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- 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced (any color) - 1 cup broccoli florets - 1 teaspoon paprika - 1 teaspoon lemon zest - Salt and pepper to taste - 2 cups cooked brown rice or quinoa - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Using fresh ingredients makes a big difference in flavor. Start with large shrimp. They soak up the garlic butter well. The butter gives a rich taste, while the garlic adds a strong kick. Fresh garlic is best, so mince it right before use. Cherry tomatoes bring sweetness. Halve them for easy mixing. Bell peppers add crunch and color. Use any color you like for a pop! Broccoli florets add a nice bite. They balance the dish with healthy greens. Seasoning is key. Paprika adds warmth, and lemon zest brightens the dish. Adjust salt and pepper to your taste. For serving, I recommend brown rice or quinoa. Both are hearty and absorb the garlic butter. Fresh parsley adds a fresh note as a garnish. Don't forget lemon wedges! They are perfect for squeezing over the dish at the table. Gather all these ingredients, and you're ready to create a delicious meal! To start, I preheat my oven to 400°F (200°C). This heat is perfect for cooking shrimp. I also line a sheet pan with parchment paper. This makes cleanup easy and keeps the shrimp from sticking. Next, I melt 4 tablespoons of unsalted butter in a small saucepan over low heat. Once the butter melts, I add 4 minced garlic cloves, 1 teaspoon of paprika, and 1 teaspoon of lemon zest. I stir this mixture well and let it simmer for about 2-3 minutes. It will smell amazing! In a large bowl, I mix 1 pound of large shrimp, 1 cup of halved cherry tomatoes, 1 sliced bell pepper, and 1 cup of broccoli florets. Then, I pour my garlic butter mixture over the shrimp and veggies. I toss everything together until it is well-coated. After that, I spread the shrimp and vegetable mix evenly on the prepared sheet pan. This step ensures that everything cooks evenly. Now, I bake the pan in the preheated oven for about 10-12 minutes. I watch for the shrimp to turn pink and cooked through, while the veggies should become tender. While the shrimp cooks, I prepare 2 cups of brown rice or quinoa according to the package directions. This grain will serve as a hearty base for the dish. Once the shrimp and veggies are done, I take the sheet pan out of the oven. I let it cool slightly before serving. To make the garlic butter shine, you can adjust the seasoning. If you love more heat, add a pinch of cayenne. Enjoying a tangy flavor? A splash of lemon juice can brighten the dish. If you want a healthier option, try using olive oil instead of butter. It still tastes great and gives a nice flavor. To tell when shrimp are fully cooked, look for their color. They should turn a bright pink and curl slightly. If they look gray or feel mushy, they need more time. Avoid overcooking shrimp by keeping an eye on them. Set a timer for about 10 minutes, and check often. They cook fast! For a lovely presentation, serve the shrimp and veggies in a colorful bowl. Sprinkle fresh parsley on top to add a pop of green. You can pair your dish with a refreshing drink like lemonade or iced tea. Rice or quinoa on the bottom makes the meal hearty and satisfying. {{image_2}} You can change the veggies in this dish to suit your taste. Try using: - Zucchini, chopped - Asparagus, cut into pieces - Snap peas, for a sweet crunch You can also swap the shrimp for other proteins. Chicken or tofu works great. Just adjust the cooking time. Chicken should be cooked to 165°F (75°C). Tofu needs about the same time as shrimp. Spice up your garlic butter shrimp bowls by adding more flavor. Consider using: - Cayenne for heat - Lemon pepper for a zesty twist Another idea is to marinate the shrimp. You can use lemon juice, garlic, and a bit of olive oil. Let it sit for 15-30 minutes for a flavor boost. You can serve this dish in fun ways. Try turning it into a salad. Just mix the shrimp and veggies with fresh greens. You can also use wraps or tacos. Fill tortillas with the shrimp and veggies. Add some salsa or avocado for extra flavor. Enjoy the meal in a new way! To keep your garlic butter shrimp bowls fresh, store leftovers right away. Place them in an airtight container. Use glass or plastic containers that seal well. This helps keep the shrimp and veggies tasty. If you want to freeze, let them cool first. Then, use freezer-safe bags or containers. Remove as much air as you can. Label the bags with the date for easy tracking. When you are ready to enjoy leftovers, use the oven or stovetop. Preheat your oven to 350°F (175°C). Place the shrimp and veggies in a baking dish. Cover with foil to keep them moist. Heat for about 10 minutes or until warm. If using a stovetop, warm them in a skillet over low heat. Add a splash of water or broth to prevent drying out. Stir gently to keep flavors intact. You can safely store garlic butter shrimp bowls in the fridge for 3 days. If frozen, they last about 2 months. Always check for signs of spoilage before eating. If the shrimp looks dull or has an off smell, it’s best to toss it. Discard any dish with a slimy texture or visible mold. Keeping these tips in mind ensures you enjoy this delightful meal at its best! To check if shrimp are done, look for a few signs: - Shrimp should turn pink. - They should curl into a "C" shape. - The flesh should be opaque, not translucent. These tips help you avoid undercooking or overcooking shrimp. Cooking shrimp takes only 10-12 minutes in the oven. Keep an eye on them. If you overcook shrimp, they can turn rubbery. Yes, you can prep this dish early. Here are some best practices: - Prep the shrimp and veggies: Mix everything and store in the fridge for up to 2 days. - Cook the rice or quinoa: Make these grains ahead and store them in the fridge. - Reheat before serving: Warm the shrimp and veggies in the oven. This keeps them tasty. Making this dish ahead saves time during busy nights. To enhance your meal, try these sides: - Garlic bread: A crunchy addition to soak up extra butter. - Green salad: Fresh greens with a light vinaigrette balance the dish. - Coleslaw: A crunchy, tangy side adds texture. - Steamed vegetables: Broccoli or asparagus can add color and health. These sides complement the flavors of the shrimp bowls perfectly. Enjoy mixing and matching! Garlic butter shrimp bowls combine shrimp, tasty veggies, and rice or quinoa. You learned how to cook them perfectly, store leftovers, and explore fun variations. I hope you feel ready to create this dish at home. With its rich flavor and easy prep, this meal is sure to impress. Enjoy your cooking journey, and don’t forget to experiment with your favorite ingredients!

Garlic Butter Shrimp Bowls Sheet Pan

Savor the deliciousness of Garlic Butter Shrimp Bowls with this simple recipe! Packed with juicy shrimp, vibrant veggies, and topped with a heavenly garlic butter sauce, this dish is not only quick to make but loaded with flavor. Perfect for a weeknight dinner or meal prep, it's sure to impress! Click through to discover how easy it is to whip up this tasty meal. #GarlicButterShrimp #HealthyRecipes #SeafoodLovers #QuickMeals
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Ingredients
  

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon paprika

1 teaspoon lemon zest

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 bell pepper, sliced (any color)

1 cup broccoli florets

2 cups cooked brown rice or quinoa (for serving)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

    In a small saucepan over low heat, melt the butter. Once melted, add the minced garlic, paprika, lemon zest, and a pinch of salt and pepper. Stir well and let it simmer for about 2-3 minutes until fragrant.

      In a large bowl, combine the shrimp, halved cherry tomatoes, bell pepper slices, and broccoli florets. Pour the garlic butter mixture over the top and toss everything together until well-coated.

        Spread the shrimp and vegetable mixture evenly onto the prepared sheet pan.

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

            While the shrimp is baking, prepare your choice of brown rice or quinoa according to package directions.

              Once the shrimp and vegetables are ready, remove the sheet pan from the oven and let it cool slightly.

                Serve the garlic butter shrimp and veggies over a bed of brown rice or quinoa. Garnish with freshly chopped parsley and lemon wedges on the side.

                  Prep Time: 10 mins | Total Time: 25 mins | Servings: 4