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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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 🙂