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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Sadly I am allergic to shrimp but `I made this for my daughter tonight. Not only did our kitchen smell wonderful, she raved about the shrimp–not chewy just delicious. She said they melted in her mouth and couldn’t believe they were gone already!. Great job, Jenn! Thank you! You rock!
Hi Jenn,
Your website and recipes are top-notch. That’s why I’m looking to you for any advice you may have about shrimp.
Do you have any suggestions as to the best type/brand/source for frozen shrimp? There’s a lot of bad press regarding farm-raised shrimp these days. Wild-caught is supposedly much cleaner and safer. But, it’s more expensive and difficult to source.
Thanks in advance for any suggestions.
Ray Moore
Hi Ray, I have to admit that I often just purchase what my store has in stock, but this guide from the Monterey Bay Aquarium is a great resource.
Thank you so much Jenn!
I could easily be on Worst Cooks but this recipe made me feel like a Cordon Bleu chef. Easy and really delicious! Thanks
Love all your recipes, Jenn and your easy to follow directions. To serve the shrimp as an appetizer do you recommend serving with a toasted or fresh baguette? Or something else? I’m looking forward to trying this one for a socially distanced Happy Hour. Thank you!
Hi Elizabeth, This would be wonderful with a crusty baguette (toasted works too). Enjoy!
Hi Jen, I make this at least twice a week and it’s always delicious! I’m about to make this now and totally forgot that I was out of olive oil. Will vegetable oil work? Thank you!
Glad you like it! I think I’m weighing in too late to be helpful, but yes, vegetable oil will work if you don’t have olive oil on hand.
Looked at this cause I love shrimp and looking for some different ways to prep it. Is there any reason this couldn’t be done in a wok, just requires more attention? I’m also curious what else to pair it with besides some noodles – what kind of low carb options could you add to this?
Hi Vinny, You could definitely make this in a wok. Zucchini noodles or a vegetable purée (like cauliflower or broccoli) would both delicious low-carb options.
Super easy, fast and delicious! Made this last night and can imagine it would be so easy to serve it over rice or pasta. I added chopped onion and red pepper. It was so colorful but was quickly gone before I could take a picture. I was worried that 350 was not hot enough to quickly roast the shrimp but they were done in less than 8 minutes. Has anyone tried a higher temp?
I made this as a side to lobster tail. Since the intent was to use the same butter dipping sauce as we were using for the lobster, I omitted the butter. It turns out these are delicious even without butter! And I’m a butter fan.
So easy and delicious! This recipe is definitely in my regular meal rotation!
This was excellent… simple, fast and delicious…served over farfalle pasta…
Phenomenal was the word my daughter used to describe her shrimp, every one else at the table had only positive things to say. I’m always amazed how some of the easiest, least complicated dishes are so tasty! Thanks