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.
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!
Watch how to make this garlic shrimp recipe
This recipe was created out of pure necessity. My toddler James pretty much demands all of my attention when we come home from a long day of school and work. I don’t blame him! Who doesn’t like mom cuddles and watching Mickey’s Clubhouse?
However dinner still needs to be served, so I created this lightening speed, low-fuss shrimp recipe so I could quickly prep and not look back. Can you relate? Even if you don’t have kids, you still want more time to relax at the end of the day right?
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!
You can also serve this shrimp with a protein-packed Mexican vegetable quinoa or brown rice. I had the shrimp for leftovers at work the next day and boy were my cube mates jealous. Don’t worry. I shared a few nibbles. Did you eat this recipe as is, paleo style or did you make another yummy side dish?
More shrimp recipes you might like
- Shrimp Pasta with Lemon Garlic Sauce
- Shrimp Skewers with Pineapple Sauce
- Shrimp Pad Thai with Vegetable Noodles
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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