Sheet Pan Garlic Butter Shrimp
This post may contain affiliate links. Read my full disclosure policy. Dig into the ultimate weeknight feast: my sheet-pan garlic butter shrimp—ready in 20 minutes with minimal cleanup, and oh-so-delicious with a crusty baguette or tossed with pasta! This garlic butter shrimp is a lifesaver on those nights I have to hit the kitchen running. It’s ready in just twenty minutes, I always have the ingredients on hand, and it’s a hit with the whole family—plus, cleanup’s a breeze. It’s essentially a quicker, fuss-free take on my classic shrimp scampi with pasta recipe. You’ve got a few options for serving. Pair it with a baguette to soak up the garlicky butter sauce, or for a heartier meal, toss it with pasta. It works great as an appetizer too; just keep the tails on for easy nibbling and set out plenty of napkins. “So easy and delicious, it was the talk around the table all night!” What You’ll Need To Make Garlic Butter Shrimp Extra large or jumbo shrimp: For ease and freshness, I recommend using frozen jumbo shrimp labeled “simple peel and deveined.” Unless you leave near the coast, the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp, so for the freshest shrimp, you’re better off buying it frozen and defrosting it yourself. Olive oil: Used to coat the shrimp before roasting, olive oil not only prevents sticking but also contributes a subtle, fruity undertone that enhances the shrimp’s natural flavor. Garlic: Adds a crucial layer of flavor, giving the dish its signature garlicky aroma and taste. Butter: Added to the pan after roasting, it melds with the shrimp’s juices and the garlic to create a rich, luxurious sauce that’s delicious with fresh bread or pasta. Parsley and lemon wedges: For serving, parsley offers a fresh, herby flavor and pop of color, while lemon adds brightness to the dish. Jump to the printable recipe for precise measurements Extra large or jumbo shrimp: For ease and freshness, I recommend using frozen jumbo shrimp labeled “simple peel and deveined.” Unless you leave near the coast, the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp, so for the freshest shrimp, you’re better off buying it frozen and defrosting it yourself. Olive oil: Used to coat the shrimp before roasting, olive oil not only prevents sticking but also contributes a subtle, fruity undertone that enhances the shrimp’s natural flavor. Garlic: Adds a crucial layer of flavor, giving the dish its signature garlicky aroma and taste. Butter: Added to the pan after roasting, it melds with the shrimp’s juices and the garlic to create a rich, luxurious sauce that’s delicious with fresh bread or pasta. Parsley and lemon wedges: For serving, parsley offers a fresh, herby flavor and pop of color, while lemon adds brightness to the dish. Jump to the printable recipe for precise measurements Step-by-Step Instructions Begin by tossing the shrimp with olive oil, salt, pepper and garlic directly on a baking sheet. Roast in the oven for about 8 minutes, until pink. Add the butter directly to the hot baking sheet and toss with the shrimp until melted. Sprinkle with a bit of parsley if desired and serve with lemon wedges. You May Also Like RecipeComments (208)Add Comment Recipe Comments (208) Add Comment Ingredients 2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon black pepper 2 large cloves garlic, minced 4 tablespoons unsalted butter, softened Pinch freshly chopped parsley, for garnish (optional) Lemon wedges, for serving (optional) 2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon black pepper 2 large cloves garlic, minced 4 tablespoons unsalted butter, softened Pinch freshly chopped parsley, for garnish (optional) Lemon wedges, for serving (optional) Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper and garlic. Roast for about 8 minutes, or until the shrimp are pink and just cooked through. Immediately add the butter directly on the hot baking sheet and stir until melted. Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. Serve with lemon wedges. Preheat the oven to 350°F and set an oven rack in the middle position. Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper and garlic. Roast for about 8 minutes, or until the shrimp are pink and just cooked through. Immediately add the butter directly on the hot baking sheet and stir until melted. Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. Serve with lemon wedges. Pair with Nutrition Information Powered by Per serving (6 servings) Calories: 218 Fat: 14 g Saturated fat: 6 g Carbohydrates: 2 g Sugar: 0g Fiber: 0g Protein: 21 g Sodium: 857 mg Cholesterol: 211 mg Per serving (6 servings) Calories: 218 Fat: 14 g Saturated fat: 6 g Carbohydrates: 2 g Sugar: 0g Fiber: 0g Protein: 21 g Sodium: 857 mg Cholesterol: 211 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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