Sheet Pan Garlic Shrimp
Some nights you just need dinner on the table fast, without a sink full of dishes to show for it. This sheet pan garlic shrimp is exactly that kind of recipe — buttery, garlicky shrimp that roast up tender in the time it takes to set the table. One pan, minimal cleanup, and a dinner that tastes like way more effort than it actually is.
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Why You’ll Love This Recipe
This is a fifteen-minute-cook kind of meal, which makes it perfect for busy weeknights when you still want something that feels like a real dinner. The garlic butter does all the heavy lifting here, soaking into the shrimp as they roast so every bite is packed with flavor.
It’s also incredibly forgiving. Shrimp cooks fast and evenly, so there’s not much room to mess it up, even if you’re new to cooking seafood at home.
And because everything cooks on one pan, cleanup is almost nothing. You get a restaurant-worthy dish without the restaurant-sized mess.
Ingredients You’ll Need
The star here is large or jumbo shrimp, peeled and deveined, with tails on or off depending on your preference. I like leaving tails on for presentation, but take them off if you want easier eating.
Garlic is non-negotiable — fresh minced garlic gives you that punchy, aromatic flavor that jarred garlic just can’t match. Melted butter mixed with a little olive oil creates the base for the sauce, keeping the shrimp moist while adding richness.
A squeeze of lemon juice brightens everything up and cuts through the butter, while red pepper flakes add a gentle warmth without making the dish spicy. Fresh parsley at the end adds color and a little freshness, though you can swap in basil if that’s what you have on hand.
If you want to make this a full meal on the pan, cherry tomatoes or thin asparagus spears roast beautifully alongside the shrimp and soak up all that same garlic butter.
Tips for the Best Results
Don’t overcrowd the pan. Shrimp release moisture as they cook, and if they’re packed too tightly, they’ll steam instead of roast, which means you miss out on that slightly caramelized edge.
Keep a close eye on the oven timer. Shrimp go from perfectly tender to rubbery in just a minute or two, so pull them the moment they turn pink and opaque.
If you’re adding vegetables, cut them small enough that they’ll cook in the same window as the shrimp, since nobody wants crunchy asparagus and overdone shrimp on the same plate.
Storage and Reheating
Leftover shrimp will keep in an airtight container in the fridge for up to three days. Let them cool to room temperature before sealing them up so you don’t trap extra moisture in the container.
I don’t recommend freezing this dish once it’s cooked, since the texture of the shrimp really suffers after thawing. If you want to prep ahead, freeze raw shrimp instead and thaw it in the fridge overnight before cooking.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw them completely and pat them very dry before tossing them in the garlic butter, since excess water will prevent them from roasting properly.
What temperature should I bake shrimp at?
400°F is the sweet spot for this recipe, giving the shrimp enough heat to cook quickly while still developing a little color without drying out.
Can I make this dish ahead of time?
You can mix the garlic butter sauce ahead of time and store it in the fridge, but it’s best to toss and roast the shrimp fresh right before serving for the best texture.
What should I serve with sheet pan garlic shrimp?
This pairs beautifully with crusty bread for soaking up the sauce, a simple green salad, or over rice or pasta to make it a heartier meal.
product: Half Sheet Baking Pan
Sheet Pan Garlic Shrimp
Buttery, garlicky roasted shrimp made on one pan in under 20 minutes.
Ingredients
- 2 lbs large shrimp, peeled and deveined
- 5 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 lemon, sliced for garnish
Instructions
- Step 1. Preheat oven to 400°F.
- Step 2. Pat shrimp dry with paper towels and place on a large sheet pan.
- Step 3. In a small bowl, whisk together melted butter, olive oil, garlic, lemon juice, red pepper flakes, salt, and pepper.
- Step 4. Pour the garlic butter mixture over the shrimp and toss until evenly coated.
- Step 5. Spread shrimp in a single layer, making sure they are not overcrowded.
- Step 6. Roast for 10-12 minutes, until shrimp are pink and opaque.
- Step 7. Remove from oven and sprinkle with fresh parsley.
- Step 8. Serve immediately with lemon slices.
