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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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!