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Light Garlic Butter Shrimp and Veggies: Best 30-Minute Dinner

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A quick and easy sheet pan dinner featuring tender shrimp and perfectly roasted vegetables coated in a flavorful garlic butter sauce. Ready in under 30 minutes, this healthy and delicious meal is perfect for busy weeknights.

Ingredients

Scale
  • 1 pound large raw shrimp, peeled and deveined (21–25 count per pound)
  • 2 cups broccoli florets, cut into bite-sized pieces (about 1 medium head)
  • 1 medium zucchini, sliced into half-moons about 1/2-inch thick
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Place your oven rack in the middle position. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
  2. In a large bowl, combine the broccoli florets, zucchini slices, bell pepper strips, and red onion wedges. Drizzle with 2 tablespoons of olive oil, then season generously with salt and black pepper. Toss until every piece is well-coated. Spread the veggies in a single layer on the prepared sheet pan.
  3. Roast the vegetables for 10 minutes. While the veggies roast, prepare the garlic butter sauce and the shrimp.
  4. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, lemon zest, and red pepper flakes (if using). Set aside about 2 tablespoons of this mixture for brushing on after cooking.
  5. Pat the shrimp very dry with paper towels. Season them lightly with salt and pepper.
  6. After the veggies have roasted for 10 minutes, remove the pan from the oven. Use tongs to push the veggies to the sides, creating space in the center. Arrange the shrimp in a single layer on the pan. Drizzle the remaining garlic butter sauce evenly over both the shrimp and the veggies. Gently toss everything together with the tongs to coat.
  7. Return the pan to the oven and roast for another 8-10 minutes, until the shrimp are pink and opaque and the veggies are tender with lightly charred edges.
  8. Remove the pan from the oven and drizzle the reserved 2 tablespoons of garlic butter over everything. Sprinkle with fresh parsley and an extra squeeze of lemon juice if desired.
  9. Let it rest for 2 minutes before serving.

Notes

Don’t overcrowd the pan to ensure proper roasting. Pat shrimp dry for better caramelization. Watch cooking time closely to avoid overcooking shrimp. Use room-temperature butter for even melting. Don’t skip the lemon zest for brightness. For dairy-free, substitute butter with olive oil or vegan butter. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth.

Nutrition

Keywords: shrimp, garlic butter, sheet pan dinner, 30-minute meal, healthy dinner, seafood, vegetables, quick dinner

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