Garlic Butter Shrimp Vegetables (Printable)
Succulent shrimp with veggies in garlic butter.
# What You’ll Need:
→ 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 It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment or foil for easy cleanup.
02 - Arrange the bell peppers, zucchini, cherry tomatoes, and red onion in a single layer on the sheet pan.
03 - In a bowl, whisk together the 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.
05 - Roast vegetables in the oven for 8 minutes.
06 - Remove the pan from the 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 just opaque and curled.
08 - Serve immediately, garnished with extra parsley and lemon wedges.
# Expert Tips:
01 -
- It delivers a fancy seafood dinner with almost zero cleanup effort.
- The garlic butter sauce infuses the veggies just as much as the shrimp.
02 -
- Overcooking the shrimp will make them rubbery, so keep a close eye on them.
- Lining the pan with parchment is crucial because the sugary tomatoes can stick.
03 -
- Melt the butter gently so it does not separate or brown too early.
- Dry the shrimp thoroughly with paper towels before cooking to avoid steaming them.