Garlic Parmesan Sheet Pan Shrimp With Zucchini Recipe

Garlic Parmesan Sheet Pan Shrimp with Zucchini Recipe | Easy & Delicious

I just made this Garlic Parmesan Sheet Pan Shrimp with Zucchini Recipe and wow, I had to share it. It’s one of those recipes that feels impressive yet comes together so easily. As soon as I pulled it out of the oven, the aroma of garlic and parmesan filled the kitchen.

The zucchini and cherry tomatoes roast up tender and slightly sweet, while the shrimp stay juicy and flavorful. It’s light but satisfying — perfect for a cozy weeknight dinner or even a small dinner party. If you’re a fan of pasta dishes, you might also enjoy Creamy Sun-Dried Tomato Pasta Recipe as a complementary meal.

Ingredients

• 2 lbs extra-large shrimp, peeled and deveined — extra-large shrimp hold up best; medium or large will work too, but tiny cocktail shrimp tend to overcook quickly.
• 3 garlic cloves, minced — fresh garlic delivers the richest flavor; garlic powder can work in a pinch.
• 2 tablespoons olive oil — helps the seasoning coat the shrimp and gives a beautiful roast.
• 2 tablespoons grated parmesan cheese — fresh parmesan melts and seasons better than pre-grated.
• ½ teaspoon smoked paprika — adds a subtle smoky depth without overpowering anything.
• ¼ teaspoon black pepper — just enough to balance the flavors.
• 2 small zucchini, sliced into 1” coins — firm zucchini roasts well and keeps its texture.
• 1 small yellow squash, sliced into 1” coins — adds color and variety; more zucchini can also be used.
• ¾ cup cherry tomatoes — they roast into sweet, juicy bites that complement the shrimp.
• ⅓ cup fresh basil, chiffonade — brings brightness and freshness to the dish.

Note: serves about 4–6 people depending on portion size.

Variations

If you want to adjust this recipe to your preferences:

• Use dairy-free: swap parmesan for a dairy-free version or simply omit it.
• Add more veggies: bell peppers, asparagus, broccoli, cauliflower, or mushrooms all roast beautifully.
• Add spice: cayenne, chili flakes, or a drizzle of chili oil can give it a kick.
• Change herbs: parsley or dill works great if basil isn’t available.
• Switch seasoning: Italian seasoning, Cajun seasoning, or Old Bay can completely transform the flavor.

You can also pair this with a protein-packed dish like Teriyaki Turkey Rice Bowls Recipe for a wholesome weeknight dinner.

Cooking Time

• Prep Time: about 10 minutes
• Cooking Time: 12 minutes at 400 °F
• Total Time: around 22–25 minutes

Equipment You Need

• Large sheet pan — to roast everything evenly in one layer.
• Large mixing bowl — for tossing the shrimp with seasoning.
• Small bowl — to mix the garlic, oil, cheese, and spices.
• Oven — preheated to 400 °F for even roasting.

How to Make Garlic Parmesan Sheet Pan Shrimp with Zucchini

Here’s a simple walk-through to make this recipe from start to finish.

Preheat and Prepare Shrimp

Preheat your oven to 400 °F. Place the cleaned and dried shrimp into a mixing bowl and set aside so they’re ready for seasoning.

Make the Garlic-Parmesan Coating

In a small bowl, stir together olive oil, minced garlic, parmesan, smoked paprika, and black pepper. Mix until it forms a uniform paste-like coating.

Coat Shrimp & Arrange on Sheet Pan

Pour the garlic-parmesan mixture over the shrimp and combine so each piece is coated well. Spread the shrimp, zucchini, squash, and cherry tomatoes on a sheet pan in a single layer so they roast evenly.

Roast Shrimp and Vegetables

Place the pan in the oven and roast for about 12 minutes. The shrimp should turn pink and firm, and the veggies should look slightly caramelized. Add a minute or two if needed.

Finish and Garnish

Remove from the oven and sprinkle fresh basil evenly over the top. You can toss lightly to distribute flavors or leave as is for presentation.

Additional Tips for Making This Recipe Better

Here are some personal tricks I’ve picked up while making this dish:

• I always pat the shrimp dry before seasoning — it helps the parmesan mixture stick.
• I sometimes line the sheet pan with parchment paper to prevent sticking and make cleanup easier.
• I slice zucchini and squash the same size so everything cooks evenly.
• I keep a close eye on shrimp — even 1–2 extra minutes can make them rubbery.

How to Serve Garlic Parmesan Sheet Pan Shrimp with Zucchini

This dish is perfectly served straight from the oven. You can present it family-style on the sheet pan or plate it neatly on a warm platter. Add extra parmesan or basil for a restaurant-style touch. Serve with jasmine rice, crusty bread, quinoa, pasta, or a crisp green salad for a complete meal.

Nutritional Information

Here’s an approximate nutrition breakdown per serving:

• Calories: ~166 kcal
• Protein: ~39 g
• Carbohydrates: ~4 g
• Fat: ~5 g

Make Ahead and Storage

Refrigerate

Let the shrimp and veggies cool completely, then store in an airtight container. They stay fresh for up to 3 days. Shrimp should always be eaten within that window for best safety and flavor.

Reheating

Reheat in short microwave intervals (about 30 seconds), stirring in between so the shrimp don’t overcook. A quick warm-up is all they need.

Freezing

Freezing isn’t recommended because both shrimp and zucchini become mushy after thawing. This dish tastes best fresh or refrigerated only.

Why You’ll Love This Recipe

Here’s why this dish quickly became one of my go-to meals:

• It’s incredibly quick — dinner is ready in under 30 minutes with minimal effort.
• It’s light but filling — packed with protein and veggies without feeling heavy.
• The flavors are bold and fresh — garlic, parmesan, basil, and roasted veggies work beautifully together.
• It’s totally customizable — you can change proteins, veggies, or spices easily.
• Clean-up is a breeze — everything cooks on a single sheet pan.

Ben Carraoli

Garlic Parmesan Sheet Pan Shrimp With Zucchini Recipe

I just made this Garlic Parmesan Sheet Pan Shrimp with Zucchini — and wow, I had to share it. It’s one of those recipes that feels impressive yet comes together so easily. As soon as I pulled it out of the oven, the aroma of garlic and parmesan filled the kitchen.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 2 lbs extra-large shrimp peeled and deveined — extra-large shrimp hold up best; medium or large will work too, but tiny cocktail shrimp tend to overcook quickly.
• 3 garlic cloves minced — fresh garlic delivers the richest flavor; garlic powder can work in a pinch.
• 2 tablespoons olive oil — helps the seasoning coat the shrimp and gives a beautiful roast.
• 2 tablespoons grated parmesan cheese — fresh parmesan melts and seasons better than pre-grated.
• ½ teaspoon smoked paprika — adds a subtle smoky depth without overpowering anything.
• ¼ teaspoon black pepper — just enough to balance the flavors.
• 2 small zucchini sliced into 1” coins — firm zucchini roasts well and keeps its texture.
• 1 small yellow squash sliced into 1” coins — adds color and variety; more zucchini can also be used.
• ¾ cup cherry tomatoes — they roast into sweet juicy bites that complement the shrimp.
• ⅓ cup fresh basil chiffonade — brings brightness and freshness to the dish.

Method

 

1. Preheat your oven to 400 °F. Place the cleaned and dried shrimp into a mixing bowl and set aside so they’re ready for seasoning.
2. In a small bowl, stir together olive oil, minced garlic, parmesan, smoked paprika, and black pepper. Mix until it forms a uniform paste-like coating.
3. Pour the garlic-parmesan mixture over the shrimp and combine so each piece is coated well. Spread the shrimp, zucchini, squash, and cherry tomatoes on a sheet pan in a single layer so they roast evenly.
4. Place the pan in the oven and roast for about 12 minutes. The shrimp should turn pink and firm, and the veggies should look slightly caramelized. Add a minute or two if needed.
5. Remove from the oven and sprinkle fresh basil evenly over the top. You can toss lightly to distribute flavors or leave as is for presentation.

Notes

• I always pat the shrimp dry before seasoning — it helps the parmesan mixture stick.
• I sometimes line the sheet pan with parchment paper to prevent sticking and make cleanup easier.
• I slice zucchini and squash the same size so everything cooks evenly.
• I keep a close eye on shrimp — even 1–2 extra minutes can make them rubbery.