Sheet Pan Garlic Butter Shrimp
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Absolutely delicious. My husband called me at 4pm to ask if he could bring a client home for dinner that night. I had to clean the house and prepare something amazing for dinner quickly. I had never made this dish before but it had the word easy in the title had I had frozen shrimp on hand. It was super quick, easy and turned out perfect. Even the kids loved it. If you want to make it LOOK like you have put a lot of effort into creating an amazing meal-try this recipe. Fantastic!!
Do the shrimp have to be defrosted and shelled first for the easy garlic shrimp? How can this recipe take just 20 minutes?
Hi Vivian, Yes, if using frozen shrimp in the shell, they need to be defrosted and peeled. I usually run them under warm water, which makes it quick and easy.
Hi Jenn, I made your recipe using wild Argentinean red shrimp, which have a slightly different taste. They were absolutely delicious and so easy. I’m wondering where all the sodium comes from. 1867mg per serving seems way high for the ingredients. I’m hoping that’s a typo. Thanks.
Hi Sally, I’m glad to hear you enjoyed the shrimp! I use a program called Edamam to calculate nutritional info for each recipe. I just re-entered the recipe and the results now indicate that there are only 1,286 mg. of sodium per serving; so still high, but not approaching 2,000 mg! I suspect that Edamam periodically changes the numbers of certain ingredients based on any research they do, so I assume that accounts for the periodic changes in the numbers. Hope that helps!
Jenn- Is there any reason you HAVE to keep the tails on? I am just thinking tails off would make it easier for my kiddos. I have never cooked shrimp before and want to make sure taking the tails off doesn’t cause them to cook faster or dry out? Thanks!
Hi Meredith, Feel free to take them off. I do that sometimes as well. Hope the kids enjoy 🙂
I’m planning a pasta bar party. What are your suggestions for making this as an “make-ahead-of time” dish?
Hmmm, so as not to overcook the shrimp, maybe I’d undercook them a bit in the oven, and then reheat them just until warm in the microwave.
Eh. I’m confused over the rave reviews on this one. It certainly wasn’t bad but it definitely wasn’t great either. Just average. We served it with noodles but the only variation to the recipe is that I only used 1 lb of shrimp, and then cut the other ingredients in half to coincide. Shouldn’t have made a difference because everything was in proportion to the original recipe but there was very little flavor.
I agree..they were good but just lacking something?
Next time try squeezing some lemon juice on the shrimp during the cooking stage. You will be amazed at how much flavor difference this adds to the dish.
Try adding a pinch or two of crushed red pepper flakes.
I made this the other night for dinner, and it was very quick and tasty. The shrimp were tender and flavorful. Served them over fettucini, along with some crusty bread. A hit with the kids,
Why can’t we use pre-cooked shrimp?
Kimberly, while I think this is best with fresh shrimp, if you want to adapt it for cooked, I would cook the garlic in the olive oil and butter over very low heat for about 5 minutes, then add the cooked shrimp and heat until just warm. Hope you enjoy!
Does this make enough sauce to serve with pasta or rice?
Yes Gail, it does. Hope you enjoy!
I’ve been waiting and waiting to try this recipe since my husband doesn’t like shrimp. As soon as he said he wanted to go fishing today I said, “I know what I’m having for lunch.” I can’t believe how good and easy it was. I don’t think it took the whole 20 minutes. I lined my cookie sheet with foil so there wasn’t even any cleanup. Thank you so much. I’m now saving this site to favorites.