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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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!