Amazing 4-Ingredient Garlic Butter Shrimp (Sheet Pan)

Do you ever just need dinner on the table faster than you can decide what to watch next? I know I do! That’s why I live and breathe sheet pan meals—the cleanup is practically nonexistent, which, trust me, is worth everything. My nonna’s famous shrimp scampi used to fill my childhood kitchen with the most incredible buttery aroma, but adapting those rich flavors now that I eat gluten-free has been a fun journey. This recipe for Garlic Butter Shrimp (Sheet Pan) is the perfect marriage of that memory and modern, fast cooking. As a Gluten-Free Culinary Storyteller, I’m all about making tradition accessible, and I share more about my philosophy over on my About page. This savory dish proves you don’t need fuss for fantastic flavor.

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

If you’re like me, the thought of doing a sink full of dishes after making dinner makes me want to order takeout. That’s where this recipe shines! It’s designed for real life. It’s genuinely quick, hits all the big flavor notes, and the cleanup is almost nothing. It’s fantastic for weeknight dinners or when you need a last-minute Quick Appetizer when guests drop by unexpectedly.

Speed and Simplicity: The Sheet Pan Advantage

Seriously, you prep for ten minutes, bake for ten, and maybe broil for two extra minutes. The total time clocks in right around 22 minutes! Since everything cooks on one piece of foil or parchment, cleanup is truly just rolling up the trash. You aren’t dedicating your evening to scrubbing saucepans, which is the best part for me.

Flavor Profile of Garlic Butter Shrimp (Sheet Pan)

Don’t let the simplicity fool you—the taste is *huge*. We’re talking rich, aromatic butter coating perfectly cooked shrimp, punctuated by zesty garlic and a tiny kiss of heat. It’s impressive enough for Entertaining, but easy enough for Tuesdays. This flavor payoff is what makes the Garlic Butter Shrimp (Sheet Pan) a favorite in our rotation.

Essential Ingredients for Perfect Garlic Butter Shrimp (Sheet Pan)

When a recipe is this quick, ingredient quality really matters, right? You can’t hide mediocre ingredients in a fast dish, so we focus on what brings the big flavor. For the best results in your Garlic Butter Shrimp (Sheet Pan), you need about a pound and a half of large shrimp. They hold up really well to that quick baking time. I always get them peeled and deveined because, honestly, who has time to peel shrimp after a long day?

The butter is the star here, so try to use the good stuff! Make sure you melt about half a cup of unsalted butter. We need that fat to carry all that amazing garlic flavor around the pan. Then we load it up with four cloves of minced garlic—don’t skimp! A pinch of red pepper flakes gives us warmth, and a teaspoon of sweet paprika adds a gorgeous color as it bakes.

Ingredient Notes and Substitutions

A word on the shrimp size: stick to large or jumbo if you can find them. Smaller shrimp cook too fast and get rubbery before the butter even gets brown and fragrant. If you’re buying frozen shrimp, please thaw them slowly overnight in the fridge! If you’re in a real pinch, you can thaw them under cold running water, but make sure they are completely dry (pat them well!) before hitting that sizzling butter mixture.

Also, when it comes to the herbs, I always use fresh parsley—it just tastes brighter than dried stuff. If you don’t have fresh, you can use about a teaspoon of dried, but toss it in with the butter mixture instead of sprinkling it on at the end. And remember, we finish this whole thing with fresh lemon wedges, which is totally non-negotiable for that bright counterpoint!

If you want to check out another fantastic take on this style of cooking, you can see how they handle the technique over at Craving Home Cooked.

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

You’re going to love how little effort this takes, but trust me, you need to follow these steps closely so the shrimp come out tender, not tough! First things first, let’s get that oven hot. Preheat everything to 400°F (200°C). I’m a big fan of spraying my baking sheet generously—you want to make sure nothing sticks once that butter starts bubbling!

Preparing the Garlic Butter Sauce for Garlic Butter Shrimp (Sheet Pan)

This is the fun, messy part! Grab your medium bowl and pour in your melted butter. Now, toss in all that gorgeous minced garlic—remember, we aren’t shy with garlic in this house! We add the red pepper flakes for a little warmth and that teaspoon of paprika for color. Stir it up until it’s beautifully fragrant. Then, add your salt and pepper. Once that sauce is mixed, dump in your peeled shrimp. Toss, toss, toss! You need every single piece coated perfectly in that liquid gold. Once they’re covered, spread them out onto your prepared sheet pan. And I mean *spread* them—we need a single layer for even cooking. That’s key!

Sheet Pan Cooking Tips for Optimal Garlic Butter Shrimp (Sheet Pan)

Baking time for the Garlic Butter Shrimp (Sheet Pan) is super quick, but don’t walk away! They go from perfect to overcooked in seconds. Pop that sheet pan into the hot oven. You are baking them for only about 8 to 10 minutes at 400°F. You’ll know they’re done when they curl up into a nice ‘C’ shape and look opaque. If you, like me, crave that extra crisp edge, switch the oven to broil for the *last* two minutes of cooking. Watch them like a hawk under the broiler, seriously! You want them golden, not charcoal. This is the quickest way to nail your Garlic Butter Shrimp (Sheet Pan) every time.

If you’re looking for a visual guide to ensure your timing is spot on, you can always check out some other great resources like the ones listed in the recipe index on my site.

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

Okay, friend, we’ve got the basic steps down, but if you want your Garlic Butter Shrimp (Sheet Pan) to taste like something a fancy seafood restaurant serves, you need my little secrets. After all these trials—and yes, a few rubbery mishaps back in the day—I’ve figured out how to keep these little guys tender and juicy, even when using the fast oven method. It’s all about timing and handling them gently!

The biggest fear with shrimp is turning them into little pink erasers, right? That happens when they cook for too long or if they are overcrowded on that sheet pan. Make absolutely sure, when you lay them out for baking, there is space between each shrimp. If they are piled up, they’ll steam instead of roast, and that ruins the caramelization we are trying to achieve. More space equals better searing!

Achieving Perfect Lemon Garlic Flavor

We’ve got a wonderful, rich flavor base with the butter and the paprika, but we need that brightness to cut through the richness. This is where the lemon comes in, and timing is crucial. You absolutely must save the fresh lemon juice for *after* the shrimp come out of the heat. If you toss the raw shrimp with lemon juice, the acid starts to cook the protein prematurely, which messes up the texture.

So, as soon as you pull that pan out of the oven—when the shrimp are just done—immediately drizzle that freshly squeezed lemon juice over the top. It hits the hot garlic butter and just blooms into this beautiful, zesty aroma. That burst of fresh acidity is what really brings the whole Lemon Garlic profile home. This is the step that takes your dish from good to truly fantastic!

And remember those fresh herbs I mentioned? Once the lemon hits, toss that fresh parsley right over everything. The residual heat wilts it just slightly, releasing its oils without turning it brown or bitter. I always check out what other people are doing for inspiration, and you can see some interesting ideas related to healthy meal preps over at my healthy recipe archives!

Serving Suggestions for Your Garlic Butter Shrimp (Sheet Pan)

Now that you have this stunning, fast, and flavorful Garlic Butter Shrimp (Sheet Pan) ready in under 25 minutes, the big question is: What do we serve it with? Since the sauce is so heavenly—that mix of garlic, butter, and lemon—you absolutely need something to soak up every last drop! I always keep serving options simple because the shrimp themselves are the main event.

If you are serving this as a main course for dinner, I highly recommend starting with a bed of simple, fluffy cooked rice. Basmati or jasmine works beautifully. The rice doesn’t compete with the flavor; it just becomes the perfect sponge for the sauce. Because we’re aiming for minimal fuss when I make this, I often just use instant rice or pre-cooked pouches if I’m really pressed for time. You can find lots of ideas for easy dinner pairings in the dinner archives on my site!

For something lighter, a simple side salad tossed in a sharp vinaigrette is fantastic—the acidity balances the rich butter sauce beautifully. Or, if you really want to indulge (and why wouldn’t you?), get a great crusty loaf of gluten-free bread for dipping. Honestly, watching everyone fight over the last saucy piece of bread is one of my biggest dinner joys!

And don’t forget its versatility! If you made a smaller batch, this Garlic Butter Shrimp (Sheet Pan) is the ultimate impressive, yet easy, Quick Appetizer when friends pop over. Just arrange the shrimp on a platter, squeeze a little extra fresh lemon over the top, and leave the lemon wedges next to them for garnish. Everyone always asks for the recipe!

Storage and Reheating Instructions

Even though this Garlic Butter Shrimp (Sheet Pan) is so fast you might not have leftovers, sometimes we get lucky and cook a little extra! If you do end up with some of that delicious shrimp, you need to store it the right way so it doesn’t turn rubbery when you try to eat it later. Shrimp is delicate, which is why we avoid high heat when reheating it.

First, you have to cool those leftovers down quickly. Don’t just leave the pan sitting on the counter for hours! Get the shrimp and any sauce that’s left into an airtight container. It should last happily in the refrigerator for about two to three days. Any longer than that, and I start to worry about the texture, so try to plan accordingly!

Reheating Tips: Keeping That Garlic Butter Flavor Alive

Here is where most people go wrong when trying to reheat shrimp—they zap it in the microwave for too long! That’s a fast track to tough texture. My absolute favorite way to reheat this seafood is actually on the stovetop, gently. Transfer the leftover shrimp and any buttery sauce into a non-stick skillet over medium-low heat.

Heat it slowly, just until the shrimp are warmed through. This usually takes only three or four minutes maximum. You are just trying to melt the butter again and warm the shrimp back up, not cook them again. If they start smelling super strong or look tight, pull them off immediately!

If you are really desperate for speed, you can use the microwave, but you have to be careful. Put just one serving on a microwave-safe plate and give it short bursts—maybe 20 seconds at a time—stirring in between each burst. Again, we want warm, tender, and saucy shrimp, not little pink springs!

Frequently Asked Questions About Garlic Butter Shrimp (Sheet Pan)

Since everyone seems to have a question about getting seafood just right in the oven, I compiled the questions I get asked most often about this recipe! It’s normal to have doubts when you’re trying a new technique, especially when dealing with quick-cooking proteins like shrimp.

Can I use frozen shrimp for this Sheet Pan Shrimp recipe?

Yes, you totally can, but you have to thaw them properly first! Never try to cook shrimp straight from frozen on the sheet pan. Thaw them in the fridge overnight or soak them in a bowl of cold tap water until they wiggle apart. The most important part? Pat them bone dry before adding them to that buttery sauce. Extra moisture creates steam, and we want a roast, not a steam bath!

Is this recipe okay for entertaining large groups?

It’s amazing for Entertaining because it cooks so fast! The only tricky part is making sure you don’t overcrowd the pan. If you are cooking for a huge crowd, don’t just pile the shrimp higher. Instead, use two separate sheet pans cooking side-by-side—this ensures every piece gets that great caramelization. It’s still fast, and everyone gets perfectly cooked shrimp!

My shrimp turned out rubbery. What did I do wrong?

Oh, I’ve been there! Usually, rubbery shrimp means it cooked too long or at too high a temperature for too long. With a recipe this quick, overheating is the devil! Did you use the broiler for the full time? Or perhaps you baked them a couple of minutes too long. Take them out right when they turn opaque and curl into that ‘C’ shape. They keep cooking slightly after you remove them from the heat too!

Can I add vegetables to the Sheet Pan Shrimp?

That’s a great idea for making it a full meal! If you want to add vegetables, you need to give them a head start, especially heartier ones like broccoli or potatoes. I suggest tossing those veggies with a little oil and salt and roasting them for about 10 minutes *before* you add the shrimp and garlic butter mixture to the seasoned pan. The shrimp only need 8-10 minutes total, so they need to go in last!

If you’ve got other questions you’re wrestling with, feel free to reach out to me on my contact page. I love hearing what you are trying in your kitchen!

Estimated Nutrition for Garlic Butter Shrimp (Sheet Pan)

When you’re cooking fast and focusing on flavor, sometimes you forget to check the numbers, but with this Garlic Butter Shrimp (Sheet Pan), the numbers actually look pretty great! Because we are focusing heavily on protein and healthy fats, this dish keeps the carbohydrates super low, which has been a huge bonus for my family’s gluten-free lifestyle.

Keep in mind, these figures are just estimates based on the ingredients written here, and they can shift slightly depending on exactly what brand of butter you use or if you use a lot of extra lemon juice. I always try to stick closely to the recipe measurements, especially for the butter!

Here is the breakdown per serving (this recipe makes four servings):

• Calories: 210
• Total Fat: 23g (Mostly from that glorious butter!)
• Protein: 17g (Don’t forget the shrimp is the star here!)
• Carbohydrates: Less than 1g (Yes, you read that right!)

See? It’s rich in flavor but light on the carbs. That’s why I keep coming back to this recipe when I need something fast that won’t weigh us down. If you want to see other quick, lighter meals I love, check out the quick meal inspiration section on my site. It’s always great to know what you’re eating while enjoying that incredible flavor!

Share Your Sheet Pan Shrimp Experience

Alright, you’ve cooked up a batch of that incredible Garlic Butter Shrimp (Sheet Pan), and now I’m dying to know how it went! Did the garlic smell fill your whole house? Did your family inhale it before you even got a forkful? Cooking is always better when we share the results, so please don’t be a stranger!

I put so much heart into making sure this recipe is easy, flavorful, and fits into a busy life, so hearing back from you really makes my day. Did you try serving it over rice, or did you go the crusty bread dipping route? Let me know what worked best for you and your crew!

Take a moment and leave the recipe a star rating right at the top of the page—it helps other busy folks see how reliable this is. And if you snapped a quick photo while you were eating, tag me on social media! I absolutely love seeing your kitchens come alive with these meals. I always share great reader photos over on my baking and cooking page!

Seriously, come back and tell me everything about your Garlic Butter Shrimp (Sheet Pan) adventure. Until next time, happy cooking!