Sheet Pan Shrimp Scampi with Tomatoes and Zucchini

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. 

 

sheet pan shrimp scampi done

 

 

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.

 

 

sheet pan shrimp scampi ingredients
sheet pan shrimp scampi ingredients

 

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.

Sheetpan Shrimp Scampi whisk sauce
Sheet pan Shrimp Scampi whisk sauce

 

 

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.

 

sheet pan shrimp scampi pour sauce
sheet pan shrimp scampi pour the sauce

 

 

 

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.

 

 

 

Sheet Pan Shrimp Scampi w tomatoes & zucchini
Sheet Pan Shrimp Scampi w tomatoes & zucchini after 10 minutes in the oven

 

 

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.

 

 

Enjoy!

 

PIN FOR SAFEKEEPING & SHARING!

 

Sheet Pan Shrimp Scampi w tomatoes & zucchini PIN
Sheet Pan Shrimp Scampi w tomatoes & zucchini PIN

 

 

Product Recommendations for this Recipe:

 

 

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Sheet Pan Shrimp Scampi w tomatoes & zucchini

Sheet Pan Shrimp Scampi with Tomatoes & Zucchini

Angela
This quick and easy sheet pan recipe is the best garlic, butter, and lemon shrimp scampi with tomatoes and zucchini. A wonderful low-carb weeknight dinner that the whole family will love
5 from 4 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • sheet pan

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Nutrition Facts
Servings: 4
Amount per serving  
Calories 512
% Daily Value*
Total Fat 38.1g 49%
Saturated Fat 16.6g 83%
Cholesterol 395mg 132%
Sodium 565mg 25%
Total Carbohydrate 7.9g 3%
Dietary Fiber 2.3g 8%
Total Sugars 4.4g  
Protein 38.9g  
Vitamin D 16mcg 79%
Calcium 76mg 6%
Iron 6mg 34%
Potassium 505mg 11%
*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
Keyword baked, easy, gluten-free, grain-free, keto, low carb, quick

This recipe was shared on the WEEKEND POTLUCK 

 

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