This fast 20-minute easy sheet pan shrimp scampi recipe is the best. The garlic lemon sauce with tomatoes and zucchini completes the meal. This is an easy baked shrimp recipe. Simply drenched in butter and some Italian herbs finish off this tasty one-pan shrimp scampi and vegetable meal. Oh and the red pepper flakes are the final kick of spicy to make this scampi recipe better than most restaurants.
It is the perfect weeknight meal that the kids will love too. The spiralized zucchini “zoodles” are fun for the kids to eat. A great way to get anyone to eat more vegetables. During summer when zucchini and tomatoes are abundant in gardens, farmer’s markets, and stores, this is a simple way to roast seasonal vegetables so they burst with flavor.
Shrimp scampi is a rich and elegant Italian dinner recipe. Everyone that loves shrimp will agree that butter, lemon, herbs, and garlic is a simple but delicious way to enjoy shellfish. Not only is this sheet pan recipe quick to put together, but it also is ideal for all sorts of diets. This sheet pan baked garlic butter shrimp recipe is keto, Whole30, low-carb, diabetic, gluten-free, and grain-free. So much to love about this shrimp and vegetable recipe.
If you love lemon and want another tasty and easy recipe that is also keto, low-carb, diabetic, gluten-free, and grain-free, you must try my ITALIAN CHICKEN DRUMSTICKS.
Fast Sheet Pan Shrimp Scampi in 20-Minutes
Shrimp scampi roasted on a sheet pan is the quick dinner recipe that could not be tastier and more simple. Yes, 20 minutes. 10 minutes to prep and 10 minutes to cook. There really is no faster way to put an amazing healthy meal on the table. Sheet pan meals are so easy and this is one of the easiest.
Simple Ingredients needed: Shrimp, Tomatoes, Zucchini and More
Pictured below is everything you need for sheet pan shrimp scampi. You will need medium-sized or large-sized shrimp to ensure that the size is the right to cook at the same time the other ingredients will. Small shrimp will be overdone and colossal shrimp may not be cooked enough. With this size of shrimp, you should need about 30-50 for this recipe. To learn more about the size of shrimp and why it matters, check out this guide – WITH SHRIMP, SIZE MATTERS.
Fresh cherry tomatoes, zucchini, and the scampi sauce ingredients are all you need to make this a complete meal. I like to use different-sized and colored tomatoes. By using different tomatoes the smaller ones will burst open and roast more and others will stay plump. This gives the dish different textures, colors, and flavors. I recommend that you spiralize the zucchini for this recipe. It ensures that everything cooks evenly. The zucchini will cook and become ‘al dente’ and the perfect “zoodle” texture.
Mix the Lemon, Butter, & Garlic Scampi Sauce
In a small mixing bowl or pourable measuring cup, mix together the sauce ingredients. Whisk together to blend.
Prepare the Scampi Ingredients for Baking on the Sheet Pan
Prepare the baking sheet by lightly coating with olive oil or spray with a non-stick cooking spray. On half the baking sheet place shrimp in a single layer. On the remaining side spread out the vegetables also in a single layer. Pour the sauce mixture over the shrimp, tomatoes, and zucchini evenly. Add salt and pepper to your preference.
Bake the Sheep Pan Shrimp and Vegetables
Bake in the oven at 400° for 10 minutes. Shrimp should be pink and some tomatoes will have started to burst open. The zucchini will still be a bit firm and just right.
Serve immediately by plating all ingredients on four plates and spooning on the additional sauce left on the sheet pan. Garnish with additional lemon and fresh parsley.
PIN FOR SAFEKEEPING & SHARING!
Product Recommendations for this Recipe:
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Sheet Pan Shrimp Scampi with Tomatoes & Zucchini
- sheet pan
- 1/2 C salted butter melted
- 1/4 C olive oil
- 4-5 cloves garlic chopped (about 1 & 1/2 TB)
- 3 TB lemon juice
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp red pepper flakes
- 1.5 lbs medium shrimp peeled & deveind (tail-on or tail-off)
- 2 C cherry tomatoes
- 2 medium zucchini spiralized (or sliced thin)
- salt & pepper to taste
- fresh parsley optional garnish
- lemon slices optional garnish
- Preheat oven to 400°
- Prepare the baking sheet by lightly coating with olive oil or spray with a non-stick cooking spray.
- In a small mixing bowl or pourable measuring cup, mix together the first 7 ingredients (through red pepper flakes). Whisk together to blend.
- On half the baking sheet place shrimp in a single layer. On the remaining side spread out the vegetables also in a single layer. Pour the sauce mixture over the shrimp, tomatoes, and zucchini evenly. Add salt and pepper to your preference.
- Bake in the oven for 10 minutes. Shrimp should be pink and some tomatoes will have started to burst open. The zucchini will still be a bit firm and just right.
- Serve immediately by plating all ingredients on four plates and spooning on the additional sauce left on the sheet pan. Garnish with additional lemon and fresh parsley.
|Amount per serving|
|% Daily Value*|
|Total Fat 38.1g||49%|
|Saturated Fat 16.6g||83%|
|Total Carbohydrate 7.9g||3%|
|Dietary Fiber 2.3g||8%|
|Total Sugars 4.4g|
|Vitamin D 16mcg||79%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition|
This recipe was shared on the WEEKEND POTLUCK
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