Sheet Pan Garlic Butter Shrimp (Printer-friendly)
Juicy shrimp with veggies in garlic butter.
# 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 Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - Arrange the sliced 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, chopped parsley, lemon juice, smoked paprika, salt, black pepper, and crushed red pepper flakes.
04 - Drizzle half of the garlic butter sauce over the vegetables on the pan. Toss gently to ensure all pieces 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 another 7–8 minutes, or until the shrimp are opaque and curled.
08 - Serve immediately, garnished with extra chopped parsley and fresh lemon wedges.
# Expert Tips:
01 -
- The cleanup is practically non existent since everything cooks on one tray.
- The shrimp stay incredibly juicy while the veggies get perfectly charred.
02 -
- Do not overcrowd the pan or the shrimp will steam and become rubbery instead of roasting.
- Keep an eye on the shrimp during the last few minutes as they go from perfect to overcooked very fast.
03 -
- Mince the garlic finely so it infuses the butter without burning in the high heat.
- Let the pan sit for a minute after baking so the juices thicken slightly.