Introduction
Hey there, kitchen adventurers! Do you ever have those nights where you’re craving something utterly delicious, but the thought of a sink full of dishes just makes you want to order takeout? I totally get it! That’s why I’m so excited to share this Sheet Pan Garlic Butter Shrimp recipe with you. It’s one of those magical dishes that feels incredibly fancy and restaurant-worthy, but is secretly so ridiculously easy to whip up. Seriously, it’s a lifesaver on busy evenings and always gets rave reviews. Get ready to simplify your dinner routine without sacrificing flavor!
Why You’ll Love This Recipe
- Fast: From pantry to plate in under 20 minutes!
- Easy: Minimal prep, one pan, and cleanup is a breeze.
- Giftable: Perfect for a neighbor, friend, or potluck contribution (just double or triple it!).
- Crowd-pleasing: Even picky eaters usually gobble up this garlicky goodness.
Ingredients
Gathering your ingredients is the first step to a delicious meal. Here’s what you’ll need for this fantastic sheet pan shrimp:
- 2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen: Using good quality, large shrimp makes a big difference here. Make sure they’re thawed if you bought them frozen!
- 2 tablespoons olive oil: Your standard, reliable olive oil works perfectly to coat the shrimp.
- 1 teaspoon salt: To enhance all those wonderful flavors.
- 1 teaspoon black pepper: Freshly ground pepper always tastes best.
- 2 large cloves garlic, minced: Don’t be shy with the garlic – it’s the star of the show!
- 4 tablespoons unsalted butter, softened: Softened butter makes it easy to mix with the garlic and dollop over the shrimp.
- Pinch freshly chopped parsley, for garnish (optional): A little green adds a pop of color and freshness.
- Lemon wedges, for serving (optional): A squeeze of fresh lemon juice just brightens everything up!
How to Make It
Alright, let’s get this dinner party started! It’s so simple, you’ll be amazed.
- Preheat your oven: First things first, get that oven warmed up to 400°F (200°C). It’s crucial for getting those perfectly cooked shrimp.
- Prep your pan: Line a baking sheet with parchment paper or foil. Trust me, this step is your best friend when it comes to easy cleanup. No one likes scrubbing baked-on bits!
- Season the shrimp: Grab a large bowl and toss your shrimp with the olive oil, salt, and black pepper. Make sure every single shrimp gets a nice, even coating.
- Arrange on the pan: Spread the seasoned shrimp out on your prepared baking sheet in a single layer. Give them a little space so they cook evenly instead of steaming.
- Whip up the garlic butter: In a small bowl, combine the minced garlic and softened butter. Mix them together until they’re a creamy, dreamy paste.
- Dollop the flavor: Spoon little dollops of that glorious garlic butter mixture evenly over the top of each shrimp.
- Bake to perfection: Pop the baking sheet into the preheated oven and bake for 8-12 minutes. Keep an eye on them – they’re ready when they turn pink and opaque. The exact time can depend on how big your shrimp are, so just watch for that perfect color change.
- Garnish (if you’re feeling fancy!): Sprinkle with that fresh parsley if you like. It really makes them look extra special!
- Serve it up: Serve these beauties immediately with some fresh lemon wedges on the side for squeezing. Instant restaurant-style meal!
Substitutions & Additions
This recipe is fantastic as is, but it’s also wonderfully adaptable. Feel free to get creative!
- Spice it up: Add a pinch of red pepper flakes to the garlic butter for a little kick.
- Herbal notes: Swap parsley for other fresh herbs like chives, dill, or even a little bit of fresh oregano.
- Veggie power: Toss some asparagus spears or broccoli florets onto the sheet pan with the shrimp for a complete meal. Toss them with a little olive oil, salt, and pepper before adding them.
- Citrus twist: Add a little lemon zest to the garlic butter mixture for an extra burst of citrusy flavor.
Tips for Success
A few little pointers to ensure your Sheet Pan Garlic Butter Shrimp turns out absolutely perfect every time:
- Don’t overcook the shrimp: Shrimp cook very quickly! Overcooked shrimp can become tough and rubbery. Keep a close eye on them during the last few minutes of baking.
- Thaw properly: If you’re using frozen shrimp, make sure they are fully thawed and patted dry before seasoning. This helps them cook evenly and prevents a watery outcome.
- Prep ahead: You can mix the garlic butter ahead of time and keep it in the fridge. Just let it soften up a bit at room temperature before dolloping onto the shrimp.
- Even layer is key: Spreading the shrimp in a single layer on the baking sheet ensures they all cook at the same rate.
How to Store It
While this dish is best enjoyed fresh, sometimes we have leftovers (though I doubt it!).
Store any leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat or in the oven at a low temperature until just heated through. Be careful not to overcook them during reheating!
FAQs
Here are a few common questions you might have:
Q: Can I use frozen shrimp?
A: Absolutely! Just make sure to thaw them completely and pat them very dry with paper towels before you begin. This is important for getting that nice sear and flavor.
Q: How do I know when the shrimp are cooked?
A: Shrimp are cooked when they turn pink, opaque, and curl into a “C” shape. If they curl into a tight “O,” they’re likely overcooked!
Q: Can I add vegetables to the same pan?
A: Yes, you can! Just make sure the vegetables you add have similar cooking times to shrimp or add them a few minutes earlier if they need a bit more time. Broccoli florets, asparagus, and bell peppers are great options.
Sheet Pan Garlic Butter Shrimp
Equipment
- Baking Sheet Lined with parchment paper or foil
- Large bowl
- Small bowl
Ingredients
Main ingredients
- 2 pounds extra large or jumbo shrimp peeled and deveined, thawed if frozen
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper Freshly ground
Garlic Butter
- 2 large cloves garlic minced
- 4 tablespoons unsalted butter softened
Garnish (Optional)
- 0.25 cup freshly chopped parsley
- Lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, toss shrimp with olive oil, salt, and black pepper until evenly coated.2 pounds extra large or jumbo shrimp
- Spread the seasoned shrimp in a single layer on the prepared baking sheet.2 pounds extra large or jumbo shrimp
- In a small bowl, combine minced garlic and softened butter to create a paste.2 pounds extra large or jumbo shrimp
- Dollop spoonfuls of the garlic butter mixture evenly over the shrimp.2 pounds extra large or jumbo shrimp
- Bake for 8-12 minutes, or until shrimp turn pink and opaque.
- Sprinkle with fresh parsley, if desired.2 pounds extra large or jumbo shrimp
- Serve immediately with lemon wedges for squeezing.2 pounds extra large or jumbo shrimp