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Garlic Parmesan Sheet Pan Shrimp with Zucchini Recipe
Ash Tyrrell

Garlic Parmesan Sheet Pan Shrimp with Zucchini Recipe

I love quick weeknight dinners, and this garlic parmesan sheet pan shrimp with zucchini has become my go-to. Honestly, it’s so simple to make, yet feels fancy enough for guests. The shrimp turn out perfectly juicy, and the zucchini gets tender with a touch of crispiness.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.