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Garlic Parmesan Sheet Pan Shrimp with Zucchini

These garlic parmesan sheet pan shrimp with zucchini and juicy cherry tomatoes are a go-to recipe if you love quick, easy clean-up dinners. They’re super light, delicious, 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 prepare them for a regular weeknight dinner or a fancy dinner party with friends.

  • Quick. Once you toss the shrimp in the seasoning, they only need 12 minutes in the oven to be ready.
  • Prep-friendly. Chop all the ingredients in advance so all you have to do is bake right before dinner.
  • Great for gatherings. Double the recipe so you can have two trays in the oven at once if you’re expecting a large crowd.
  • Easy. All you need to do is whisk the seasonings, toss, and bake away.
Ingredients for sheet pan shrimp.

What You’ll Need

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

  • Extra large shrimp Medium or large shrimp work too. Avoid cocktail shrimp because they’re tiny and will over-cook.
  • Garlic Fresh garlic is best, but garlic powder works too.
  • Olive oil – Avocado, coconut, and vegetable oil are good swaps.
  • Parmesan cheese Make sure it’s freshly grated and not the kind in a green bottle.
  • Seasonings – 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’re too meaty and have too many seeds.
  • Fresh basil Feel free to use fresh parsley or dill for this.
Spread-out baked sheet pan shrimp.

How to Make Garlic Parmesan Sheet Pan Shrimp with Zucchini

12 minutes are usually enough for tender, naturally buttery shrimp, but you might need to add 1-2 more minutes depending on their size. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Prep the oven. Preheat the oven to 400F. Place the 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.
  • Coat the shrimp. Pour the garlic-parmesan mixture into the bowl of shrimp. Toss well until completely coated.
  • Arrange the baking sheet. Spread the coated shrimp on a baking sheet, along with the zucchini, squash, and cherry tomatoes. Don’t crowd the baking sheet. You might 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 it from the heat and garnish with basil. Serve and enjoy!

Tips & Variations

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

  • Add leftovers. If you’ve got leftover Air Fryer Shrimp or Garlic Herb Roasted Shrimp, heat them separately and mix them into the sheet pan once ready.
  • Use more veggies. Asparagus, broccoli florets, mushrooms, diced sweet potatoes, and even cauliflower are great ways to make this dinner heartier.
  • Make it spicy. Add cayenne pepper, red pepper flakes, or drizzle in chili oil to taste for some heat.
  • Line it. Cover the baking sheet with parchment paper and add the shrimp mixture on top for easy clean-up. Avoid foil because food tends to stick more.
  • Change the seasoning. Aside from paprika and black pepper, add 1/2-1 teaspoon Italian seasoning into the mixture for extra flair. You can also use Old Bay or Cajun seasoning.
  • Dice evenly. Make sure the zucchini and squash are cut into pieces that are about the same size to ensure even cooking. You don’t want to end up with raw veggies.
  • Watch the oven. Set a timer on your phone so you remember to remove the shrimp from the oven at the 12-minute mark. Any longer than this and they’ll become rubbery due to over-cooking.
Bowl of the sheet pan shrimp dinner.

What to Serve with Sheet Pan Shrimp and Zucchini

This sheet pan shrimp can be enjoyed on its own. Serve it warm or straight out of the fridge. If you want to add sides, I suggest my Butternut Squash Pasta or Pancetta Pasta. My Jasmine Rice or Cilantro Lime Rice are other great choices. For veggie options, go for my Brussels Sprouts with Balsamic and Corn on the Cob.

Proper Storage

This recipe isn’t freezer-friendly but it doesn’t need to be since it’s ready in only 22 minutes!

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

More Easy Sheet Pan Dinners

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Landscape photo of sheet pan shrimp.

Garlic Parmesan Sheet Pan Shrimp with Zucchini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


This garlic parmesan sheet pan shrimp recipe is a simple, hearty dinner packed with zucchini, tender squash, and juicy tomatoes.


  • 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


  1. Preheat oven to 400 degrees F.
  2. Add prepared shrimp to a large bowl.
  3. To a small bowl add garlic cloves, smoked paprika, black pepper, parmesan cheese and olive oil. Using a spoon mix all the ingredients together.
  4. Pour mixture into the large bowl with shrimp. Using your hands toss the shrimp so that they are coated with the garlic parmesan mixture.
  5. 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)
  6. Bake for 12 minutes, until shrimp is cooked.
  7. Remove from oven and top with fresh basil.
  8. Serve.


  • 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

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16 comments on “Garlic Parmesan Sheet Pan Shrimp with Zucchini”

  1. Delicious!!!! Easy and quick weeknight meal and oh so good. Will be keeping this in my go-to meal arsenal. Thank you!

  2. OMG!! This was the absolute best shrimp recipe. Even leftover straight from the fridge! How could something so simple taste so good!

    1. I love that you loved it!! Isn’t it the best when the best dinner is also one that is super easy to make!

  3. Recent studies prove that high cholesterol food does not raise the cholesterol levels of those who eat it. Many cardiologists now feel guilty about helping to perpetuate this myth.

  4. Avatar photo
    Melanie Bauer

    Looks like a fabulous dinner! Everything I love in one place, can’t wait to give this a try!

  5. I just picked up some shrimp from the store and have been looking for some different recipes to try; this looks like a winner! Yum!

  6. This shrimp is absolutely delicious! My kids asked to have it again soon. It will definitely go into the rotation as it is quick, easy and fairly healthy!!

    1. awesome! So glad the kiddos and everyone liked it! 🙂 Sounds like your family and mine have the same taste buds

  7. Avatar photo
    Chrissie Baker

    I really enjoyed the recipe. I loved the simplicity and the taste was awesome.This recipe is definitely a keeper! Thank you.