Easy One-Pan St Patrick’s Day Shrimp Recipe with Garlic Butter Veggies

“You know that feeling when you want something festive but fuss-free for St Patrick’s Day? Well, it happened last Saturday night. I was halfway through peeling shrimp when the power blinked—typical. So there I was, juggling a flashlight and a skillet, trying to whip up something quick. Honestly, this easy one-pan St Patrick’s Day shrimp with garlic butter veggies came together in the chaos and became an instant favorite. It wasn’t planned, just a lucky grab of whatever was in the fridge and pantry.

The magic? A buttery, garlicky sauce clinging to tender shrimp and crisp veggies, all cooked in one pan—no extra dishes, no complicated steps. I remember my neighbor, Maeve, popping her head in just to ask what smelled so good. She didn’t expect much from a last-minute meal, but by the time she left, she was asking for the recipe. That night taught me a little secret: sometimes the simplest recipes, born out of mishaps or time crunches, become the ones we keep making over and over.

Maybe you’ve been there too—rummaging your kitchen, hoping to pull something together without a grocery run. That’s where this recipe shines. It’s an approachable, flavorful dish that brings a bit of Irish-inspired green to your plate with minimal effort. Plus, it’s perfect for those who want to celebrate St Patrick’s Day without spending hours in the kitchen. Let me tell you, this one-pan wonder has stayed on my regular rotation ever since that blackout evening.

Why You’ll Love This Recipe

This easy one-pan St Patrick’s Day shrimp recipe with garlic butter veggies is the kind of dish that checks all the boxes. After testing it multiple times, I’m convinced it’s a keeper for busy cooks and festive hosts alike.

• Quick & Easy: Ready in under 30 minutes, it’s perfect for last-minute dinners or when you want something tasty without the wait.
• Simple Ingredients: Uses items you probably have on hand—shrimp, butter, garlic, and fresh veggies—no exotic trips to specialty stores.
• Perfect for St Patrick’s Day: The green veggies and bright flavors make it a festive choice without feeling overdone.
• Crowd-Pleaser: My family, including picky eaters, always asks for seconds. It’s buttery, garlicky, and just right.
• Unbelievably Delicious: The garlic butter sauce is silky and coats every bite, balancing the shrimp’s sweetness and the veggies’ crunch beautifully.

What sets this recipe apart is the focus on one-pan cooking, which means less cleanup and more time to enjoy your company or chill on the couch. Also, I like to toss in a pinch of smoked paprika and fresh parsley at the end—it’s a tiny twist that amps up the flavor without complicating the process. Honestly, this dish is comfort food with a touch of green, perfect for anyone who wants a satisfying meal that’s fuss-free but far from boring.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or fresh produce you can find year-round, which makes it a perfect go-to meal.

• For the Shrimp:
  • 1 pound (450g) large shrimp, peeled and deveined (wild-caught if possible for best flavor)
  • 1 teaspoon smoked paprika (adds subtle warmth and depth)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (I prefer California Olive Ranch for its smoothness)
• For the Garlic Butter Veggies:
  • 3 tablespoons unsalted butter, softened (Land O’Lakes works great here)
  • 4 cloves garlic, minced (fresh, not powdered—trust me, it makes a difference)
  • 1 cup broccoli florets (bright green and crisp, for that St Patrick’s Day vibe)
  • 1 cup sugar snap peas, trimmed (adds a sweet snap and vibrant color)
  • 1 cup baby spinach leaves (fresh and tender, folded in at the end)
  • 1 tablespoon fresh lemon juice (brightens the whole dish)
  • 2 tablespoons chopped fresh parsley (optional, for garnish and freshness)
• Optional Additions:
  • Red pepper flakes (for a little kick)
  • Grated Parmesan (because, why not?)

If you want a gluten-free twist, this recipe already fits the bill since it’s naturally gluten-free. For dairy-free, swap butter with a plant-based alternative like Earth Balance. In summer, I like swapping broccoli for asparagus for a lighter touch. Just make sure to pick firm, crisp veggies for the best texture.

Equipment Needed

To make this easy one-pan St Patrick’s Day shrimp with garlic butter veggies, you don’t need anything fancy. Here’s what I use every time:

• Large non-stick skillet or sauté pan (around 12 inches / 30 cm diameter) – I prefer non-stick for easy cleanup and to prevent shrimp from sticking.
• Wooden spoon or silicone spatula – gentle on the pan and perfect for stirring.
• Sharp chef’s knife – for quick chopping of garlic and veggies.
• Cutting board – choose a sturdy one for safety.
• Measuring spoons and cups – for precise seasoning and butter amounts.

If you don’t have a non-stick skillet, a well-seasoned cast iron pan works but needs a bit more attention to prevent sticking. I once tried this recipe with a stainless steel pan, and while it worked, I had to be extra careful with the heat to avoid overcooking the shrimp. Budget tip: you can often find good-quality non-stick skillets at thrift stores or discount kitchen outlets. Just avoid scratched pans for safety.

Preparation Method

1. Prep the shrimp: In a medium bowl, toss the peeled and deveined shrimp with smoked paprika, salt, pepper, and olive oil. Set aside to marinate briefly while you prep the veggies (about 5 minutes).
2. Chop the veggies: Mince the garlic cloves finely. Trim the sugar snap peas and cut broccoli into small, bite-sized florets to ensure even cooking.
3. Melt the garlic butter: Heat your skillet over medium heat. Add the butter and let it melt slowly, swirling the pan to coat. Add the minced garlic and cook for about 1 minute until fragrant—don’t let it brown or burn here!
4. Cook the veggies: Add broccoli and sugar snap peas to the skillet. Sauté for 4-5 minutes, stirring occasionally. You want the veggies bright green but still crisp-tender. If they start to brown, reduce the heat slightly.
5. Add the shrimp: Push the veggies to the pan’s edges, creating space in the center. Place the shrimp in a single layer. Cook for 2 minutes on one side until pink and just starting to curl.
6. Flip and finish: Turn the shrimp over and cook another 1-2 minutes until fully opaque. Stir the shrimp and veggies together gently to combine all flavors.
7. Finish with greens and lemon: Toss in the baby spinach leaves and drizzle fresh lemon juice over everything. Stir until spinach wilts, about 1 minute.
8. Final touches: Taste and adjust seasoning with salt, pepper, and optional red pepper flakes. Sprinkle fresh parsley on top just before serving.

Tip: If you notice the garlic browning too fast, lower the heat and add a splash of water or lemon juice to keep it from burning. Also, don’t overcrowd the pan with shrimp; cook in batches if needed to maintain nice sear and texture.

Cooking Tips & Techniques

One-pan cooking is all about timing and layering flavors. Here are some tips I learned that make this shrimp dish shine:

• Don’t overcook the shrimp: Shrimp goes from tender to rubbery quickly. Watch for the edges to turn pink and the center to become opaque. Usually, 2-3 minutes per side is perfect.
• Garlic matters: Fresh minced garlic adds brightness and aroma, but burns easily. Cook it gently in butter over medium heat, and watch closely.
• Use room temperature shrimp: Taking shrimp out of the fridge 15 minutes before cooking helps them cook evenly.
• Prep everything first: Because this recipe moves fast once you start cooking, have all ingredients chopped and measured before heating the pan.
• Multitasking hacks: While veggies sauté, toss the shrimp with seasoning to save time.
• Keep it fresh: Adding spinach at the end preserves its vibrant color and delicate texture.

I once tried a batch with frozen shrimp straight from the freezer, and the shrimp released too much water, making the sauce watery. Lesson learned: thaw shrimp completely and pat dry to keep the sauce silky.

Variations & Adaptations

This recipe is flexible, and I love tweaking it based on mood, season, or dietary needs:

• Dietary swaps: For dairy-free, swap butter with coconut oil or vegan butter. For low-sodium, reduce added salt and rely on fresh herbs and lemon juice for brightness.
• Seasonal veggies: In spring, swap broccoli and snap peas for asparagus and baby zucchini. In fall, try green beans or kale instead of spinach.
• Flavor twists: Add a splash of white wine or a teaspoon of Dijon mustard to the butter sauce for a tangy note. Or sprinkle with smoked paprika and cayenne for a smoky-spicy kick.
• Cooking method: If you prefer oven cooking, sauté the garlic butter veggies on the stove, then add shrimp on top and roast at 400°F (205°C) for 6-8 minutes.
• Personal favorite variation: I sometimes toss in diced potatoes pre-cooked until crispy for a heartier meal. It turns the one-pan into a full dinner without fuss.

Serving & Storage Suggestions

This shrimp dish is best served hot, straight from the pan, so you catch the garlic butter at its peak silkiness. I like to plate it over a bed of fluffy rice or creamy mashed potatoes to soak up the sauce. For a lighter option, serve alongside crusty bread and a fresh green salad.

Leftovers keep well in an airtight container in the fridge for up to 2 days. When reheating, gently warm in a skillet over low heat to avoid overcooking the shrimp. Microwave works in a pinch but be careful not to dry it out.

Flavors meld beautifully overnight, so sometimes I make this a day ahead for a quick reheat before serving. Just add a squeeze of fresh lemon juice before plating to revive the brightness.

Nutritional Information & Benefits

This recipe is a lean protein powerhouse thanks to the shrimp, which is low in calories but high in vitamin B12, selenium, and omega-3 fatty acids. The garlic butter veggies contribute fiber, vitamin C, and antioxidants, supporting immune health.

Per serving (approximate): 280 calories, 18g protein, 12g fat, 15g carbs, 4g fiber.

It’s naturally gluten-free and can easily be made dairy-free with substitutions. Plus, the fresh lemon juice adds a dose of vitamin C, making this dish both nourishing and satisfying.

From a wellness perspective, I appreciate how this meal balances indulgence and nutrition—comfort food that doesn’t weigh you down or leave you feeling sluggish.

Conclusion

This easy one-pan St Patrick’s Day shrimp with garlic butter veggies recipe is proof that simple ingredients and a little garlic butter magic go a long way. Whether you’re celebrating the day itself or just craving a quick, flavorful dinner, this dish delivers every time. I love that it’s adaptable, quick, and downright tasty, making it a staple when I want something fuss-free yet special.

Feel free to tweak the veggies, spice level, or sides to suit your taste. And seriously, don’t be afraid to make it your own—that’s what cooking’s all about. If you try it, I’d love to hear how it turns out or what twists you add. Share your thoughts or recipe adaptations below, and happy cooking!

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, but make sure to thaw completely and pat dry to avoid excess moisture. Fresh or thawed shrimp cook better and keep the sauce from becoming watery.

What if I don’t have broccoli or snap peas?

You can substitute with green beans, asparagus, or even zucchini. Just adjust cooking time so the veggies remain crisp-tender.

Can I make this recipe dairy-free?

Absolutely! Replace butter with coconut oil or a vegan butter substitute. The flavor will still be delicious and buttery in texture.

How spicy is this dish? Can I add heat?

The base recipe is mild but you can add red pepper flakes or cayenne pepper to taste for a spicy kick.

What sides go well with this shrimp dish?

Rice, mashed potatoes, or crusty bread are great for soaking up the garlic butter. A fresh green salad also pairs nicely to balance the richness.

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