I love quick weeknight dinners, and this Garlic Parmesan Sheet Pan Shrimp with Zucchini Recipe has become my go-to. Honestly, it’s so simple to make, yet it feels fancy enough for guests. If you enjoy hearty casseroles, you might also like Ina Garten’s Chicken Casserole Recipe.
The Garlic Parmesan Sheet Pan Shrimp with Zucchini Recipe turns out perfectly juicy, and the zucchini gets tender with a touch of crispiness. Every bite is packed with garlic and parmesan flavor that keeps me coming back for more. Let me walk you through how I make this irresistible dish.
Ingredients
Here’s everything you’ll need for this flavorful sheet pan meal. I always recommend using fresh ingredients when possible for the best taste. If you want to mix up proteins, try adding grilled beef like in Steak Fajita Quesadillas Recipe.
- Large shrimp, peeled and deveined – about 1 pound, fresh is best; frozen shrimp can work if thawed completely.
- Zucchini – 2 medium, sliced into half-moons; choose firm zucchini for the best texture.
- Olive oil – 2 tablespoons, for roasting and adding richness.
- Garlic – 4 cloves, minced; fresh garlic gives a much stronger flavor than pre-minced.
- Grated parmesan cheese – 1/3 cup; I always grate it fresh to avoid the powdery store-bought taste.
- Lemon juice – 1 tablespoon; adds brightness and balances the richness of cheese.
- Italian seasoning – 1 teaspoon; a blend of herbs that enhances the shrimp and veggies.
- Red pepper flakes – 1/4 teaspoon, optional, for a mild kick.
- Salt – 1/2 teaspoon or to taste; balances all the flavors.
- Black pepper – 1/4 teaspoon, freshly cracked, gives the best aroma.
Note: This recipe serves 2–3 people, but it’s easy to double if you’re feeding a crowd.
Variations
I like to mix things up depending on what I have in my kitchen:
- Dairy-free: Swap parmesan for nutritional yeast or a vegan parmesan alternative.
- Low-carb: This recipe is naturally low-carb, but I sometimes add asparagus for extra crunch.
- Flavor boosters: Toss in cherry tomatoes or bell peppers for more color and sweetness.
- Spicy: Add a pinch of cayenne pepper or more red pepper flakes for a bolder heat.
Cooking Time
Here’s a quick glance at how long it will take me to whip this up:
- Prep Time: 10 minutes
- Cooking Time: 12–15 minutes
- Total Time: 22–25 minutes
Equipment You Need
Having the right tools makes a difference:
- Sheet pan – essential for roasting everything evenly.
- Mixing bowl – to toss shrimp and zucchini with seasonings.
- Garlic press or knife – for finely mincing garlic.
- Measuring spoons and cups – for accurate seasoning and cheese.
- Oven mitts – to safely handle the hot pan.
How to Make Garlic Parmesan Sheet Pan Shrimp with Zucchini Recipe
Prepare the Ingredients
Start by washing and slicing the zucchini into even half-moons. Peel and devein the shrimp if not already done, then pat everything dry so it roasts instead of steaming. Mince the garlic and grate your parmesan cheese fresh for the best flavor.
Season the Shrimp and Zucchini
In a mixing bowl, toss the shrimp and zucchini with olive oil, garlic, Italian seasoning, salt, and pepper. I like to add red pepper flakes for a slight kick. Make sure everything is evenly coated so every bite is flavorful.
Arrange on the Sheet Pan
Spread the shrimp and zucchini in a single layer on your sheet pan. This ensures even cooking and gives a nice roasted texture. Sprinkle the parmesan over the top before baking.
Roast in the Oven
Bake at 400°F (200°C) for 12–15 minutes until the shrimp are pink and opaque and the zucchini is tender. I always check a few minutes early to avoid overcooking.
Add Lemon and Serve
Once out of the oven, drizzle fresh lemon juice over the shrimp and zucchini. It brightens the dish and complements the parmesan beautifully. Serve hot right from the pan for a rustic presentation.
Additional Tips for Making This Recipe Better
From my own experience, a few tweaks make this dish even more delicious:
- I always use fresh parmesan – it melts better and has a richer flavor.
- Make sure the shrimp aren’t crowded; give them space to roast, not steam.
- I sometimes broil for 1–2 minutes at the end for extra crispiness on the zucchini.
- Toss the shrimp and zucchini halfway through baking for even cooking and flavor distribution.
How to Serve Garlic Parmesan Sheet Pan Shrimp with Zucchini
I like to serve this dish straight from the sheet pan for easy cleanup and a rustic vibe. Sprinkle extra parmesan or chopped parsley on top for color. Pair it with a simple side salad or garlic bread for a complete meal. For presentation, a lemon wedge on the side adds a pop of color and freshness.
Nutritional Information
Here’s a snapshot of the nutrition for one serving, based on my version:
- Calories: 250–300
- Protein: 25g
- Carbohydrates: 6g
- Fat: 15g
This makes it a satisfying, high-protein, and low-carb meal perfect for weeknights or meal prep.
Make Ahead and Storage
Storing
I store leftovers in an airtight container in the fridge. It keeps well for up to 2 days, but I find it tastes best freshly roasted.
Freezing
While I prefer fresh, you can freeze cooked shrimp and zucchini in a freezer-safe container for up to a month. Thaw overnight in the fridge before reheating.
Reheating
I reheat in the oven or on a sheet pan for 5–7 minutes at 350°F. Avoid microwaving if you want to keep the shrimp tender and zucchini slightly crisp.
Why You’ll Love This Recipe
I always come back to this recipe for these reasons:
- Easy preparation – everything goes on one sheet pan for minimal cleanup.
- Quick cooking – ready in under 25 minutes, perfect for busy nights.
- Versatile – can adapt to dairy-free, low-carb, or spicier versions.
- Flavor-packed – garlic, parmesan, and lemon make every bite delicious.
- Crowd-pleaser – light, fresh, yet satisfying enough for dinner parties.
Garlic Parmesan Sheet Pan Shrimp with Zucchini Recipe
Ingredients
Method
- Start by washing and slicing the zucchini into even half-moons. Peel and devein the shrimp if not already done, then pat everything dry so it roasts instead of steaming. Mince the garlic and grate your parmesan cheese fresh for the best flavor.
- In a mixing bowl, toss the shrimp and zucchini with olive oil, garlic, Italian seasoning, salt, and pepper. I like to add red pepper flakes for a slight kick. Make sure everything is evenly coated so every bite is flavorful.
- Spread the shrimp and zucchini in a single layer on your sheet pan. This ensures even cooking and gives a nice roasted texture. Sprinkle the parmesan over the top before baking.
- Bake at 400°F (200°C) for 12–15 minutes until the shrimp are pink and opaque and the zucchini is tender. I always check a few minutes early to avoid overcooking.
- Once out of the oven, drizzle fresh lemon juice over the shrimp and zucchini. It brightens the dish and complements the parmesan beautifully. Serve hot right from the pan for a rustic presentation.
Notes
- I always use fresh parmesan – it melts better and has a richer flavor.
- Make sure the shrimp aren’t crowded; give them space to roast, not steam.
- I sometimes broil for 1–2 minutes at the end for extra crispiness on the zucchini.
- Toss the shrimp and zucchini halfway through baking for even cooking and flavor distribution.
