Garlic Butter Shrimp Sheet Pan (Printable)
Quick, flavorful shrimp in garlic butter with roasted veggies.
# What You Need:
→ Seafood
01 - 1½ lbs large raw shrimp, peeled and deveined
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium zucchini, sliced into half-moons
05 - 1 cup cherry tomatoes, halved
06 - ½ small red onion, thinly sliced
→ Garlic Butter Sauce
07 - ¼ cup unsalted butter, melted
08 - 4 cloves garlic, minced
09 - 2 tbsp fresh parsley, chopped
10 - 1 tbsp fresh lemon juice
11 - ½ tsp smoked paprika
12 - ½ tsp salt
13 - ¼ tsp black pepper
14 - ¼ tsp crushed red pepper flakes
→ To Serve
15 - Fresh lemon wedges
16 - Extra chopped parsley
# How-To:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - Place the bell peppers, zucchini, cherry tomatoes, and red onion in a single layer on the prepared sheet pan.
03 - In a small bowl, whisk together the melted butter, minced garlic, parsley, lemon juice, smoked paprika, salt, black pepper, and red pepper flakes.
04 - Drizzle half of the garlic butter sauce over the vegetables. Toss gently to ensure they are evenly coated.
05 - Place the sheet pan in the oven and roast the vegetables for 8 minutes.
06 - Remove the pan from the oven. Arrange the shrimp evenly over the partially cooked vegetables and drizzle with the remaining garlic butter sauce.
07 - Return the pan to the oven and roast for 7 to 8 minutes, or until the shrimp are pink, opaque, and curled.
08 - Serve immediately, garnished with extra chopped parsley and fresh lemon wedges.
# Expert Tips:
01 -
- It turns a hectic weeknight into a restaurant quality meal without the mountain of dishes.
- The garlic butter infuses every single vegetable with savory richness that even picky eaters adore.
02 -
- Do not overcook the shrimp or they will become rubbery and tough to chew.
- Pat the shrimp dry with paper towels before adding them to ensure they sear rather than steam.
03 -
- Let the roasted pan sit for a couple of minutes before serving to let the juices thicken slightly.
- Squeeze the fresh lemon wedges over the pan right at the end to brighten all the flavors.