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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Even my husband enjoyed this recipe, the cooking time was perfect!
Simple and delicious. I cooked mine for 10 minutes but that is because I think my oven is not quite up to temperature. They were even great reheated in a pan (for shrimp tacos) and in the microwave a day later.
This was delicious (as usual), Thanks Jenn! I followed the recipe exactly and cooked the shrimp for 8 minutes and they were perfect. I might use a little less butter at the end, but the butter does finish the shrimp in a really nice way.
really tasty and simple to make
What temp do I set my oven to?
Hi Lisa, the shrimp gets baked at 350°F/175°C. Enjoy!
This was by far the easiest shrimp dish I have ever made. My husband and I both loved it! I kept raving about how easy and yummy so thought I would leave a review. The one and only thing I did different was toss the shrimp in a bowl with the olive oil mixture then toss them onto the baking sheet. This will now be my go to shrimp recipe! I just can’t get over the ease and the taste.. I have made several of your recipes and they’ve always turned out delish. Thank you for sharing!
This recipe is excellent. Comes together quickly and tastes absolutely delicious. Make sure to include bread in your menu so that you can soak up the delicious sauce. Thanks for another winner Jenn!
So easy and delicious, it was the talk around the table all night! I doubled the recipe, all but the salt. I used an entire bunch of parsley over the pasta. Half the crowd had the shrimp over Caesar salad and the other half had it over spaghetti. It was light and delicious, so much flavor. Perfect, delicious, quick and easy dinner! Thanks again!
Hi Jenn, I made the shrimp scampi recipe, and it turned out excellent thank you. I made it in a disposable oven pan, and voila, perfect less cleaning. This is a keeper. I love all your recipes that cook in the oven, versus stovetop, and still come out great. Thank you Jennifer, you simplify the cooks’ life
Mia
Yummy. For a variation, add lime juice to the butter and cilantro instead of parsley, copying the amazing Yucatán shrimp served at Doc Ford’s restaurants on Sanibel and Captiva islands off Florida.
This was fabulous! So satisfying. I added halved cherry tomatoes as someone else suggested, and tripled the garlic, cuz we love garlic. Served with gluten free spaghetti and roasted brussels sprouts. YUM!!!