Quick and Easy Low Carb Sheet Pan Meals Shrimp For Busy Nights

Sheet pan meals have taken the world by storm, and for good reason. They bring convenience and flavor to the table with minimal effort, especially when it comes to shrimp. Low-carb sheet pan meals with shrimp are perfect for anyone craving a healthy, satisfying dinner without hours in the kitchen.

These meals are packed with protein, full of vibrant vegetables, and easy to customize based on personal tastes. Busy weeknights never felt so good—no complicated prep, no stress, just one pan of delicious, perfectly cooked shrimp and veggies. Plus, they offer all the benefits of a low-carb meal, helping to fuel your body while keeping things light. Perfect for those who need a quick dinner that’s both healthy and delicious!

One-Pan Wonders: Low Carb Sheet Pan Meals Shrimp Recipe

Shrimp is an easy-to-make, delicious, and healthy option for those following a low-carb diet. When paired with vegetables, shrimp can transform into a quick, balanced, and flavorful meal. This low-carb sheet pan shrimp recipe is perfect for busy weeknights or meal prep. You can have a tasty, nutritious dinner ready in under 30 minutes with minimal cleanup. Let’s dive into the details of making this easy, healthy dish!

Quick Summary:

Cooking Time: 15 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
Serving: 4 people
Calorie: 250 per serving
Cuisine: American

Ingredients

Here’s what you’ll need for this low-carb sheet pan shrimp recipe:

Shrimp: 1 lb (peeled and deveined)
Bell peppers: 2, sliced
Zucchini: 1, sliced
Cherry tomatoes: 1 cup, halved
Olive oil: 2 tablespoons
Garlic: 3 cloves, minced
Lemon: 1, sliced
Dried oregano: 1 teaspoon
Dried thyme: 1 teaspoon
Red pepper flakes: 1/2 teaspoon (optional)
Salt: To taste
Black pepper: To taste

Instructions

Making this low-carb sheet pan shrimp meal is straightforward and quick. Follow these simple steps:

Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the shrimp: In a large bowl, add the peeled and deveined shrimp. Drizzle 1 tablespoon of olive oil over the shrimp, then sprinkle with salt, black pepper, oregano, thyme, and red pepper flakes. Toss everything together to coat the shrimp evenly.
Prepare the vegetables: In another bowl, add the sliced bell peppers, zucchini, and cherry tomatoes. Drizzle with the remaining 1 tablespoon of olive oil, season with salt and black pepper, and toss to coat.
Arrange on the baking sheet: Spread the seasoned shrimp and vegetables evenly on the prepared sheet pan. Make sure there is enough space between them to ensure even cooking.
Add lemon: Place lemon slices on top of the shrimp and vegetables to infuse them with flavor while cooking.
Bake: Bake in the preheated oven for 10-12 minutes, or until the shrimp are cooked through and pink, and the vegetables are tender. Be careful not to overcook the shrimp.
Serve: Once done, remove the sheet pan from the oven. Serve the shrimp and vegetables right away. You can garnish with fresh parsley if desired.

Top Tips

Don’t Overcook the Shrimp: Shrimp cooks very quickly, so keep an eye on them. Overcooking can make them rubbery. Once they turn pink and opaque, they’re done.
Use Fresh Veggies: Fresh vegetables will provide the best flavor and texture. Feel free to swap out the veggies based on what you have on hand or your personal preferences.
Marinate for Extra Flavor: If you have time, marinate the shrimp for 15-30 minutes before cooking. A simple marinade of olive oil, lemon juice, garlic, and herbs will enhance the flavor.
Even Cooking: To ensure everything cooks evenly, make sure the shrimp and vegetables are spread out on the sheet pan. Avoid overcrowding.
Use a Large Sheet Pan: If the ingredients are too crowded, they might steam instead of roasting. A large baking sheet gives everything enough room to roast properly.

Variations

Add More Veggies: Feel free to add other low-carb veggies like asparagus, cauliflower, or broccoli to the sheet pan.
Spicy Shrimp: For an extra kick, toss the shrimp with some chili powder, cayenne pepper, or paprika along with the other seasonings.
Swap Shrimp for Chicken: If you prefer chicken, you can easily swap out shrimp for boneless, skinless chicken thighs or breasts. Adjust the cooking time to about 20-25 minutes for chicken.
Herb Options: You can use fresh herbs like basil, parsley, or cilantro instead of dried oregano and thyme for a fresh flavor boost.
Make it Keto-Friendly: If you’re following a stricter keto diet, you can add some cheese, like shredded Parmesan or mozzarella, in the last few minutes of baking.

Nutritional Information (per serving)

Calories: 250
Protein: 25g
Fat: 15g
Carbohydrates: 12g
Fiber: 4g
Sugar: 6g

This recipe is low in carbs and rich in protein, making it an ideal choice for a healthy, low-carb diet.

FAQs

Can I make this ahead of time?
Yes, you can prepare the shrimp and vegetables ahead of time. Simply toss them in olive oil and seasonings, then store them in the refrigerator for up to 24 hours. When ready to cook, just bake them as directed.

What should I serve with this dish?
This dish is great on its own, but you can serve it with a side of cauliflower rice, a green salad, or mashed cauliflower for a complete low-carb meal.

Can I freeze leftovers?
While shrimp is best fresh, you can freeze leftovers in an airtight container for up to 2 months. Reheat gently in the oven to maintain texture.

Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry to avoid excess water in the pan.

Conclusion

This low-carb sheet pan shrimp meal is the perfect quick dinner for anyone looking for a healthy, easy, and flavorful dish. With minimal ingredients and a fast cooking time, it’s a go-to recipe for busy nights. The shrimp, vegetables, and lemon come together to create a bright, tasty meal with very little effort. Try it tonight for a delicious low-carb dinner!

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