Ingredients
Seafood and Vegetables
- 1 ½ lbs large shrimp, peeled and deveined
- 2 small-medium zucchini, sliced into ⅛-inch thick half moons
Sauce and Seasoning
- 2 Tablespoons lemon juice
- 1 Tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- 3 cloves garlic, minced
Toppings and Garnish
- ¼ cup grated or shredded parmesan cheese
- ¼ cup fresh parsley leaves, chopped
- Lemon slices, for serving
Instructions
- Preheat the oven: Set your oven to broil at 450°F and line a rimmed baking sheet with parchment paper or spray it lightly with cooking spray to prevent sticking.
- Toss the shrimp and zucchini: In a large bowl, combine the peeled and deveined shrimp with the sliced zucchini. Add lemon juice, olive oil, sea salt, ground pepper, and minced garlic. Toss everything until the shrimp and zucchini are evenly coated with the lemon garlic mixture.
- Broil the mixture: Spread the shrimp and zucchini evenly on the prepared baking sheet. Place the pan in the preheated oven under the broiler. Cook for 5-6 minutes, or until the shrimp turns pink and opaque and the zucchini becomes tender, keeping a close eye to prevent burning.
- Serve: Divide the cooked shrimp and zucchini mixture evenly among four plates. Sprinkle each serving with grated parmesan cheese and chopped fresh parsley. Optionally serve with cauliflower rice or steamed white rice to complete the meal. Garnish with lemon slices for extra brightness.
Notes
- Keep a close watch while broiling as the shrimp cooks quickly and can overcook or burn if left too long.
- For extra flavor, add a pinch of crushed red pepper flakes to the marinade for a mild spicy kick.
- Serve over cauliflower rice for a low-carb option or regular rice for a heartier meal.
- This recipe can be doubled easily by using a larger baking sheet or cooking in batches.
- Make sure to devein the shrimp for the best texture and taste.
- Prep Time: 10 minutes
- Cook Time: 5-6 minutes
- Category: Dinner
- Method: Broiling
- Cuisine: American
- Diet: Low Fat
