Sheet Pan Garlic Butter Shrimp — Damn Delicious

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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.

So we have sheet pan garlic butter shrimp.

With a whole stick of butter.

Yes, a whole stick.

We’re not quite in bikini season just yet.

I did pop this under the broiler for just 30 seconds to give it a little bit more color.

That’s only for photographic purposes.

There’s no need to broil.

Or add lemon slices.

Unless you REALLY REALLY want to.

Sheet Pan Garlic Butter Shrimp

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

A complete sheet pan dinner with only 5 ingredients. YES! JUST 5. Plus, who can resist that garlic butter sauce, right?

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste
  • 1/2 teaspoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together butter, garlic, lemon juice and Italian seasoning; season with salt and pepper, to taste.
  3. Place shrimp in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  4. Place into oven and bake just until pink, firm and cooked through, about 8-10 minutes.
  5. Serve immediately, garnished with parsley, if desired.

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68 comments

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 🙂

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.

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.

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.

Would this work with thawed frozen shrimp?

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!

I’m all about that garlic butter sauce – this is perfection!

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 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.

It looks amazing! It reminds me for the summer …

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!

This looks amazing!

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!!

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!

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.

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.

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

Can this dish be made starting with frozen shrimp? Or do they have to be thawed?

I recommend thawing.

My guy has a shellfish allergy. Do you think this would work with thin chicken tenders?

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. What a great idea!

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.

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.

This is fantastic!
Great recipes thanks for sharing. 🙂

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.

looks delicious.
I love shrimps in any form.
I also prepare this in a wok.

I made this for my husband and I tonight. It is delicious. I served it over pasta, and he has gone back for seconds and thirds! Thank you for this amazing recipe!!

What would you serve this with besides pasta to make is a meal? Would you toss broccoli and tomatos with it? Trying to keep excessive carbs out of the meal… maybe a few potato wedges would be ok if it would work with it

Yes, that sounds amazing actually!

Perfect recipe just as written! I loved this and it was a big hit. I did serve over pasta and sprinkled with parmesan. Super easy to make, put in the oven and cook pasta at the same time. Please do yourself a favor and use fresh, Italian style flat leaf parsley…trust me, it makes a huge difference in how fresh the dish tastes! Thank you Chungah!

Has anyone used margarine instead of butter? My sister can’t eat butter, but she loves shrimp. I’m guessing the substitution will still work, but I’d love to get some input.

Hey! I was curious if you have the nutrition information for this available?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

One of the challenges of this receive in determining nutritional value is the fact that not all of the butter will be consumed. I’m actually going to make it and then see how much butter remains to determine the net amount used. I’m on WW and want the point to be spot on for this one.

My boys (11 & 9 ) are I charge of dinner once a week. They made this tonight, and we served it over rice. Family tested and approved. ( and they are picky eaters, so that’s saying something!)

I wonder if you added honey to the mixture? May also give a a pretty color…

I actually have not – sorry!

how can i watch the video for this recipe because it shows another?

There is no video for this recipe.

Made this tonight – it was just perfect.

Good, quick go-to recipe
Made this tonight,delish!!
Poured sauce in skillet to steam my broccoli
PERFECT DINNER
THANKS

Y’all, this recipe works well for shrimp and grits. Just dump all the cooked shrimp into a bowl of hot grits and go to town.

Can scallops be added along with the shrimp?

You can make any additions or substitutions you like, but just be mindful and use your best judgement. Cooking time may vary with scallops compared to the shrimp. Have fun!

I saw this and was so happy that it looked so easy to make so i did and ate it for breakfast lunch dinner then breakfast again with rive and broccoli it was yummy a easy go to meal prep for me to have a few meals thanks!!

Breakfast, lunch, and dinner – amazing!

The shrimp I have on hand are frozen with shells on. Will they work in this recipe?

I recommend thawing and peeling prior to using.

I love how simply you can just toss the shrimp with all these delicious flavors and put it in the oven. Then it’s ready in the same amount of time it takes to boil up some pasta! So great for a weeknight meal!

Made this tonight. Family loves it. I doubled it and used 2 sticks of butter. We had enough juice to put over rice.

Thanks for sharing!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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