Garlic Butter Sheet Pan Shrimp Easy Dinner Spend With Pennies Recipes

SHEET PAN SHRIMP BOIL

Steps:

• Preheat oven to 400°F. Coat a baking sheet with nonstick spray, and set aside.
• Fill a large pot with water, and salt and potatoes. Bring to a boil
• Cook potatoes until just tender and parboiled, about 8-10 minutes. Add corn to the boiling water during the last 3 minutes of cooking time.
• Drain water, set potatoes and corn on the prepared baking sheet.
• In a small bowl, combine butter, garlic, half the parsley and Old Bay Seasoning.
• Add onion, shrimp, and sausage to the corn and potatoes on the baking sheet.
• Stir in butter mixture and gently toss to combine, then spread out to make sure everything is in a single layer.
• Place into oven and bake for 12-15 minutes, or until the shrimp are pink and cooked through, sausage is hot, and corn is tender.
• Serve immediately garnished with remaining parsley and lemon wedges.

GARLIC BUTTER SHRIMP

Steps:

• Toss shrimp with lemon zest and salt & pepper to taste.
• In a small bowl, combine butter, garlic and 1 tablespoon of lemon juice.
• Heat olive oil in a skillet over medium-high heat, add shrimp and cook 1 minute.
• Flip over, add butter and cook 2-3 minutes more or just until cooked through.
• Remove pan from heat and sprinkle with parsley.
• Serve with lemon wedges.

GARLIC BUTTER SHRIMP AND CORN SHEET PAN DINNER

Steps:

• Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
• Toss the corn, fennel, olive oil, 1/2 teaspoon salt and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven.
• Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined. Add the shrimp and tomatoes and toss to combine. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.
• Top with the reserved fennel fronds, feta and basil. Serve with lemon wedges for squeezing.

GARLIC BUTTER SHRIMP

Steps:

• Melt butter in a large skillet or wok over medium-low heat. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Mix in garlic powder.
• Whisk water and cornstarch together in a bowl to make a slurry. Pour into the skillet and stir until butter sauce thickens, 3 to 5 minutes. Season with salt and pepper.

SHRIMP AND VEGETABLE SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
• Roast in the preheated oven until vegetables are softened, about 15 minutes.
• While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
• Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.