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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I love this quick and easy dinner for the kids. I added halved cherry tomatoes to the pan and called it supper!
I made it for two – and decided to use a large skillet instead of roasting it – I also put two large cloves of garlic through a press and we love garlic infused olive oil to begin with, so that was easy! Sautéed the shrimp with the olive oil, S&P and added the garlic and just turned the shrimp until it was pink, then added the butter and let it sauté a bit and it was perfect! Put the mixture over linguini with plenty of fresh parsley (I used a quick cook pasta maker to make it even easier!). Had some shrimp left over, of course (2 lbs with shell, came back as about 1.6 lbs shelled & deveined) so I will make some shrimp salad tomorrow with the leftovers! It’s a KEEPER recipe! I am enjoying your website SO MUCH, and will continue to experiment for the two of us – easy to downsize as needed. Thanks again for a great idea!
Hi Jenn,
Could I make this in a nonstick skillet? I made your chimichurri and I have a lot leftover from the steak and my wife said, “This would be great with shrimp!”. So I want to cook the shrimp in butter on the stovetop but I’m not sure if I use a high temp…I’ve never cooked them without a sauce in there. Any advice? Thanks Jenn! My wife said your chimichurri’s the best she’s ever had!
Sure, that will work. I’d use the cooking guidance from this shrimp recipe (and glad your wife likes the chimichurri sauce)!
We traveled over the holidays and wanted to make a special New Year’s Day meal in our rental house. Cooking in someone else’s kitchen can be tricky so I needed some easy recipes. This was PERFECT!!! My family loved it and I loved the ease. I also made Jenn’s Garlic & Herb Roasted Potatoes from Jenn’s first book. Fantastic.
This is an excellent and easy way to prepare shrimp. We love this recipe and will continue to use it often. Thanks Jenn for an easy weeknight dinner solution!
My 93-years-young dad has been an avid fisherman for decades…thus he has become the family’s seafood-taster. After one mouthful of Jenn’s Garlic-Butter Shrimp, all I heard was ‘mmmmm’ and saw a thumbs up. Thank you, Miss Jenn, for an easy to prepare and delicious dish! I’ll be making this again!
I came across this recipe tonight and what a dish. I love when my entire family finishes their meal and want more. My son asked if I can do this dish more often. Thank you, thank you for another wonderful recipe.
Hi Jen, can I serve these as an appetizer, and if so, can they be served at room temperature?
Hi Barbara, I think they could be served as an appetizer. If at room temperature, the butter may congeal a little so you may want warm them up a tiny bit in the microwave right before serving.
Hi Jenn – I love your recipes and cookbook! I’d like to add fresh broccoli florets to this. Would that work if I just add them to the sheet pan with the shrimp? Thanks! -Veronica
So glad you like the recipes! Yes, you could add broccoli to this but I’d put the broccoli in the oven for 10 to 15 minutes and then add the shrimp to the pan. Please LMK how it turns out!
This was really easy and delicious! I would scale back on the salt though and only use 1/2 tsp for the whole recipe. I served it with steamed broccoli on the side and the broccoli sopped up the sauce and was delicious. Would be great with some orzo as well!