Sheet Pan Garlic Herb Shrimp and Zucchini Medley
Experience a burst of flavor with this Sheet Pan Garlic Herb Shrimp and Zucchini Medley! Perfectly roasted shrimp, infused with garlic and fresh herbs, mingle with vibrant zucchini for a quick yet impressive meal. Ideal for busy weeknight dinners or entertaining guests, this one-pan dish is not just easy to make—it’s also a feast for the eyes. Enjoy a delightful culinary journey, all while keeping cleanup to a minimum!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Seafood
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 medium zucchini, sliced into half-moons
- 4 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh basil, chopped
- 1 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine shrimp, minced garlic, olive oil, lemon juice, parsley, basil, salt, and pepper. Toss until shrimp are well coated.
- Slice zucchini and spread evenly on a lined baking sheet.
- Place marinated shrimp on top of zucchini.
- Roast in the oven for 10-12 minutes until shrimp are pink and opaque.
- Serve immediately while drizzling any pan juices over the dish for added flavor.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 240mg
Keywords: For an extra kick, add red pepper flakes or substitute zucchini with bell peppers or asparagus. Ensure not to overcrowd the pan for even roasting. Leftovers can be stored in an airtight container in the refrigerator for up to three days.