Grilled Lemon Garlic Butter Shrimp with Vegetables – a simple and tasty recipe for summer grilling. Juicy shrimp and tender veggies are coated in an amazing buttery lemon garlic blend that are grilled to perfection.
Hey everyone! Kelly here again from Life Made Sweeter and today I’m sharing one of our favorite dishes to make once grilling season arrives. With the warmer weather upon us, we have been outside using our BBQ nonstop.
This recipe for Grilled Lemon Garlic Butter Shrimp is the perfect low carb lunch or as an appetizer for your next summer party. You can also serve the grilled shrimp along with your favorite side for a complete dinner.
The great thing about shrimp is that they are so simple and easy to cook. They grill up in just a few minutes so they are perfect for any night of the week.
HOW TO MAKE GRILLED LEMON GARLIC BUTTER SHRIMP:
Start off by seasoning your shrimp and chopped vegetables with some coarse sea salt, black pepper and smoked paprika. For the veggies, I used a red onion along with yellow, orange, red and green bell peppers but feel free to use any color(s) you like.
To make the sauce, whisk together some lemon juice, melted butter and minced garlic. Add in some freshly chopped parsley and brush over the shrimp.
HOW LONG DO YOU GRILL SHRIMP?
Shrimp cook very quickly, so you’ll have to watch your shrimp to make sure they don’t overcook. Shrimp typically take about 2-3 minutes per side on the grill. You’ll be able to tell when the shrimp are done because they’ll turn pink and opaque.
WHAT SIZE SHRIMP DO I USE FOR THIS RECIPE?
These shrimp are the jumbo sized shrimp and usually come in a bag of 16-20 per pound. You can use a smaller size if needed and the recipe will still be delicious.
WHAT CAN I SERVE THIS SHRIMP WITH?
For a simple appetizer, you can serve this lemon garlic butter shrimp with some lemon slices and a sprinkle of chopped herbs. Or for a complete meal, add the shrimp over some pasta, cauliflower rice or zucchini noodles for a light and tasty meal.
If you love shrimp recipes then be sure to also try: Creamy Tuscan Garlic Shrimp , Shrimp Fajitas or this Sticky Honey Garlic Shrimp!
Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.
This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.
Cook’s notes
I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.
You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.
Description
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
For the sauce
For the rest
- Preheat the oven to 200 C / 400 F.
- Mix together the sauce in a small bowl and set aside.
- Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
- Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
- Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
- Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.
Nutrition
- Serving Size:
- Calories: 403
- Sugar: 4.4 g
- Sodium: 458.2 mg
- Fat: 22.2 g
- Saturated Fat: 3.4 g
- Carbohydrates: 14.8 g
- Fiber: 5.5 g
- Protein: 41.7 g
- Cholesterol: 82.9 mg
Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
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