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Close-up of cooked Garlic Butter Shrimp (Sheet Pan) seasoned with herbs and served with lemon wedges.

Garlic Butter Shrimp (Sheet Pan)

This recipe for Garlic Butter Shrimp (Sheet Pan) is a quick and flavorful meal perfect for busy home cooks. It features succulent shrimp coated in a rich garlic butter sauce, all cooked on a single baking sheet for easy cleanup.
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Prep Time 10 minutes
Cook Time 10 minutes
Broiling Time 2 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Italian-inspired
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Shrimp
  • 1.5 pounds large shrimp peeled and deveined
Garlic Butter Sauce
  • 1/2 cup butter unsalted, melted
  • 4 cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sweet paprika
  • 2 tablespoons fresh parsley chopped
  • to taste salt
  • to taste pepper
For Serving
  • 1 whole lemon cut into wedges

Equipment

  • Baking sheet
  • Medium bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with cooking spray.
  2. In a medium bowl, combine the melted butter, minced garlic, red pepper flakes, paprika, chopped parsley, salt, and pepper. Stir well to combine.
  3. Add the shrimp to the bowl with the garlic butter mixture. Toss to coat the shrimp evenly.
  4. Arrange the coated shrimp in a single layer on the prepared baking sheet.
  5. Place the baking sheet in the preheated oven and bake for 8 to 10 minutes. For a crispier finish, you can turn on the broiler for the last 2 minutes, watching closely to prevent burning.
  6. Remove from the oven. Drizzle with fresh lemon juice and serve immediately with lemon wedges.

Nutrition

Calories: 210kcalCarbohydrates: 1gProtein: 1gFat: 23gSaturated Fat: 15gCholesterol: 61mgSodium: 186mgPotassium: 44mgFiber: 0.3gSugar: 0.1gVitamin A: 1161IUVitamin C: 4mgCalcium: 17mgIron: 0.3mg

Notes

Use a large, rimmed baking sheet that is at least 1 inch deep. This ensures the shrimp cook evenly and the sauce does not overflow. If using frozen shrimp, thaw them under cold running water or overnight in the refrigerator; never use warm water. Watch the shrimp closely when broiling, as they cook very quickly.

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