Sheet Pan Garlic Butter Shrimp
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Dig into the ultimate weeknight feast: my sheet-pan garlic butter shrimp—ready in 20 minutes with minimal cleanup, and oh-so-delicious with a crusty baguette or tossed with pasta!
This garlic butter shrimp is a lifesaver on those nights I have to hit the kitchen running. It’s ready in just twenty minutes, I always have the ingredients on hand, and it’s a hit with the whole family—plus, cleanup’s a breeze. It’s essentially a quicker, fuss-free take on my classic shrimp scampi with pasta recipe. You’ve got a few options for serving. Pair it with a baguette to soak up the garlicky butter sauce, or for a heartier meal, toss it with pasta. It works great as an appetizer too; just keep the tails on for easy nibbling and set out plenty of napkins.
“So easy and delicious, it was the talk around the table all night!”
What You’ll Need To Make Garlic Butter Shrimp
- Extra large or jumbo shrimp: For ease and freshness, I recommend using frozen jumbo shrimp labeled “simple peel and deveined.” Unless you leave near the coast, the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp, so for the freshest shrimp, you’re better off buying it frozen and defrosting it yourself.
- Olive oil: Used to coat the shrimp before roasting, olive oil not only prevents sticking but also contributes a subtle, fruity undertone that enhances the shrimp’s natural flavor.
- Garlic: Adds a crucial layer of flavor, giving the dish its signature garlicky aroma and taste.
- Butter: Added to the pan after roasting, it melds with the shrimp’s juices and the garlic to create a rich, luxurious sauce that’s delicious with fresh bread or pasta.
- Parsley and lemon wedges: For serving, parsley offers a fresh, herby flavor and pop of color, while lemon adds brightness to the dish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by tossing the shrimp with olive oil, salt, pepper and garlic directly on a baking sheet.
Roast in the oven for about 8 minutes, until pink.
Add the butter directly to the hot baking sheet and toss with the shrimp until melted.
Sprinkle with a bit of parsley if desired and serve with lemon wedges.
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Sheet Pan Garlic Butter Shrimp
Dig into the ultimate weeknight feast: my sheet-pan garlic butter shrimp—ready in 20 minutes with minimal cleanup, and oh-so-delicious with a crusty baguette or tossed with pasta!
Ingredients
- 2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large cloves garlic, minced
- 4 tablespoons unsalted butter, softened
- Pinch freshly chopped parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper and garlic. Roast for about 8 minutes, or until the shrimp are pink and just cooked through. Immediately add the butter directly on the hot baking sheet and stir until melted. Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. Serve with lemon wedges.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 218
- Fat: 14 g
- Saturated fat: 6 g
- Carbohydrates: 2 g
- Sugar: 0g
- Fiber: 0g
- Protein: 21 g
- Sodium: 857 mg
- Cholesterol: 211 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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This sounds great. Just right for our gulf shrimp.
Can I use ghee instead of butter? I’m starting the whole30 challenge next week and can’t use butter.
Hi Viki, I think that should work fine.
I made these and added Old Bay seasoning and a little less salt, then served them with pasta and asparagus and everyone thought I’d spent forever in the kitchen 🙂
Start to finish I had dinner on table in less than 30 minutes. Thank you for these quick delicious recipes!
I like your version better, though, because then I could control the sodium. Can’t wait to try it!
I have recently been making something similar I saw on Pinterest or FB, and it so good as well. You melt one stick of butter and put that on a sheet pan, then slice up several lemons and place them on the butter. Then top the lemons with a layer of all the shrimp. Finally, sprinkle one packet of Italian dressing mix on top. Bake at 350 for around 10 minutes or so. YUMMM!
Are shrimp frozen or just refrigerated?
Hi Eve, Unless you live near the coast and have access to fresh-caught shrimp, always buy frozen shrimp and defrost before cooking. The “fresh” shrimp you see in the seafood case at most supermarkets are just frozen shrimp that have been defrosted — and you never know how long they’ve been sitting there. I usually poke a few holes in the bag and then run warm water over the shrimp to defrost; it only takes a few minutes and the shrimp are ready to cook.
So when do you put your bag of shrimp into the refrigerator for defrosting? Do you need to pat dry before putting on baking sheet?
Hi Eve, You could do it the day before or just run the shrimp under warm water right before you cook them (see my previous reply). You don’t need to pat the shrimp completely dry but it’s a good idea to let them drain in a colander for a few minutes.
I am looking forward to trying this. . .I certainly have found that I like doing the shrimp in the oven. It seems to keep them from drying out.
Hi Jen,
Very nice recipe. Unique procedure in baking the shrimp. I ususally make scampi on the stove top but the nice roasted flavor is simply terrific. “Did you do something different to these shrimp?” I was asked tonight…..”Nope, same ol thing”…LOL Thanks Jen.
Only one comment so far? Want to see what others think and variations they have tried. I have two bags, four pounds, of cooked frozen shrimp left from the Winter holidays to use. Maybe put some of those in a microwave-safe dish, add the oil and other things and butter on top, maybe 5 minutes and see how it came out with more time if necessary to get really hot? Just to thaw and get it all hot and let the shrimp marinate a little? One serving at a time! ???
Hi Dusty, I just posted the recipe this morning – give it time 🙂 It’s important to use raw shrimp for this recipe. If you want to adapt it for cooked shrimp, I would cook the garlic in the olive oil and butter over very low heat for about 5 minutes, then add the cooked shrimp and heat until just warm.
Jenn, simple , easy and delicious. Scampi-style. I do it in a hot skillet and serve it over linguine. I don’t have an oven in my tent ! LOL