Name: Sheet Pan Roasted Garlic Shrimp with Zucchini
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: Parchment paper; 1 Tbsp. + 1 tsp. olive oil; 4 cloves garlic (finely chopped); ½ tsp. dried oregano; ½ tsp. dried basil; ¼ tsp. sea salt ((or Himalayan salt)); ¼ tsp. ground black pepper; 4 medium zucchini (cut into 1/2-inch slices); 1 lb. medium shrimp (peeled, deveined); ½ cup grated Parmesan cheese; 1 Tbsp. fresh lemon juice; 2 Tbsp. finely chopped fresh parsley

This garlic shrimp recipe is bound to be a favorite, because who can resist garlic, shrimp, lemon, and Parmesan cheese?!

The challenge with some “one pan” recipes or sheet pan suppers, is that when you add everything at once, something is bound to get overcooked.

In this case, since shrimp cook so quickly, this recipe calls for roasting the zucchini first, before adding the shrimp to the pan at the end.

That way, your shrimp emerge tender and juicy when you pull your sheet pan dinner out of the oven!

If zucchini isn’t for you, then asparagus, bell peppers, or other summer squash would make excellent substitutes.

If you’re lucky enough to have any leftovers, the garlic shrimp and zucchini would be great tossed into a salad or served with a side of whole grains like quinoa or buckwheat.

3.66 from 384 votes

Sheet Pan Roasted Garlic Shrimp with Zucchini

Roasted garlic shrimp makes for an easy sheet pan dinner. Perfect for weekday meals!

Course Main Course

Cuisine Seafood

Keyword gluten free, High in Protein

Prep Time 15 mins

Cook Time 18 mins

Total Time 33 mins

Servings 4 servings

Calories 230 kcal

Author Beachbody

Ingredients

Parchment paper
1 Tbsp. + 1 tsp. olive oil
4 cloves garlic finely chopped
½ tsp. dried oregano
½ tsp. dried basil
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
4 medium zucchini cut into 1/2-inch slices
1 lb. medium shrimp peeled, deveined
½ cup grated Parmesan cheese
1 Tbsp. fresh lemon juice
2 Tbsp. finely chopped fresh parsley

Instructions

Preheat oven to 400º F.
Line large sheet pan with parchment paper. Set aside.
Combine oil, garlic, oregano, basil, salt, and pepper in a small bowl; whisk to blend. Set aside.
Place zucchini on pan. Drizzle with half of oil mixture; mix well to coat. Bake for 10 minutes.
Add shrimp to pan; mix well.
Drizzle with remaining half of oil mixture; mix well. Sprinkle with cheese. Bake for 6 to 8 minutes, or until shrimp is firm and opaque, and zucchini is tender-crisp.
Drizzle with lemon juice and sprinkle with parsley; serve immediately.