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Quick Garlic Butter Shrimp and Veggies: Easy Sheet Pan Dinner

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This Quick Garlic Butter Shrimp and Veggies Sheet Pan Dinner is a fast, forgiving, and full-of-flavor weeknight meal that comes together in under 25 minutes. With tender shrimp, caramelized veggies, and a rich garlic butter sauce, it’s the perfect solution for busy evenings.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (21–25 count)
  • 3 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups broccoli florets, cut into bite-sized pieces
  • 1 red bell pepper, sliced into strips
  • 1 yellow squash, halved and sliced into half-moons
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges, for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
  2. In a small saucepan or microwave-safe bowl, melt 3 tablespoons of butter. Stir in the minced garlic, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and optional red pepper flakes. Let it sit for a minute so the garlic infuses into the butter.
  3. In a large bowl, toss the peeled shrimp with the garlic butter mixture. Make sure every piece is coated. Don’t let it sit too long—15 minutes max—or the acid from the lemon can start cooking the shrimp.
  4. In another bowl, combine the broccoli, bell pepper, and squash. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder. Toss to coat evenly.
  5. Spread the veggies in a single layer on the prepared sheet pan. Don’t overcrowd—if they overlap, they’ll steam instead of roast.
  6. Roast the veggies for 10 minutes. They should be starting to soften and get a little color.
  7. Remove the pan from the oven and push the veggies to one side. Arrange the shrimp in a single layer on the other side. Pour any remaining butter from the bowl over the shrimp.
  8. Return the pan to the oven and roast for 5-7 minutes, until the shrimp are pink and opaque. Watch closely—overcooked shrimp turn rubbery fast.
  9. Remove from the oven and sprinkle with fresh parsley. Squeeze a lemon wedge over everything before serving.

Notes

Pat shrimp dry before tossing in butter to avoid steaming. Pre-roast veggies for 10 minutes before adding shrimp to ensure even cooking. Check shrimp at 5 minutes to prevent overcooking. For best results, arrange shrimp in a single layer with space between each piece.

Nutrition

Keywords: sheet pan dinner, garlic butter shrimp, quick weeknight dinner, easy shrimp recipe, roasted vegetables, shrimp and veggies

Find it online: https://noshbelle.com/quick-garlic-butter-shrimp-and-veggies-easy-sheet-pan-dinner/