Easy Sheet Pan Lemon Garlic Shrimp

When weeknight schedules become overwhelming, the last thing anyone wants is a mountain of dishes and a complicated multi-step cooking process. This Easy Sheet Pan Lemon Garlic Shrimp offers the ultimate solution: a restaurant-quality meal that transitions from the refrigerator to the table in under twenty minutes. By utilizing a single baking sheet, you harness the power of high-heat roasting to create succulent, buttery shrimp infused with zesty citrus and aromatic garlic, all while keeping cleanup to an absolute minimum.

Ingredients

• 1.5 lbs Large Shrimp: Peeled and deveined (tails on or off, based on preference).

• 4 tbsp Unsalted Butter: Melted.

• 2 tbsp Extra Virgin Olive Oil.

• 4 cloves Garlic: Freshly minced.

• 1 large Lemon: Zested and juiced (about 2 tablespoons of juice).

• 1 tsp Kosher Salt.

• ½ tsp Black Pepper: Freshly ground.

• ½ tsp Crushed Red Pepper Flakes: Optional, for a hint of heat.

• 2 tbsp Fresh Parsley: Finely chopped for garnish.

• Optional: 1 bunch of thin asparagus spears or 2 cups of broccoli florets for a complete meal.

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). For the easiest cleanup, line a large, rimmed baking sheet with parchment paper or aluminum foil.

2. Dry the Shrimp: Pat the shrimp thoroughly dry with paper towels. Removing excess moisture ensures the shrimp roast beautifully rather than steaming in the oven.

3. Create the Sauce: In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, lemon zest, salt, pepper, and red pepper flakes.

4. Combine: Place the shrimp (and vegetables, if using) directly on the baking sheet. Pour the garlic butter mixture over the top and toss with your hands or tongs until everything is evenly coated. Spread the shrimp out into a single, even layer.

5. Roast: Place the sheet pan in the center rack of the oven. Bake for 6 to 8 minutes, or until the shrimp are pink, opaque, and have curled into a loose “C” shape. Be careful not to overcook.

6. Garnish and Serve: Remove from the oven and immediately sprinkle with fresh parsley. Serve warm with an extra squeeze of lemon if desired.

Selecting the Best Ingredients for Maximum Flavor

The success of a minimalist dish like sheet pan shrimp relies heavily on the quality of your ingredients. Since there are only a few components, each one needs to shine. When it comes to the shrimp, “Large” or “Jumbo” (usually labeled as 16/20 or 21/25 count per pound) are the ideal sizes. Smaller shrimp cook far too quickly and can become rubbery before the garlic has a chance to mellow in the oven’s heat. While fresh shrimp are wonderful, high-quality frozen shrimp are often “flash-frozen” shortly after being caught, making them a reliable and convenient option for most home cooks. Just ensure they are fully thawed and patted bone-dry before they hit the pan.

Beyond the protein, the aromatics play a starring role. Using fresh garlic cloves rather than the pre-minced variety found in jars provides a much sharper, cleaner bite that defines the “garlic butter” profile. Similarly, fresh lemon is non-negotiable. Bottled lemon juice lacks the bright, essential oils found in the zest, which provides that hit of sunshine to balance the richness of the butter. If you want to elevate the dish further, consider using a high-fat European-style butter, which adds a velvety mouthfeel to the pan sauce that forms during the roasting process.

Essential Techniques for Perfect Sheet Pan Roasting

The most common pitfall when cooking shrimp is overexposure to heat. Shrimp are delicate and can transform from tender to “rubbery” in a matter of sixty seconds. The key to the sheet pan method is a high temperature—400°F is the “sweet spot” that allows the exterior to take on a golden hue from the butter while keeping the interior juicy. A helpful visual cue is the shape of the shrimp: a perfectly cooked shrimp forms a “C” shape. If it has curled into a tight “O,” it is likely overcooked.

If you decide to add vegetables to your sheet pan to make it a one-pan wonder, timing is everything. Dense vegetables like broccoli, cauliflower, or thick asparagus take longer to cook than shrimp. To ensure everything finishes at the same time, give your vegetables a 10-to-12-minute head start in the oven before adding the shrimp to the pan. Alternatively, choose “quick-cook” vegetables like thin-sliced zucchini, bell peppers, or cherry tomatoes, which can be roasted alongside the shrimp for the full duration without becoming mushy or staying raw.

Creative Variations and Flavor Profiles

While the classic lemon-garlic-butter trio is a crowd-pleaser, this recipe serves as a versatile canvas for various international flavors. For a Mediterranean twist, toss in some halved cherry tomatoes, kalamata olives, and a sprinkle of dried oregano. Once the pan comes out of the oven, top it with crumbled feta cheese for a salty, creamy finish. If you prefer a “Sheet Pan Shrimp Scampi” style, increase the garlic and add a splash of dry white wine (like Pinot Grigio or Sauvignon Blanc) to the butter mixture before roasting.

For those who enjoy a bit of spice, you can lean into a “Cajun” or “Old Bay” profile. Swap the lemon and parsley for a heavy dusting of your favorite seafood seasoning and serve with charred corn on the cob. If you are looking for a lower-carb option, replacing the butter with avocado oil and adding a dash of smoked paprika creates a lighter, smoky version of the dish that pairs beautifully with a side of cauliflower rice or a crisp green salad.

Serving Suggestions and Meal Prep Tips

One of the best features of this recipe is the delicious “pan sauce” that collects at the bottom of the sheet. You don’t want to let a single drop of that liquid gold go to waste. Serving the shrimp over a bed of angel hair pasta or linguine allows the noodles to soak up the garlic butter. For a heartier meal, serve it over fluffy jasmine rice or quinoa. If you are keeping things low-carb, zucchini noodles (zoodles) or a simple crusty baguette to dip into the juices are excellent alternatives.

For the meal-preppers, this recipe is a dream. You can portion the roasted shrimp and vegetables into containers with a side of rice for a healthy, protein-packed lunch throughout the week. When reheating, it is best to use a damp paper towel over the container and microwave on medium power for only 45–60 seconds to avoid toughening the shrimp. Alternatively, cold leftover lemon garlic shrimp makes a fantastic addition to a Caesar salad or can be chopped up and folded into a quick shrimp salad sandwich for the next day.