SHEET PAN GARLIC BUTTER SHRIMP RECIPES

Steps:

• Preheat the oven to 400F.
• If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
• Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.
• Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approximately 2-inch pieces.
• Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.
• Drizzle 1 Tbsp olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder, and the cayenne. Toss to coat, then spread in an even layer.
• Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.
• Add the shrimp and roast for another 5 to 10 minutes, or until it’s firm, opaque, and cooked through.
• To serve, zest the lemon and squeeze its juice over the roast.
• Serve with steamed rice if you’d like.

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time and drain well.
• In a small bowl, combine butter, garlic, and Old Bay Seasoning.
• Place potatoes, corn, shrimp and sausage in a single layer onto a greased baking sheet. Gently toss with the butter mixture.
• Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
• Serve immediately with lemon wedges, and sprinkle with parsley.
• Enjoy!