Sheet Pan Garlic Butter Shrimp

There is something incredibly satisfying about throwing a bunch of vibrant vegetables and shrimp onto a single pan and letting the oven do the heavy lifting.

I first made this on a chaotic Tuesday evening when takeout seemed like the only logical option, but the smell of roasting peppers and garlic changed my mind instantly.

Ingredients

• Large raw shrimp: Peeled and deveined shrimp cook quickly and soak up that buttery sauce beautifully.
• Red and yellow bell peppers: Slicing them thin ensures they become tender and sweet in the oven.
• Medium zucchini: Cut into half moons to add a soft texture that complements the crunchier peppers.
• Cherry tomatoes: They burst slightly during roasting, releasing their juices to mingle with the sauce.
• Red onion: Thinly sliced onion adds a mild sharpness that balances the rich butter.
• Unsalted butter: Melting this allows you to control the exact salt level while keeping the sauce luscious.
• Garlic: Fresh minced garlic is non negotiable here for that aromatic punch.
• Fresh parsley: This brings a bright, herbaceous note to cut through the richness.
• Fresh lemon juice: A squeeze of acidity lifts all the flavors and keeps the dish tasting fresh.
• Smoked paprika: This adds a subtle depth and a gorgeous color to the sauce.
• Red pepper flakes: Optional if you like just a tiny bit of heat to warm things up.
• Lemon wedges: Serving with extra wedges lets everyone add an extra pop of citrus to their plate.

Instructions

Preheat and Prep:

Get your oven to 425°F and line a large sheet pan with parchment paper to save yourself from scrubbing later.

Arrange the Veggies:

Spread the bell peppers, zucchini, tomatoes, and onion out in a single layer so they roast evenly.

Make the Sauce:

Whisk together the melted butter, garlic, parsley, lemon juice, and spices until fragrant and well combined.

Coat the Vegetables:

Drizzle half of that glorious garlic butter over the veggies and toss them gently to cover every piece.

Initial Roast:

Let the vegetables cook alone for 8 minutes to get a head start on softening up.

Add the Shrimp:

Pull the pan out, arrange the shrimp evenly on top, and pour the remaining sauce over everything.

Finish Cooking:

Pop it back in the oven for 7 to 8 minutes until the shrimp turn pink and opaque.

Final Touch:

Serve it right away with a sprinkle of fresh parsley and extra lemon wedges on the side.

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This dish quickly became a go to for weeknight dinners, turning a rushed evening into something that felt special and delicious.

Easy Cleanup

Lining your pan with parchment paper is a game changer because you can simply crumble it up and toss it when you are done.

Serving Suggestions

While this is great on its own, serving it with crusty bread to soak up the extra sauce makes it a complete meal.

Making It Your Own

Do not hesitate to swap in vegetables you have on hand or use olive oil if you need to make it dairy free.

• Add asparagus or snap peas for extra crunch.
• Try serving over steamed rice or quinoa.
• Adjust the red pepper flakes to suit your spice tolerance.

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Enjoy every bite of this simple yet elegant seafood feast.

Recipe Q&A Section

→ Can I use frozen shrimp?

Yes, thaw frozen shrimp completely before cooking for even results.

→ What vegetables work best?

Bell peppers, zucchini, cherry tomatoes, and red onion pair well with the garlic butter sauce.

→ Is this dish dairy-free?

Substitute olive oil for butter to make it dairy-free.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days.

→ Can I add other seafood?

Scallops or cubes of firm fish like cod can be added alongside the shrimp.