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- 1 lb large shrimp, peeled and deveined - 4 medium zucchini, spiralized into zoodles - 3 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon lemon zest - 1 tablespoon fresh lemon juice - 1 teaspoon fine sea salt - ½ teaspoon freshly ground black pepper - Fresh parsley, finely chopped (for garnish) - Red pepper flakes (optional, for an extra kick) To create this savory dish, you need fresh ingredients. Start with large shrimp. They add a sweet and juicy bite. Next, grab some zucchini. Spiralize them into zoodles. They serve as a light and healthy base. For flavor, butter is key. It brings richness and a smooth texture. Garlic enhances the dish with its strong aroma. Paprika adds warmth and a hint of spice. Lemon zest and juice brighten the flavors with a fresh punch. Seasoning is crucial. Sea salt brings out the taste of the shrimp. Black pepper adds depth. Fresh parsley is not just for looks; it adds freshness. If you enjoy heat, consider red pepper flakes for an extra kick. These ingredients come together to create a simple yet delightful meal. The balance of flavors makes this dish exciting and satisfying. Enjoy the ease of preparation with this recipe, and let the fresh ingredients shine! - Preheat your oven to 400°F (200°C). - Line a large baking sheet with parchment paper. - Melt 3 tablespoons of butter in a medium saucepan. - Sauté 4 cloves of minced garlic until fragrant. - Combine the garlic with 1 teaspoon paprika, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, 1 teaspoon salt, and ½ teaspoon black pepper. Mix well. - Coat 1 lb of peeled and deveined shrimp in the garlic butter mixture. - Arrange the shrimp and 4 spiralized zucchini (zoodles) on the baking sheet. - Bake for 10-12 minutes, until shrimp are pink and zoodles are tender. To make your dish pop, use fresh lemon juice. It adds a bright, zestier taste. You can also add more garlic or spices. This will give the shrimp a bolder flavor. Don’t be shy to experiment with seasonings! Avoid overcooking the shrimp. Perfectly cooked shrimp should be pink and firm. Keep an eye on the timer. Aim for about 10-12 minutes in the oven. For the zoodles, they should be tender yet still firm. Overcooked zoodles can turn mushy, which is not what you want. For a beautiful look, arrange zoodles in shallow bowls. Top them with the shrimp. This makes the dish inviting. Drizzle the remaining garlic butter over everything. A sprinkle of fresh parsley adds a pop of color. Enjoy your beautifully plated meal! {{image_4}} You can swap shrimp with chicken or firm tofu. Chicken thighs work best for their juicy texture. Firm tofu absorbs flavors well and adds protein. You might also try scallops or mixed seafood. These options keep the dish fresh and exciting. Zucchini is great, but you can change it up. Use sweet potatoes or carrots for a different taste. Spiralized veggies add fun shapes to your meal. You can also toss in bell peppers, asparagus, or cherry tomatoes. Each brings its own flavor and crunch. Want to spice it up? Experiment with herbs like basil or cilantro. They add a burst of freshness. If you like heat, try different chili flakes or hot sauce. This will give your dish a kick and make it even more enjoyable. Store any leftovers in an airtight container in the fridge. This keeps them fresh. Consume within 2-3 days for best quality. After this time, the shrimp may lose flavor and texture. You can freeze shrimp to keep them for a longer time. Make sure to separate the shrimp from the zoodles. This helps with best preservation. When ready to eat, reheat the shrimp. Be careful not to overcook them. Use a skillet to gently reheat your dish. This method ensures even heating. Avoid using a microwave if possible, as it can make the shrimp rubbery. For the zoodles, add a splash of water to help them steam and warm up without losing their texture. Yes, you can prep shrimp and zoodles ahead of time. Store the shrimp in the fridge after coating them in the garlic butter mix. Spiralize the zucchini and keep it in a separate container. When you're ready to eat, just bake everything together. This saves time and keeps the meal fresh. You can pair this dish with a variety of sides. Here are some ideas: - A light green salad with lemon vinaigrette - Crusty bread to soak up the garlic butter - Quinoa or rice for added texture - Steamed asparagus or green beans for extra veggies These options create a complete meal and balance the flavors. Yes, you can use other proteins. Here are some alternatives: - Chicken breast, cut into bite-sized pieces - Firm tofu for a vegetarian option - Scallops for a seafood twist - Mixed seafood for added variety Each substitute will bring its own flavor and texture to the dish. This blog post provided a clear guide to making Sheet-Pan Garlic Butter Shrimp and Zoodles. We explored essential ingredients, from fresh shrimp to zucchini noodles, and learned how to enhance flavor with garlic and lemon. I shared tips for cooking, presentation, and even variations for alternate proteins and veggies. In conclusion, cooking can be fun and simple. This dish offers a delicious, healthy meal that is easy to prepare. Don't be afraid to experiment with flavors or ingredients to make it your own. Enjoy your cooking journey!

Sheet-Pan Garlic Butter Shrimp and Zoodles

Enjoy a delicious and healthy meal with this Sheet-Pan Garlic Butter Shrimp and Zoodles recipe! This quick dish combines succulent shrimp and fresh zucchini noodles tossed in a flavorful garlic butter sauce. Perfect for a weeknight dinner, it’s easy to prepare and packed with taste. Click through to explore this mouthwatering recipe and impress your family with a healthy twist on your favorite shrimp dinner!
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Ingredients
  

1 lb large shrimp, peeled and deveined

4 medium zucchini, spiralized into zoodles

3 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon paprika

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

Fresh parsley, finely chopped (for garnish)

Red pepper flakes (optional, for an extra kick)

Instructions
 

Preheat your oven to 400°F (200°C). For easier cleanup, line a large baking sheet with parchment paper, ensuring it covers the entire surface area.

    In a medium saucepan, melt the butter over medium heat. Once melted, add the minced garlic and sauté gently for about 1 minute, or until fragrant. Be cautious not to let the garlic burn, as this can turn it bitter.

      Once the garlic is aromatic, remove the saucepan from heat. Stir in paprika, lemon zest, fresh lemon juice, salt, and black pepper, mixing well until all ingredients are fully combined.

        In a large mixing bowl, place the peeled shrimp. Pour the flavorful garlic butter mixture over the shrimp and toss thoroughly until all the shrimp are evenly coated with the mixture.

          Spread the coated shrimp in a single layer on one half of the prepared baking sheet, making sure they are not overcrowded.

            On the other half of the baking sheet, pile the spiralized zucchini (zoodles). Drizzle a small amount of olive oil over the zoodles, and season with a pinch of salt and black pepper. Gently toss the zoodles to ensure they are lightly coated.

              Transfer the baking sheet to your preheated oven and bake for about 10-12 minutes, or until the shrimp turn pink and opaque, and the zoodles are tender yet still slightly firm to the bite.

                Remove the baking sheet from the oven. Garnish the dish generously with chopped parsley and, if you like a bit of heat, add a sprinkle of red pepper flakes.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                    - Presentation Tips: For an appealing presentation, arrange the zoodles in shallow bowls, topped with the succulent shrimp. Drizzle some of the remaining garlic butter from the baking sheet over the top, and finish with a sprig of fresh parsley to add a pop of color. Enjoy your culinary creation!