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 shrimp is wonderful! It’s such a quick dish to make after work, I serve it over pasta and any left overs that I may have I take to work for lunch. It’s so simple and the flavors are great!
So fast, easy, and incredibly delicious. Your recipes never disappoint, Jenn. Many thanks for another winner!
can you use frozen prawns for this dish? Thanks
Definitely!
This is an amazing recipe! The flavor is wonderful and the ease of preparation is painless and stress free. This is perfect with a simple salad and crusty bread.
Every recipe of yours is awesome. I have your cookbook and choose your recipes online whenever they come up in my searches. Simple with great technique, this recipe is another fantastic example. Cooked these shrimp as directed, perfecto! Thanks so much.
A HUGE THANK YOU! My family wanted something different tonight for dinner and shrimp sounded good only I’ve never made it before. I found your recipe and followed it exactly. My family LOVED it! ❤ This was surprisingly so easy to make and we will definitely be making this again.
This sounds so much like the buttered shrimp that we have at a local Chinese buffet. I am wondering though, if already cooked, frozen shrimp could be used instead.
I don’t recommend frozen cooked shrimp for this recipe, Mikki – sorry!
I never review recipes but I just really wanted to say how amazing this recipe is. I’m a personal chef for several families and I have used slight variations on this recipe countless times in the last few months. It really is the best way I’ve found to get consistently cooked, beautiful shrimp every single time and I’ve gotten rave reviews from my clients for it. Thank you!
Such a great go-to recipe! It was soooo easy to do. Instead of serving the shrimp on top of pasta, I served it on zoodles! Very lo-carb! I’ll always keep a bag of shrimp in my freezer now.
P.S. Love your cookbook!
Glad you liked the shrimp and are enjoying the cookbook! 🙂
Too Salty! Loved the cooking method. The shrimp were tender, something I have difficulty achieving when I saute on the stovetop. I must say that I found the shrimp, while tasty, were waaaaay too salty. I had to strain the shrimp and discard the sauce. I’m surprised there are no other comments about this. Next time I will use 1/2 tsp. or less, but will make it again.