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- 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced Large shrimp are the star of this dish. They bring a sweet and juicy bite. Using fresh shrimp makes a big difference in taste. I always choose shrimp that are firm and plump. The unsalted butter adds richness and depth. It melts into the dish, creating a wonderful sauce. Garlic is essential here. It gives a strong, savory flavor that pairs perfectly with shrimp. - 1 teaspoon paprika - 1 teaspoon Italian seasoning - 1 lemon, zested and juiced - Salt and pepper to taste - 1 cup cherry tomatoes, halved Paprika adds a hint of smokiness and color. Italian seasoning brings in herbs like oregano and basil. The zest of lemon brightens the dish, while the juice adds a tangy kick. I always use fresh lemon for the best taste. Cherry tomatoes add a burst of sweetness. They soften in the oven and balance the dish. Don't forget to season with salt and pepper to enhance all the flavors! - 1 cup asparagus, trimmed and cut into 2-inch pieces - Fresh parsley, chopped for garnish Asparagus adds a nice crunch and bright green color. It's also packed with nutrients. I like to cut it into smaller pieces for even cooking. Fresh parsley is the finishing touch. It adds a pop of color and a fresh aroma. It brings everything together beautifully on the plate. First, preheat your oven to 400°F. This high heat helps cook the shrimp quickly and evenly. Next, line a large baking sheet with parchment paper. This step makes cleanup easy and keeps the shrimp from sticking. In a medium bowl, combine melted butter with minced garlic, paprika, Italian seasoning, and lemon zest. Squeeze the juice from the lemon into the bowl. Add salt and pepper to your taste. Mix everything well until you see a smooth blend. This garlic butter adds rich flavor to the shrimp. In another bowl, toss the shrimp in half of your garlic butter mixture. Make sure each shrimp is well coated. On the prepared baking sheet, spread the cherry tomatoes and asparagus evenly. Drizzle the rest of the garlic butter over them. Toss to coat the veggies in flavor. Now, create space in the center of the sheet for the shrimp. Arrange the shrimp in a single layer on the pan. This layout allows everything to cook evenly. To cook shrimp just right, timing is key. Bake the shrimp for 10 to 12 minutes. Smaller shrimp will cook faster, while larger ones may take a bit longer. Always keep an eye on them. To check if shrimp are done, look for a bright pink color. They should curl slightly but not too tightly. If they are opaque, they are ready to eat. Want to boost the taste? You can add extra spices like cayenne for heat or dill for a fresh flavor. Fresh herbs like basil or cilantro also work well. If you're looking for a butter alternative, use olive oil or ghee. These will add a distinct flavor while keeping the dish rich and tasty. Marinating shrimp can make a big difference. Marinate them for at least 15 minutes before cooking. This helps them soak up all the flavors. For the garlic butter mixture, store it in a sealed jar in the fridge. It will last about one week. Just give it a good stir before using. {{image_2}} You can swap in seasonal veggies for a fresh twist. Try zucchini, bell peppers, or broccoli. These add color and flavor. If you don’t have cherry tomatoes, use diced tomatoes or bell peppers. For asparagus, green beans or snap peas work great. You can use chicken or fish instead of shrimp. Chicken breast cooks well in this dish. Just cut it into bite-sized pieces. Fish, like salmon or tilapia, also works. Remember to adjust cooking times: chicken takes about 15-20 minutes, while fish cooks in 10-12 minutes. This dish pairs nicely with rice or crusty bread. They soak up the garlic butter well. You can also serve it over pasta for a heartier meal. For dips, consider a tangy cocktail sauce or a creamy garlic sauce. They add extra flavor and fun to the meal. To keep your garlic butter shrimp fresh, place it in the fridge. Use an airtight container. This keeps the shrimp moist and tasty. Let the dish cool down before sealing it. I suggest using glass containers for easy reheating later. If you want to save some for later, you can freeze the cooked shrimp. First, let it cool completely. Then, put the shrimp in a freezer-safe bag. Squeeze out as much air as you can. This helps prevent freezer burn. When you're ready to eat, thaw the shrimp in the fridge overnight. To reheat, warm it gently on the stove or in the microwave. Avoid cooking it too long, so it stays juicy. Leftovers can last in the fridge for up to three days. If you freeze the shrimp, it stays good for about three months. After that, the flavor may fade. Always check for any off smells or changes in texture before eating. Enjoy your tasty shrimp! You can use chicken or tofu instead of shrimp. Both options work well. For chicken, cut it into bite-sized pieces. For tofu, use firm or extra-firm varieties. You can also try scallops or fish. Adjust the cooking time based on what you choose. Chicken usually takes longer to cook. Tofu soaks up flavors nicely, making it a tasty option for vegan diets. Yes, you can use frozen shrimp! Just remember to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. You can also leave them in the fridge overnight. Once thawed, drain and pat dry. This helps the shrimp cook evenly. Follow the same steps in the recipe, and enjoy a quick and easy meal. Shrimp are done when they turn pink and opaque. They should curl into a C shape. If they stay straight, they may be overcooked. The cooking time is usually 10-12 minutes at 400°F. Keep an eye on them to avoid rubbery shrimp. If you have a thermometer, shrimp should reach 120°F in the thickest part. Enjoy that perfect bite! This blog post guided you through making a delicious shrimp dish. We covered key ingredients, including shrimp, garlic, and butter. I shared step-by-step instructions and helpful tips for perfect results. You learned ways to modify the recipe, store leftovers, and substitute ingredients. Keep experimenting with flavors and enjoy this dish. Cooking is fun and rewarding. Don’t hesitate to try new veggies or proteins. Each meal is a chance to improve and impress.

Sheet Pan Garlic Butter Shrimp

Discover how to make a delicious Sheet Pan Garlic Butter Shrimp in just 22 minutes! This easy recipe combines succulent shrimp with vibrant cherry tomatoes and asparagus, all tossed in a flavorful garlic butter sauce. Perfect for a quick weeknight dinner, it’s a dish everyone will love. Click through to explore this recipe and impress your family and friends with your cooking skills!
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Ingredients
  

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 teaspoon paprika

1 teaspoon Italian seasoning

1 lemon, zested and juiced

Salt and pepper to taste

1 cup cherry tomatoes, halved

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

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a bowl, combine the melted butter, minced garlic, paprika, Italian seasoning, lemon zest, lemon juice, salt, and pepper. Mix well.

      In another bowl, toss the shrimp with half of the garlic butter mixture until well coated.

        On the prepared baking sheet, spread the cherry tomatoes and asparagus in an even layer. Drizzle the remaining garlic butter over the veggies and toss to coat.

          Create space in the center of the sheet pan for the shrimp. Arrange the shrimp in a single layer on the pan.

            Bake in the preheated oven for 10-12 minutes or until the shrimp are pink and cooked through, and the vegetables are tender.

              Once done, remove from the oven and garnish with freshly chopped parsley before serving.

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