Sheet Pan Shrimp Scampi with Asparagus & Zucchini
For an incredibly easy & light dinner, make this Sheet Pan Shrimp Scampi with Asparagus & Zucchini. This meal is prepped and cooked in under 30 minutes, & is paleo and whole 30 friendly.
It’s been so beautiful out as of late. We’ve been so busy outside these days that by the time dinner rolls around, I just want it to be quick & easy. Have you guys been feeling the same way, too? Well, in comes this Sheet Pan Shrimp Scampi with Asparagus & Zucchini.
What’s even better is since the shrimp are done on a sheet pan, the step to deglaze the pan with white wine is gone. Save the wine to drink alongside this dish. CHEERS!
WHAT WILL I NEED TO MAKE THIS DISH?
I had a bunch of beautiful purple asparagus and one zucchini, but you can honestly use any vegetable you want to roast — broccoli, cauliflower, haricot verts, & kale just to name a few.
Because the veggies are cooking at the same time, cut your vegetables to your preference, which depends on how well you like your veggies. I prefer my zucchini cooked down a lot more, so I cut my zucchini in halved coins. I cut my asparagus in half to make it easier to move around the pan if I needed more space for the shrimp, but it really wasn’t needed in the end.
For the shrimp, I bought jumbo wild caught shrimp that were peeled & deveined, which helps makes this dish easy.
If you’re using shrimp from frozen, make sure to thaw them out in advance. I like to do a quick thaw for shrimp, which is where I place the frozen shrimp in a ziplock bag and put that bag in a bowl with cold water. I check on the bag and flip it around every now and then to make sure each sides of the frozen shrimp is in contact with the cold water. To keep the water cold, I’ll run cold water over it every now and then, this way the water is always cold and I don’t have to worry my shrimp will go bad. Depending on how big and how much shrimp I’m using, the thawing process can take from 20 to 35 minutes.
Everything else needed are pretty much pantry & fridge staples:
- extra virgin olive oil
- unsalted butter
- lemon
- garlic cloves
- crushed red pepper flakes (optional)
Since we’re working with lemon on shrimp, make sure to not add the marinade that has the lemon juice to the shrimp until it’s time to cook the shrimp. The acid from the lemon will start cooking the shrimp and after cooking, the shrimp will end up being tough.
The shrimp is also placed on top of lemon slices while they cook, this way they are infused with more lemon flavor.
WHY DO YOU USE BOTH FOIL & PARCHMENT PAPER?
For personal preference, I always use foil on my baking sheets for easy cleanup. All the oil, juices, and bits that would get baked into the pan is contained in the foil. I just fold up the sides, roll it up and my baking sheet is clean!
Since this recipe has lemon, I always use parchment paper to keep those acidic juices from the foil. Acidic foods like lemon and tomato can react with the aluminum foil, causing the metal to leach into the food.
WHAT CAN YOU PAIR WITH THIS DISH?
You can serve this with rice, pasta, or if you’re doing low carb, eat as it or add a salad for even more veggies. I made my lemony orzo and removed the dried parsley & stirred in chopped basil instead.
If you make this Sheet Pan Shrimp Scampi with Asparagus & Zucchini, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. Also, if you do make this recipe, don’t forget to tag me on Instagram @pocketfulofzest so I can see your creations! I love looking through all the photos!
Ingredients
- 1 lb large or jumbo wild caught shrimp peeled & deveined, thawed if from frozen
- 3 tbsp extra virgin olive oil divided
- 3 tbsp unsalted butter cubed
- 1 tbsp lemon juice
- 3 medium garlic cloves minced
- ½ - 1 tsp crushed red pepper flakes optional
- 6 - 8 thin lemon slices cut into wheels or rounds
- 1 bunch asparagus leave whole or cut in half, see notes
- 1 medium zucchini cut into coins, halved coins, or wedges, see notes
- salt & pepper to taste
- lemon wedges for serving, optional
Instructions
- Preheat oven to 400 F.
- Line an extra large baking sheet with foil and parchment paper (see notes). Place asparagus and zucchini on the pan. Drizzle with 1 tbsp extra virgin olive oil, season with salt & pepper to taste. Toss to coat. Roast the veggies for 10 - 12 minutes, just about halfway done.
- While the vegetables are roasting, add the remaining 2 tbsp olive oil, lemon juice, minced garlic, salt, pepper, and optional crushed red pepper flakes. Whisk to mix. Don't add shrimp yet as the lemon juice will start to "cook" the shrimp. Slice 6 - 8 lemon wheels/rounds & set aside.
- Take the vegetables out of the oven (keep the oven on) and rest the sheet pan on the cooktop. Move the asparagus and zucchini over to the sides, leaving space in the center of the pan. Lay down the lemon wheels in the center of the pan, with some space in between them.
- To the bowl with the dressing, add the shrimp & toss to cover. Take the shrimp and place them on top of the lemon slices on the baking sheet. Pour any remaining dressing in the bowl over the shrimp. Place the pan back into the oven and continue to cook for 8-12 minutes. Keep an eye on the shrimp, you will know they're done once they are orange and their tails are curling into their bodies.
- Once done, place the cubed butter on top of the shrimp & toss. Serve with rice or over pasta. Spoon the scampi sauce from the pan onto the shrimp when serving.
Notes
- I personally prefer to add a layer of parchment paper on top of the foil when cooking with lemon. Acidic foods like lemon and tomato can react with the aluminum foil, causing the metal to leach into the food.
- Cut the zucchini to your preference, just as long as they are about the same size to one another. I prefer my zucchini cooked down a lot more while my asparagus on the crunchier side, so I cut my zucchini in halved coins. I cut my asparagus in half to make it easier to move around the pan if I need more space for the shrimp, but it was really not needed.
Nutrition
