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!

I’m all about quick and easy dinner recipes, which is why I love sheet pan meals. They usually involve minimal prep time and require just one pan to cook everything on. I’m team less dishes for life! I’ve been wanting to create a shrimp scampi meal for a while now so I figured why not create a shrimp scampi sheet pan meal!

It’s easily become a new family favorite. Not only is this shrimp scampi sheet pan meal delicious and super flavorful, but it comes together in under 20 minutes which is huge for us right now. With a newborn and toddler, we don’t have a ton of extra time to cook dinner, so I’m all about the quick recipes right now!

Shrimp scampi on a sheet pan.

Why You’ll Love This Recipe

  • It comes together fast! The entire recipe (including prep) comes together in under 20 minutes!
  • Everything cooks on one pan aka there are fewer dishes to clean!
  • It’s a great low-carb dinner option that can be totally customized.
A fork holding up a shrimp over a platter of shrimp scampi.

What is Shrimp Scampi?

Did you know that shrimp and scampi are actually two different types of crustaceans? Scampi are small, lobster-like crustaceans (also called langoustines). In Italian scampi translates to large shrimp or prawn. They are much bigger than even the jumbo shrimp that we’re used to eating here in the U.S.

The dish we know today as shrimp scampi originated in Italy and was made with scampi, but when the dish came to the U.S. cooks started swapping the scampi for shrimp, but kept both names.

Shrimp scampi is traditionally made with shrimp that are cooked in a garlic butter sauce (sometimes made with white wine) and served over pasta noodles such as angel hair pasta or linguine.

Ingredients measured out to make Shrimp Scampi Sheet Pan Meal: shrimp, sea salt, lemon juice, parsley, parmesan, pepper, olive oil, zucchini, lemon wedges and garlic.

Ingredients Needed

  • shrimp – the star of the show here! I like to buy already peeled and deveined shrimp to make things faster, but you can do this yourself if desired. I usually pick up the shrimp from the seafood counter or a local seafood shop. If needed, the shrimp can be previously frozen.
  • zucchini – I love making this meal with zucchini because it cooks up in just 5 minutes! When looking for zucchini, look for small-medium sized ones that are firm, blemish-free and have vibrant green skin.
  • lemon juice – fresh is always best! The acidity helps break down the shrimp and tenderize it.
  • olive oil – helps infuse all the flavors and keeps the shrimp from sticking to the pan.
  • sea salt & black pepper – brings all the flavors together.
  • garlic – adds an amazing smell to this dish, as well as some flavor to the shrimp.
  • parmesan cheese – adds a great savory flavor and some saltiness to this dish. I recommend grating fresh parmesan cheese versus using pre-shredded cheese.
  • fresh parsley – for garnish. I love adding fresh herbs to my dishes. It really elevates the flavors.
  • lemon wedges – for squeezing over the shrimp when serving, which adds a nice brightness.
A plate with rice and a serving of shrimp scampi.

Substitutions & Notes

  • Olive oil: I prefer to use olive oil or avocado oil, but you can use any type of oil that you have on hand. Another great option would be using melted butter to create a delicious garlic lemon butter sauce, which is traditionally how shrimp scampi is made.
  • Zucchini: I prefer zucchini for this dish, but you could easily swap it with yellow squash instead or do a combo of both for some added color! I also bet adding some cherry tomatoes to the pan before broiling would be delicious!
  • Spice it up: You could add a hint of cayenne, red pepper flakes or paprika for a hint of spice.
  • Parmesan cheese: If you don’t like parmesan you can substitute it for another cheese like asiago, romano or grated mozzarella. If you need this dish to be dairy-free you could use a dairy-free parmesan instead.
Side by side photos of shrimp and zucchini on a sheet pan, before and after being roasted.

How to Make Shrimp Scampi Sheet Pan Meal

Start by preheating your oven to broil (450°F). Line a baking sheet with parchment paper or spray with cooking spray. Place the shrimp and sliced zucchini on the baking sheet in a single layer. Toss with lemon juice, olive oil, salt, pepper and garlic until shrimp and zucchini are evenly coated.

Place pan in the oven and broil for 5-6 minutes, or until shrimp turns pink and zucchini is tender. Serve over cauliflower rice or steamed white rice and top with parsley, grated parmesan and fresh lemon wedges.

A close up of shrimp scampi on a sheet pan.

How to Know When Shrimp is Done Cooking

It’s very easy to overcook shrimp, which will result in rubbery shrimp, but undercooking raw shrimp can make you sick and nobody wants that! The key to cooking shrimp perfectly in the oven is keeping an eye on them. Shrimp usually just takes about 10 or so minutes in the oven, but since we’re broiling this dish they cook up even faster about 5-6 minutes total! That said, just make sure to watch them closely to not overcook or undercook them. You want your shrimp to be an opaque white with pops of red or pink.

Overhead view of a plate with rice and a serving of shrimp scampi. A fork is spearing a shrimp.

How to Serve Shrimp Scampi Sheet Pan Meal

This recipe can be served alone as a light meal, but I love serving it over steamed rice to make it more of a filling meal. You can also pair it with a side if that’s more your style. Here are some ideas:

Shrimp scampi on a serving platter.

Tips For Success

  • Clean your shrimp. Rinse shrimp thoroughly before broiling. Run under cold water to remove any debris, shells, etc. Pat dry.
  • Don’t overcook shrimp. Overcooking will result in rubbery, tough shrimp! Be sure to remove shrimp from the oven just as soon as it turns pink.
  • Add parmesan asap. Make sure to add your grated parmesan to the dish as soon as it comes out of the oven so it melts onto the hot shrimp and zucchini.
  • Thaw shrimp if previously frozen. If you use frozen shrimp, make sure to fully thaw them before placing in the oven with the zucchini.
Shrimp scampi on a serving platter with a gold fork and spoon.

How to Store Leftovers

It’s very important to properly store shrimp before and after broiling them. Store them in an airtight sealed container for 1-2 days if raw and 3-4 days if they are fully cooked, in the refrigerator. You can store them for up to 3 months in the freezer after they’ve been cooked. 

To reheat your shrimp scampi leftovers simply place in the oven at 400°F for a few minutes, until warmed throughout. Alternatively, you can heat the leftovers over a stovetop on medium heat or place in the microwave for 1-2 minutes.

More Shrimp Recipes

More Sheet Pan Meals

Be sure to check out all of the shrimp recipes as well as the full collection of dinner recipes on EBF!

Shrimp Scampi Sheet Pan Meal

5 from 2 votes
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!
Shrimp scampi on a sheet pan.
Print RecipePin Recipe
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Servings 4

Ingredients

  • 1 ½lbslarge shrimp, peeled and deveined
  • 2small-medium zucchini, sliced into ⅛-inch thick half moons
  • 2Tablespoonslemon juice
  • 1Tablespoonolive oil
  • ½teaspoonsea salt
  • ½teaspoonground pepper
  • 3clovesgarlic, minced
  • ¼cupgrated or shredded parmesan cheese
  • ¼cupfresh parsley leaves, chopped
  • Lemon slices, for serving

Instructions
 

  • 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.

Nutrition

Serving: 1/4 sheet pan, no riceCalories: 244kcalCarbohydrates: 5gProtein: 44gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 227mgSodium: 1207mgPotassium: 339mgFiber: 1gSugar: 2g
Course: Lunch/Dinner
Cuisine: American
Keyword: shrimp scampi sheet pan meal
Web Story: https://atrivialmindatwork.com/web-stories/shrimp-scampi-sheet-pan-meal/

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    2 comments
    1. Cheryl Leonard
      September 24, 2022 AT 7:19 pm

      5 stars
      Very flavorful. Next time I’ll add some wine to get some juice to put over the scampi.

      Reply
      1. Brittany Mullins
        September 26, 2022 AT 9:09 am

        YUM! I am so happy this recipe was a hit, Cheryl. Thank you for your review and star rating, I really appreciate it!

        Reply
Parchment paper lined with protein balls.

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