Sheet Pan Garlic Butter Shrimp & Veggies
Indulge in the savory delight of Sheet Pan Garlic Butter Shrimp & Veggies, where succulent shrimp and vibrant vegetables unite in a rich garlic butter sauce. This one-pan wonder is not only quick to prepare but also packed with flavor, making it perfect for busy weeknights or special gatherings. Enjoy a colorful meal that’s as visually appealing as it is delicious!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb fresh large shrimp, peeled and deveined
- 1 cup bell peppers (red, yellow, green), sliced
- 1 medium zucchini, sliced
- 1 cup fresh asparagus spears, trimmed
- 4 cloves garlic, minced
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Line a sheet pan with parchment paper or spray with nonstick cooking spray.
- In a large bowl, combine bell peppers, zucchini, asparagus, garlic, olive oil, salt, and pepper. Toss until well coated.
- Add the shrimp along with melted butter and lemon juice; mix gently to coat evenly.
- Spread the mixture evenly on the prepared baking sheet.
- Bake for 15-20 minutes or until shrimp are pink and veggies are tender-crisp. Serve immediately.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 220mg
Keywords: Substitute vegetables based on what you have on hand; broccoli and snap peas work well. For added heat, sprinkle red pepper flakes before baking. Store leftovers in an airtight container in the fridge for up to three days.