Have you ever craved a meal that’s both light and filling, full of flavor yet incredibly simple to make?
Or maybe you’re looking for a colorful, wholesome dish that balances protein, healthy fats, and vibrant roasted vegetables — all in one bowl? This Garlic Butter Shrimp & Roasted Veggies Bowl is exactly that: elegant enough for dinner, yet quick enough for lunch
This dish combines tender shrimp sautéed in a fragrant garlic butter sauce with perfectly roasted vegetables like potatoes, pumpkin, and asparagus — topped off with juicy cherry tomatoes for freshness. It’s a one-pan wonder that’s as beautiful as it is nutritious.
Ingredients
1 cup shrimp, peeled and deveined
½ cup roasted potatoes, cut into cubes
½ cup pumpkin or squash slices
½ cup asparagus, trimmed
5–6 cherry tomatoes, halved
1 tbsp butter
2 cloves garlic, minced
1 tsp olive oil
Salt, black pepper, and paprika — to taste
Fresh rosemary (optional, for aroma and garnish)
Step-by-Step Instructions
- Prepare your shrimp and vegetables.
Pat the shrimp dry with a paper towel to help them sear nicely. Wash and cut your vegetables: cube the potatoes, slice the pumpkin thinly, and trim the asparagus. - Preheat your oven to 400°F (200°C) to roast the vegetables.
On a lined baking sheet, toss the potatoes, pumpkin, and asparagus with olive oil, salt, and a sprinkle of paprika. Roast for 20–25 minutes, or until golden and tender, flipping halfway through for even roasting. - Make the garlic butter shrimp.
While the veggies are roasting, heat a large skillet over medium heat. Melt the butter and add the minced garlic. Sauté until fragrant — about 30 seconds.
Add the shrimp in a single layer and cook for 2–3 minutes per side, or until they turn pink and slightly curled. Remove them from the pan and set aside. - Combine everything.
Once the vegetables are roasted, add them directly to the pan with the leftover garlic butter. Toss them gently to coat. Add cherry tomatoes and cook for another minute until they soften slightly. - Bring it all together.
Add the shrimp back into the pan, sprinkle with black pepper, salt, and paprika to taste, and gently stir to combine all the flavors. - Garnish and serve.
Top with fresh rosemary (optional) for an aromatic finish. Serve warm in a bowl for a hearty, colorful, and satisfying meal.
Tips for Perfect Flavor
Don’t overcook the shrimp — they become rubbery if cooked too long.
Add a squeeze of lemon juice right before serving for a bright, zesty touch.
You can replace butter with ghee for a nuttier flavor or olive oil for a lighter version.
What’s your favorite vegetable to roast — and why?
Do you prefer your shrimp with a bit of spice or mild and buttery?
If you could add one ingredient to make this dish your own, what would it be?
Nutrition & Health Insight
This meal is naturally gluten-free and high in protein, offering a balanced macronutrient profile.
Shrimp: 24g protein per 100g serving, very low in fat (Source: USDA)
Pumpkin: Excellent source of beta-carotene and antioxidants
Asparagus: High in folate and vitamin K
Together, they create a dish that supports heart health, muscle recovery, and immune strength.
enjoy