Garlic Butter Shrimp (Sheet Pan) in 10 Minutes

Oh, you absolutely have to try this! There’s nothing like perfectly cooked shrimp when you’re craving seafood but short on time. Forget scrubbing a million pans; this is where the magic happens because we are using one single sheet pan. It’s honestly the easiest, quickest way to get restaurant-quality flavor right in your own kitchen. My first taste of real, bold flavor like this happened years ago on a trip near the coast in Italy—a tiny tavern that just nailed simple ingredients.

When I came home, I desperately wanted that flavorful memory back, but I needed it to fit my busy schedule and my low-carb life. That’s why perfecting the Garlic Butter Shrimp (Sheet Pan) recipe was such a huge deal for me. If you’re on the keto path or just love big flavor without the fuss, this vibrant, aromatic dish is about to become your weeknight hero. You can read more about my exploration of keto cuisine on my About page! By Isabella Moore – International Keto Cuisine Explorer.

Why This Garlic Butter Shrimp (Sheet Pan) Recipe Works for You

Listen, I get it. You want big flavor, but you don’t want the mess. That’s exactly why I turned this classic Italian favorite into a super-fast sheet pan meal. Trust me, this recipe is my go-to when I need something incredible on the table fast. If you’re looking for more speedy ideas for your weeknights, check out my guide to simple, balanced suppers!

• It’s lightning fast! We’re talking 10 minutes of prep and only 10 minutes total in the oven. Done in under 20 minutes!
• Cleanup is almost non-existent. Everything cooks right here on the pan.
• That incredible Garlic Butter flavor is intense, but it’s naturally low-carb and keto-friendly. Score!

Essential Ingredients for Perfect Garlic Butter Shrimp (Sheet Pan)

The secret to making this dish truly sing, whether you’re serving it fast or impressing guests, is focusing only on a few high-quality components. We aren’t using dozens of items here; we’re making every ingredient count right on that baking sheet. You’ll need about 1.5 pounds of shrimp total, and keeping them properly thawed is crucial for that perfect final texture.

Shrimp Selection

You absolutely must grab large shrimp, coming in around 1.5 pounds. Make sure they are already peeled and deveined—we want zero fuss when it comes to throwing this together! If you’re buying frozen, please don’t try to rush the thaw under hot water; that ruins the texture! Let them thaw slowly overnight in the fridge, or use cold running water gently until they are flexible.

Crafting the Garlic Butter Sauce

This sauce is where the inspiration from that little Italian spot really shines through! You’ll need half a cup of unsalted butter, melted down until it’s liquid gold. Next, get aggressive with four cloves of garlic—minced finely, please! Fresh is non-negotiable here because dried just doesn’t give you that punch. Toss in a quarter teaspoon of red pepper flakes for a tiny kick, one teaspoon of sweet paprika, and two tablespoons of fresh parsley, chopped up. Don’t forget salt and pepper to taste, of course!

Step-by-Step Instructions for Your Garlic Butter Shrimp (Sheet Pan)

Okay, putting this beautiful creation together takes such little time, you won’t believe it. Seriously, the total hands-on time is barely anything! If you want to see how I make a lighter shrimp dish sometimes, check out my lighter shrimp scampi idea, but today, we’re sticking to the sheet pan!

Preparation and Sauce Mixing

First things first: get that oven hot! You need to preheat it to 400°F (200°C). While it’s heating up, grab your baking sheet and give it a quick spray with cooking oil—we don’t want any sticky surprises later. Now, in your bowl, whisk together that melted butter, your fragrant minced garlic, that little pinch of red pepper flakes, the paprika, and that gorgeous chopped parsley. It should smell amazing already! Add your salt and pepper in there, too. Once the sauce is mixed, it’s time for the shrimp. Dump everything in and toss, toss, toss until every single piece of shrimp is coated in that gorgeous, yellow butter mixture.

Baking the Garlic Butter Shrimp (Sheet Pan)

This next step is vital for great sheet pan cooking: arrange those butter-coated shrimp on your prepared sheet pan in a single, tidy layer. Do not let them overlap or pile up, because then they steam instead of roast! Pop the pan into that 400°F oven. The official cooking time is 8 to 10 minutes—that’s it! They cook incredibly fast. If you want that extra caramelized, slightly crispy edge (which I always do!), stick them under the broiler for just 2 minutes, but you have to stay right there the whole time watching them. You can find another great sheet pan method over at Craving Home Cooked!

Expert Sheet Pan Cooking Tips for the Best Garlic Butter Shrimp (Sheet Pan)

I’ve learned a few tricks over the years of doing these quick sheet pan dinners that really elevate the game, especially when dealing with delicate seafood like shrimp. If you want that perfect sear instead of gummy shrimp, attention to detail right before they hit the oven makes all the difference.

First, about your pan size: use a real baking sheet, and make sure it’s large enough that those beautiful shrimp aren’t touching. Overcrowding is the enemy of roasting because it traps steam, and we want that butter to sizzle, not boil away! If you need to cook a huge batch for entertaining, just split it onto two pans.

This is my big one: Pat your shrimp so dry before they go into the garlic butter! Any surface water will fight the fat and stop that gorgeous coating from sticking properly. Think about what else you can toss on there—I love adding some broccoli florets to my garlic butter shrimp and broccoli skillet, but you have to give the broccoli a head start in the oven for a few minutes before adding the shrimp!

Serving Suggestions for Garlic Butter Shrimp (Sheet Pan)

Wow, these shrimp are amazing just on their own, especially when you’re looking for a fantastic, low-carb quick appetizer for company! But honestly, they’re so flavorful they deserve an equally simple side dish to balance them out. Since we’re keeping things keto-friendly, I skip the pasta, obviously.

My top pick for a full dinner is tossing them over a bed of spiralized zucchini noodles—sometimes called zoodles. The sauce coats them perfectly! Another great pairing is simple steamed asparagus; I have a wonderful recipe for lemon butter chicken with asparagus that uses similar light flavors you could borrow from.

The most important thing is serving them right away while they are hot and glistening. Don’t forget those fresh lemon wedges; a final squeeze right before eating makes all the difference in brightening up that rich garlic butter. It’s elegant enough for entertaining but easy enough for Tuesday night!

Storage and Reheating Instructions for Leftover Garlic Butter Shrimp (Sheet Pan)

Don’t worry if you have any leftovers! This amazing Garlic Butter Shrimp (Sheet Pan) reheats beautifully, though you have to be gentle so you don’t cook them into tiny rubber balls. Once cooled completely, pop the shrimp and any remaining sauce into an airtight container. This needs to chill in the refrigerator for up to three days.

When you’re ready to eat them again, please skip the microwave if you can! Microwaving makes seafood tough really fast. Instead, warm them gently in a skillet over medium-low heat. Add just a tiny splash of water or broth to thin out the sauce if it’s gotten too thick. A quick minute or two over low heat is usually all you need to get that rich, lemon garlic flavor back without ruining the texture.

Frequently Asked Questions About Garlic Butter Shrimp (Sheet Pan)

I get so many grilling and oven questions, so I thought I’d gather the most common ones right here! Knowing these little details helps make sure every batch of Garlic Butter Shrimp (Sheet Pan) is absolutely perfect, especially if you’re nervous about cooking seafood. If you’ve mastered the main course, maybe check out my keto desserts next!

Can I add vegetables to my Garlic Butter Shrimp (Sheet Pan)?

Oh, absolutely! Loading up that sheet pan with veggies makes it a complete meal, not just a quick appetizer. I love using sturdy things like broccoli florets or asparagus spears because they hold up well to the high heat. Here’s the trick: Because shrimp cooks so fast, if you add tough veggies, you need to toss them on the sheet pan first, roast them alone for about 5 to 7 minutes at 400°F, and *then* add the sauced shrimp for the last 8 minutes.

How do I ensure my shrimp are not rubbery?

This is the number one fear people have about shrimp, and honestly, I think it’s all about time management! Since we are using high heat (400°F is perfect), the shrimp cook almost instantly. They are done when they curl into a C-shape and turn opaque pink. If they curl into a tight O-shape, trust me, they are overdone and rubbery. Keep an eye on that 8 to 10-minute mark. Overcooking is the enemy of tender, juicy seafood!

Is this recipe suitable as a Quick Appetizer?

It is *made* to be a Quick Appetizer! It’s so easy to scale this recipe up or down. If I’m entertaining a big crowd, I’ll use three pounds of shrimp instead of 1.5, but I always use two separate sheet pans so they roast evenly—never overcrowd! The rich Lemon Garlic flavor makes it an absolute winner when guests arrive unexpectedly, and it’s keto-friendly, which everyone appreciates!

Nutritional Estimates for Garlic Butter Shrimp (Sheet Pan)

Since this recipe is so fantastic for anyone watching their carb count—hello, keto friends!—I made sure to run the numbers for you. For four servings, you’re looking at roughly 210 calories per plate. The fat is around 23g, but the carbs are astonishingly low, sitting at just 1g. That’s the beauty of seafood and butter!

Now, just a little note from me, Isabella: these numbers are just my best guess based on the ingredients I use, like my favorite brand of unsalted butter. Yours might look a little different depending on what you buy, so take these as an inspiring guideline rather than a strict measurement. If you want to dive deeper into common keto pitfalls, I wrote about some keto mistakes I’ve made over the years!

Share Your Experience Making Garlic Butter Shrimp (Sheet Pan)

I seriously love hearing from you all when you try my recipes! This Garlic Butter Shrimp (Sheet Pan) holds a special place in my heart because it’s so speedy, and I want to know how it worked for your busy weeknights or when you served it up as a last-minute appetizer.

Did it transport you back to the Italian coast like it does for me? Or maybe you adapted it for your family gathering? Don’t be shy! Head down to the comments section below and let me know what you thought!

Please, if this recipe was a winner for you—maybe you loved the keto-friendly aspect or how fast the cleanup was—give it a star rating above so other busy home cooks can see how great it is. Even better, snap a picture of your gorgeous, buttery shrimp and tag me on social media! Seeing your creations truly makes my day. You can check out more of my favorite dishes over on my main recipes page!