Sheet Pan Garlic Butter Shrimp

There is nothing quite like the smell of roasting garlic and butter filling the kitchen on a busy weeknight.

I once made this for a last minute dinner party and my friends could not stop eating the charred peppers right off the pan.

Ingredients

• Large raw shrimp: Peeled and deveined shrimp cook quickly so keep an eye on them to avoid rubbery texture.
• Bell peppers and zucchini: These hearty veggies hold up well during roasting and soak in all the buttery juices.
• Unsalted butter: Letting you control the salt level exactly to your taste preference.
• Garlic: Minced fresh garlic releases a fragrant oil that mellows out beautifully in the oven.
• Smoked paprika: This adds a deep savory complexity that elevates the dish beyond simple buttered shrimp.

Instructions

Prep your oven and pan:

Preheat the oven to 425°F and line a large sheet pan with parchment paper for the easiest cleanup ever.

Arrange the vegetables:

Spread the bell peppers zucchini cherry tomatoes and red onion in a single layer so they roast evenly instead of steaming.

Whisk the sauce:

Combine the melted butter garlic parsley lemon juice smoked paprika salt black pepper and red pepper flakes in a small bowl.

Coat the veggies:

Drizzle half of that delicious garlic butter mixture over the vegetables and toss them gently until everything is coated.

Start roasting:

Pop the pan in the oven for about 8 minutes to give the vegetables a head start on cooking.

Add the shrimp:

Pull the pan out and arrange the shrimp evenly on top before drizzling the remaining butter sauce over everything.

Finish cooking:

Return the pan to the oven for another 7 to 8 minutes just until the shrimp turn pink and opaque.

Serve it up:

Garnish with extra parsley and fresh lemon wedges for a bright pop of acidity right at the table.

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This dish quickly became a go to for rainy Sundays when we want something cozy but do not want to spend hours at the stove.

Choosing The Best Shrimp

I always look for wild caught shrimp if I can find it because they tend to have a sweeter and firmer texture.

Vegetable Variations

Snap peas and asparagus work wonderfully here too especially in the spring when they are at their peak freshness.

Serving Suggestions

A crusty piece of bread is essential to mop up every last drop of the spiced butter sauce left on the pan.

• Steamed jasmine rice acts as a neutral base to balance the rich flavors.
• Cauliflower rice is a great low carb alternative that still feels satisfying.
• A simple green salad with a vinaigrette cuts through the richness nicely.

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I hope this brings a little bit of joy and a lot of flavor to your dinner table tonight.

Recipe Questions & Answers

→ Can I use frozen shrimp?

Yes, thaw frozen shrimp completely before cooking to ensure even roasting.

→ What vegetables work best?

Bell peppers, zucchini, cherry tomatoes, and red onion are great choices, but you can also add asparagus or snap peas.

→ Is this dish dairy-free?

Substitute butter with olive oil for a dairy-free version.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.

→ What can I serve with this?

Steamed rice, quinoa, or crusty bread pairs well to soak up the garlic butter sauce.