Lean + Green: Sheet Pan Shrimp Scampi

garlicky shrimp, zucchini, Parmesan cheese, lemon juice

1709 Recipe

Serves: 2 Servings | Time to Table: 15 Minutes and Under | Calories: 275 | Category: Mediterranean Diet, Gluten-Free, Keto, Lean + Green, Low-Calorie, Low-Carb, Pescatarian | Allergens: Contains Shellfish (Shrimp) + Milk (Parmesan) | Excellent Source of: Calcium, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Fiber, Potassium


  • - Chef's Knife
  • - Rimmed Baking Sheet

What You Need:

  • - Aluminum Foil
  • - Coarsely Ground Black Pepper
  • - Cooking Spray
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Lemon
  • - Minced Garlic
  • - shredded Parmesan
  • - Shrimp
  • - Sliced Zucchini

TK Table Talk:

If you could ask your pet two questions, what would they be?

What To Do:

1. Shrimp may arrive slightly frozen. Thaw as needed.

2. Preheat the broiler. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.

Sheet Pan Shrimp Scampi - Step 1

3. Season Shrimp and Zucchini: Place shrimp and zucchini on prepared baking sheet. Cut lemon in half. Squeeze juice from one lemon half onto shrimp mixture. Cut the other lemon half into wedges.

Sheet Pan Shrimp Scampi - Step 2

4. Add garlic and ½ teaspoon salt and pepper. Toss mixture together until evenly coated.

5. Cook Shrimp and Zucchini: Broil 5 minutes or until shrimp turn pink and zucchini is tender.

To Serve: Divide shrimp mixture evenly between 2 serving bowls or plates. Sprinkle with cheese, and serve with lemon wedges.

Pro Tip:

You can also sauté the shrimp and zucchini in a large skillet.

Spice it Up!: Toss the shrimp with a little cayenne pepper to add some heat.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.