Low Carb Meals

High Protein Shrimp Sheet Pan Dinner for a Quick, Healthy Meal

By Evelyn

Guys, I have a huge confession to make — I’m not exactly the world’s biggest fan of seafood. Don’t get me wrong — I do enjoy a tasty seafood dinner from time to time. It’s just given the choice, I would much rather cook a meal that uses chicken, beef, or another type of protein source. However, as with most things in life, there’s always an exception. And as far as seafood goes, that exception is shrimp. I can’t get enough of it! With that in mind, I’m super excited to share this recipe for making a high protein shrimp sheet pan dinner with everyone today. It makes it incredibly quick and easy to make a healthy dinner that offers plenty of protein while also offering up some delicious low carb veggies.

Low Carb Sheet Pan Shrimp Dinner

Shrimp and Garlic Butter? You’re Definitely Going to Want Seconds

You’re going to be starting things off by making an unbelievably good garlic butter that goes perfectly with the shrimp. The garlic butter is made by first taking your choice of melted unsalted butter or ghee — although I’d recommend using butter and making sure it’s grass-fed, which has a higher concentration of vitamins, antioxidants, and omega-3 fatty acids compared to grain-fed butter. (1) Whatever you decide to use, whisk it together with the garlic cloves, parsley, lemon juice, Italian seasoning, salt, and pepper.

I have a second confession to make as well — I’m 100% addicted to garlic. I just love the taste of it! That’s pretty much the reason why this recipe calls for using six garlic cloves. Not only does it make the butter taste about 100 times better, but garlic also contains some incredibly potent health promoting properties. Some of the main benefits of garlic include helping to boost your immune system, lowering inflammation, and even helping to prevent cancer. (2)

Low Carb Sheet Pan Shrimp Dinner

Low Carb Sheet Pan Shrimp Dinner

Low Carb Sheet Pan Shrimp Dinner

Low Carb Sheet Pan Shrimp Dinner

With the garlic butter made, you can next arrange two pounds of shrimp and your zucchini noodles on your prepared baking sheet. Using zucchini to make veggie noodles is one of the best ways you can enjoy all of your favorite pasta dishes in a totally low carb way. In order to make the veggie noodles, I would recommend using a spiralizer for best results.

Low Carb Sheet Pan Shrimp Dinner

Low Carb Sheet Pan Shrimp Dinner

Go ahead and drizzle the shrimp and veggie noodles with your garlic butter mixture and then bake everything for about 10-12 minutes or until the shrimp is cooked all the way through. When you’re ready to serve, just divide the noodles evenly between your plates and then top with the shrimp. It really is that simple to prepare a healthy family dinner using just a single pan sheet along with a few fantastic whole food ingredients — enjoy!

More Low Carb Sheet Pan Dinner Ideas:

Low Carb Keto Sheet Pan Mac and Cheese
5-Ingredient Baked Sheet Pan Chicken


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Low Carb Sheet Pan Shrimp Dinner

High Protein Shrimp Sheet Pan Dinner for a Quick, Healthy Meal



2 pounds medium shrimp, peeled and deveined

3 medium zucchini, spiralized

3 tbsp chopped fresh parsley

1/3 cup unsalted butter or ghee, melted

6 garlic cloves, minced

1 tbsp freshly squeezed lemon juice

1 tsp Italian seasoning

salt and black pepper to taste


  1. Preheat oven to 425°F.
  2. In a small bowl, whisk together butter, garlic, parsley, lemon juice, Italian seasoning and salt and pepper, to taste.
  3. Place the shrimps and zucchini noodles onto a large baking sheet.
  4. Drizzle with garlic butter mixture and toss to combine.
  5. Bake in preheated oven for 10-12 minutes or until the shrimps are cooked through.
  6. Divide the zucchini noodles evenly between serving plates and top with shrimps.
  7. Serve immediately.


  • Serving Size: 1
  • Calories: 341
  • Carbohydrates: 2.6 g
  • Fat: 16.6 g
  • Sugar: .2 g
  • Protein: 46.6 g

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  1. This was the perfect, low carb, high protein meal! I started to bake it as the recipe stated but quickly transitioned it to a frying pan when I realized I’d have more of the flavor and texture that I was looking for. I added a little extra butter and a lot of extra garlic. I wonder why the recommendation to bake over saute?

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