Sheet Pan Garlic Butter Shrimp

There is nothing quite like the sizzle of garlic hitting hot butter to make my stomach rumble instantly.

I first threw this together on a hectic Tuesday night when takeout just felt too heavy and I needed something fresh.

Ingredients

• Large raw shrimp: I leave the tails on sometimes for presentation but taking them off makes eating much less messy.
• Red and yellow bell peppers: Using both colors adds a sweetness that balances the savory garlic perfectly.
• Medium zucchini: Slice these into half moons because they hold their shape better than rounds during roasting.
• Cherry tomatoes: They burst in the oven creating little pockets of juicy flavor throughout the dish.
• Red onion: Thin slices sweeten up as they roast adding a mild bite that I really enjoy.
• Unsalted butter: Melting this lets you control the salt level while ensuring that rich flavor penetrates everything.
• Garlic: Do not skimp here because fresh minced garlic is the heart of this entire sauce.
• Smoked paprika: This adds a subtle depth and a gorgeous color without being overly spicy.

Instructions

Prep the oven and pan:

Crank the heat to 425°F and line your pan because scrubbing roasted on sauce is no fun.

Arrange the vegetables:

Spread the peppers zucchini tomatoes and onion out so they have room to roast rather than steam.

Make the sauce:

Whisk the butter garlic parsley lemon juice and spices together until fragrant and fully combined.

Coat the veggies:

Drizzle half of that liquid gold over the vegetables and toss them gently to cover every piece.

Start roasting:

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

Add the shrimp:

Pull the pan out nestle the shrimp among the veggies and pour the rest of the sauce on top.

Finish cooking:

Roast for another 7 to 8 minutes just until the shrimp turn pink and opaque.

Save

My partner actually asked if we could have this every week after the first bite which is a huge win in my house.

Choosing the Right Shrimp

I always look for shrimp that are peeled and deveined to save precious time on busy weeknights.

Making It Dairy Free

Swapping olive oil for butter works surprisingly well and keeps the dish light and fresh.

Serving Suggestions

A crusty piece of bread is essential for mopping up the leftover garlic butter from the pan.

• Steamed rice helps soak up all the extra juices.
• Quinoa adds a nice texture and keeps it gluten free.
• Lemon wedges provide a bright squeeze of acid right before eating.

Save

This meal comes together so fast that you might just find yourself cooking it on repeat too.

Common Recipe Questions

→ How long does it take to cook?

Total time is 25 minutes: 10 minutes prep and 15 minutes cooking.

→ Can I use frozen shrimp?

Thaw frozen shrimp completely and pat dry before cooking for best results.

→ What vegetables work best?

Bell peppers, zucchini, cherry tomatoes, and red onion are ideal. Asparagus or snap peas are great additions.

→ Is this dish gluten-free?

Yes, it’s naturally gluten-free. Always check ingredient labels to ensure no gluten is present.

→ Can I make it dairy-free?

Substitute olive oil for butter in the sauce for a dairy-free version.