Name: Curry Shrimp Sheet Pan Meal
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 tablespoons olive oil; 5 teaspoons fresh lime juice; 1 teaspoon curry powder; 1/2 teaspoon salt; 1/2 teaspoon ground pepper; 3/4 pound large raw shrimp, (peeled); 2 medium zucchini (cut into 1/4-inch rounds); minced cilantro (for garnish)

This easy roasted curry shrimp and zucchini sheet pan meal is not only delicious, but it also comes together in less than 30 minutes.

Cooked shrimp and zucchini slices on a baking sheet.

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.

Raw shrimp, seasoned with curry powder and lime juice, in a glass bowl."

Raw curry shrimp and zucchini slices on a baking sheet.

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.

Cooked zucchini slices and spiced shrimp on a baking sheet.

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

This easy roasted curry shrimp sheet pan meal is not only delicious, but it also comes together in less than 30 minutes.

5 from 4 votes

Print Pin Rate

Course: Entrees

Cuisine: American

Keyword: Gluten Free, Seafood Recipes, Sheet Pan Meal

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: Servings

Calories: 171.8kcal

Author: Dara Michalski | Cookin' Canuck

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

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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.

Ingredients and substitutions

Dara's cooking tips

Storage