Sheet Pan Shrimp with Cherry Tomatoes and Zucchini

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fast, flavorful sheet pan dinner with shrimp roasted alongside juicy cherry tomatoes and tender zucchini, finished with fresh basil. This italian-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, halved cherry tomatoes, olive oil 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 a quick salad or grain on the side. 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.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, toss 2 cups halved cherry tomatoes and 2 medium sliced zucchinis with 2 tbsp olive oil, 4 thinly sliced garlic cloves, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Roast the vegetables for 12 minutes until they begin to soften and release juices.
  3. Step 3: Remove the pan from the oven and add 1 lb peeled and deveined large shrimp, drizzle with the remaining 1 tbsp olive oil, and toss gently to combine.
  4. Step 4: Return the pan to the oven and roast for an additional 6-8 minutes, or until shrimp are pink and opaque.
  5. Step 5: Remove from oven, sprinkle with 1/4 cup chopped fresh basil, and serve immediately with lemon wedges for squeezing over the top.

Frequently asked questions

How long does Sheet Pan Shrimp with Cherry Tomatoes and Zucchini take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Shrimp with Cherry Tomatoes and Zucchini?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved cherry tomatoes from drying out.

Can I substitute ingredients in Sheet Pan Shrimp with Cherry Tomatoes and Zucchini?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Shrimp with Cherry Tomatoes and Zucchini for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Shrimp with Cherry Tomatoes and Zucchini?

Italian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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