Sheet Pan Garlic Butter Shrimp (Printable Version)

Roasted shrimp and veggies in garlic butter sauce.

# Ingredient List:

→ 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:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - Arrange bell peppers, zucchini, cherry tomatoes, and red onion in a single layer on the prepared sheet pan.
03 - Whisk together 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 evenly.
05 - Place sheet pan in oven and roast vegetables for 8 minutes.
06 - Remove pan from 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 opaque and curled.
08 - Serve immediately, garnished with extra parsley and lemon wedges.

# Expert Tips:

01 -
  • Cleanup is practically non existent since everything happens on one tray.
  • The smoky paprika hits perfectly against the sweet roasted vegetables.
02 -
  • Do not overcrowd the shrimp or they will steam in their own juices instead of roasting.
  • Squeeze the fresh lemon over the tray right after it comes out of the oven for the most flavor.
03 -
  • Melt the butter completely so it coats the vegetables evenly rather than clumping up.
  • Let the pan rest for just two minutes after baking to let the sauce thicken slightly.

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