Go Back
- Large shrimp (1 lb, peeled and deveined) - Unsalted butter (4 tablespoons, melted) - Garlic (3 cloves, minced) - Lemon (zested and juiced) - Smoked paprika (1 teaspoon) - Dried oregano (1 teaspoon) - Salt (1 teaspoon) - Black pepper (½ teaspoon) - Cherry tomatoes (1 cup, halved) - Asparagus (1 cup, trimmed and cut into 2-inch pieces) - Fresh parsley (chopped for garnish) - Lemon wedges (for serving) The main ingredients are simple yet full of flavor. I love using large shrimp because they cook quickly and stay juicy. Melted butter adds richness, while garlic brings a punch. The lemon zest and juice brighten the dish. For seasonings, I use smoked paprika for depth and dried oregano for an herbal note. Salt and black pepper are key for balance. The vegetables add color and texture. Cherry tomatoes burst with juice, while asparagus offers crunch. Fresh parsley gives a pop of green. Lemon wedges are perfect for squeezing on top before you dig in! - Preheat the oven to 400°F (200°C). - In a small bowl, mix melted butter, minced garlic, lemon zest, lemon juice, smoked paprika, dried oregano, salt, and black pepper. - Place the shrimp in a single layer on a large sheet pan. - Add the halved cherry tomatoes and cut asparagus to the pan. - Bake for 12-15 minutes until the shrimp are pink and cooked through. - Remove from the oven and let it cool for a bit. - Garnish with fresh parsley and serve with lemon wedges. To tell when shrimp are cooked, look for a bright pink color. They also curl into a C shape. If they stay straight, they might be overcooked. Avoiding overcooking is key. Bake shrimp for just 12 to 15 minutes. Remove them from the oven as soon as they turn pink. To boost flavor, try adding fresh herbs like basil or thyme. A pinch of red pepper flakes can add heat. Adjust acidity with lemon juice. A little more lemon juice can brighten your dish. Experiment with different amounts to find your perfect balance. For a beautiful plate, arrange shrimp on one side and veggies on the other. Use a large platter for serving, or individual plates for guests. Fresh parsley adds color and zest. Pair this dish with a crisp white wine or a light salad for a complete meal. {{image_2}} You can change the shrimp to other seafood like scallops or fish. I love using firm fish like cod or salmon. They cook well and soak up the lemon garlic sauce. If you want to use chicken, choose boneless, skinless chicken breasts. Cut them into bite-sized pieces. Cook them for about 20 minutes, as they need more time than shrimp. Feel free to mix in other veggies. Bell peppers, zucchini, or broccoli work great! You can use frozen vegetables too. In spring, try fresh peas or asparagus. In summer, use fresh corn. In fall, sweet potatoes or Brussels sprouts add a nice touch. The goal is to use what you have and enjoy the flavors. If you want to grill, preheat your grill to medium-high. Skewer the shrimp and veggies or use a grilling basket. Cook them for 5-7 minutes, turning often. For an air fryer, set it to 400°F (200°C). Cook the shrimp and veggies for about 8-10 minutes. Both methods give a nice char and keep the dish tasty. To store shrimp and veggies, let them cool first. Place the leftovers in an airtight container. This helps keep them fresh. You can use glass or plastic containers. Make sure they seal well to prevent air from getting in. The best way to reheat shrimp is in the oven. Preheat your oven to 350°F (175°C). Place the shrimp and veggies on a baking sheet. Heat for about 10 minutes. You can also use a microwave. Just heat in short bursts to avoid overcooking. Always check the temperature to ensure it is warm throughout. If you want to freeze the dish, let it cool completely. Place it in a freezer-safe container. Use it within three months for the best taste. Make sure to label the container with the date. This way, you remember when you made it. I recommend using large shrimp for this dish. They cook evenly and stay juicy. Look for shrimp that are peeled and deveined. Fresh shrimp gives the best flavor, but frozen works well too. Yes, you can use frozen shrimp. Just thaw them before cooking. To thaw, place them in cold water for about 15 minutes. This helps them cook evenly and taste better. To make this dish low-carb, skip the asparagus or replace it with low-carb veggies. You can use zucchini or bell peppers instead. This way, you keep the flavors and cut the carbs. This dish pairs well with rice or quinoa. You can also serve it with a fresh salad. Garlic bread is a great side, soaking up all the yummy butter sauce. Yes, you can prep the ingredients ahead. Mix the garlic butter, and store it in the fridge. You can also clean the shrimp and cut the veggies early. Just keep them in the fridge until you're ready to cook. This blog post covered a simple and tasty shrimp dish. We discussed key ingredients like shrimp, garlic, and veggies. I provided step-by-step instructions to help you bake the dish perfectly. You learned tips for enhancing flavor and presentation. I also shared variations and storage methods for leftovers. Cooking can be easy and fun. Try this recipe with your favorite mix of veggies. Don’t hesitate to adjust the flavors to suit your taste. Enjoy sharing this dish with family and friends!

Lemon Garlic Butter Shrimp Sheet Pan

Get ready for a delicious Lemon Garlic Butter Shrimp Extravaganza that will impress your family and friends! This easy sheet pan recipe features juicy shrimp coated in a zesty garlic butter sauce paired with vibrant cherry tomatoes and asparagus. In just 25 minutes, you can serve a mouthwatering meal bursting with flavor. Click through to discover the full recipe and elevate your dinner game tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter, melted

3 cloves garlic, minced

1 lemon, zested and juiced

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

1 cup cherry tomatoes, halved

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

Fresh parsley, chopped for garnish

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, mix together the melted butter, minced garlic, lemon zest, lemon juice, smoked paprika, dried oregano, salt, and black pepper until combined.

      On a large sheet pan lined with parchment paper, arrange the shrimp in a single layer. Drizzle half of the garlic butter mixture over the shrimp, tossing to coat well.

        Add the cherry tomatoes and asparagus to the sheet pan. Drizzle the remaining garlic butter sauce over the vegetables, ensuring everything is evenly coated.

          Spread the shrimp and vegetables out evenly on the sheet pan.

            Place the sheet pan in the oven and bake for about 12-15 minutes, or until the shrimp are pink and cooked through and the vegetables are tender.

              Remove from the oven and let cool slightly before serving.

                Garnish with fresh parsley and serve with lemon wedges on the side for an extra burst of flavor.

                  Prep Time, Total Time, Servings: 10 min | 25 min | 4 servings