Baked Sheet Pan Shrimp Scampi
This quick & simple sheet pan recipe makes the best garlic, butter, and lemon shrimp scampi. In 20 minutes the baked shrimp scampi with tomatoes and zucchini is ready. A wonderful low-carb & keto-approved weeknight dinner that the whole family will love. An Italian classic made easy in your oven.
Equipment
- sheet pan
Ingredients
- ½ C salted butter melted
- ¼ C olive oil
- 4-5 cloves garlic chopped (about 1 & ½ TB)
- 3 TB lemon juice
- ½ teaspoon dried basil
- ½ tsp dried parsley
- ½ teaspoon 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.
Nutrition
Calories: 505kcalCarbohydrates: 8gProtein: 37gFat: 38gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 335mgSodium: 406mgPotassium: 906mgFiber: 2gSugar: 5gVitamin A: 1346IUVitamin C: 40mgCalcium: 150mgIron: 2mg
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