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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This was so very easy and delicious! It makes me always want to make shrimp this way. Served with rice and a green salad.
If I use Kerrygold butter with this, which is salted, do I need to make any adjustments to the recipe? I wasn’t sure if the recipe called for salted or unsalted butter. Thanks in advance!
Hi Mina, the recipe calls for unsalted butter. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can reduce the salt in the recipe as needed. Enjoy!
Easy-peasy, and delicious! The only thing I would do differently is buy a better quality of shrimp. I made about a quarter of the recipe and it turned out great.
Can I substitute regular margarine for the unsalted butter?
Hi Wanda, I’ve never used margarine here, but I think it should work. I would reduce the added salt, though.
What temperaturer do I use to roast?
The shrimp gets roasted at 350 degrees. Enjoy!
Was a great Christmas eve meal. Simple and delicious. ?
Merry Christmas!
Yum! I made this tonight and served with salad and crusty bread. The bread was good for soaking up the yummy butter and garlic.
So quick and easy for a weeknight meal.
If I was to make a large amount for an appetizer on a buffet table, can they be kept warm in a chafing dish? Would they overcook?
Hi Joan, Because shrimp are pretty delicate (and not very appealing/tender when overcooked) I’d avoid a chafing dish for these. Sorry!
This is delish! Love how easy it is and not many dishes – my kind of meal! I’ve made this as an appetizer and also as dinner (pasta and a salad).
Just wonderful, and so easy in the oven! A sheet of parchment paper helped reduce cleanup even more. How intriguing to think of cooking shrimp that way! Tail-less, so it could be served over angelhair pasta. Made it for a rare ‘date night’ dinner, along with your Zucchini Noodles with Pesto and Pine Nuts, and both were fantastic. My husband thought I’d slaved for hours. Thank you! 😉