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Here is the full recipe ingredient list for your Sheet Pan Garlic Butter Shrimp: - 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon dried oregano - 1 teaspoon lemon zest - 2 cups cherry tomatoes, halved - 1 cup bell peppers, sliced (red, yellow, or green) - 1 teaspoon salt - ½ teaspoon black pepper - 2 tablespoons fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Each ingredient plays a key role in making this dish taste amazing. The shrimp bring a sweet, briny flavor, while the garlic and butter create a rich base. The spices add warmth and depth. Cherry tomatoes and bell peppers add freshness and color. You can easily find these ingredients at your local store. Remember, fresh shrimp will always give you the best taste. - Preheat the oven to 425°F (220°C). - In a large bowl, mix melted butter, minced garlic, paprika, oregano, lemon zest, salt, and pepper. - Add the shrimp to the bowl and toss until they are well coated. - Line a baking sheet with parchment paper. - Spread the shrimp on one side of the sheet. - On the other side, place halved cherry tomatoes and sliced bell peppers. - Roast everything in the oven for 10-12 minutes until the shrimp are pink and the veggies are tender. - Remove the baking sheet from the oven and garnish with chopped parsley. - Serve with lemon wedges to add a bright flavor. You can find the complete cooking steps in the Full Recipe. Choosing the right shrimp size is key. I recommend using large shrimp. They cook well and are easy to handle. Smaller shrimp can overcook faster. For marinating, let the shrimp sit in the garlic butter mix for at least 15 minutes. This allows the flavors to soak in. To add extra heat, sprinkle in some cayenne pepper or red pepper flakes. This step is simple, and it amps up the flavor. For herbs, fresh parsley or basil can brighten the dish. Fresh herbs often taste better than dried ones. Just remember to add them at the end for the best flavor. To ensure even cooking, spread the shrimp and veggies in a single layer. This helps them roast evenly. Overcooked shrimp can turn rubbery. Keep an eye on them as they roast. They are done when they turn pink and opaque. If you follow these tips, your dish will shine! {{image_2}} You can swap in other veggies to change the flavor. Zucchini and asparagus work great. They cook well and add a fresh taste. Seasonal veggies like broccoli or snap peas are also good choices. You can mix and match based on what you like or what is fresh. Experiment with different seasonings for new flavors. Try adding red pepper flakes for heat. Fresh herbs like basil or cilantro can brighten the dish. You can also use olive oil instead of butter if you want a lighter option. This keeps the dish rich in taste without the dairy. Pair the shrimp with grains for a complete meal. Quinoa or rice makes a nice base. They soak up all the tasty garlic butter. A side salad adds crunch and freshness. A simple green salad or a cucumber salad works well here. You can even serve with crusty bread to mop up the sauce. For the full recipe, check out the details above! After making sheet pan garlic butter shrimp, you may have some leftovers. Here’s how to store them: - Refrigerating leftovers: Place the shrimp and veggies in an airtight container. They can last in the fridge for 2 to 3 days. Make sure to let them cool first. This helps keep the texture nice. - Freezing options for meal prep: If you want to save it longer, freezing is a great option. Use a freezer-safe container or a zip-top bag. It can stay fresh for up to 3 months. Just remember to label the bag with the date. When it’s time to enjoy your leftovers, you can easily reheat them: - Recommended reheating methods: The oven is best for reheating. Preheat it to 350°F (175°C). Place the shrimp and veggies on a baking sheet. Heat for about 10 minutes. This keeps everything juicy. - Timing for reheating shrimp effectively: If you use a microwave, put the shrimp in a microwave-safe dish. Heat in short bursts of 30 seconds. Stir in between until it's warm. Be careful not to overcook the shrimp. It can get rubbery if heated too long. You should cook shrimp in the oven for 10 to 12 minutes. At 425°F (220°C), this time ensures the shrimp cook well. They turn pink and opaque, and the veggies become tender. Cooking too long makes shrimp tough and chewy. So, keep an eye on them! Yes, you can use frozen shrimp. Just thaw them first. Place them in a bowl of cold water for about 15 to 20 minutes. This method is quick and easy. After thawing, pat them dry with paper towels. This helps the garlic butter stick better. I love serving this dish with a fresh salad or rice. A light green salad adds crunch. You can also serve it with quinoa for a healthy twist. Garlic bread pairs well too! It soaks up the tasty garlic butter sauce. Look for a few signs to know if shrimp is cooked. First, check the color. It should be pink and opaque. Second, the shrimp should curl into a C shape. If they curl too tight, they might be overcooked. Perfectly cooked shrimp are juicy and tender. This recipe for sheet pan garlic butter shrimp is quick, easy, and full of flavor. You learned about the perfect ingredient list, step-by-step preparation, and storage tips. Remember, selecting fresh shrimp and seasoning well makes a big difference. Don't hesitate to try different veggies or spices to suit your taste. Enjoy this tasty dish alone or with friends. With some simple techniques, you can impress anyone at your table.

Sheet Pan Garlic Butter Shrimp

Whip up a delicious Sheet Pan Garlic Butter Shrimp dinner in just 20 minutes! This easy recipe combines succulent shrimp with cherry tomatoes and bell peppers, all tossed in a mouthwatering garlic butter sauce. Perfect for busy weeknights, it's flavorful and quick to prepare. Ready to impress your family? Click through to explore the full recipe and add this delightful dish to your weeknight menu!
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Ingredients
  

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon lemon zest

2 cups cherry tomatoes, halved

1 cup bell peppers, sliced (red, yellow, or green)

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the melted butter, minced garlic, paprika, oregano, lemon zest, salt, and black pepper. Mix until well combined.

      Add the shrimp to the bowl and toss to coat them evenly with the garlic butter mixture.

        Line a large baking sheet with parchment paper. Spread the shrimp in a single layer on one side of the sheet.

          On the other side of the baking sheet, arrange the halved cherry tomatoes and sliced bell peppers. Drizzle with a little extra olive oil and season with salt and pepper.

            Place the baking sheet in the preheated oven and roast for 10-12 minutes, or until the shrimp are pink and opaque, and the vegetables are tender.

              Carefully remove the baking sheet from the oven and garnish with fresh parsley.

                Serve with lemon wedges on the side for extra brightness.

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 4