This easy Garlic Parmesan Roasted Shrimp and Zucchini recipe is a healthy low carb, high protein dinner. A 30 minute simple roasted shrimp recipe is made in the oven on one sheet pan for easy cleanup! Loaded with flavor, light and refreshing, it’s guaranteed to be a favorite!
Roasted Shrimp & Zucchini Dinner Idea
Well guess what. We made it through half of the week! In this house, for this particular week, that is a cause for celebration!
I’ve had something to do or a place to be almost everyday this week and Mike has been out, so to say I’m exhausted is an understatement. I’m chef, chauffeur, mom, business owner, teacher, referee, laundry mat, dishwasher and whatever else needs to be done every day. Momma needs a nap!
Which is why my chef hat for this week involves easy recipes that can be pulled together in 30 minutes or less! I don’t have time for more this week.
One of my favorite easy low carb recipes is roasting shrimp. It’s high in protein, flavorful and literally takes 12 minutes to cook in the oven.
How to Make Oven Roasted Shrimp:
- Preheat oven to 400 degrees F.
- Peel and devein shrimp.
- Add prepared shrimp to a large bowl.
- Drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Toss to coat.
- Place seasoned shrimp on a baking sheet. Spread in a single layer.
- Bake for 12 minutes.
- Squeeze fresh lemon over top and serve.
This method for Oven Roasted Shrimp is fool proof. It’s the same method I use in my Garlic Herb Roasted Shrimp recipe and people rave about how easy, consistent and flavorful it is!
One of the questions I get most frequently about shrimp and seafood in general is. Can pre-cooked shrimp be reheated?
Yes. It can, but it’s important to note that the shrimp is already cooked so you don’t necessarily need to reheat it. Cooked shrimp can be eaten cold and be just as good. (ahem… shrimp cocktail is served cold, remember.)
How to Reheat Cooked Shrimp:
- Place shrimp in a microwave safe container. Lay in a single layer, do not stack the shrimp.
- Cover the container or dish with a lid or plastic wrap. This will help “steam” the shrimp.
- Reheat in microwave in 30 second increments until warm. Be careful not to overheat because the shrimp will turn rubbery. (and nobody wants to eat rubbery shrimp)
So, for this recipe, if you don’t want to end up with rubbery shrimp you could eat the shrimp cold and warm up the veggies. Or you eat the entire thing cold as a healthy leftover lunch. You’ll be the envy of the office with this one!
Shrimp is a great low calorie, low carb and high protein food option – 3 oz. of shrimp contains 20 grams of protein and is just 60 calories plus it’s naturally low in fat.
Is the Cholesterol in Shrimp Harmful?
Even though shrimp is awesome on the calorie, protein and carb front. Shrimp have relatively high amounts of cholesterol, with that being said shrimp should be consumed in moderation. A 3.5-ounce serving has approximately 200 milligrams of cholesterol.
To avoid adding more cholesterol into the mix, consider not cooking your shrimp in butter or other creamy sauces. Instead, opt to use healthier alternatives like olive oil.
The health benefits of shrimp paired with all the veggies make this dish a rock star meal for your family. And the flavor from the garlic parmesan mixture will have them begging for more!
I actually topped mine with a little sprinkle of parmesan cheese after they came out of the oven and it was perfection!
So, if you are in the market for a healthy low carb low calorie meal that can feed AND satisfy a family! This Garlic Parmesan Roasted Shrimp is it!
Bon Appetit friends!
Garlic Parmesan Sheet Pan Shrimp with Zucchini
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 minutes
- Yield: 4-6 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Ingredients
- 2 lbs. extra large shrimp, peeled & deveined
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 small zucchini, sliced into 1” coins
- 1 small yellow squash, sliced into 1” coins
- 3/4 cup cherry tomatoes
- 1/3 cup fresh basil, chiffoned
Instructions
- Preheat oven to 400 degrees F.
- Add prepared shrimp to a large bowl.
- To a small bowl add garlic cloves, smoked paprika, black pepper, parmesan cheese and olive oil. Using a spoon mix all the ingredients together.
- Pour mixture into the large bowl with shrimp. Using your hands toss the shrimp so that they are coated with the garlic parmesan mixture.
- Add shrimp to a baking sheet along with zucchini, squash and cherry tomatoes. Evenly spread out on baking sheet in a single layer. (you may need another baking sheet to make sure it’s a single layer)
- Bake for 12 minutes, until shrimp is cooked.
- Remove from oven and top with fresh basil.
- Serve.
Nutrition
- Serving Size: 8-10 shrimp + veggies
- Calories: 166
- Sugar: 3 g
- Sodium: 839 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 232 mg
Keywords: sheet pan shrimp, garlic parmesan shrimp, sheet pan shrimp dinner
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