Sheet Pan Magic: My Go-To Garlic Herb Shrimp and Zucchini Noodles!

You know those weeknights when you’re craving something seriously delicious but the thought of a mountain of dishes makes you want to order takeout? Yeah, I’ve been there more times than I can count! This Sheet Pan Garlic Herb Shrimp and Zucchini Noodles recipe was born out of one such evening. I was aiming for something quick and healthy, and let me tell you, the aroma that filled my kitchen from the garlic, herbs, and roasting shrimp was heavenly. It was an instant hit, and now it’s a staple in our home for a reason!

This isn’t just another shrimp recipe; it’s your new best friend for busy days. It’s packed with flavor, comes together in about 35 minutes, and – the best part – it’s a one-pan wonder! Clean-up is an absolute breeze. Plus, it’s naturally low-carb and diabetic-friendly, so you can feel great about serving up this vibrant, satisfying meal.

Why This Recipe Will Become Your Fave

So, what makes this dish a total winner? I’m glad you asked!

One-Pan Simplicity: Seriously, who doesn’t love minimal cleanup? Everything roasts together on a single sheet pan. It’s practically magic for weeknight cooking.
Flavor Explosion: We’re talking juicy shrimp infused with garlic and herbs, sweet roasted bell peppers and onions, and tender zucchini noodles all mingling with a hint of smoky paprika and a kick of chili. It’s SO good.
Healthy & Satisfying: It’s loaded with protein from the shrimp and tons of veggies, keeping things light yet incredibly filling. Perfect if you’re watching carbs or just want a nutritious meal that doesn’t skimp on taste.

What You’ll Need: Ingredient Breakdown

Here’s your shopping list. Most of these are probably pantry staples if you love a bit of spice!

Seafood & Aromatics:

2.25 lbs (approximately 1 kg or 36 oz) large shrimp, peeled and deveined – Fresh or frozen (and thawed) work great! Go for jumbo or large for the best bite.
6 large garlic cloves (approx. 30g), finely minced – Don’t skimp on the fresh garlic; it makes all the difference!

Fresh Produce:

3 medium zucchini (approx. 200g each, 600g total), spiralized or cut into long, thin noodles – A spiralizer is fun, but a julienne peeler or even store-bought zoodles are perfect time-savers.
1 large red bell pepper (approx. 225g), cored, seeded, and thinly sliced
1 large yellow bell pepper (approx. 225g), cored, seeded, and thinly sliced – Mix and match pepper colors for a visual feast! Orange or green would be lovely too.
1 large red onion (approx. 225g), thinly sliced

Oil & Seasonings:

4 1/2 tablespoons (approx. 63g or 67.5ml) extra virgin olive oil, divided – Good quality EVOO for that rich flavor.
3 teaspoons (approx. 7.5g) chili powder
1 1/2 teaspoons (approx. 9g) salt, divided
1 1/2 teaspoons (approx. 1.5g) dried oregano – If you have fresh oregano, use about 1.5 tablespoons, chopped.
3/4 teaspoon (approx. 2.25g) garlic powder
3/4 teaspoon (approx. 2.25g) onion powder
3/4 teaspoon (approx. 1.5g) ground cumin
3/4 teaspoon (approx. 1.5g) smoked paprika – This adds a wonderful, subtle smokiness. Highly recommend!
3/8 teaspoon (approx. 0.75g) freshly ground black pepper

Equipment You’ll Use:

Large baking sheet (approximately 18×13 inches)
Large mixing bowl
Parchment paper (optional, but oh-so-helpful for cleanup!)

Let’s Get Cooking: Step-by-Step

Alright, time to make some sheet pan magic happen!

Prepare Oven and Pan: First things first, get that oven working! Adjust an oven rack to the middle position and set your oven to preheat at 425 degrees F (approximately 220 degrees C). If you’re using parchment paper (wise choice!), line your large baking sheet with it now.
Season Shrimp and Colorful Vegetables: Grab your large mixing bowl. Add the peeled and deveined shrimp, those pretty sliced bell peppers, and the sliced red onion. Now, shower them with the chili powder, garlic powder, onion powder, ground cumin, smoked paprika, and black pepper. Add 3 of the minced garlic cloves (that’s half of them!), 2 1/4 tablespoons of the olive oil (again, half!), and 3/4 teaspoon of the salt. Get in there and toss everything together thoroughly – you want every piece coated in that deliciousness.
Arrange on Baking Sheet (Part 1): Carefully spread the seasoned shrimp and vegetable mixture in a single, even layer across about two-thirds of your prepared baking sheet. Try not to overcrowd the pan, as this helps everything roast beautifully instead of steaming.
Prepare Zucchini Noodles: No need to wash that bowl! Add your zucchini noodles right in. Drizzle them with the remaining 2 1/4 tablespoons of olive oil, the rest of the minced garlic (the other 3 cloves), the remaining 3/4 teaspoon of salt, and all of the dried oregano. Gently toss the zucchini noodles until they’re nicely coated. They’re more delicate, so be kind!
Arrange on Baking Sheet (Part 2): Neatly place the seasoned zucchini noodles onto the empty one-third of the baking sheet, keeping them fairly separate from the shrimp and pepper mix.
Roast to Perfection: Slide that beautiful, loaded baking sheet into your preheated oven. Let it roast for 12-15 minutes. You’ll know it’s ready when the shrimp are pink, opaque, and cooked through, and the vegetables are tender-crisp with lovely little bits of caramelization.
Serve Immediately: Carefully take the baking sheet out of the oven – it’s hot! To serve, make a cozy bed of the warm zucchini noodles on each plate and then pile on a generous helping of the roasted shrimp and colorful vegetables. This dish is definitely best enjoyed right away, fresh and sizzling!

My Expert Tips & Tricks

Want to make this recipe even better or switch things up? I’ve got you covered!

Veggie Variations: Don’t have bell peppers? No problem! Broccoli florets, asparagus spears (snap off the woody ends!), or even some halved cherry tomatoes (toss these in for the last 5-7 minutes of roasting) would be fantastic.
Protein Swaps: If shrimp isn’t your jam, thinly sliced chicken breast (make sure it’s cooked through!) or even some firm, pressed tofu cubes (toss them with the seasonings too) could work. You might need to adjust cooking times slightly.
Spice It Up (or Down!): Love a fiery kick? Add a pinch of red pepper flakes along with the other spices. If you prefer milder flavors, you can reduce the chili powder a bit.
Storage Smarts: Got leftovers? Lucky you! Store them in an airtight container in the refrigerator for up to 2-3 days. When reheating, do it gently (a quick sauté or a few moments in the microwave) to avoid making the shrimp rubbery.
Avoid the Steam Trap: The biggest tip for sheet pan success? Don’t overcrowd your pan! If your pan is too full, the ingredients will steam instead of roast, and you’ll miss out on those lovely caramelized edges. Use two pans if needed!

Serving & Pairing Ideas

This Sheet Pan Garlic Herb Shrimp and Zucchini Noodles is honestly a complete meal in itself, which is part of its charm! But if you’re looking to round it out or make it for a special occasion:

Keep it low-carb by serving with a side of fluffy cauliflower rice.
A small portion of quinoa or a slice of crusty bread (to mop up any delicious pan juices, if you’re not strictly low-carb!) would also be great.
For a grown-up dinner, a chilled glass of crisp white wine like a Sauvignon Blanc or Pinot Grigio complements the shrimp beautifully.
It’s perfect for those “What’s for dinner?!” weeknights, a healthy meal prep option for lunches, or even a casual, colorful dish to serve when friends drop by.

Sheet Pan Garlic Herb Shrimp and Zucchini Noodles with Roasted Veggie Medley

Discover a new weeknight favorite with this vibrant and flavorful sheet pan meal! Succulent, garlic-herb infused shrimp and a colorful medley of roasted bell peppers and red onion are perfectly cooked alongside tender zucchini noodles. This all-in-one dish is not only quick and easy to prepare but also aligns with a low-carb and diabetic-friendly lifestyle, making healthy eating both delicious and effortless.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 13

Total Time 33

Servings 6

Calories 333 kcal

Equipment

Large baking sheet (approximately 18x13 inches)
Large mixing bowl
Parchment paper (optional, for easier cleanup)

Ingredients

Seafood & Aromatics:

2.25 lbs approximately 1 kg or 36 oz large shrimp, peeled and deveined
6 large garlic cloves approx. 30g, finely minced

Fresh Produce:

3 medium zucchini approx. 200g each, 600g total, spiralized or cut into long, thin noodles
1 large red bell pepper approx. 225g, cored, seeded, and thinly sliced
1 large yellow bell pepper approx. 225g, cored, seeded, and thinly sliced
1 large red onion approx. 225g, thinly sliced

Oil & Seasonings:

4 1/2 tablespoons approx. 63g or 67.5ml extra virgin olive oil, divided
3 teaspoons approx. 7.5g chili powder
1 1/2 teaspoons approx. 9g salt, divided
1 1/2 teaspoons approx. 1.5g dried oregano
3/4 teaspoon approx. 2.25g garlic powder
3/4 teaspoon approx. 2.25g onion powder
3/4 teaspoon approx. 1.5g ground cumin
3/4 teaspoon approx. 1.5g smoked paprika
3/8 teaspoon approx. 0.75g freshly ground black pepper

Instructions

Prepare Oven and Pan: Adjust an oven rack to the middle position and set your oven to preheat at 425 degrees F (approximately 220 degrees C). Line a large baking sheet with parchment paper for easier cleanup, if desired.
Season Shrimp and Colorful Vegetables: In a large mixing bowl, combine the prepared shrimp, sliced red and yellow bell peppers, and sliced red onion. Sprinkle with the chili powder, garlic powder, onion powder, ground cumin, smoked paprika, and black pepper. Add 3 of the minced garlic cloves (half of the total), 2 1/4 tablespoons (half) of the olive oil, and 3/4 teaspoon (half) of the salt. Toss everything together thoroughly to ensure all components are evenly coated with the oil and seasonings.
Arrange on Baking Sheet (Part 1): Carefully distribute the seasoned shrimp and vegetable mixture in a single, even layer across approximately two-thirds of your prepared baking sheet. Avoid overcrowding to ensure proper roasting.
Prepare Zucchini Noodles: To the same mixing bowl (no need to wash), add the zucchini noodles. Drizzle with the remaining 2 1/4 tablespoons of olive oil, the remaining 3 minced garlic cloves, the remaining 3/4 teaspoon of salt, and the dried oregano. Gently toss the zucchini noodles to coat them well.
Arrange on Baking Sheet (Part 2): Neatly place the seasoned zucchini noodles onto the remaining one-third of the baking sheet, keeping them somewhat separate from the shrimp and pepper mixture.
Roast to Perfection: Transfer the baking sheet to the preheated oven. Roast for 12-15 minutes. The shrimp should be pink, opaque, and cooked through, and the vegetables should be tender-crisp with slight caramelization.
Serve Immediately: Carefully remove the baking sheet from the oven. To serve, create a bed of the warm zucchini noodles on each individual plate and then top generously with the roasted shrimp and colorful vegetable medley. This dish is best enjoyed hot.

Notes

Estimated Nutritional Information (per serving):

Calories: 333 kcal
Protein: 37 g
Total Fat: 13 g (Saturated Fat: 1.7 g, Monounsaturated Fat: 7.7 g, Polyunsaturated
Fat: 1.1 g)
Total Carbohydrates: 14.7 g (Dietary Fiber: 3.5 g, Total Sugars: 7.9 g)
Net Carbohydrates: 11.2 g
Sodium: 817 mg

Nutritional information is estimated based on standard databases and may vary depending on specific ingredients used.

Give It a Whirl!

Honestly, this Sheet Pan Garlic Herb Shrimp and Zucchini Noodles recipe is a true game-changer for quick, healthy, and incredibly tasty meals. The combination of juicy shrimp, roasted veggies, and those delightful zoodles with all those fragrant spices is just irresistible.

I really hope you give this one a try! It’s one of those recipes that makes you feel like a kitchen superstar without any of the fuss. If you do make it, I’d be thrilled to see how it turns out! Snap a picture and tag me on social media – happy cooking!