Sheet Pan Roasted Garlic Shrimp with Zucchini

Prep Time: 15 minutes
 Cook Time: 18 minutes
 Total Time: 33 minutes
 Servings: 4 servings
 Calories: 230 kcal
 Author Beachbody


  • Parchment paper
  • 1 Tbsp. + 1 tsp. olive oil
  • 4 cloves garlic finely chopped
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 tsp. sea salt or Himalayan salt
  • 1/4 tsp. ground black pepper
  • 4 medium zucchini cut into 1/2-inch slices
  • 1 lb. medium shrimp peeled, deveined
  • 1/2 cup grated Parmesan cheese
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. finely chopped fresh parsley


  1. Preheat oven to 400º F.

  2. Line large sheet pan with parchment paper. Set aside.

  3. Combine oil, garlic, oregano, basil, salt, and pepper in a small bowl; whisk to blend. Set aside.

  4. Place zucchini on pan. Drizzle with half of oil mixture; mix well to coat. Bake for 10 minutes.

  5. Add shrimp to pan; mix well.

  6. Drizzle with remaining half of oil mixture; mix well. Sprinkle with cheese. Bake for 6 to 8 minutes, or until shrimp is firm and opaque, and zucchini is tender-crisp.

  7. Drizzle with lemon juice and parsley; serve immediately.

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