Garlic Parmesan Sheet Pan Shrimp With Zucchini Recipe

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.

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Prep Time 10

Cook Time 12

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

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.
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.
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.
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.
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.