Sheet Pan Shrimp Recipe | Happy healthy eating

These are Shrimp with garlic parmesan sheet pan zucchini Juicy Cherry Tomatoes are a go-to recipe if you love a quick, easy clean-up dinner. They are very light, tasty, low carb and topped with freshly grated Parmesan for the perfect bite.

Why You'll Love This Garlic Parmesan Shrimp Recipe

These Garlic Parmesan Shrimp are so quick and easy that you can make them for a regular weeknight meal or a fancy dinner party with friends.

• quickly Once you toss the shrimp in the seasoning, they only need 12 minutes in the oven to be ready.
• Preparation-friendly. Pre-cut all the ingredients so all you have to do is bake them right before dinner.
• Great for gatherings. Double the recipe so you can put two trays in the oven at once if you're expecting a large crowd.
• Simple. All you have to do is whisk the seasonings, toss and bake.

What you will need

Basil is the fresh herb this sheet pan dinner needs to make it a hearty yet light and refreshing meal. Scroll down to the recipe card at the bottom of the post for exact amounts.

• Extra large prawns – Medium or large shrimp also work. Avoid cocktail shrimp as they are small and will overcook.
• garlic – Fresh garlic is best, but garlic powder works too.
• olive oil – Avocado, coconut and vegetable oils are good swaps.
• Cheese made in Parma – Make sure it is freshly grated and not bottled green.
• spices – Smoked paprika and black pepper.
• zucchini – Choose a firm one without any soft, squishy spots.
• Yellow squash – You can swap it for more zucchini.
• Cherry tomatoes – Don't use regular tomatoes because they are too fleshy and have lots of seeds.
• fresh mint – Use fresh parsley or dill for this.

How to Make Garlic Parmesan Sheet Pan Shrimp with Zucchini

12 minutes is usually enough for tender, naturally buttery shrimp, but you may need to add another 1-2 minutes depending on their size. Scroll down to the recipe card below the post for more detailed instructions.

• Prepare the oven. Preheat oven to 400F. Place shrimp in a large bowl. Set it aside.

• Make the garlic-Parmesan mixture. Combine the garlic, Smoked paprika, black pepper, Parmesan cheese, and olive oil in a separate bowl. Mix well.
• Shrimp Coat. Pour the garlic-Parmesan mixture into the shrimp bowl. Toss well until completely coated.

• Line the baking sheet. Spread the coated shrimp on a baking sheet with the zucchini, squash and cherry tomatoes. Do not crowd the baking sheet. You may need to bake in batches.
• Bake it. Pop the baking sheet into the oven for 12 minutes or until the shrimp are no longer translucent.
• Garnish. Remove from heat and garnish with basil. Serve and enjoy!

Tips and variations

You can cut corners, spice it up, and even use leftovers for this sheet pan shrimp dinner.

• Add the remainder. If you have leftovers Air fryer shrimp or Garlic Herb Roasted PrawnsHeat them separately and mix them in the sheet pan when ready.
• Eat more vegetables. Asparagus, broccoli florets, mushrooms, diced sweet potatoes and even cauliflower are great ways to hearty this dinner.
• Make it spicy. Add cayenne pepper, red pepper flakes, or cumin to the chili oil for flavor for some heat.
• Line it up. Cover baking sheet with parchment paper and top with shrimp mixture for easy cleanup. Avoid foil as food tends to stick more.
• Change the seasoning. Aside from the paprika and black pepper, add 1/2-1 teaspoon of Italian seasoning to the mixture for extra flavor. You can also use Old Bay or Cajun seasoning.
• Dice evenly. Make sure the zucchini and squash are cooked in the same size pieces. You don't want to end up with raw vegetables.
• Look at the stove. Set a timer on your phone so you remember to remove the shrimp from the oven at the 12-minute mark. Any longer than that and overcooking will cause them to become rubbery.

What to serve with sheet pan shrimp and zucchini

This sheet pan shrimp can be enjoyed by itself. Serve hot or straight from the fridge. If you want to add sides, I suggest Butternut Squash Pasta or Bacon pasta. my Fragrant Rice or Cilantro Lime Rice Other great choices. For veggie options, go for me Brussels Sprouts with Balsamic And Corn on the cob.

Proper storage

This recipe isn't freezer-friendly but it doesn't need to be because it's ready in just 22 minutes!

• Fridge: Refrigerate leftovers in an airtight container for up to 3 days. Shrimp spoils very quickly so do not store longer than this.
• To reheat it: Add it to a bowl. Place a lid or plate on top, but do not cover it completely. This will help “steam” the shrimp. Heat in 30-second intervals until hot.

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