Sheet Pan Garlic Butter Shrimp (Print Version)
Quick shrimp and veggies roasted in garlic butter.
# What You'll 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 Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment or foil.
02 - Arrange the bell peppers, zucchini, cherry tomatoes, and red onion in a single layer on the sheet pan.
03 - In a bowl, whisk together the melted butter, garlic, parsley, lemon juice, smoked paprika, salt, black pepper, and red pepper flakes.
04 - Drizzle half the garlic butter sauce over the vegetables; toss gently to coat.
05 - Roast vegetables in the oven for 8 minutes.
06 - Remove the pan from the oven, add shrimp evenly over vegetables, and drizzle with remaining garlic butter sauce.
07 - Return pan to oven and roast for 7–8 minutes, or until shrimp are just opaque and curled.
08 - Serve immediately, garnished with extra parsley and lemon wedges.
# Expert Advice:
01 -
- The cleanup is practically non existent since everything cooks on one tray.
- The garlic butter sauce seeps into every vegetable, making them just as addictive as the shrimp.
02 -
- Do not overcook the shrimp or they will become rubbery and tough.
- Keep the vegetables in a single layer to ensure they roast instead of becoming soggy.
03 -
- Line your sheet pan with parchment paper for the easiest cleanup imaginable.
- Use freshly squeezed lemon juice for the brightest flavor profile.