If you’re looking for an easy, healthy dinner that doesn’t leave you with a sink full of dishes, this sheet-pan roasted shrimp and zucchini noodles recipe checks every box. Juicy roasted shrimp, tender zucchini noodles, “zoodles“, and bright, fresh flavors come together in one pan for a gluten-free meal that’s as simple to make as it is satisfying. It’s the kind of recipe that works just as well for busy weeknights as it does for those lazy summer weekends when cooking feels like too much work.
Sheet-Pan Dinner
I’ve become a big fan of sheet pan dinners over the years, and for good reason. They simplify both cooking and cleanup while delivering big flavor with very little effort. Popularized by cookbook author Molly Gilbert, the concept is wonderfully straightforward: spread your ingredients on a single sheet pan, roast everything in the oven, and let the heat do the heavy lifting. The result is a complete meal with beautifully caramelized flavors—and only one pan to wash.
Shrimp
Shrimp is one of my favorite proteins for sheet pan meals because it cooks in minutes and pairs well with just about anything. Whether you use jumbo, Gulf, white, or tiger shrimp, look for large shrimp with a firm texture and sweet flavor. Just be careful not to overcook them. Shrimp go from perfectly tender to rubbery in the blink of an eye, making them one of the quickest proteins you’ll ever cook.
The secret to a successful sheet pan dinner is matching ingredients with similar cooking times. Since zucchini noodles cook much faster than dense vegetables but still need a little longer than shrimp, I give them a brief head start before adding the shrimp to the pan. It’s a simple trick that ensures everything finishes cooking at exactly the right moment. If you’re using heartier vegetables like potatoes, carrots, or squash, you’ll want to roast those first before adding quicker-cooking ingredients.
Simple, fresh, and packed with flavor, this sheet-pan roasted shrimp dish proves that healthy dinners don’t have to be complicated. Sometimes the best meals are also the easiest.
Roasted Shrimp And Zucchini
Ingredients:
- 4 large zucchini, spiralized
- 2 tablespoons Extra Virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 1 1/2 pounds jumbo shrimp, peeled, deveined, tail left on
- 6 mini orange peppers, thinly sliced
- 6 scallions, thinly sliced on a diagonal
- 4 large garlic cloves, finely chopped
- 3 tablespoons dry white wine
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3 ounces feta cheese, crumbled (optional)
- 2 tablespoons chives, finely chopped
Directions:
- Preheat the oven to 475 degrees F.
- On a baking sheet, toss the zucchini with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste. Toss well to coat, then arrange in a single layer on the baking sheet. Place in the oven and roast for 5 minutes.
- While the vegetables are roasting, in a medium mixing bowl, add the remaining olive oil with the shrimp, peppers, scallions, garlic, wine, lemon, salt, and pepper to taste.
- Remove the zucchini from the oven and scatter the shrimp mixture over the zucchini. Place the sheet pan back in the oven and roast until the shrimp are opaque, about 5 to 6 minutes
- Remove the shrimp from the oven, divide the shrimp and vegetables into four serving bowls, and garnish with feta and chives right before serving.
