Pan Roasted Spicy Garlic Shrimp

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Roasted spicy garlic shrimp recipe cooked in one pan and ready in 30 minutes or less! Succulent shrimp and vegetables is a healthy weeknight meal.

Roasted spicy garlic shrimp on a sheet pan

Look no further, this one pan spicy garlic shrimp is exactly what you should make for dinner tonight. Everything gets cooked on one trusty sheet pan, and you let the oven do all of the work. I promise that it will take you longer to research other recipes when all you have to do is chop, toss, and chill.

This delicious low carb seafood dinner is ready in 30 minutes or less. If you’re looking for a fast, healthy and flavor bursting recipe, it’s all right here. Trust me, preheat that oven to 400 degrees and you’ll have dinner ready in a snap!

Close up of a shrimp with red pepper flakes

How to make garlic shrimp

It all starts with a quick chop of fresh zucchini and sliced ripe baby tomatoes tossed in olive oil and some salt and pepper. That’s it! I like to roast the vegetables and some lemon wedges for 5 minutes on a half sheet baking pan before I add the shrimp, so it gets a little head start to cook because the vegetables need a bit more time to become tender.

While the vegetables roast, I toss the shrimp with bold spices like chipotle chili pepper, red chili flakes, paprika, and cumin. A ton of minced garlic, a twist of lemon juice and olive oil gets tossed into the mix. The oven timer beeps and then I add the spiced shrimp evenly spread across the top of the vegetables. Once those succulent shrimp curl into the shape of the letter “C” and pink, they are ready!

This one-pan roasted spicy garlic shrimp low carb recipe is ready to be served as is. But you can also take it a step further if you want to serve it with another side. The Italian hubby requested some carbs with the shrimp, so I made a light angel hair pasta which only took 2 minutes to cook. Simply squeezing roasted lemon on top everything was so delicious!

Top view of a sheet pan with shrimp and vegetables

More shrimp recipes

How can you tell when shrimp is fully cooked?

Succulent shrimp is one of the best quick meals because it cooks in a matter of minutes. Shrimp come in many sizes which can determine how fast it cooks. I usually use 16/20 count medium-sized shrimp. The numbers tell you about how many shrimp you will get per pound. Shrimp is a light translucent gray color when raw. Then the proteins transform to an opaque whitish peach color. This only takes about 6 to 8 minutes roasted at 400-degrees in the oven. You will see the shrimp curl up to a loose “C” shape when done. If it looks like a tight “O” shape, it may be close to getting overcooked. Keep an eye, practice, and you’ll be a pro!

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Pan Roasted Spicy Garlic Shrimp

This one pan roasted spicy garlic shrimp recipe with lemon is ready in 30 minutes or less! Succulent shrimp and vegetables is a healthy weeknight meal.
Pin Print Review
3.59 from 70 votes
Prep Time12 mins
Cook Time13 mins
Total Time25 mins
Servings 4 servings
Course Entree
Cuisine Mexican

Ingredients

  • 3 cups zucchini, sliced, ¼-inch thickness
  • 2 cups baby tomatoes, sliced in half
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 1 lemon, sliced into 8 wedges
  • 1 pound shrimp, peeled and deveined, 16/20 count
  • ½ teaspoon paprika
  • ¾ teaspoon cumin
  • ¼ teaspoon chipotle pepper, ground
  • ¼ teaspoon red chili flakes
  • tablespoon zest of 1 lemon, plus lemon juice
  • 5 cloves garlic, minced fine
  • ½ cup cilantro, minced

Instructions 

  • Place rack in the center of the oven. Preheat to 400°F.
  • Spray a large sheet pan with nonstick cooking spray or lightly grease with olive oil.
  • In a medium-sized bowl toss zucchini and tomatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
  • Evenly spread vegetables on a sheet pan and add lemon wedges. Roast for 5 minutes.
  • In the same bowl add shrimp.
  • Toss shrimp with 1 tablespoon olive oil, ¾ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon paprika, ¾ teaspoon cumin, ¼ teaspoon chipotle pepper, ¼ teaspoon chili flakes, lemon zest, 1 tablespoon lemon juice, and garlic.
  • Evenly place shrimp on top of the vegetables. Roast for 6-8 minutes or until the shrimp are pink and cooked through.

Recipe Video

Notes

  • MAKE IT WHOLE30: Use extra-virgin olive oil, and use sea salt for kosher salt.

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Nutrition Facts
Pan Roasted Spicy Garlic Shrimp
Amount Per Serving
Calories 220 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 170mg57%
Sodium 683mg28%
Potassium 351mg10%
Carbohydrates 10g3%
Fiber 3g12%
Sugar 4g4%
Protein 25g50%
Vitamin A 1050IU21%
Vitamin C 55.3mg67%
Calcium 80mg8%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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11 Comments Leave a comment or review

  1. John Mullen says

    I made this recipe for my family last night. It was super easy and the food turned out great, especially the zucchini. I served with some quinoa. It pairs well with an oaky chardonnay. Great recipe Jessica!

    • Jessica Gavin says

      Thank you John! The wine pairing sounds perfect. You can be my recipe sommelier! We love quinoa so I will definitely make some next time. 🙂

  2. Tommy says

    Made this tonight we had to roast the veggies a bit longer than 5 min and turned out great we pair it with Chardonnay and it also went well with Sauvignon Blanc!!! We will add this to our arsenal for sure!)

  3. Saundra says

    I know this is a year old post, but I was wondering what other vegetables can be used. My family are not fans of Zucchini nor Squash?

  4. Greg Frye says

    I look forward to making this this Sun It sounds great & pretty easy except I probally won’t use the pepper flakes & the other peppers Can’t take the heat!

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