Easy Sheet Pan Shrimp is full of flavor from the garlic, butter, and lemon and is a quick and easy dish to make. Ready in less than 20 minutes!
Quick and easy shrimp
I love making this shrimp sheet pan recipe for dinner because it is so quick and easy. It's ready from start to finish in less than 20 minutes. It's perfect served with a salad, some pasta or rice, and a side of steamed veggies.
My top tips for making sheet pan shrimp:
- Use large shrimp – They cook evenly and stay juicy.
- Pat shrimp dry – Removing excess moisture helps them roast instead of steam, giving better flavor and texture.
- Spread shrimp in a single layer – Avoid overcrowding the pan so they cook evenly.
Key ingredients for baked shrimp
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Shrimp - Use large shrimp (31-40 shrimp per pound) or extra large (26-30). If using frozen, be certain to thaw the shrimp fully.
- Butter - Regular salted sweet cream butter.
- Garlic - This recipe uses 3 teaspoons of garlic. Feel free to adjust the amount to your liking.
- Lemon - The lemon zest is added to the shrimp before baking and the lemon juice is added when the shrimp comes out of the oven. Additional lemon slices can be used for serving.
- Seasoning - Dried thyme, red pepper flakes, salt, and pepper. Freshly chopped parsley is added to the finished dish.
How to make sheet pan shrimp
- Pat shrimp dry with a paper towel.
- Pour melted butter over shrimp. Add seasoning and lemon zest.
- Toss to coat.
- Arrange shrimp in a single layer on a rimmed sheet pan.
- Bake in preheated 400°F oven for 5-10 minutes until the shrimp has turned pink.
- Squeeze fresh lemon juice over shrimp and add freshly chopped parsley.
- Serve shrimp hot or at room temperature.
Recipe tips
- If using frozen shrimp, make certain the shrimp is fully thawed.
- Use a rimmed baking sheet to help contain the melted butter. Otherwise, it can easily spill over into your oven.
- Line the baking sheet with parchment paper or spray lightly with a nonstick spray.
- Toss the shrimp gently to distribute the butter and seasoning. I use my hands but a silicone spatula will also work.
- Once added to the shrimp, the butter will begin to solidify. The butter wants to stick to your hands rather than the shrimp, which is quite slippery. Add any remaining butter left in the bowl to the shrimp after it is on the baking sheet.
- Shrimp cooks very quickly and is easy to overcook. Cooking time will vary depending on the size of your shrimp and your oven. As soon as the shrimp turns pink, it's done. Mine took 6 minutes.
Recipe variations
Want to try something different? Try these tasty variations:
- Smoked Paprika & Cumin – Adds a warm, smoky depth with a hint of earthiness. Add ¼ teaspoon of each.
- Honey and Dijon Mustard – They add a touch of sweetness and tangy sharpness for a balanced glaze. Add a tablespoon of each to the butter mixture.
- Orange Zest & Basil – A bright, citrusy alternative with fresh, sweet basil. Use orange zest and orange juice in place of the lemon. Add fresh basil in place of the fresh parsley.
Frequently asked questions
Shrimp is fully cooked when it turns pink and opaque, and forms a loose "C" shape. It should be firm but slightly springy, not translucent or rubbery.
Store in an airtight container in the refrigerator for 2-3 days.
More delicious shrimp recipes
If you love cooking and eating shrimp, you'll also want to check out these delicious recipes.
- Blackened Shrimp
- Pan Fried Shrimp
- Honey Lime Shrimp - grilled
- Coconut Shrimp
- Shrimp and Sausage Pasta
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious Fish Recipes!
Sheet Pan Shrimp
Equipment
- Cookie Sheet (use a rimmed sheet pan)
Ingredients
- 1 ½ - 2 pounds shrimp (peeled and deveined )
- ½ cup butter (melted)
- 3 teaspoons garlic (minced)
- 1 lemon zest (from one lemon)
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 lemon juice (from one lemon)
- 1 teaspoon fresh parsley (chopped)
- lemon slices (for serving, optional)
Instructions
- Preheat oven to 400°F.
- Dry shrimp with a paper towel.1 ½ - 2 pounds shrimp
- Pour melted butter over shrimp. Add seasoning and lemon zest . Toss to coat.½ cup butter, 3 teaspoons garlic, 1 lemon zest, ¼ teaspoon red pepper flakes, ¼ teaspoon dried thyme, ¼ teaspoon salt, ¼ teaspoon pepper
- Place shrimp in a single layer on a rimmed baking sheet lined with parchment paper.
- Bake for 5-10 minutes until shrimp is pink.
- Remove from oven. Add freshly squeezed lemon juice and fresh parsley.1 lemon juice, 1 teaspoon fresh parsley
- Place shrimp on a platter and pour any juices from the pan over the top of the shrimp. Serve with sliced lemon.lemon slices
- Serve hot or at room temperature.
Notes
- Use a rimmed baking sheet to help contain the melted butter. Otherwise, it can easily spill over into your oven.
- Line the baking sheet with parchment paper or spray lightly with a nonstick spray.
- Toss the shrimp gently to distribute the butter and seasoning. I use my hands but a silicone spatula will also work.
- Once added to the shrimp, the butter will begin to solidify. The butter wants to stick to your hands rather than the shrimp, which is quite slippery. Add any remaining butter left in the bowl to the shrimp after it is on the baking sheet.
- Shrimp cooks very quickly and is easy to overcook. Cooking time will vary depending on the size of your shrimp and your oven. As soon as the shrimp turns pink, it's done. Mine took 6 minutes.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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