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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Could you do half shrimp and half scallops?
Sure, I think that would work!
What temperature should I set the oven to for Jumbo shrimp?
Hi Lauren, this recipe is written for extra large or jumbo shrimp, so no need to make any adjustments to the oven temp. Hope you enjoy!
What other options are they besides shrimp? If I wanted to substitute it with something?
Hi Kel, I can’t think of what would be appropriate — I think this recipe is really best with shrimp — sorry!
Dear Jenn, Enjoyed many of your recipes and loved every one of them. But I am puzzled. Recipe for easy garlic shrimp calls for shrimp, ‘peeled deveined’; the illustration picture of products used has a bag of shrimp that states ‘simple peel deveined’. Isn’t that two different types of shrimp?
Thanx for all your wonderful recipes, Joanmarie
Hi Joanmarie, You can either purchase shrimp that are already peeled and deveined or can you peel and devein them yourself (which is what I did with the shrimp in the pic). Hope that clarifies that you enjoy the shrimp! 🙂
What a great way to make shrimp! It was delicious! I used fresh shrimp and it was easy and a hit! Thanks, Jenn!
Do I boil the fresh shrimp first? Or does it cook in the oven?
Hi Greg – the shrimp will cook fully in the oven. Enjoy!
Love this recipe. It’s similar to something I have been making 15-20 years (garlic-butter shrimp on the grill, my late Father-in-law cooked shrimp like this). I’ve adopted his to the stove-top and grill and really like to change things up: adding Bay Seasoning, Lemon-Pepper spice mix, my own Blackening Seasoning, my own Cajun Seasoning, etc. to match a different meal profile. I weird that I like to use my own seasoning but controlling the salt level is necessary. Thanks for posting and I hope the best to you and your family. Keep up the great recipes!
My picky son loved this- in fact it’s one of the few meals that really appeals to all of us. And it’s soooo easy.
This is one of my favorite recipes! Simple, quick, and tastes delicious! The recipe is perfect the way it is, no need to change a thing. It is my go to recipe when the family is craving shrimp. Have made it many times and it always comes out great!
Thank you, perfection once again!
I used inexpensive defrosted shrimp and this recipe was still stellar. I did cook them for 8 minutes.
How many shrimp in one serving of this recipe?
Hi Margaret, I can’t say for sure how many shrimp per serving as it depends on whether you use extra large or jumbo shrimp. The recipe serves 6, so you could divide it up into the 6 servings to be sure.