Garlic Butter Shrimp with Roasted Veggies: The 20-Minute Weeknight Flex You’ll Crave All Week

You know that dish that looks restaurant-level but takes less time than scrolling your feed? This is it. Garlic Butter Shrimp with Roasted Veggies hits hard: juicy shrimp, golden edges, buttery garlicky sauce, and caramelized veg that practically roast themselves.

No marinating drama, no weird ingredients, zero stress. Just big flavors, fast results, and a plate that screams “I’ve got my life together,” even if you’re eating it in sweats.

What Makes This Recipe So Good

Big flavor, minimal effort: Shrimp cooks in minutes, and the veggies roast while you melt butter and pretend you’re a chef. It’s the ideal low-effort, high-reward situation.

One sheet pan + one skillet: Fewer dishes = more time for literally anything else.

Or nothing. Nothing is great.

Customizable by default: Swap veggies, tweak the spice level, and choose your carb or go low-carb. It’s a template, not a prison sentence.

Balanced and satisfying: Protein, fiber, healthy fats—this isn’t a sad diet plate.

It’s feel-good fuel that tastes like you should be paying $22 for it.

Shopping List – Ingredients

• Shrimp: 1.5 lb large shrimp, peeled and deveined (tails on or off)
• Butter: 5 tbsp unsalted
• Olive oil: 2 tbsp
• Garlic: 5–6 cloves, minced
• Lemon: Zest of 1 lemon + 1–2 tbsp juice
• Veggies: 1 small broccoli crown (or broccolini), 1 red bell pepper, 1 small zucchini, 1 small red onion, 1 cup cherry tomatoes
• Spices: 1 tsp smoked paprika, 1/2 tsp red pepper flakes (optional), 1 tsp Italian seasoning
• Fresh herbs: 2 tbsp chopped parsley (or basil)
• Salt & pepper: Fine sea salt and freshly ground black pepper
• Optional finishes: 1/4 cup grated Parmesan, a pinch of chili crisp, or a drizzle of balsamic glaze
• Optional starch: Cooked rice, orzo, quinoa, or crusty bread for serving

How to Make It – Instructions

1. Heat the oven. Preheat to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. Prep the veggies. Cut broccoli into small florets, slice bell pepper and zucchini into half-moons, and wedge the red onion. Keep cherry tomatoes whole.
3. Season and roast. Toss veggies with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp Italian seasoning.

   Spread evenly and roast 15 minutes.

4. Pat the shrimp dry. This matters. Dry shrimp equals better sear and flavor. Season with 1/2 tsp salt, 1/4 tsp pepper, and smoked paprika.
5. Make garlic butter. In a large skillet over medium heat, add 4 tbsp butter and remaining 1 tbsp olive oil.

   When melted and foamy, add garlic and red pepper flakes. Stir 30–60 seconds until fragrant (don’t brown it). Add lemon zest.

6. Cook the shrimp. Add shrimp in a single layer.

   Cook 1.5–2 minutes per side until just opaque and pink. Squeeze in lemon juice and toss. Kill the heat.

   Stir in parsley and remaining 1 tbsp butter for gloss.

7. Finish the veg. After 15 minutes, add tomatoes to the sheet pan, toss, and roast another 5–7 minutes until edges caramelize and tomatoes just burst.
8. Combine and serve. Pile roasted veggies on a platter, spoon shrimp and all the garlicky butter over the top. Add extra lemon, herbs, and Parmesan if using. Serve with rice, orzo, or bread—or go straight from pan to fork, FYI.

How to Store

• Fridge: Store shrimp and veggies in separate airtight containers for 2–3 days.

  Keeps textures better.

• Reheat: Warm shrimp gently in a skillet over low heat with a splash of water or butter for 1–2 minutes. Veggies reheat best in a 375°F oven for 6–8 minutes.
• Freezer: Not ideal for cooked shrimp texture. If you must, freeze only the roasted veggies up to 2 months.
• Meal prep tip: Keep lemon wedges separate and add after reheating to brighten everything up.

Health Benefits

• High-quality protein: Shrimp delivers lean protein with minimal calories, supporting muscle maintenance and satiety.
• Micronutrient boost: Broccoli and peppers bring vitamin C and K; tomatoes add lycopene; zucchini provides potassium and fiber.
• Healthy fats: Olive oil and a modest amount of butter make the dish satisfying without going overboard.

  Balance, not blandness.

• Low-carb friendly: Skip the starch and it’s naturally low in carbs while still feeling like a legit meal.

Common Mistakes to Avoid

• Overcooking shrimp: They turn rubbery fast. Pull them as soon as they curl and turn pink with a slight translucence gone—about 2 minutes per side, max.
• Wet shrimp: If you don’t pat them dry, you’ll steam them and lose sear and flavor. Paper towels are your friend.
• Burning the garlic: Brown garlic = bitter.

  Keep the heat medium and move quickly.

• Crowding the pan: Overloaded sheet pans steam veggies. Use a big pan or two medium ones for proper roasting.
• Skipping acid and salt: Lemon and proper seasoning make the flavors pop. Don’t be shy—taste and adjust.

Mix It Up

• Different veggies: Asparagus, green beans, cauliflower, or Brussels sprouts work great.

  Harder veg may need an extra 5–10 minutes.

• Spice profiles: Swap Italian seasoning for Cajun, Old Bay, or a garlic-chili-lime combo. A touch of honey with chili flakes? Elite.
• Saucy upgrade: Whisk in 2 tbsp white wine to the garlic butter and reduce for 1 minute.

  Or finish with a spoon of pesto.

• Make it creamy: Stir in 2–3 tbsp cream or mascarpone at the end for a silky sauce that coats shrimp and veg.
• Carb partners: Toss with orzo, spoon over lemony rice, or serve with toasted sourdough to mop up every drop. Obviously.

FAQ

Can I use frozen shrimp?

Yes—just thaw completely in the fridge or under cold running water, then pat very dry. Excess moisture ruins the sear and waters down the sauce.

What size shrimp works best?

Large (16/20 or 21/25 count per pound) is the sweet spot.

Smaller shrimp overcook too fast, jumbo need more time and can throw off the timing.

Is this recipe dairy-free if I skip the butter?

Use olive oil or a vegan butter alternative, and it’s dairy-free. Expect a slightly lighter flavor but still delicious.

How do I make it spicier?

Add extra red pepper flakes, a pinch of cayenne, or finish with chili crisp. If you like heat, go bold—it stands up to the butter and lemon.

Can I cook the shrimp on the sheet pan?

You can toss shrimp with oil and seasoning and add them to the sheet pan for the last 6–8 minutes.

The skillet method gives a richer garlic butter sauce, IMO.

What wine pairs with this?

A crisp Sauvignon Blanc, Pinot Grigio, or a mineral-forward Albariño. If beer is your lane, a light pilsner or citrusy pale ale works.

Final Thoughts

This Garlic Butter Shrimp with Roasted Veggies is the reliable weeknight cheat code: fast, flavorful, and fancy without trying too hard. It’s adaptable, craveable, and secretly healthy enough to eat on repeat.

Keep shrimp in the freezer, a lemon on standby, and veggies in rotation—and you’ve basically solved dinner. Now go win the evening with 20 minutes and a skillet.