This easy roasted curry shrimp and zucchini sheet pan meal is not only delicious, but it also comes together in less than 30 minutes.
It's not difficult to figure out why sheet pan meals are so popular. Just like one-pot meals, the sheet pan versions require little cleanup, minimal effort and often a short list of ingredients. For example, this roasted curry shrimp and zucchini recipe requires only eight ingredients, and that includes salt and pepper!
And to make things even easier, the whole things comes together in less than 25 minutes, giving you just enough time to prep some rice or quinoa to serve alongside for a complete meal.
Ingredients and substitutions
- Shrimp: Use large shrimp (31-40 per pound). Peel them, leaving the tail intact, and devein them.
- Zucchini: Two medium zucchini, cut into ½-inch thick rounds. This recipe would also be good with broccoli, though the broccoli will need to be cooked for about 12-15 minutes before adding the shrimp.
- Curry powder: Curry powder can be found in the spice section of most grocery stores.
- Olive oil: Either olive oil or avocado oil works in this recipe.
- Lime juice: Use fresh lime juice for the best flavor!
- Cilantro: Garnish the cooked dish with minced cilantro. Or use parsley, if preferred.
Dara's cooking tips
This recipe is a breeze to make, but here are a couple of tips to ensure it comes out perfectly.
- The size of the ingredients matter to help with even cooking. For the zucchini, cut them into ½-inch rounds.
- Use large shrimp, which are often labeled as 31-40 shrimp. That means that there are 31-40 of them per pound.
- Avoid the temptation to cook the shrimp for longer. Overcooked shrimp become rubbery and tend to lose their moisture. The shrimp should be barely cooked through. Remember that they'll continue to cook for a couple of minutes once removed from the oven.
Storage
This shrimp sheet pan meal is best when enjoyed right after cooking. When stored in the refrigerator overnight, the cooked zucchini tends to become watery and the shrimp firm up.
What to serve with it?
Serve this shrimp and zucchini dish with a spiced rice dish, such as Turmeric Rice or a Curried Rice Salad.
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Curry Shrimp Sheet Pan Meal
Ingredients
- 2 tablespoons olive oil
- 5 teaspoons fresh lime juice
- 1 teaspoon curry powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¾ pound large raw shrimp, peeled
- 2 medium zucchini cut into ¼-inch rounds
- minced cilantro for garnish
Instructions
- Preheat the oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray.
- In a small bowl whisk together the olive oil, lime juice, curry powder, salt and pepper.
- Place the shrimp in one bowl and the zucchini in another bowl, and divide the curry mixture evenly between the 2 bowls. Toss to coat the shrimp and zucchini.
- Place the zucchini on the baking sheet in a single layer. Bake for 3 minutes.
- Arrange the shrimp over the zucchini and bake until the shrimp are just cooked through, 6 to 7 minutes. Take care not to overcook the shrimp or they will become rubbery.
- Garnish with cilantro, if desired. Serve.
Notes
Nutrition
This recipe was first published on August 27, 2015 and updated on June 12, 2025.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Mollh
I made this last night and it was wonderful! It was my first time cooking shrimp and this recipe made it so easy. Very filling and flavorful. Will be making it again!
Jessy Freimann
Just made this and it was absolutely delicious!