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. Doing so helps ensure the shrimp emerge tender and juicy when you pull your sheet pan dinner out of the oven! We think that’s totally worth the extra step.
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.
Sheet Pan Roasted Garlic Shrimp with Zucchini
Roasted garlic shrimp makes for an easy sheet pan dinner. Perfect for weekday meals!
- 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
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 parsley; serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Photographs by Anguel Dimov