Sheet-Pan Garlic Butter Shrimp

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This sheet-pan garlic butter shrimp is not only delicious, but it’s also super simple to make.

This garlic butter shrimp is one of my go-to recipes when I have to hit the kitchen running. It takes just twenty minutes to make, I always have all of the ingredients on hand, the kids love it as much as I do, and there’s barely any clean-up.

I like to serve the shrimp over pasta or with a lightly toasted baguette for mopping up all of the garlic-butter sauce. Because it’s so quick and easy to prepare, it also makes a fabulous, low-maintenance appetizer for a party — just keep the tails on and serve with plenty of napkins. I guarantee your party guests will be asking for the recipe!

What You’ll Need To Make Garlic Butter Shrimp

how to make garlic butter shrimp

For the shrimp, I use frozen jumbo (21/25) shrimp labeled “simple peel and deveined.” Come dinnertime, all I have to do is run the shrimp under cold water to quickly defrost and then peel. Note that 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.

How To Make it

Begin by tossing the shrimp with olive oil, salt, pepper and garlic directly on a baking sheet.tossing-shrimp-with-olive-oil-and-garlic

Roast in the oven for 6-8 minutes, until pink.

melting-butter

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.

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Easy Garlic Butter Shrimp

This sheet-pan garlic butter shrimp is not only delicious, but it’s also super simple to make.

Servings: 4 - 6
Total Time: 20 Minutes

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)

Instructions

  1. Preheat the oven to 350°F.
  2. Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper and garlic. Roast for 6-8 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 Edamam

  • 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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Reviews & Comments

  • Simple and easy, a perfect quick entree. My husband, a picky eater, loved it.

    • — Anne Abend on January 20, 2021
    • Reply
  • My go-to dinner recipe! So easy and fast!

    • — Monica on November 14, 2020
    • Reply

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