Sheet pan garlic butter shrimp is a restaurant-quality meal on the table in under 20 minutes – plump, juicy shrimp roasted in a luscious garlic butter sauce with fresh parsley and bright lemon. Everything cooks on one pan, so cleanup is as easy as dinner. Squeeze the roasted lemon over the top and dig in while the butter is still pooling.
Craving a restaurant-quality meal that’s on the table in under 20 minutes? Look no further! This Sheet Pan Garlic Butter Shrimp is the answer to your busy weeknight prayers. We’re talking plump, juicy shrimp drenched in a luscious garlic butter sauce, infused with fresh parsley and bright lemon. The best part? Everything comes together on one pan for minimal cleanup. Whether you serve it over pasta, with a crusty piece of bread to sop up that incredible sauce, or alongside a simple salad, this recipe is a guaranteed showstopper.
Ingredients
• 1½ pounds / 680g (24 oz) medium shrimp, peeled and deveined
• ½ cup / 113g (4 oz) salted butter, melted
• ¼ cup / 15g (0.53 oz) chopped fresh flat-leaf parsley
• 2 cloves garlic, minced
• ¼ teaspoon / 1g (0.04 oz) salt
• ⅛ teaspoon / 0.5g (0.02 oz) ground black pepper
• 1 medium lemon, sliced
Instructions
1. Prepare for baking: Preheat your oven to 400°F / 200°C. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Arrange the shrimp: Pat the shrimp completely dry with paper towels to ensure they roast instead of steam. Arrange them in a single, even layer on the prepared baking sheet.
3. Make the garlic butter sauce: In a small bowl, whisk together the melted butter, freshly chopped parsley, minced garlic, salt, and pepper until well combined.
4. Sauce and bake: Drizzle the garlic butter mixture evenly over the shrimp, tossing gently to coat. Arrange the lemon slices over and around the shrimp. Bake for 8 to 10 minutes, or just until the shrimp are pink, firm, and opaque.
5. Serve immediately: Remove from the oven and serve hot, squeezing some of the roasted lemon juice over the top if desired.
Nutritional Information
• Nutrition Information
• Serving Size: 1 serving (recipe makes 4)
• Calories: 355 kcal
• Protein: 32g
• Fat: 24g
• Carbohydrates: 3g
Pro Tips
• Save time by purchasing shrimp that is already peeled and deveined. If using frozen shrimp, make sure it’s completely thawed and patted very dry before you begin.
• Do not overcook the shrimp! They cook in minutes. As soon as they turn pink and curl into a ‘C’ shape, they’re done. An overcooked shrimp is tough and rubbery.
• For an extra kick of flavor, add a pinch of red pepper flakes to the butter mixture or a splash of dry white wine to the pan before baking.
• Don’t let that delicious garlic butter go to waste! Serve with crusty bread, pasta, or zucchini noodles to soak up every last drop of the pan sauce.
FAQ
Q: Can I use frozen shrimp for this recipe
A: Yes, you can use frozen shrimp. Just make sure it is completely thawed and patted very dry with paper towels before you begin. This helps the shrimp roast properly instead of steaming.
Q: How do I know when the shrimp is perfectly cooked
A: The shrimp is done when it turns pink, firm, and opaque, and curls into a ‘C’ shape. This typically takes 8 to 10 minutes. Be careful not to overcook it, or it will become tough and rubbery.
Q: What should I serve with garlic butter shrimp
A: This dish is very versatile. Serve it over pasta, with crusty bread to soak up the sauce, alongside a simple salad, or with zucchini noodles.
Q: How can I add more flavor to this dish
A: For an extra kick of flavor, you can add a pinch of red pepper flakes to the butter mixture or a splash of dry white wine to the pan before baking.
Pro Tips
- Pat the shrimp completely dry with paper towels before they hit the pan – dry shrimp roast and caramelize, wet shrimp steam and go rubbery.
- Watch the oven like a hawk: 8-10 minutes is all it takes, and the shrimp are done the moment they turn pink, firm, and curl into a 'C' shape.
- Buy shrimp already peeled and deveined to save real time; if using frozen, thaw them completely and pat them very dry first.
- For an extra kick, add a pinch of red pepper flakes to the butter mixture or a splash of dry white wine to the pan before baking.
- Do not waste a drop of the pan sauce – serve with zucchini noodles to keep it keto, or crusty bread or pasta if the carbs fit your day.
Frequently Asked Questions
How do I keep the shrimp from getting rubbery?
Pull them the moment they turn pink, firm, and opaque – 8-10 minutes at 400°F is the whole cook. An overcooked shrimp is tough, and there is no saving it.
Can I use frozen shrimp?
Yes – just thaw them completely and pat them very dry before seasoning. The dryness is what makes them roast instead of steam on the sheet pan.
Is this shrimp recipe keto-friendly?
Very – 3g carbs per serving with 32g protein and 24g fat. Serve it over zucchini noodles and every drop of the garlic butter fits your macros.
What should I serve with it?
Zucchini noodles for a keto plate, or crusty bread and pasta to soak up the pan sauce. A simple salad alongside works for either.
Recipe card below.
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Sheet Pan Garlic Butter Shrimp
Ingredients
Method
- Prepare for baking: Preheat your oven to 400°F / 200°C.
- Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Arrange the shrimp: Pat the shrimp completely dry with paper towels to ensure they roast instead of steam.
- Arrange them in a single, even layer on the prepared baking sheet.
- Make the garlic butter sauce: In a small bowl, whisk together the melted butter, freshly chopped parsley, minced garlic, salt, and pepper until well combined.
- Sauce and bake: Drizzle the garlic butter mixture evenly over the shrimp, tossing gently to coat.
- Arrange the lemon slices over and around the shrimp.
- Bake for 8 to 10 minutes, or just until the shrimp are pink, firm, and opaque.
- Serve immediately: Remove from the oven and serve hot, squeezing some of the roasted lemon juice over the top if desired.
- Do not overcook the shrimp! They cook in minutes. As soon as they turn pink and curl into a 'C' shape, they're done. An overcooked shrimp is tough and rubbery.
- Don't let that delicious garlic butter go to waste!
- Serve with crusty bread, pasta, or zucchini noodles to soak up every last drop of the pan sauce.
