These Garlic Parmesan Pancake Shrimp with Zucchini If you like quick, easy cleanup dinners, juicy cherry tomatoes are your go-to recipe. They're super light, delicious, low-carb, and topped with freshly grated Parmesan cheese for the perfect texture.
Why You’ll Love This Garlic Parmesan Shrimp Recipe
These Garlic Parmesan Shrimp are so quick and easy, you can prepare them for a regular weeknight dinner or a fancy dinner party with friends.
- Fast. Once you toss the shrimp in the sauce, they only need to cook in the oven for 12 minutes.
- Be prepared to be friendly. Chop all the ingredients ahead of time so all you have to do is bake them before dinner.
- Great for parties. If you anticipate a crowd, double the recipe so you can have two trays in the oven at the same time.
- simple. All you have to do is stir in the seasonings, stir, and bake.
what do you need
Basil is the fresh herb needed for this sheet pan dinner, making it hearty yet light and refreshing. Scroll to the recipe card at the bottom of the post for exact quantities.
- extra large shrimp – Medium or large shrimp will also work. Avoid cocktail shrimp as they are small and can be overcooked.
- garlic – Fresh garlic is best, but garlic powder also works.
- Olive oil – Avocado, coconut, and vegetable oils are all great alternatives.
- parmesan cheese – Make sure it's freshly ground and not the kind that comes in a green bottle.
- seasoning– smoked paprika and black pepper.
- zucchini – Choose one that's firm and doesn't have any soft, slimy spots.
- yellow pumpkin – You can swap it out for more zucchini.
- cherry tomatoes – Don't use regular tomatoes as they are too fleshy and have too many seeds.
- fresh basil – Feel free to use fresh parsley or dill for this.
How to Make Garlic Parmesan Sheet Pan Shrimp with Zucchini
For tender, naturally creamy shrimp, 12 minutes is usually enough, but depending on the size of the shrimp, you may need to add an additional 1-2 minutes. Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Prepare the oven. Preheat oven to 400F. Place shrimp in a large bowl. Set it aside.
- Make the garlic-Parmesan cheese mixture. Add garlic, smoked paprika, black pepper, Parmesan cheese and olive oil in a separate bowl. Mix well.
- Coat the shrimps. Pour the garlic-Parmesan cheese mixture into the bowl with the shrimp. Stir well until completely coated.
- Arrange baking sheet. Arrange the coated shrimp on a baking sheet with the zucchini, squash and cherry tomatoes. Do not crowd the baking sheet. You may need to bake in batches.
- Bake it. Place the baking sheet in the oven for 12 minutes or until the shrimp are no longer translucent.
- decorate. Remove from the heat and garnish with basil. Serve and enjoy!
Tips and variations
You can cut corners, spice it up, and even use up leftovers in this sheet pan shrimp dinner.
- Add leftovers. if you have any left Air Fryer Shrimp or Garlic Herb Grilled Shrimpheat separately and mix them into a saucepan when ready.
- Use more vegetables. Asparagus, broccoli, mushrooms, diced sweet potatoes, and even cauliflower are all great ways to spice up this dinner.
- Make it spicy. Add cayenne pepper, red pepper flakes or drizzle with chili oil to taste.
- Draw a line Cover the baking sheet with parchment paper and add the shrimp mixture on top for easy cleanup. Avoid using foil as food sticks more easily.
- Change the seasoning. In addition to paprika and black pepper, add 1/2-1 teaspoon Italian seasoning to the mixture for extra flavor. You can also use Old Bay or Cajun seasoning.
- Cut evenly into cubes. Make sure to cut the zucchini and squash into equal-sized pieces to ensure even cooking. You don't want to end up eating raw vegetables.
- Watch the oven. Set a timer on your phone so you remember to take the shrimp out of the oven at 12 minutes. Any longer than this and they will become rubbery from overcooking.
What to Serve with Pan Shrimp and Zucchini
This pan shrimp can be enjoyed on its own. Serve warm or straight from the refrigerator.If you want to add garnishes, I recommend my Butternut Squash Pasta or Bacon Pasta.mine Jasmine rice or Cilantro Lime Rice There are other good options.For vegetarian options, choose mine Brussels Sprouts with Balsamic Vinaigrette and corn on the cob.
This recipe isn't suitable for freezing, but it doesn't need to be because it's ready in just 22 minutes!
- refrigerator: Refrigerate leftovers in an airtight container for up to 3 days. Shrimp spoils quickly, so don't store them longer than this.
- To reheat: Add it to the bowl. Place a lid or plate on top, but don't cover it completely. This will help “steam” the shrimp. Heat in 30 second intervals until hot.
More Easy Sheet Pan Dinners
This Garlic Parmesan Pan Shrimp recipe is an easy and hearty dinner filled with zucchini, tender squash, and juicy tomatoes.
- Preheat oven to 400 degrees Fahrenheit.
- Place prepared shrimps into a large bowl.
- Add garlic cloves to a small bowl, smoked paprika, black pepper, parmesan cheese and olive oil. Mix all ingredients together with a spoon.
- Pour mixture into large bowl with shrimp roe. Toss the shrimp with your hands to coat them in the garlic-Parmesan cheese mixture.
- Place shrimp in a baking dish along with zucchini, squash and cherry tomatoes. Spread evenly in a single layer on baking sheet. (You may need another baking sheet to ensure it's a single layer)
- Bake for 12 minutes, until shrimp are cooked through.
- Remove from oven and top with fresh basil.
- Serving size: 8-10 shrimps + vegetables
- Calories: 166
- sugar: 3 grams
- sodium: 839 mg
- fat: 5 grams
- Saturated fat: 1 g
- carbohydrate: 4 grams
- fiber: 1 g
- protein: 39 grams
- cholesterol: 232 mg
Keywords: Sheet Pan Shrimp, Garlic Parmesan Shrimp, Sheet Pan Shrimp Dinner