Looking for the perfect way to celebrate a Mother’s Day lunch or dinner? Look no further than our Sheet Pan Lemon Garlic Shrimp (Bowl) – a meal that promises to dazzle and delight!
Crafted with care, this shrimp bowl is a symphony of flavours and textures that will tantalize your taste buds and leave you craving more. From the succulent shrimp infused with a zesty balance of wine, lemon and garlic to vibrant pickled zucchini and onions, every component of this dish is thoughtfully chosen to create a very tasty dining experience.
While this recipe may boast an impressive list of ingredients, fear not, for it offers endless possibilities for customization, ensuring a meal that perfectly suits your taste preferences and dietary needs.
Feel free to mix and match ingredients according to your liking. Swap out the quinoa for rice or couscous, or add your favorite veggies to the mix. The possibilities are endless, allowing you to tailor this dish to suit your family’s tastes and preferences.
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Ingredients
Shrimp
- Small lemons
- Large or extra-large shrimp
- Unsalted butter
- Extra virgin olive oil
- Fine sea salt
- Garlic cloves
- Red-pepper flakes
- Freshly ground black pepper
- Dry white wine
Bowl Ingredients
- Pickled zucchini & onions, make ahead, recipe below
- Quinoa
- Cucumber Tomato Salad, recipe below
- Kosher salt
- Hummus, homemade or store bought
- Feta cheese
- Kalamata olives
- Chickpeas
- Pepperoncini
- Roasted red pepper
- Large lemons
Pickled Zucchini & Onions
- Fresh dill
- Garlic gloves
- Peppercorns
- Dill seed
- Dried dill
- Coriander seeds
- Crushed red pepper flakes
- Zucchini
- Small red onion
- Apple cider vinegar
- Water
- Coarse salt
- Honey
Tomato Cucumber Salad
- Cherry tomatoes
- English cucumber
- Medium red onion
Tomato Cucumber Salad Dressing
- Fresh dill
- Kosher salt
- Black pepper
- Extra virgin olive oil
- Freshly squeezed lemon juice
TIP
Shortcut Alert! No time to pickle the zucchini & onions? No worries! Grab a jar of your favorite pickled asparagus, green beans, sandwich pickles, or onions for that tangy crunch. No stress, just deliciousness!
See recipe card for quantities.
Instructions
Pickled Zucchini & Onions (make ahead)
Add the dill sprigs, garlic, peppercorns, dill seeds, dried dill, coriander, and crushed red pepper to a large sterilized, heat proof jar. Pack zucchini and onion into the jar, wrapping the zucchini around the side of the jar and dropping the onions into the middle of the jar.
In a small saucepan over medium-high heat, bring vinegar, water, salt, and honey to a boil. Carefully pour the hot mixture into the jar. Press down on the vegetables so that brine covers them completely.
Leave the jar to cool at room temperature, without a cover. Once cool, secure the lid and refrigerate for at least 12 hours. Store the leftovers in the refrigerator for up to a month.
Cook the Quinoa
Cook as per the package directions.
Tomato Cucumber Salad
Add the tomatoes, cucumbers, and onions in a large bowl.
In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, dill, salt, pepper.
Shake well to mix, then pour 2 tablespoons over the salad, and gently toss. Taste and adjust the seasoning to your liking.
Sheet Pan Lemon Garlic Shrimp
In a small pot over medium heat, add the oil, butter, garlic, salt, red-pepper flakes, and black pepper. Cook for one minute, then remove from the heat and let cool.
Position an oven rack 6 inches from the broiler and preheat.
Place the thinly sliced lemon on a small sheet pan in a single layer.
Brush the lemon slices lightly with olive oil. Pour the wine onto the baking sheet.
Place the pan into the oven and broil until the tops of the lemon slices are lightly charred. 6 to 8 minutes.
Watch carefully as every oven is different and you don’t want to burn the lemons.
In a small bowl, gently toss the shrimp with the cooled butter mixture.
When the lemons are ready, place the shrimp in an even layer on top of the lemon slices.
Return to the oven and broil until shrimp are cooked through, 3 to 5 minutes, flipping halfway through.
Carefully toss the lemons and shrimp together in what is remaining of the wine.
Assemble the Bowls
Place a thick lemon slice in the middle of each of 6 shallow dinner bowls. Around the lemon divide the quinoa, and the salad on either side of the hummus. Then add the chickpeas, a few zucchini slices, and red pepper strips. Add the hummus on top of the lemon slice, then fill the gaps with the feta cheese, olives, pepperoncini, and pickled onion.
Add the shrimp on top of the quinoa and spoon over a little of the pan juices.
Sprinkle with extra chili flakes, chopped dill (optional) and serve with extra salad dressing. Serve and enjoy!
Watch how this recipe was made here.
Equipment Used
This Sheet Pan Lemon Garlic Shrimp Bowl recipe was cooked in the Hestan Duel fuel oven using a variety of Hestan Culinary cookware. Proud Hestan and Hestan Culinary. Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
📖 Recipe
Sheet Pan Lemon Garlic Shrimp (Bowl)
Ingredients
Shrimp
- 2 small lemons thinly sliced, seeds removed
- 1 pound peeled large or extra-large shrimp 20-30 size
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil plus more for brushing the lemons
- ½ teaspoon fine sea salt
- 3 garlic cloves minced
- ½ teaspoon red-pepper flakes plus more for garnish
- 1 teaspoon freshly ground black pepper
- 1 cup dry white wine
Bowl Ingredients
- Pickled zucchini & onions make ahead, recipe below
- 1 package quinoa
- Cucumber Tomato Salad recipe below
- Kosher salt
- 1 ½ cups hummus ¼ cup per bowl
- 6 ounces feta cheese cubed
- 24 pitted Kalamata olives
- 1 ½ cups chickpeas rinsed and drained, ¼ cup per serving
- 6 pepperoncini
- 2 roasted red pepper from a jar, cut into strips
- 1-2 large lemons cut into thick slices
Pickled Zucchini & Onions
- 2 sprigs fresh dill
- 2 cloves garlic smashed
- 1 teaspoons peppercorns
- ½ teaspoon dill seed
- ½ teaspoon dried dill
- ½ teaspoon coriander seeds
- 1 teaspoon crushed red pepper flakes
- 2 zucchini sliced into very thin strips lengthwise on a mandolin
- 1 small red onion very thinly sliced on a mandolin
- 1½ cups apple cider vinegar
- 1½ cups water
- 1 tablespoon coarse salt
- ¼ cup honey
Tomato Cucumber Salad
- 600 g multicoloured cherry tomatoes
- 1 large English cucumber diced
- ½ medium red onion diced
Tomato Cucumber Salad Dressing
- 1 teaspoon finely chopped dill leaves plus more for serving
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
Instructions
Pickled Zucchini & Onions (make ahead)
- Add the dill sprigs, garlic, peppercorns, dill seeds, dried dill, coriander, and crushed red pepper to a large sterilized, heat proof jar. Pack zucchini and onion into the jar, wrapping the zucchini around the side of the jar and dropping the onions into the middle of the jar.
- In a small saucepan over medium-high heat, bring vinegar, water, salt, and honey to a boil. Carefully pour the hot mixture into the jar. Press down on the vegetables so that brine covers them completely.
- Leave the jar to cool at room temperature, without a cover. Once cool, secure the lid and refrigerate for at least 12 hours. Store the leftovers in the refrigerator for up to a month.
Cook the Quinoa
- Cook as per the package directions.
Tomato Cucumber Salad
- Add the tomatoes, cucumbers, and onions in a large bowl.
- In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, dill, salt, pepper. Shake well to mix, then pour 2 tablespoons over the salad, and gently toss. Taste and adjust the seasoning to your liking.
Sheet Pan Lemon Garlic Shrimp
- In a small pot over medium heat, add the oil, butter, garlic, salt, red-pepper flakes, and black pepper. Cook for one minute, then remove from the heat and let cool
- Position an oven rack 6 inches from the broiler and preheat.
- Place the thinly sliced lemon on a small sheet pan in a single layer.
- Brush the lemon slices lightly with olive oil. Pour the wine onto the baking sheet.
- Place the pan into the oven and broil until the tops of the lemon slices are lightly charred. 6 to 8 minutes.
- Watch carefully as every oven is different and you don’t want to burn the lemons.
- In a small bowl, gently toss the shrimp with the cooled butter mixture.
- When the lemons are ready, place the shrimp in an even layer on top of the lemon slices.
- Return to the oven and broil until shrimp are cooked through, 3 to 5 minutes, flipping halfway through.
- Carefully toss the lemons and shrimp together in what is remaining of the wine.
Assemble the Bowls
- Place a thick lemon slice in the middle of each of 6 shallow dinner bowls. Around the lemon divide the quinoa, and the salad on either side of the hummus. Then add the chickpeas, a few zucchini slices, and red pepper strips. Add the hummus on top of the lemon slice, then fill the gaps with the feta cheese, olives, pepperoncini, and pickled onion.
- Add the shrimp on top of the quinoa and spoon over a little of the pan juices.
- Sprinkle with extra chili flakes, chopped dill (optional) and serve with extra salad dressing. Serve and enjoy!
Rate this Recipe
- Last step! If you make this, please leave a review letting us know how it was!
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