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- 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1 teaspoon smoked or regular paprika - 1 teaspoon red chili flakes - Salt and black pepper to taste - 1 cup cherry tomatoes, halved - 1 cup asparagus, trimmed and cut into 2-inch segments - 2 tablespoons fresh parsley, chopped - Lemon wedges for serving Gathering the right ingredients is key. Fresh shrimp is the star of this dish. I love using large shrimp, as they cook quickly and soak up all the garlic goodness. You can find them in most grocery stores. Unsalted butter gives the best flavor. It blends well with garlic and spices. Minced garlic adds a rich aroma. Paprika gives a slight smokiness, while red chili flakes add a little kick. Salt and black pepper enhance the dish's flavor. Cherry tomatoes add sweetness and color. Asparagus brings crunch and nutrition. Finally, parsley adds freshness, and lemon wedges give a zesty finish. - Additional herbs (thyme, oregano) - Parmesan cheese for a savory touch - Extra lemon zest for brightness You can customize this dish with optional ingredients. Fresh herbs like thyme or oregano can enhance the flavor. A sprinkle of Parmesan cheese adds a nice touch. If you love citrus, adding lemon zest brightens the dish even more. For the Full Recipe, check the section above to guide you through each step! - Preheat the oven to 400°F (200°C). - Prepare shrimp, garlic, and vegetables. First, get your oven ready by setting it to 400°F (200°C). This heat helps the shrimp cook fast and evenly. Next, grab your shrimp and make sure they are peeled and deveined. This step saves time and makes eating easier. Mince four cloves of garlic. For the veggies, wash and cut one cup of cherry tomatoes in half. Also, trim one cup of asparagus and cut it into 2-inch pieces. - Whisk together melted butter and seasonings. In a medium bowl, take four tablespoons of melted butter. Then, add the minced garlic, one teaspoon of smoked paprika, and one teaspoon of red chili flakes. You can adjust the chili flakes if you want more or less spice. Add salt and freshly cracked black pepper to taste. Whisk this mixture well until it smells wonderful. This garlic butter will add flavor to your dish. - Toss shrimp and vegetables with garlic butter. - Spread evenly on the sheet pan. In a large bowl, toss the shrimp, halved cherry tomatoes, and asparagus with the garlic butter mixture. Make sure everything gets coated well. This step adds flavor to all the ingredients. Then, transfer this mix to a large sheet pan. Spread it out evenly. Avoid crowding the shrimp; this helps them roast nicely. - Bake for 10-12 minutes. - Checking for doneness: shrimp should be pink and asparagus tender. Now, place the sheet pan in the preheated oven. Bake for about 10 to 12 minutes. Keep an eye on the shrimp. They should turn pink and opaque when they are done. The asparagus should be tender. This quick cooking method is perfect for a busy night. Enjoy your meal right after it comes out of the oven! For the complete recipe, check out the Full Recipe. To prevent shrimp from overcooking, keep a close eye on them. Shrimp cook fast, usually in 10-12 minutes. Watch for their color change. They should turn pink and opaque. If you see this, they are done. Remove them from the oven right away. For even roasting, spread the shrimp and veggies in a single layer. Avoid crowding the pan. This allows hot air to circulate. It helps everything cook evenly and get that nice roasted flavor. You can serve this dish with rice or crusty bread. Both options soak up the garlic butter sauce well. For a nice touch, you can garnish with lemon wedges. They add a fresh burst of flavor. For presentation, serve right on the sheet pan. This gives it a family-style vibe. You can also serve on individual plates. Drizzle some garlic butter sauce over each portion. It adds a lovely shine and extra flavor. Using pre-peeled shrimp saves time. You won’t waste any time peeling or deveining. Look for them in your grocery store. They are often found in the frozen section. For busy nights, meal prep is key. You can prep the shrimp and veggies ahead of time. Store them in the fridge until you’re ready to cook. This makes dinner quick and easy. Try to make the garlic butter mix in advance too. Just store it in a sealed container. For the full recipe, check out the detailed instructions. {{image_4}} You can make this meal even better! Try adding bell peppers. They add color and crunch. Zucchini is another great choice. It cooks quickly and soaks up flavor well. If you want to switch up proteins, consider chicken or scallops. Both cook well with garlic butter. Chicken adds heartiness, while scallops bring a sweet taste. Want some heat? Add more chili flakes for a spicy kick. This change will wake up your taste buds! You can also make herb-infused garlic butter. Just mix in fresh herbs like thyme or basil. This will give your dish a fresh twist and a wonderful aroma. Need to go dairy-free? Substitute butter with coconut oil or olive oil. They work well in this recipe and keep it rich. For gluten-free options, serve with rice or quinoa. These grains pair nicely with shrimp and are safe for your diet. For the full recipe, check out the link above. To store leftovers, first let the dish cool. Place the shrimp and veggies in an airtight container. You can keep it in the fridge for up to three days. Use glass or plastic containers with tight seals. This keeps the flavors fresh and tasty. For reheating, the best method is the oven. Preheat your oven to 350°F (175°C). Spread the shrimp and veggies on a baking sheet. Heat for about 10 minutes. You can also use a microwave, but it may make the shrimp chewy. Add a splash of water to keep things moist. Yes, you can freeze garlic butter shrimp! To freeze, let the dish cool completely. Place it in a freezer-safe container. Make sure to use a container that can handle low temperatures. When you're ready to eat, thaw it in the fridge overnight. Reheat well before serving for the best taste. How long to cook shrimp on a sheet pan? You should cook shrimp for about 10 to 12 minutes. They will turn pink and opaque when done. Be careful not to overcook them; they can get tough. Can I make this dish ahead of time? Yes, you can prepare the garlic butter and shrimp mix ahead of time. Store it in the fridge. Just cook it when you are ready to eat. What can I use instead of shrimp? If you want a change, try scallops or chicken. Both options work well with garlic butter. Alternatives for garlic butter? You can use olive oil mixed with minced garlic. This option is great for a lighter dish. Can I grill this instead of baking? Yes, grilling is a great choice! Just keep an eye on the shrimp to avoid overcooking. What type of sheet pan is best? A heavy-duty, rimmed sheet pan works best. It helps keep the juices in and avoids spills. What to serve with sheet pan garlic butter shrimp? Serve it with rice or crusty bread to soak up the sauce. A fresh salad pairs nicely too. Best wines to pair with shrimp dishes? A crisp white wine, like Sauvignon Blanc, complements shrimp well. It enhances the garlic butter flavor beautifully. This blog post shared a simple and tasty recipe for garlic butter shrimp. I covered all the key ingredients and the steps to make it. You learned helpful tips for cooking, serving, and storing shrimp. You can also mix things up with different vegetables or proteins. Remember, cooking should be fun and easy. Enjoy making this dish and share it with others. Happy cooking!

Sheet Pan Garlic Butter Shrimp

Create a delicious and easy dinner with this Sheet Pan Garlic Butter Shrimp Delight! In just 22 minutes, you can enjoy succulent shrimp, roasted asparagus, and flavorful cherry tomatoes all coated in a mouthwatering garlic butter sauce. Perfect for busy nights, this one-pan recipe is packed with flavor and minimal cleanup.
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Ingredients
  

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 teaspoon smoked or regular paprika

1 teaspoon red chili flakes (adjust to your preferred spice level)

Salt and freshly cracked black pepper to taste

1 cup cherry tomatoes, halved

1 cup asparagus, trimmed and cut into 2-inch segments

2 tablespoons fresh parsley, finely chopped (for garnish)

Lemon wedges, for serving

Instructions
 

Start by preheating your oven to 400°F (200°C) to ensure it's hot and ready for roasting.

    In a medium mixing bowl, whisk together the melted butter, minced garlic, paprika, red chili flakes, salt, and pepper. Combine thoroughly until you have a fragrant garlic butter mixture.

      In a large mixing bowl, add the peeled shrimp, halved cherry tomatoes, and cut asparagus. Drizzle the garlic butter mixture over the contents and gently toss until everything is well coated and evenly mixed.

        Transfer the shrimp and vegetable mix to a large sheet pan, spreading it out evenly to ensure even cooking. Avoid crowding the shrimp to achieve a perfectly roasted effect.

          Place the sheet pan in the preheated oven and bake for approximately 10-12 minutes. Keep an eye on the shrimp which will turn pink and opaque when cooked through and the asparagus should be fork-tender.

            Once out of the oven, sprinkle the dish with freshly chopped parsley for a burst of color and flavor.

              Serve your delightful dish immediately, accompanied by lemon wedges for an added zest. Squeeze lemon juice over the shrimp right before enjoying for a vibrant finish!

                Prep Time: 10 minutes | Total Time: 22 minutes | Servings: 4

                  - Presentation Tips: Serve directly on the sheet pan for a family-style dining experience, or on individual plates with a drizzle of the leftover garlic butter sauce.