Sheet Pan Lemon-Garlic Shrimp with Zucchini and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A quick summer dinner featuring succulent shrimp roasted with zucchini and cherry tomatoes in a zesty lemon-garlic sauce on a single sheet pan. This Mediterranean-inspired seafood recipe (gluten free), ready in about 27 minutes, pairs large shrimp, zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 2 medium, cut into 1/2-inch half-moons zucchini
• 1 pint, halved cherry tomatoes
• 3 tbsp extra virgin olive oil
• 2 tbsp, freshly squeezed lemon juice
• 4, minced garlic cloves
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper. In a large bowl, combine 1 lb peeled and deveined large shrimp, 2 medium zucchini cut into 1/2-inch half-moons, and 1 pint halved cherry tomatoes.
2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp freshly squeezed lemon juice, 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
3. Step 3: Pour the lemon-garlic mixture over the shrimp and vegetables, tossing gently to coat everything evenly. Spread the mixture in a single layer on the prepared sheet pan.
4. Step 4: Roast in the preheated oven for 10-12 minutes, until shrimp are opaque and cooked through and vegetables are tender.
5. Step 5: Remove from oven and garnish with 2 tbsp chopped fresh parsley before serving.