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Shrimp scampi on a sheet pan.
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5 from 10 votes

Shrimp Scampi Sheet Pan Meal

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!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: shrimp scampi sheet pan meal
Servings: 4


  • 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.
    Zucchini, shrimp and spices tossed together on a sheet pan.
  • Place pan in the oven and broil for 5-6 minutes or until shrimp turns pink and zucchini is tender.
    Zucchini, shrimp and spices after baking on a sheet pan.
  • Divide shrimp and zucchini mixture between four plates and sprinkle with parmesan cheese and parsley. Serve over cauliflower rice or steamed white rice.


Serving: 1/4 sheet pan, no rice | Calories: 244kcal | Carbohydrates: 5g | Protein: 44g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 227mg | Sodium: 1207mg | Potassium: 339mg | Fiber: 1g | Sugar: 2g