Garlic Parmesan Sheet Pan Shrimp with Zucchini

Why You’ll Love This Recipe

I love this recipe for its simplicity and big flavor. It’s a one-pan dinner that takes minimal prep, and the garlic parmesan coating adds a savory richness to the shrimp without weighing it down. It’s naturally low in carbs, gluten-free, and packed with protein and vegetables. Plus, it’s easy to double for meal prep or a family-style dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs extra-large shrimp, peeled and deveined

• 3 garlic cloves, minced

• 2 tablespoons olive oil

• 2 tablespoons grated parmesan cheese

• ½ teaspoon smoked paprika

• ¼ teaspoon black pepper

• 2 small zucchini, sliced into 1” coins

• 1 small yellow squash, sliced into 1” coins

• ¾ cup cherry tomatoes

• ⅓ cup fresh basil, chiffonade

Directions

1. I preheat the oven to 400°F and line a large baking sheet for easy cleanup.

2. In a large bowl, I add the shrimp.

3. In a separate small bowl, I mix together the garlic, smoked paprika, black pepper, parmesan cheese, and olive oil until it forms a paste-like mixture.

4. I pour the garlic parmesan mixture over the shrimp and toss everything with my hands to coat the shrimp evenly.

5. In another small bowl, I toss the sliced zucchini, squash, and cherry tomatoes with a drizzle of olive oil and a pinch of salt and pepper until they’re lightly coated.

6. I spread the shrimp and vegetables on a large baking sheet in a single layer, making sure everything has room to roast (I use a second baking sheet if needed).

7. I bake it for 12 minutes, until the shrimp are pink and cooked through and the vegetables are tender.

8. Once out of the oven, I sprinkle everything with fresh basil and serve immediately.

Servings and Timing

This recipe makes 4–6 servings.
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Variations

• I sometimes add sliced bell peppers or red onions for more color and flavor.

• For a spicier version, I sprinkle red pepper flakes over the shrimp before baking.

• If I want to bulk it up, I serve it over cooked quinoa, rice, or orzo.

• I swap the parmesan for feta or goat cheese occasionally for a different flavor profile.

• Fresh thyme or parsley works well in place of basil when I want something more herbaceous.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, I warm them gently in a skillet over medium heat or in the oven at 300°F until just heated through. I avoid using the microwave for shrimp to prevent overcooking.
This dish is best enjoyed fresh, as shrimp can become rubbery when reheated too long.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp—just make sure they’re fully thawed and patted dry before coating with the garlic parmesan mixture.

What size shrimp works best?

I use extra-large or jumbo shrimp (around 16–20 per pound) for the best texture and presence in the dish.

Can I use different vegetables?

Absolutely. I’ve used asparagus, broccoli, and even green beans depending on what’s in season or what I have on hand.

Is this recipe keto or low-carb?

Yes, it’s naturally low in carbs and gluten-free. Just make sure any cheese or toppings you use are compliant if you’re following a specific plan.

Can I prep this ahead of time?

I often prep the shrimp and vegetables ahead and store them separately in the fridge. When it’s time to cook, I just toss everything onto a sheet pan and bake.

Conclusion

This Garlic Parmesan Sheet Pan Shrimp with Zucchini is one of those recipes I can always count on for a fast, flavorful, and nourishing meal. It’s light enough for a healthy dinner but packed with bold, comforting flavor. Whether I’m cooking for a busy weeknight or just want something easy and delicious, this sheet pan meal never lets me down.

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