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
A complete sheet pan dinner with only 5 ingredients. YES! JUST 5!!! Plus, who can resist that garlic butter sauce, right?
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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Delicious! Tastes very lobster like when I used the Key West Pink Shrimp from Costco.
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!