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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When making the garlic butter shrimp do you add the garlic while roasting the shrimp or when adding the butter at the end?
Hi Belinda, You add the garlic with the salt and pepper. Enjoy!
Can pre-cooked shrimp be used in this recipe?
Sorry, Alvin, that won’t work.
I made the easy shrimp the night before a party and served it cold with cocktail sauce. I just added 1/2 T of the butter and a little lemon juice to soak overnight.
baked @ 400 4min for the 31-40 size which is perfect. I have baked my shrimp for several years and found. 7 min for 26-30 size 9 min 12-15 size
Can’t believe anyone would cook shrimp 12 min! they would be dry and hard and ugh.
Question:
I tried to print the whole document, step by step and I am unable to print it or save it. However, I am able to print the recipe and only one of the pictures. What am I doing wrong?
Thank you.
Maria Kippen
Hi Maria, I would try highlighting exactly what you would like to print, then right click to print. The site is not designed to print out the step-by-photos, as most people don’t to deal with that many pages (it is a lot!).
Can I add scallops to the shrimp recipe? How would they change the cooking time (if at all?)
Thanks,
Jeanne
Hi Jeanne, Sure; cook time should be the same.
Made this for dinner tonight and it was soooooo good. Super easy to make, I had all the ingredients! Added it to pasta and broccoli and it was a hit with my 11 year old (who said he doesn’t like shrimp)! Thanks so much for this recipe!
Oh I forgot to mention I used about half the salt and pepper and it was a tad over seasoned but STILL AMAZING. Next time I will use ¼ of salt and ¼ of pepper.
We made these for dinner last night and they were delicious!
This recipes is incredibly over salted. The shrimp are slimy and raw at anything less than 12 minutes.
Maybe your oven temp isn’t calibrated correctly; you can get an oven thermometer to check and see if your oven isn’t heating properly. I tried the recipe as is and it was wonderful!
Just a thought.. 🙂
Hi, A little late to the party, I know but…
Everyone has their own taste for how their protein is cooked: I like my meat on the rare to med rare – lamb is rare. Period.
My sister, a fish eating “vegetarian” insists on her fish being WELL done. I would die if I had to eat fish that definitively “dead”. So, while one may think that 8 minutes leaves the shrimp slimy, others think 12 is a bit over the top. This whole discussion assumes that the oven is, indeed, correctly calibrated.
Just made this for dinner and my family loved it – you never disappoint
Fantastic! And what a great surprise to have a fast and easy recipe turn out so tasty and satisfying. I used the humongous jumbo shrimp in the fresh seafood dept. although these had been previously frozen, just as you said. Next time I’m going to try some from a frozen package to compare. If they are just as good, it sure would be convenient to keep a package in my freezer for nights I don’t have much time to cook or am too tired to make something elaborate. Thanks so much for so many incredible recipes! You’re the best find ever.
Thanks, Jane! So glad you’re enjoying the recipes!