Shrimp Scampi Sheet Pan Meal
Published Sep 19, 2022, Updated Oct 31, 2023
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This easy shrimp scampi sheet pan meal combines shrimp and zucchini tossed in a light lemon garlic sauce. It comes together in under 20 minutes so is the perfect recipe for busy weeknights!
I’m all about quick and easy dinner recipes, which is why I love sheet pan meals. They usually involve minimal prep time and require just one pan to cook everything on. I’m team less dishes for life! I’ve been wanting to create a shrimp scampi meal for a while now so I figured why not create a shrimp scampi sheet pan meal!
It’s easily become a new family favorite. Not only is this shrimp scampi sheet pan meal delicious and super flavorful, but it comes together in under 20 minutes which is huge for us right now. With a newborn and toddler, we don’t have a ton of extra time to cook dinner, so I’m all about the quick recipes right now!
Why You’ll Love This Recipe
- It comes together fast! The entire recipe (including prep) comes together in under 20 minutes!
- Everything cooks on one pan aka there are fewer dishes to clean!
- It’s a great low-carb dinner option that can be totally customized.
What is Shrimp Scampi?
Did you know that shrimp and scampi are actually two different types of crustaceans? Scampi are small, lobster-like crustaceans (also called langoustines). In Italian scampi translates to large shrimp or prawn. They are much bigger than even the jumbo shrimp that we’re used to eating here in the U.S.
The dish we know today as shrimp scampi originated in Italy and was made with scampi, but when the dish came to the U.S. cooks started swapping the scampi for shrimp, but kept both names.
Shrimp scampi is traditionally made with shrimp that are cooked in a garlic butter sauce (sometimes made with white wine) and served over pasta noodles such as angel hair pasta or linguine.
- shrimp – the star of the show here! I like to buy already peeled and deveined shrimp to make things faster, but you can do this yourself if desired. I usually pick up the shrimp from the seafood counter or a local seafood shop. If needed, the shrimp can be previously frozen.
- zucchini – I love making this meal with zucchini because it cooks up in just 5 minutes! When looking for zucchini, look for small-medium sized ones that are firm, blemish-free and have vibrant green skin.
- lemon juice – fresh is always best! The acidity helps break down the shrimp and tenderize it.
- olive oil – helps infuse all the flavors and keeps the shrimp from sticking to the pan.
- sea salt & black pepper – brings all the flavors together.
- garlic – adds an amazing smell to this dish, as well as some flavor to the shrimp.
- parmesan cheese – adds a great savory flavor and some saltiness to this dish. I recommend grating fresh parmesan cheese versus using pre-shredded cheese.
- fresh parsley – for garnish. I love adding fresh herbs to my dishes. It really elevates the flavors.
- lemon wedges – for squeezing over the shrimp when serving, which adds a nice brightness.
Substitutions & Notes
- Olive oil: I prefer to use olive oil or avocado oil, but you can use any type of oil that you have on hand. Another great option would be using melted butter to create a delicious garlic lemon butter sauce, which is traditionally how shrimp scampi is made.
- Zucchini: I prefer zucchini for this dish, but you could easily swap it with yellow squash instead or do a combo of both for some added color! I also bet adding some cherry tomatoes to the pan before broiling would be delicious!
- Spice it up: You could add a hint of cayenne, red pepper flakes or paprika for a hint of spice.
- Parmesan cheese: If you don’t like parmesan you can substitute it for another cheese like asiago, romano or grated mozzarella. If you need this dish to be dairy-free you could use a dairy-free parmesan instead.
How to Make Shrimp Scampi Sheet Pan Meal
Start by preheating your oven to broil (450°F). Line a baking sheet with parchment paper or spray with cooking spray. Place the shrimp and sliced zucchini on the baking sheet in a single layer. Toss with lemon juice, olive oil, salt, pepper and garlic until shrimp and zucchini are evenly coated.
Place pan in the oven and broil for 5-6 minutes, or until shrimp turns pink and zucchini is tender. Serve over cauliflower rice or steamed white rice and top with parsley, grated parmesan and fresh lemon wedges.
How to Know When Shrimp is Done Cooking
It’s very easy to overcook shrimp, which will result in rubbery shrimp, but undercooking raw shrimp can make you sick and nobody wants that! The key to cooking shrimp perfectly in the oven is keeping an eye on them. Shrimp usually just takes about 10 or so minutes in the oven, but since we’re broiling this dish they cook up even faster about 5-6 minutes total! That said, just make sure to watch them closely to not overcook or undercook them. You want your shrimp to be an opaque white with pops of red or pink.
How to Serve Shrimp Scampi Sheet Pan Meal
This recipe can be served alone as a light meal, but I love serving it over steamed rice to make it more of a filling meal. You can also pair it with a side if that’s more your style. Here are some ideas:
- With a grain: Serve over quinoa, farro, rice, pasta or cauliflower rice for a low-carb option.
- With a salad: Serve with a side salad full of your favorite leafy greens and vegetables. Here are some delicious options: garlicky kale salad, easy quinoa salad, healthy pasta salad, zoodle salad or asparagus salad
- With bread: Serve with crusty sourdough bread to soak up all the extra juices after cooking.
- With roasted veggies: Add some more veggies to the mix with air fryer brussels sprouts, roasted broccoli, roasted sweet potatoes or air fryer cauliflower.
Tips For Success
- Clean your shrimp. Rinse shrimp thoroughly before broiling. Run under cold water to remove any debris, shells, etc. Pat dry.
- Don’t overcook shrimp. Overcooking will result in rubbery, tough shrimp! Be sure to remove shrimp from the oven just as soon as it turns pink.
- Add parmesan asap. Make sure to add your grated parmesan to the dish as soon as it comes out of the oven so it melts onto the hot shrimp and zucchini.
- Thaw shrimp if previously frozen. If you use frozen shrimp, make sure to fully thaw them before placing in the oven with the zucchini.
How to Store Leftovers
It’s very important to properly store shrimp before and after broiling them. Store them in an airtight sealed container for 1-2 days if raw and 3-4 days if they are fully cooked, in the refrigerator. You can store them for up to 3 months in the freezer after they’ve been cooked.
To reheat your shrimp scampi leftovers simply place in the oven at 400°F for a few minutes, until warmed throughout. Alternatively, you can heat the leftovers over a stovetop on medium heat or place in the microwave for 1-2 minutes.
More Shrimp Recipes
- Grilled Shrimp
- Shrimp Salad
- Caribbean Jerk Shrimp Bowls
- Easy Shrimp Cocktail
- Cauliflower Grits with Blackened Shrimp
- Garlic Shrimp and Asparagus with Zucchini Noodles
- Easy Coconut Shrimp Curry
- Sheet Pan Shrimp Fajitas
- Air Fryer Coconut Shrimp
More Sheet Pan Meals
- Sheet Pan Chicken Fajitas
- Lemon Garlic Chicken Sheet Pan Meal
- Asian Chicken Sheet Pan Meal
- Sriracha Cauliflower and Chickpea Sheet Pan Meal
- Sweet Potato Nachos
- Vegetarian Sheet Pan Dinner
- Sheet Pan Chicken Sausage and Roasted Veggies
- 26 Healthy Sheet Pan Dinners
- Honey Mustard Chicken Sheet Pan Meal
Shrimp Scampi Sheet Pan Meal
- 1 ½ lbs large shrimp, peeled and deveined
- 2 small-medium zucchini, sliced into ⅛-inch thick half moons
- 2 Tablespoons lemon juice
- 1 Tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- 3 cloves garlic, minced
- ¼ cup grated or shredded parmesan cheese
- ¼ cup fresh parsley leaves, chopped
- Lemon slices, for serving
- Preheat oven to broil (450°F). Line a rimmed baking sheet with parchment paper or spray with cooking spray.
- Place shrimp and zucchini on prepared baking sheet and toss with lemon juice, olive oil, salt, pepper and garlic until shrimp and zucchini are evenly coated.
- Place pan in the oven and broil for 5-6 minutes or until shrimp turns pink and zucchini is tender.
- Divide shrimp and zucchini mixture between four plates and sprinkle with parmesan cheese and parsley. Serve over cauliflower rice or steamed white rice.
Nutrition information is automatically calculated, so should only be used as an approximation.