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Sheet Pan Creamy Garlic Butter Shrimp

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Sheet pan creamy garlic butter shrimp with a crunchy slaw and avocado cream drip.

Ingredients

Scale
  • The Sheet Pan Shrimp
  • 1 1/2 lbs jumbo shrimp, peeled and deveined
  • 3 tbsp butter, melted
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)
  • The Crunchy Slaw
  • 2 cups shredded purple cabbage
  • 1 tbsp lime juice
  • The Thick Pale Green Avocado Cream Drip
  • 1 ripe avocado
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 1 tbsp fresh parsley, chopped

Instructions

  1. Season the Shrimp: Pat the jumbo shrimp dry with paper towels. In a mixing bowl, toss the raw shrimp with the melted butter, olive oil, minced garlic, paprika, Italian seasoning, salt, black pepper, and red pepper flakes until heavily coated.
  2. Sheet Pan Bake: Arrange the seasoned shrimp in a single layer on a lined baking tray for an easy, low-friction sheet pan cleanup. Bake in an oven preheated to 400°F (200°C) for 8 to 10 minutes just until they turn beautifully bright pink and tender.
  3. Make the Slaw: Toss the shredded purple cabbage with a splash of lime juice to create your vibrant crunchy slaw base.
  4. Blend the Creamy Drip: In a blender or food processor, combine the ripe avocado, heavy cream, and grated Parmesan cheese. Blend until completely smooth to create a rich, thick, velvety pale green avocado cream sauce.
  5. Assemble and Drip: Lay down a generous bed of the vibrant crunchy purple cabbage slaw on a plate and heavily top it with the hot, bright pink baked garlic butter shrimp. Flood the seafood entirely with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Garnish with fresh chopped parsley and serve immediately.

Find it online: https://cheerychop.com/creamy-garlic-butter-shrimp-avocado/