recipe. Use boneless, skinless chicken thighs or breasts. Scallops are another tasty option. They cook quickly and have a sweet flavor. You can also change the veggies. Try bell peppers for a sweet crunch. Asparagus adds a nice green touch. Broccoli or carrots could work too. Mix and match to find your favorite combo! Want more flavor? Add extra seasonings. A pinch of garlic powder or onion powder can boost taste. Fresh herbs like thyme or basil also add depth. If you like heat, sprinkle in some chili flakes. They add a spicy kick that pairs well with shrimp. You can also use hot sauce for a zesty twist. This dish can fit many diets. For gluten-free needs, just check your butter and seasonings. Most are naturally gluten-free. If you follow a low-carb or ketogenic diet, this dish is perfect. Shrimp and zucchini are low in carbs. You can replace the butter with a healthy fat like avocado oil. Enjoy a tasty meal that meets your dietary needs! To keep shrimp and zucchini fresh, store them in an airtight container. Place them in the fridge right after your meal. Leftovers will stay good for up to three days. Make sure to cool the dish down before sealing it. When reheating, use the oven or stovetop. The oven keeps the shrimp and zucchini from getting soggy. Heat at 350°F (175°C) for about 10 minutes. If using the stovetop, warm gently over low heat. To avoid overcooking the shrimp, heat just until warm. Shrimp cook fast, so keep an eye on them. Yes, this dish can be frozen! To freeze, place the leftovers in a freezer-safe container. Leave some space for expansion. Label it with the date and eat within three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for the best taste. To devein shrimp, first, use a sharp knife. Make a cut along the back of the shrimp. You will see a dark vein. This is the digestive tract. Carefully pull it out with your fingers or the knife. Rinse the shrimp under cold water afterward. This method is quick and keeps your shrimp clean and fresh. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water. Let them sit for about 15-20 minutes. If you have more time, leave them in the fridge overnight. After thawing, pat them dry with paper towels before cooking. This helps ensure they cook evenly. Absolutely! This recipe works well for meal prep. You can cook a larger batch and store it. Place the shrimp and zucchini in airtight containers. They will last in the fridge for up to three days. Just reheat them in the oven or microwave before serving. This makes it easy to enjoy a tasty meal later. You can serve this dish with many sides. Here are a few ideas: - Rice: White or brown rice pairs well. - Quinoa: A healthy, protein-packed option. - Salad: A fresh mixed green salad adds crunch. - Bread: Crusty bread is great for soaking up garlic butter. These sides will complement the shrimp and zucchini nicely. Shrimp are fully cooked when they turn pink and opaque. They should also curl slightly into a C shape. If they remain gray or translucent, they need more time. Be careful not to overcook them. Overcooked shrimp can become tough and rubbery, which is not pleasant. This recipe for sheet pan garlic butter shrimp and zucchini is simple and tasty. You learned about the key ingredients, easy steps, and helpful tips. Remember to marinate the shrimp for the best flavor and texture. You can also mix in different veggies or proteins to make it your own. Enjoy this dish warm, and don’t forget to pair it with your favorite sides. With fresh ingredients and straightforward steps, you can create a delicious meal that family and friends will love.

Sheet Pan Garlic Butter Shrimp & Zucchini

Discover the savory delight of Garlic Butter Shrimp & Zucchini! This easy, mouthwatering recipe combines perfectly cooked shrimp with tender, caramelized zucchini, all brought to life with a zesty garlic butter sauce. In just 30 minutes, you can create a stunning meal that’s both delicious and visually appealing. Ready to impress your taste buds? Click through to explore this tasty recipe and elevate your dinner tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 medium zucchinis, sliced into half-moons

4 cloves garlic, finely minced

1/4 cup unsalted butter, melted

2 tablespoons extra virgin olive oil

1 teaspoon freshly grated lemon zest

1 tablespoon fresh lemon juice

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to simplify cleanup and prevent sticking.

    In a large mixing bowl, combine the melted butter, olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, dried oregano, salt, and pepper. Whisk all the ingredients together until fully combined and fragrant.

      Add the shrimp to the garlic butter mix and gently toss to ensure each shrimp is evenly coated. Allow the shrimp to marinate for about 15 minutes. This will enhance their flavor.

        In a separate bowl, add the zucchini slices. Lightly drizzle them with a little olive oil, along with a pinch of salt and freshly cracked pepper. Toss the zucchini until they are well coated.

          Arrange the seasoned zucchini on one side of the prepared baking sheet, and transfer the marinated shrimp to the opposite side to keep them separate during cooking.

            Place the baking sheet in the preheated oven and bake for 10-12 minutes. The shrimp should turn a vibrant pink and opaque, while the zucchini will become tender and slightly caramelized.

              Once baked, remove the sheet from the oven and garnish with freshly chopped parsley, adding a pop of color and freshness to the dish before serving.

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

                  - Presentation Tips: Serve the shrimp and zucchini in a large, shallow bowl, allowing the beautiful colors to shine. Drizzle any remaining garlic butter from the baking pan over the top for an extra boost of flavor. Finish with lemon wedges and a light sprinkle of fresh parsley for a visually stunning and appetizing display.