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–+ servings
Sheet Pan Lemon Garlic Shrimp Bowls served with extra toppings on the side.

Sheet Pan Lemon Garlic Shrimp Bowl

Dinner that looks like you put in a ton of effort… but it’s all mostly done on one sheet pan. This lemon garlic shrimp bowl is fresh, bright, and loaded with all the good stuff.
Juicy shrimp roasted over charred lemon slices, then piled into bowls with fluffy quinoa, crisp cucumber tomato salad, creamy hummus, and all those punchy Mediterranean toppings. It’s one of those meals where every bite hits a little differently, and you can easily mix and match based on what you have on hand.
Perfect for an easy weeknight or when you want something that feels a little extra without the extra work.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Inactive time, only if you are pickling your veggies. 12 hours
Total Time 1 hour
Course Brunch, Lunch, Main Course
Cuisine Mediterranean
Servings 5 -6 People

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)

  • Shortcut Alert! No time to pickle the zucchini & onions? No worries! Grab a jar of your favourite pickled asparagus, green beans, sandwich pickles, or onions for that tangy crunch. No stress, just deliciousness!
  • 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!

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