Sheet Pan Garlic Butter Shrimp
A complete sheet pan dinner with only 5 ingredients. YES! JUST 5!!! Plus, who can resist that garlic butter sauce, right?
If two of my favorite things came together and had a baby, this would be it.
Because I love sheet pan dinners and garlic-butter-anything.
So we have sheet pan garlic butter shrimp with a whole stick of butter. Yes, a whole stick.
Sorry, guys. We’re not quite in bikini season just yet.
Sheet Pan Garlic Butter Shrimp
Ingredients
- ½ cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon freshly squeezed lemon juice, or more, to taste
- ½ teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together butter, garlic, lemon juice and Italian seasoning; season with salt and pepper, to taste.
- Place shrimp in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
- Place into oven and bake just until pink, firm and cooked through, about 8-10 minutes.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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I made this and added bell pepper and it turned out delicious!
Thank you for this recipe! I made it for Christmas day and it came out fabulous! So fast and easy; Loved it!
so yummy and easy
So simple, so delicious! My go to recipe, tastes fabulous every time.
This was amazing!! I’ve made it twice now. So good. The first time with Italian spices the second with Herbs de Province and used a pound of jumbo shrimp both times. The shrimp were perfectly cooked & so good. I served it with a ciabatta roll and big vege salad.
Thank you for a wonderful recipe.
I loved this dish! And quite easy, I’m not a good cook . For others who want to try this recipe, I strongly recommend using the unsalted butter. I forgot to buy this, I used vegetable shortening. Tasty still, but left a film in my mouth! Unsalted butter will be on my grocery list!
This has become my favorite way to cook shrimp. When I have guests at my beach house, it’s my go-to. It truly could not be easier or more delicious. I highly recommend using fresh shrimp if you can get it. I use large. I serve my shrimp with a lemon-white wine spaghetti. It always gets rave reviews.
Made this with U15 shrimp and it was fab BOO!!!!!! Lil salad action and snap peas in that sweet scampi sauce. This is now my go TO for scampi! Sheet pan dins rock!!!!!
This is the easiest and best shrimp receipe ever!!!
Absolutely loved it, my hubby said this is a definite repeat dinner. It was quick, tasty and quick
excellent, enjoyed very much… quick & tasty!
This dish is delicious , making again tonight , throwing in a few scallops too !
So we have sheet container garlic margarine shrimp with an entire stick of spread. Indeed, an entire stick.
This was so easy and delicious!! I put the shrimp in tortillas with peppers, lettuce, sour cream… SO good. I also ate several while making tacos..
Super easy to cook. The Family loved it! Thank you so much!
This amazing and so easy. FYI–had thawed shrimp that was “butterflied” but not completely peeled, but it still worked great.
Doubled the garlic 🙂 and used really good European butter. Absolutely delicious and fast!
Absolutely dammdelicious! It was quick & easy /gourmet.
I made this today! It was quick and amazingly delicious!!
It was delicious! Didn’t know I could roast shrimp, but now that I do I may never sauté it again. It stayed tender and was great!
Cooked this today but substituted Creile seasoning for the Italian seasoning. Husband LOVED it. Will definitely make again.
I am tracking my calories. How many calories does this delish meal have?
Love love love how easy this is even my husband can do it
Oh… and if you don’t want a fishy smell get a disposable pan and stick it in the BBQ grill and it works great!!
Absolutely a ‘go-to’ dish now. Definitely a favorite for myself and hubby! This is truly DELICIOUS! And easy. Thank you, thank you, thank you for sharing!
Used Old Bay instead of Italian seasoning. Perfect!
I’ve made this many times. It’s absolutely delicious with zucchini noodles. One of my favorite meals!
This was beyond delicious!! My husband and I couldn’t stop eating this. Just kept going back for more…and more…well, you get the picture! After delving into the recipe, I discovered that I didn’t have the dried Italian seasoning so I headed to my fresh herbs that I have growing and chopped up some rosemary, basil, thyme, dill and a couple dashes of dried oregano. Also added the lemon slices on top to roast with shrimp. Went by recipe on everything else. Thanks so much for such a wonderful shrimp recipe!!!
We are so glad this was such a hit for you, Connie! Thanks for sharing with us! 🙂
This was beyond delicious!! My husband and I couldn’t stop eating this. Just kept going back for more…and more…well, you get the picture! After delving into the recipe, I discovered that I didn’t have the dried Italian seasoning so I headed to my fresh herbs that I have growing and chopped up some rosemary, basil, thyme, dill and a couple dashes of dried oregano. Went to recipe on everything else. Thanks so much for such a wonderful shrimp recipe!!!
Have made this several times. Love, love, love the simplicity of this recipe. Perfect for a crowd. After a huge mid day Christmas meal, doubled recipe (used jumbo shrimp) for early evening snack… barely made it off sheet pans… loved by all. Definitely roast with the sliced lemon. A wonderful alternative to the Italian seasoning is Urban Accents… Fisherman’s Wharf seasoning. Does not disappoint.
I have made this recipe before with Frozen shrimp that are deveined but not peeled. Frozen shrimp take a little longer to bake but they are delicious. I like topping mine with a little old Bay seasoning.
For frozen shrimp medium to large bake 20-25 minutes, maybe a few minutes longer until they are all pink.
I like make angel hair pasta and using the juices on the pasta. After peeling shrimp add them into the pasta.
Made this for Thanksgiving to go with steak instead of turkey. Came out great with no leftovers. I used a cast iron skillet preheated in the oven instead of the sheet pan. Threw in the butter to melt in the pan and added the lemon juice and herbs. Then put in the shrimp. Eight minutes in the oven and it was ready. Probably took longer to prep the shrimp.
Super easy to make and so darn good. Make this often. Thanks for a great recipe.
As someone who is new to shrimp cooking, is the shrimp raw or cooked . is the shrimp fresh or frozen. I cannot find devained shrimp in the stores.
Recipes will typically specify if cooked, frozen shrimp is required. In this case, you would want to use raw, unfrozen shrimp. You can peel and devein the shrimp yourself. 🙂
So, so good! Added fresh garden herbs instead of Italian seasoning and a dash of red pepper flakes. Made angel hair pasta and added about 1/2 cup of the reserved liquid to the buttery shrimp after cooking. It made a great sauce for the pasta. Shrimp were cooked perfectly at 10 minutes. Definitely making this one again!
So easy! I had only one pound of slightly smaller shrimp in the freezer so I used what I owned. I had lemon juice but not from a fresh lemon, and I only had dried parsley. I added some into the garlic butter mixture then threw a little more on top when serving it. I thawed the shrimp and mixed them on the sheet pan. I baked them 10 minutes then broiled them for about 3 minutes. Definitely a keeper. Couldn’t have been simpler.
This is one of my favorite recipes to make. It tastes amazing. It’s also super simple to make. I buy frozen peeled and deveined shrimp, which makes this so easy and a perfect choice of dinner when I’m running late getting home from work. I like to roast some broccolini while the shrimp are cooking.
I’m sure broccoli is great with this! Thanks, Sara!
Perfect. You make me look so good! Never standing at a skillet to make shrimp again. These were the perfect texture, fine restaurant quality recipe. Thank you!
Should the shrimp be ‘uncooked’ or use shrimp that is used for shrimp cocktail? Thanks
Rick, it is best to use uncooked shrimp as it will be cooking in the oven for 8-10 minutes at 400 degrees F. You can certainly use shrimp cocktail if you prefer but you would be overcooking it, resulting in dry, rubbery shrimp. 🙁
Delish! Everyone loved it…even my pickiest kid!
So simple! Reminds me of a restaurant dish I would eat as a kid during vacation. I think next time I will make extra sauce…just for the bread. Yummm! I added some small potatoes that I had boiled, and rolled them around in the sauce. Thank you for sharing your amazing talents with us less gifted.
Melted butter, then added all ingredients to it. Put cleaned and rinsed snd dried shrimp in a bowl. Then dumped it into the baking pan and spread them out into s single layer. Our shrimp was big, left the pan in an extra minute. Absolutely fabulous. Will do this again every time large shrimp is on sale!
Did it just as written. Our shrimp was big, left itbin an extra minute. Absolutely fabulous. Will do this again every time large shrimp is on sale!
Came out perfectly! THANK YOU
Awesome!
Will foil pans work the same instead of a sheet pan? Looking to make this for the big game tomorrow and foil pans allow for easy cleaning (throw away). But do not want to compromise flavor.
Sure! 🙂
Cordial saludo,
Me encanta la facilidad y como queda todo de esquísito. Mil gracias
I just made this and it was perfect! Not only was it super quick and easy to make, but it also did not need many ingredients. The shrimp was juicy and perfectly cooked. This recipe is definitely a keeper for days when I’m too lazy to cook but still want something delicious.
That’s so great! Thanks for sharing.
Made this tonight. Family loves it. I doubled it and used 2 sticks of butter. We had enough juice to put over rice.
Thanks for sharing!
I love how simply you can just toss the shrimp with all these delicious flavors and put it in the oven. Then it’s ready in the same amount of time it takes to boil up some pasta! So great for a weeknight meal!
The shrimp I have on hand are frozen with shells on. Will they work in this recipe?
I recommend thawing and peeling prior to using.
I saw this and was so happy that it looked so easy to make so i did and ate it for breakfast lunch dinner then breakfast again with rive and broccoli it was yummy a easy go to meal prep for me to have a few meals thanks!!
Breakfast, lunch, and dinner – amazing!
Can scallops be added along with the shrimp?
You can make any additions or substitutions you like, but just be mindful and use your best judgement. Cooking time may vary with scallops compared to the shrimp. Have fun!
Y’all, this recipe works well for shrimp and grits. Just dump all the cooked shrimp into a bowl of hot grits and go to town.
Good, quick go-to recipe
Made this tonight,delish!!
Poured sauce in skillet to steam my broccoli
PERFECT DINNER
THANKS
Made this tonight – it was just perfect.
how can i watch the video for this recipe because it shows another?
There is no video for this recipe.
I wonder if you added honey to the mixture? May also give a a pretty color…
I actually have not – sorry!
My boys (11 & 9 ) are I charge of dinner once a week. They made this tonight, and we served it over rice. Family tested and approved. ( and they are picky eaters, so that’s saying something!)
Hey! I was curious if you have the nutrition information for this available?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
One of the challenges of this receive in determining nutritional value is the fact that not all of the butter will be consumed. I’m actually going to make it and then see how much butter remains to determine the net amount used. I’m on WW and want the point to be spot on for this one.
Has anyone used margarine instead of butter? My sister can’t eat butter, but she loves shrimp. I’m guessing the substitution will still work, but I’d love to get some input.
Perfect recipe just as written! I loved this and it was a big hit. I did serve over pasta and sprinkled with parmesan. Super easy to make, put in the oven and cook pasta at the same time. Please do yourself a favor and use fresh, Italian style flat leaf parsley…trust me, it makes a huge difference in how fresh the dish tastes! Thank you Chungah!
What would you serve this with besides pasta to make is a meal? Would you toss broccoli and tomatos with it? Trying to keep excessive carbs out of the meal… maybe a few potato wedges would be ok if it would work with it
Yes, that sounds amazing actually!
Make this often, we sub Mediterranean spices, but that’s just our preference. We tossed the shrimp with tomatoes and it was a winner
I made this for my husband and I tonight. It is delicious. I served it over pasta, and he has gone back for seconds and thirds! Thank you for this amazing recipe!!
looks delicious.
I love shrimps in any form.
I also prepare this in a wok.
Great recipe!..I make this often….simple personal tweaks….I mince the garlic and mix with shrimp beforehand….like a marinade…..minutes or hours before cooking…preheat oven and melt butter directly on foil lined baking sheet……when melted, add shrimp and dust with herbs/seasonings/spices of choice….I like Old Bay or lemon pepper….you can dress with parsely for serving.
This is fantastic!
Great recipes thanks for sharing. 🙂
I’ve been drooling over all the sheet pan recipes I’m seeing…especially this one! I’d like to purchase a large sheet pan and I want to make sure it’s a good one that will last. Can you give me any tips?
Yes, the larger the better, like an 11×17.
I’m having guests over for dinner & this sounds like the perfect light dish to serve with this warm weather! Just one question, could this be made a few hours ahead of time, covered and put in the refrigerator until ready to cook & serve?
In all honesty, this is best served immediately. But as always, please use your best judgment.
My guy has a shellfish allergy. Do you think this would work with thin chicken tenders?
Yes, absolutely. What a great idea!
I made this dish on Saturday and it’s very simple and easy, but super delicious! I served it along with prime rib and fresh green beans and all of my guests were full and happy when all was said and done
I made this dish on Saturday and it’s very simple and easy, but super delicious! I served it along with prime rib and fresh green beans and all of my guests were full and happy when all was said and done 🙂
My guy has a shellfish allergy. Do you think this would work with thin chicken tenders?
Yes, absolutely!
Can this dish be made starting with frozen shrimp? Or do they have to be thawed?
I recommend thawing.
I’ve made so many of your AMAZING recipes. I’m SO glad I found you! And they’re so simple my tweens help or sometimes do it themselves with a little guidance! This….Mmmmmm so good! I did it as written except I tossed the shrimp in the mixture before placing on the pan and I added a touch of red pepper flakes. I like a little heat. You never disappoint!!! Thanks
I have some improvements.. 🙂 My original post up above asked “Why not toss in a bowl all the ingredients and then put on the sheet pan”.. I did half and half tonight and the half where I dumped everything in a bowl and then put on the sheet pan was superior…. also, making some rice, then putting in a bottom of bowl and transferring it all into that bowl allowed the garlic and lemon juices to flavor the rice in a spectacular way. My wife despises shrimp and ate two portions tonight. Parsley and lemon slices are a must (recipe doesn’t say where to add the slices.. do it in the broiling step) but I’ll never cook shrimp differently ever again… the taste and relatively healthy point of this recipe is spot on.. Love this site, can’t wait to see what’s next.
Made this dish last night and it was a hit. Thanks for a great, simple recipe! I have to say that while the shrimp are tasty, if anyone making this doesn’t have lots of bread to soak up the dreamy sauce, they’re missing out!!!
You and your blog have been a god sent to me! Most recipes aren’t written for single people! I love leftovers but can only eat them once or twice. I love the simple sheet pan ideas! I made this tonight with asparagus all on the same sheet. I spooned some of the butter mixture onto the asparagus and place them on the sheet pan while I peeled the shrimp (8 minutes) then took it out and added the shrimp to the sheet for 8 more minutes and boom I had a great meal!
Your recipe site is THE BEST! Easy to make and every one I have tried has been a winner!! You are my first go-to recipe site!! BIG thanks!!
This looks amazing!
Yummy recipe! That’s simple but tasty. I love it but yes, I have an question, which pan is perfect to cook it? Anyway, thank you so much for sharing it!
A sheet pan! 🙂
It looks amazing! It reminds me for the summer …
I added red pepper flakes, parmesan and lemon zest and mixed it all in a bowl then spread it out on the baking sheet. I also baked some fresh asparagus coated with garlic butter and cheese. Came out great.
Why place in single layer on the sheet if you are then going to toss it in the butter mixture? Why wouldn’t you put the shrimp in the melted butter mixture and then put in single layer on the sheet?
You can do either or. Whichever you prefer, Dolores.
I’m all about that garlic butter sauce – this is perfection!
Now this is my idea of simple recipe!
I love shrimp scampi but it’s too much trouble to make for just myself.
This recipe is a definite make and make again and again!
Would this work with thawed frozen shrimp?
Yes.
Do I start out with cooked or raw shrimp?
Thanks – can’t wait to make it!!
Raw. Recipes typically specify if cooked shrimp is required.
Hi,
The text of your message says “1 stick of butter.” But the recipe says 1/2 cup.
A stick is 4 ounces, 1/4 cup.
Or are we measuring after we melt the butter and one needs 2 sticks to become 1/2 cup, fluid-wise?
Thanks.
Stephen
1 stick = 1/2 cup.
correct recipe – 1 stick = 1/2 Cup
Yeah, I messed up big time confusing the 1/4 and the 1/2 units. I was talking with my mom and brother today about the recipe and he pointed out my mistake. The stick is 1/4 of a pound and that the 4 ounces does equal 1/2 cup. Sometimes I really shouldn’t comment on things until I’ve had my coffee (and like at least 16 ounces of it, too).
I am sorry for the boo-boo.
Stephen
I was just exploring this site. I was yawning until I found your glitch. It made me smile and your reply made my day. I will continue checking all of this out. Please make the occasional error. I am 83 years old and REALLY do understand errors with all them that I leave behind me. I have learned to laugh at my self.
P.S. I am a widow and live alone so I really love recipes for two or less.
8 tbl = 1/2 cup that is a stick of butter.
Hi! Could you please adjust the time for using cooked shrimp with this awesome recipe?
I recommend using raw. With cooked shrimp, you may run the risk of overcooking.
I began receiving your blog yesterday and already today I see my next appetizer offering for a dinner party buffet. This shrimp with butter and garlic and lemon slice and Italian parsley garnish is a perfect center piece for a buffet table along with appetizer forks and small plates. Yes, the broiler is needed for eye appeal and I would also add a sprinkling of bread crumb, not a lot, and maybe a splash of pernod to make it a little more like escargot. It’s beautiful. I would add side plates of spiced nuts, some oysters on the half shell, some salmon poke’ and maybe some ceviche.
Looks amazing but why not whisk together in large bowl, add shrimp to that and then dump all on pan rather than flip all the shrimp around with tongs on pan? Seems like making it even easier with no difference would be better?
I’m one for one with your recipes so looking forward to this!
— Stu when is the party! Directions please 🙂