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- 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter, melted - 4 garlic cloves, minced - 1 teaspoon smoked paprika - 1 teaspoon old bay seasoning - 1 lemon, zested and juiced - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup cherry tomatoes, halved Gathering the right ingredients makes this dish shine. For the shrimp, I prefer large ones. They soak up the garlic butter flavor well. Using fresh garlic is key. Minced garlic adds a strong, rich taste. The butter helps carry this flavor into every bite. For seasonings, smoked paprika adds a nice warmth. Old bay seasoning brings a classic touch. The lemon zest and juice brighten up the dish. They balance the richness of the butter. When it comes to veggies, broccoli adds crunch. The red bell pepper brings sweetness. Cherry tomatoes burst with flavor as they cook. Each vegetable adds color and nutrients to your meal. Check the full recipe for more details. Trust me, this dish is a delight! First, you need to preheat your oven to 400°F (200°C). This high heat will help cook the shrimp and veggies quickly. While the oven heats, line a large baking sheet with parchment paper. This makes cleanup easy and keeps your food from sticking. Next, let's mix the garlic butter. In a bowl, combine these ingredients: - 4 tablespoons unsalted butter, melted - 4 garlic cloves, minced - 1 teaspoon smoked paprika - 1 teaspoon old bay seasoning - Zest and juice of 1 lemon Stir well and set this mixture aside. Now, it’s time to prepare the veggies. In a separate bowl, toss together: - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup cherry tomatoes, halved - 2 tablespoons olive oil - Salt and pepper, to taste Make sure you coat the veggies well with the oil. Spread them in an even layer on one half of the prepared baking sheet. Next, take your cleaned shrimp and place them in the bowl with the garlic butter mixture. Toss the shrimp until they are well coated. Arrange the shrimp on the other half of the baking sheet in a single layer. Now you are ready to bake. Slide the baking sheet into your preheated oven. Bake for about 12 to 15 minutes. Check for doneness by looking for pink and opaque shrimp. The veggies should be tender and slightly charred. When done, remove the baking sheet from the oven. Garnish with chopped fresh parsley and enjoy your meal! You can find the Full Recipe for more details. Choosing the right shrimp size For this dish, I recommend using large shrimp. They cook quickly and stay juicy. Look for shrimp that are 16-20 count per pound. This size gives you a nice bite without being too small. Signs of perfectly cooked shrimp You can tell shrimp are done when they turn pink and opaque. They should curl slightly but not be tight. Overcooked shrimp become rubbery, so watch them closely. Tips for adjusting seasonings Feel free to taste the garlic butter mix before you add the shrimp. If you love spice, add a pinch of cayenne or red pepper flakes. For a fresh twist, try adding a splash of white wine to the butter. Alternatives to garlic butter If you want to change it up, use lemon herb oil or a spicy chili oil. You can also try a vegan butter for a dairy-free option, which still tastes great. Adjusting baking time for larger shrimp If you choose larger shrimp, increase the baking time by a couple of minutes. Check them after 15 minutes to see if they are cooked through. The key is to avoid overcooking. How to avoid overcooking Set a timer for the lower end of the cooking time, around 12 minutes. This way, you can check for doneness. It’s better to undercook slightly and let them rest than to overdo it. {{image_2}} You can change up the veggies in this dish. Use seasonal vegetables for fresh taste. Try asparagus in spring or zucchini in summer. Carrots add a nice crunch and color. Sweet potatoes bring a hearty feel, too. Mix in some green beans for a lovely green touch. To make your meal more colorful, add purple cabbage or yellow squash. A mix of colors makes the dish more fun and appetizing. Plus, you get more nutrients from various veggies. You can also switch up the flavors. If you want less salt, try using herbs like thyme or oregano. These add great taste without high sodium. You can also swap the smoked paprika for chili powder for a spicy kick. For a fresh twist, add fresh basil or cilantro before serving. If you like heat, sprinkle some red pepper flakes on top. You can even use lemon pepper seasoning for a zesty flavor. Pair your shrimp dish with tasty sides. Rice or quinoa works great to soak up the garlic butter. A simple green salad adds freshness and crunch. Garlic bread is also a crowd-pleaser and perfect for dipping. For dipping sauces, try a lemon aioli or tartar sauce. A spicy mayo can add a fun twist, too. These options bring new flavors to your plate and make eating more exciting. If you're looking for the full recipe, check out the details above! To store leftovers from your sheet pan garlic butter shrimp, let them cool first. Place the shrimp and veggies in an airtight container. This helps keep them fresh. I recommend using glass or BPA-free plastic containers for safety. They can last in the fridge for up to three days. If you want to freeze garlic butter shrimp, follow these steps: 1. Wait until the dish cools completely after cooking. 2. Place the shrimp and veggies in a freezer-safe bag or container. 3. Remove as much air as possible to prevent freezer burn. When you're ready to enjoy them again, thaw in the fridge overnight. To reheat, warm them in the oven at 350°F (175°C) for about 10-15 minutes. This keeps the shrimp juicy and the veggies crisp. In the fridge, garlic butter shrimp lasts about three days. Check for signs of spoilage. If you notice any unusual smell, slimy texture, or discoloration, it’s best to toss it. Always prioritize food safety to enjoy your meals worry-free! It usually takes about 12 to 15 minutes to cook shrimp in the oven. The time can change based on shrimp size. For larger shrimp, you may need a few extra minutes. Always check that the shrimp turn pink and opaque. These signs mean they are done and safe to eat. Yes, you can use frozen shrimp! It’s best to thaw them before cooking. You can place them in the fridge overnight or run them under cold water for quick thawing. Just be sure to dry them well before mixing with the garlic butter. If you want a dairy-free option, try using olive oil or coconut oil. Both will add great flavor. You can also use dairy-free butter if you prefer. This way, you can still enjoy a rich taste without the dairy. To make this dish healthier, you can reduce the butter used. Try cutting it down to just two tablespoons. You can also add more veggies to boost nutrition. Swap out white potatoes for sweet potatoes for extra fiber and vitamins. Absolutely! You can use scallops or fish fillets as great alternatives. Just adjust the cooking time for each type. Fish fillets may cook faster, while scallops might take about the same time as shrimp. This way, you can enjoy different flavors and textures! For the full recipe, check out Sheet Pan Garlic Butter Shrimp & Veggies! This blog post covers how to make a tasty sheet pan garlic butter shrimp dish. We looked at the key ingredients, including shrimp, butter, and fresh vegetables. I explained step-by-step instructions and shared tips for perfecting your shrimp. You can also explore fun variations and proper storage techniques. In summary, this dish is simple, flavorful, and customizable. With these tips, you can impress anyone with your cooking skills. Enjoy creating this easy meal that is sure to please!

Sheet Pan Garlic Butter Shrimp

Whip up a delicious Sheet Pan Garlic Butter Shrimp & Veggies in just 25 minutes! This easy recipe features succulent shrimp tossed in a flavorful garlic butter sauce, paired with vibrant veggies like broccoli, bell peppers, and cherry tomatoes. Perfect for a quick weeknight dinner, it’s both satisfying and healthy! Click to explore this scrumptious recipe and bring a burst of flavor to your table tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter, melted

4 garlic cloves, minced

1 teaspoon smoked paprika

1 teaspoon old bay seasoning

1 lemon, zested and juiced

2 cups broccoli florets

1 red bell pepper, sliced

1 cup cherry tomatoes, halved

2 tablespoons olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a bowl, mix the melted butter, minced garlic, smoked paprika, old bay seasoning, lemon zest, and lemon juice together. Set aside.

      In a separate bowl, toss the broccoli florets, red bell pepper slices, and cherry tomatoes with olive oil, salt, and pepper. Spread them out in an even layer on one half of the prepared baking sheet.

        Place the cleaned shrimp in the bowl with the garlic butter mixture and toss to coat evenly.

          Arrange the shrimp on the other half of the baking sheet, making sure they are in a single layer.

            Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque, and the vegetables are tender and slightly charred.

              Remove from the oven and garnish with freshly chopped parsley before serving.

                Prep Time: 10 mins | Total Time: 25 mins | Servings: 4