Garlic Parmesan Sheet Pan Shrimp with Zucchini Recipe

If you’re craving a dish with big flavor, minimal fuss, and vibrant summer vibes, Garlic Parmesan Sheet Pan Shrimp with Zucchini is the weeknight winner you need. Plump shrimp tossed in garlicky parmesan goodness, roasted with colorful squash and juicy tomatoes—it’s a one-pan wonder that never fails to delight!

Ingredients You’ll Need

All you need are a handful of thoughtfully chosen ingredients—each one playing a starring role in making Garlic Parmesan Sheet Pan Shrimp with Zucchini sing with flavor. These simple picks ensure big taste, vibrant color, and crave-worthy texture from the very first bite.

• Extra large shrimp (2 lbs., peeled & deveined): Go for plump, juicy shrimp—they soak up all that parmesan garlic goodness and roast quickly to tender perfection.
• Garlic cloves (3, minced): Freshly minced garlic infuses the shrimp and veggies with deep, aromatic flavor—don’t skimp!
• Olive oil (2 tablespoons): Helps everything roast up irresistibly golden, while carrying the flavors throughout.
• Grated parmesan cheese (2 tablespoons): Adds savory richness and just the right amount of cheesy bite to the dish.
• Smoked paprika (1/2 teaspoon): Provides a subtle warmth and smokiness, making the shrimp extra enticing.
• Black pepper (1/4 teaspoon): Gives a gentle kick and balances out the tangy cheese and sweet vegetables.
• Zucchini (2 small, sliced into 1-inch coins): Keeps the dish feeling light and fresh—its mild, creamy texture soaks up the sauce beautifully.
• Yellow squash (1 small, sliced into 1-inch coins): A splash of sunny color and delicate sweetness alongside the zucchini.
• Cherry tomatoes (3/4 cup): These burst while roasting, adding juicy pops of flavor throughout the pan.
• Fresh basil (1/3 cup, chiffoned): The aromatic, peppery finish that brightens the whole dish—and makes everything taste garden-fresh.

Variations

This sheet pan favorite is endlessly flexible—feel free to riff on the base recipe and make it your own. Whether you want to swap veggies, tweak the flavor, or make it fit your diet, Garlic Parmesan Sheet Pan Shrimp with Zucchini is the ultimate adaptable meal.

• Swap in different veggies: Try bell peppers, asparagus, or thin green beans for another color and texture twist.
• Make it spicy: Add a dash of crushed red pepper flakes or a spoonful of harissa for a little kick.
• Go dairy-free: Omit the parmesan, or use a dairy-free alternative, for a lighter, allergy-friendly version.
• Add lemon zest: Toss some freshly grated lemon zest with the shrimp and veggies before roasting for a citrusy pop.
• Try other herbs: Swap basil for parsley, cilantro, or even fresh tarragon, depending on your mood.

How to Make Garlic Parmesan Sheet Pan Shrimp with Zucchini

Step 1: Prep the Oven and the Shrimp

Begin by preheating your oven to 400°F—this ensures everything cooks evenly and quickly. Place your peeled and deveined shrimp in a large mixing bowl, giving them plenty of room for tossing. The shrimp will be the main event, so don’t be shy about using the best quality you can find!

Step 2: Whip Up the Garlic Parmesan Marinade

In a smaller bowl, combine your minced garlic, smoked paprika, black pepper, grated parmesan cheese, and olive oil. Stir until you have a flavorful, aromatic mixture—this is the magical blend that transforms ordinary shrimp into something crave-worthy.

Step 3: Marinate the Shrimp

Pour the garlic parmesan mixture over your shrimp, using your hands (the best tools!) to get every piece coated. This quick marinade ensures all the garlicky, cheesy flavor soaks into the shrimp while they roast.

Step 4: Prep the Veggies

In another bowl, toss your zucchini, yellow squash, and cherry tomatoes with a bit of olive oil, salt, and pepper. This step helps the vegetables roast up super juicy and flavorful, with a hint of caramelization around the edges.

Step 5: Assemble the Sheet Pan

Arrange the marinated shrimp, seasoned zucchini, squash, and tomatoes in a single layer on a large baking sheet. If things look crowded, use a second sheet—good air circulation is the key to everything roasting (not steaming).

Step 6: Roast to Perfection

Slide your sheet pan into the oven and bake for 12 minutes. The shrimp should turn opaque with a slight curl, and the veggies should look juicily tender. Inhale, because your kitchen is about to smell like garlic parmesan heaven!

Step 7: Finish and Serve

Top everything with a flurry of freshly chiffonaded basil right after baking. The heat will release the basil’s fragrance and give Garlic Parmesan Sheet Pan Shrimp with Zucchini its signature, garden-fresh aroma. Now, dig in while it’s hot!

How to Serve Garlic Parmesan Sheet Pan Shrimp with Zucchini

Garnishes

A shower of fresh basil is the classic finishing touch—its peppery brightness ties the whole dish together. You could also add a squeeze of lemon for zing, or sprinkle a few more shavings of parmesan over the top for extra richness and a pretty presentation.

Side Dishes

This main is delightfully satisfying on its own, but it also loves a supporting cast. Try serving Garlic Parmesan Sheet Pan Shrimp with Zucchini over a bed of fluffy rice, creamy polenta, buttery orzo, or even crisp greens for a lighter spin. Warm, crusty bread is perfect for soaking up all those garlicky, tomato-flecked juices.

Creative Ways to Present

For a dinner party, pile everything onto a big platter and let everyone help themselves with a squeeze of lemon and sprinkling of basil at the table. Or, go tapas-style and portion into small bowls with toothpicks for a casual appetizer. You can even tuck the shrimp and veggies into warm pita or tortillas for an Italian-inspired taco night!

Make Ahead and Storage

Storing Leftovers

Let leftovers cool, then transfer them to an airtight container and refrigerate for up to 2 days. The shrimp and veggies will stay plump and flavorful, ready for a quick lunch or second supper.

Freezing

While you can freeze Garlic Parmesan Sheet Pan Shrimp with Zucchini, the shrimp may lose some of their ideal texture after thawing. For best results, freeze only the cooked veggies—then prepare fresh shrimp and add them when reheating your next batch.

Reheating

Gently reheat in a 325°F oven for about 8 minutes, just until the shrimp are warmed through. Or, do a quick sauté in a skillet over medium heat. Avoid microwaving for too long as shrimp can become rubbery.

FAQs

Final Thoughts

If you’re looking for a meal that’s quick, nourishing, and bright with flavor, Garlic Parmesan Sheet Pan Shrimp with Zucchini will absolutely win you over. It’s the kind of vibrant, feel-good dinner you’ll want on repeat—so gather your ingredients, call in your family, and make tonight delicious!

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