If you’re anything like me, weeknights can be a serious challenge! That’s why I am SO obsessed with this Garlic Butter Shrimp (Sheet Pan) recipe. Seriously, it’s a total game-changer. I whipped this up on a whim one Tuesday when I was *exhausted* and it was ready in less time than it took to decide what to order in! You get that rich, garlicky, buttery flavor, gorgeous plump shrimp, and the best part? Almost no cleanup. It’s truly the easiest, most delicious way to get a fantastic dinner on the table with just one pan.
Why You’ll Love This Garlic Butter Shrimp (Sheet Pan) Recipe
Honestly, this recipe is a weeknight superhero. Here’s why you’ll be making it again and again:
- Super Speedy: Dinner on the table in about 20 minutes, start to finish!
- Effortless Cleanup: Just one pan? Yes, please! Minimal mess is my middle name.
- Big Flavor, Little Effort: That garlic butter sauce is pure magic.
- So Versatile: Perfect on its own or with your favorite sides.
Ingredients for Your Perfect Garlic Butter Shrimp (Sheet Pan)
Okay, so the beauty of this Garlic Butter Shrimp (Sheet Pan) recipe is that you probably have most of these ingredients already! We’re keeping it super simple, just like my favorite kind of cooking. Here’s what you’ll need:
- 1.5 pounds shrimp, peeled and deveined (I like medium or large ones for this!)
- 1/2 cup butter, melted (don’t skimp here, it’s key!)
- 4 cloves garlic, minced (or more if you’re a garlic fiend like me!)
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment Needed for Garlic Butter Shrimp (Sheet Pan)
When I say easy, I mean *easy*. For this Garlic Butter Shrimp (Sheet Pan) wonder, you really only need two main things:
- A good-sized baking sheet (a standard half-sheet pan works perfectly!)
- A large mixing bowl
That’s pretty much it! So simple, right?
Step-by-Step Guide to Making Garlic Butter Shrimp (Sheet Pan)
Alright, let’s get this amazing Garlic Butter Shrimp (Sheet Pan) dinner going! It’s so straightforward, you’ll feel like a kitchen wizard. We’re all about making things easy and delicious here, and this recipe totally delivers.
First things first, preheat your oven to 400°F (200°C). This is important because we want that hot oven ready to cook our shrimp perfectly. Make sure it’s fully heated before you even think about putting the pan in!
Now, grab a big bowl. This is where all the magic happens. Pour in your melted butter. Then, toss in the minced garlic – you want that lovely aroma to really infuse into the butter. Add the fresh lemon juice for a little brightness, chop in your fresh parsley (it makes such a difference!), and then season with salt and pepper. Give it all a really good stir until it’s beautifully combined. This garlic butter sauce is seriously everything!
Next up, the star of the show: the shrimp! Add your peeled and deveined shrimp right into that glorious sauce in the bowl. Use a spoon or just your hands (wash ’em first, obviously!) to gently toss everything together. Make sure every single shrimp is coated in that luscious garlic butter goodness. Trust me, they’re going to be SO flavorful.
Now, carefully spread those saucy shrimp out onto your baking sheet. It’s super important they’re in a single layer. If they’re all piled up, they’ll steam instead of roasting, and we want those lovely little caramelized edges! So, a nice even layer is key for the best Garlic Butter Shrimp result.
Pop that baking sheet into your preheated oven and bake for just 10-12 minutes. Keep an eye on them! They cook super fast. You’ll know they’re ready when they turn pink and opaque. Overcooked shrimp are a sad thing, so don’t wander too far. Knowing your oven temps and times is so helpful here!
And that’s it! Seriously. Serve your incredible Garlic Butter Shrimp (Sheet Pan) dinner immediately. Enjoy the pure, unadulterated flavor!
Tips for the Best Garlic Butter Shrimp (Sheet Pan) Experience
Okay, so this Garlic Butter Shrimp (Sheet Pan) is pretty foolproof, but I’ve picked up a few little tricks over the years to make sure it’s absolutely perfect every single time. It’s all about those little details that make a big difference!
First off, shrimp quality *really* matters here. If you can, get good quality shrimp. Whether they’re fresh or frozen (just make sure to thaw them completely first!), you want them to be plump and firm. For this recipe, I usually go for medium to large shrimp. Smaller ones can cook too quickly and get tough, and nobody wants that!
Speaking of cooking too quickly, watch that oven like a hawk! Shrimp cook up SO fast. That 10-12 minute window is usually spot on, but ovens can be finicky. If your shrimp look small or you’re using them raw, they might be closer to 10 minutes. If they’re larger, maybe lean towards 12. You’re looking for that beautiful pink, opaque color. A little bit of caramelization on the edges is great, but chewy, rubbery shrimp means they’ve gone too far. Trust your eyes and maybe even give one a little poke!
Also, don’t skip the single layer on the baking sheet bit! I know I mentioned it in the steps, but it’s honestly crucial. It allows the shrimp to roast, not steam, and gives you those little bits of deliciousness that slightly crisp up. It’s like having a little treasure hunt for the best bites on the pan. For more awesome tips on perfect easy dinners, check this out!
Serving Suggestions for Your Garlic Butter Shrimp (Sheet Pan)
This Garlic Butter Shrimp (Sheet Pan) is so amazing, it’s practically a meal all on its own! But if you want to make it a full feast, I’ve got you covered. Serve it right over fluffy white rice or cauliflower rice to soak up all that dreamy garlic butter sauce – seriously, it’s a must!
It’s also fantastic tucked into pasta, broiled over some crusty bread, or even alongside a crisp green salad or some roasted asparagus for a lighter touch. Check out my favorite weeknight dinner ideas for more inspiration!
Storage and Reheating Instructions
Got leftovers? Lucky you! Store any leftover Garlic Butter Shrimp (Sheet Pan) in an airtight container in the fridge. It’ll keep nicely for about 2-3 days. When you’re ready to reheat, I find the best way is to gently warm it up in a skillet over low heat, maybe with a tiny splash of water or more butter, just until it’s warmed through. Avoid microwaving if you can – it can make the shrimp a little rubbery. Quick and easy!
Frequently Asked Questions about Garlic Butter Shrimp (Sheet Pan)
Can I use frozen shrimp for this recipe?
Absolutely! If you’re using frozen shrimp for your Garlic Butter Shrimp (Sheet Pan), just make sure to thaw them completely first. The best way to do this is to put them in a bowl in the refrigerator overnight. If you’re in a pinch, you can place the frozen shrimp in a colander and run cool water over them until they’re thawed. Pat them super dry afterwards so that sauce sticks well!
My shrimp cooked really fast! Is it normal for them to be done in 10 minutes?
Oh yes, definitely! Shrimp cook up lightning fast, which is part of why this Garlic Butter Shrimp (Sheet Pan) recipe is such a lifesaver. The exact time can depend on the size of your shrimp and even your oven. Just keep a close eye on them; when they turn pink and opaque, they’re perfect. Overcooked shrimp can get tough and rubbery really quickly, so err on the shorter side if you’re unsure!
Can I add other vegetables to the sheet pan?
You bet! If you want to turn this into a full meal on one pan, go for it! Just make sure to add veggies that cook around the same time as the shrimp, or add them a little earlier. Thinly sliced bell peppers, asparagus spears, or even some broccoli florets work wonderfully. Toss them in the garlic butter sauce with the shrimp, or give them a head start in the oven for a few minutes before adding the shrimp. Check out more dinner ideas here!
Is this recipe spicy? Can I make it spicy?
This basic Garlic Butter Shrimp (Sheet Pan) recipe isn’t spicy at all, it’s all about that rich garlic and butter flavor with a hint of lemon. But if you like a little heat, it’s super easy to add! A pinch of red pepper flakes stirred into the garlic butter sauce before you toss the shrimp with it works wonders. You could also add a swirl of sriracha or a dash of hot sauce at the end. So many delicious possibilities!
Nutritional Information (Estimate)
Just a heads-up, this is an estimate, okay? Things can change depending on the shrimp you buy and exactly how much butter sneaks onto your plate! But generally, for one serving of this amazing Garlic Butter Shrimp (Sheet Pan) dinner, you’re looking at roughly:
- Calories: Around 300-350
- Protein: About 25-30g
- Carbohydrates: 2-4g
- Fat: 20-25g
For more details on how these numbers can vary, you can always check out my disclaimer page!
Garlic Butter Shrimp (Sheet Pan)
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the melted butter, minced garlic, lemon juice, chopped parsley, salt, and pepper. Stir well.
- Add the peeled and deveined shrimp to the bowl with the garlic butter sauce. Toss to coat the shrimp evenly.
- Spread the shrimp in a single layer on a baking sheet.
- Bake for 10-12 minutes, or until the shrimp are pink and cooked through.
- Serve immediately.
