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Sheet Pan Garlic Butter Shrimp

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By Jenn Segal
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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!

garlic butter shrimp on platter with bread and lemon wedges.

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.

Table of Contents

“So easy and delicious, it was the talk around the table all night!”

Lisa

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.

shrimp tossed with olive oil, garlic, and seasoning on baking sheet.

Roast in the oven for about 8 minutes, until pink.

roasted shrimp on baking sheet.

Add the butter directly to the hot baking sheet and toss with the shrimp until melted.

butter and shrimp on baking sheet.

Sprinkle with a bit of parsley if desired and serve with lemon wedges.

garlic butter shrimp on platter with lemon wedges.

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Sheet Pan Garlic Butter Shrimp

By Jenn Segal

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!

Servings: 4 to 6
Total Time: 20 Minutes

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

  1. Preheat the oven to 350°F and set an oven rack in the middle position.
  2. 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

Powered by Edamam

  • 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
Nutritional Data Disclaimer

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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  • Delicious, easy to make and loved by my family!

    • — Sandra Morrell
    • Reply

  • I googled shrimp and your page came up so I was skeptical since and that was at 7 pm…now at 7:30 pm I am trying to see how many other recipes I can use…this week and it’s Wednesday

  • These recipes are wonderful — especially when they include the food value/calories/sodium in each dish. Speaking as a person who has to watch calorie & sodium intake, it is helpful when this information is included. When it’s not included, I disregard the recipe.

  • Maybe I’ve missed it – when do you put the garlic in?

    Thanks,
    Kat

    • Hi Kat, It gets added with the olive oil, salt and pepper.

  • this recipe was DELICIOUS! and so easy to make. i love the idea of cooking the shrimp in the oven instead of stovetop in a skillet. this is going to be my go-to recipe for a quick and easy dinner.

  • This had to be one of the easiest dishes I’ve made in a long time. It took no time to make this flavorful dish. The only thing I changed from the recipe was the amount of garlic, I love garlic so I added about twice as much. I served this dish w/ pasta and corn. The little bit that was left I mixed w/ the pasta and corn and ate it cold for lunch the next day. Great dish will make again simply because it was easy and quick. I had dinner on the table in 20 minutes.

  • A perfect special occasion meal, add some rice, and another vegetable for a perfect meal. Really good! 😀

  • I got frozen shrimp. Do I thaw in refrigerator first or run under water? Thanks

    • Hi Meryl, Either way is fine. I usually keep shrimp frozen until the last minute and then run under water in case our dinner plans change.

  • Delicious! Thanks for sharing. As a native Marylander, I added some Old Bay and lemon pepper to the mix and it was fabulous! Everyone loved it.

  • I’ll try tonight thnx for sharing

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