Sheet Pan Garlic Parmesan Shrimp & Veggies Recipe

Ever find yourself staring into the fridge at 5:30, wondering what on earth you can throw together that’s fast, healthy, and doesn’t require a mountain of dirty dishes? We’ve all been there. That’s precisely why this Sheet Pan Garlic Parmesan Shrimp & Veggies is my ultimate weeknight superhero. It’s a complete meal packed with flavor, it’s on your table in under 30 minutes, and the cleanup is a total dream. Honestly, it’s the kind of stress-free, healthy dinner recipe that makes you feel like you’ve really got this whole busy life thing figured out.

Why You’ll Love This

This dish is the perfect trifecta for a busy cook. First, it’s incredibly easy. Everything roasts together on a single pan, which means more time for you and less time scrubbing pots. Second, it’s so, so versatile. Got a zucchini that needs using? Toss it in. Prefer broccoli? Absolutely. And third, it checks all the boxes for a light yet satisfying meal—it’s a fantastic low calorie dinner, fits into keto and low cholesterol eating plans, and is packed with lean protein and colorful veggies. It’s a win all around.

Ingredients You’ll Need

• 1 pound large raw shrimp, peeled and deveined (the star of our show!)
• 2 cups broccoli florets (for a great crunch and nutrients)
• 1 large zucchini, sliced into half-moons (adds a lovely, mild flavor)
• 1 red bell pepper, chopped (for a sweet pop of color)
• 1 yellow squash, sliced (another delicious veggie to roast up nicely)
• 1/4 cup olive oil (helps everything get perfectly crispy)
• 4 cloves garlic, minced (for that essential, fragrant punch)
• 1/2 cup freshly grated Parmesan cheese (brings the savory, salty element)
• 1 teaspoon Italian seasoning (a simple blend of classic herbs)
• 1/2 teaspoon paprika (adds a touch of warmth and color)
• 1/4 teaspoon red pepper flakes, optional (if you like a little kick)
• Salt and black pepper to taste (to season everything perfectly)
• Fresh parsley, chopped (for a bright, fresh garnish)
• Lemon wedges, for serving (a squeeze at the end is a game-changer)

Let’s Get Cooking Step by Step

1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for the world’s easiest cleanup.
2. Pat your shrimp completely dry with a paper towel. This is the secret to getting them to roast instead of steam. Place them in a large bowl.
3. In a separate, even larger bowl, combine the broccoli, zucchini, bell pepper, and yellow squash.
4. In a small bowl, whisk together the olive oil, minced garlic, Italian seasoning, paprika, red pepper flakes (if using), salt, and black pepper.
5. Drizzle about two-thirds of the oil and spice mixture over the bowl of vegetables. Toss everything until the veggies are evenly and lovingly coated. Spread them out in a single layer on your prepared baking sheet.
6. Roast the vegetables for 10 minutes. They’ll be just starting to get tender.
7. While the veggies roast, take the remaining one-third of the oil mixture and toss it with the shrimp and the grated Parmesan cheese.
8. After the 10 minutes are up, pull the pan from the oven. Carefully arrange the shrimp in a single layer amidst the partially cooked veggies.
9. Pop the pan back into the oven and roast for another 6-8 minutes, just until the shrimp are pink, opaque, and cooked through. Don’t overcook them!
10. Remove from the oven. Sprinkle with fresh parsley and serve immediately with lemon wedges for squeezing over the top. So good.

Pro Tips For Perfect Shrimp

• Dry those shrimp! This is the single most important step for getting a nice sear on them instead of a watery mess.
• Don’t crowd the pan. Giving everything space ensures it roasts instead of steams. If your sheet pan looks packed, use two!
• Freshly grate your Parmesan. The pre-shredded stuff in a bag contains anti-caking agents that prevent it from melting as nicely.
• Use your nose. Shrimp cook fast and are done when they’re pink and firm. If you can smell them strongly, they’re probably done!
• Have fun with it! This isn’t a fussy recipe. If you want to add a shake of Cajun seasoning or a drizzle of hot honey, you go for it.

Variations & Substitutions

This recipe is a wonderful template. For a keto shrimp dinner, make sure you’re using a sugar-free Parmesan cheese. You can also swap in other low-carb veggies like cauliflower or asparagus. Not a fan of zucchini? Try asparagus or green beans instead. For a bariatric-friendly version, you can easily increase the shrimp and veggies for a high-protein, low-fat meal. And if you’re out of Italian seasoning, a simple mix of dried oregano, basil, and thyme will work perfectly.

Serving Ideas & Pairings

This one-pan shrimp dinner is a complete meal all on its own. But if you’re serving a crowd or just want to bulk it up a bit, it’s fantastic over a bed of cauliflower rice, zucchini noodles, or even a little quinoa for those not watching carbs. A simple side salad with a light vinaigrette is always a welcome addition. And that lemon wedge? Non-negotiable. The fresh citrus juice right at the end brightens all the flavors beautifully.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 2 days. To reheat, spread the shrimp and veggies on a baking sheet and warm in a 350°F oven for about 10 minutes, or until heated through. This method helps them retain their texture much better than the microwave, which can make the shrimp rubbery and the veggies soggy. I don’t recommend freezing this dish, as the cooked shrimp and veggies will become mushy when thawed.

Frequently Asked Questions

Can I use frozen shrimp?

Absolutely! Just be sure to thaw them completely in the refrigerator overnight first, and then pat them very, very dry with paper towels before using. This is key for any healthy shrimp recipe.

What other vegetables work well in this recipe?

This is a great way to clean out the veggie drawer! Asparagus, sliced mushrooms, cherry tomatoes, and thin carrot slices all roast up beautifully. Just keep an eye on quicker-cooking veggies so they don’t burn.

Is this recipe considered low fat?

Yes, with the use of olive oil and lean protein like shrimp, this is an excellent choice for a low fat shrimp recipe. To reduce the fat a touch more, you can use a light spritz of avocado oil cooking spray instead.

How can I make sure my shrimp don’t turn out rubbery?

The trick is all in the timing and temperature. Roast them just until they turn pink and opaque. They continue to cook a bit after you take them out of the oven, so err on the side of underdone. Overcooking is the main reason shrimp get tough.