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.
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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.