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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Holy smokes. This shrimp was AMAZING! Love at first bite! The kids (3 and 5) loved it too! Everyone asked for more. What a night!! 🙂
For those who found the recipe salty, please check the processing information for your frozen shrimp. I had this issue and found that the freezing process of the shrimp I bought included salt. I also use salted butter. The result was a really salty flavour – not appealing at all.
Tried again with frozen unsalted shrimp and unsalted butter this recipe was amazing. Thanks so much Jen!
I was so happy to receive this recipe from “Once Upon a Chef .” It was my inspiration for my lunch today along with steamed kale and a baked sweet potato.
Thank you so much Jen! Your recipe is delicious! I made this dish for Christmas eve. We all love it. The shrimps were just cooked, tender and tasty.
Hi JENN,
Can I make these in the morning, chill them in the fridge and then serve them cold as an appetizer for dinner party? TIA!!!
Sure, but I’d suggest warming them up a tiny bit in the microwave if the butter gets congealed in the fridge. Enjoy!
If there is an allergy to butter what do you recommend?
Hi Paula, Although I’ve never tried this with margarine, I suspect that should work here. Please LMK how it turns out if you try it!
This was so easy and sooooo good!!! I really don’t have anything else to add. Just make it.
Hi. Bought the large shrimp 31-40. Would I follow recipe the same?
Thank you.
Yes, Rose, they are likely to need a little less time in the oven, so pay close attention to the color and texture of the shrimp so they don’t get overcooked. Hope you enjoy!
Another recipe that does NOT fail!!! I loved this my children loved this its addicting!!!! Thank you for sharing! I kove this site and will buy your book soon!!!!!
I did double the salt and did 1/2 more of the black pepper just because I know we like a bit more salt and pepper. Oh and im also a garlic lover so lots of garlic and it STILL didn’t overpower the shrimp! 😁😁😁😁😁😁😁😁😁😁😁😁😁
Love this recipe! When I can’t decide what to make for dinner, I always turn to shrimp from the freezer and tried this as a different way to prepare it. As easy as it says and very tasty. I serve with a green salad with oil/vinegar dressing. Simple dinner but always a hit.
Make this. And make a lot of it! So quick and easy for a weeknight dinner or weekend with friends. I had all the ingredients in my refrigerator and pantry. It was easy to double the recipe and I used leftovers the next day tossed with fettuccine and avocado. Delish!