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A bowl of fresh green lettuce topped with three grilled shrimp.

10-Minute Sheet Pan Shrimp Recipe

Author: Jessica Haggard
Garlic butter sheet pan shrimp seasoned with paprika and finished with fresh lemon is one of the easiest and most flavorful weeknight dinners you can add to your regular rotation. Everything goes on a single pan, the oven handles the rest, and you get a fast, restaurant-quality shrimp dinner on the table with almost no effort and barely any cleanup.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Main Dishes
Cuisine American
Servings 4
Calories 142 kcal

Ingredients
 
 

  • 1 pound large shrimp deveined
  • 2 tablespoons butter melted
  • 2 cloves garlic minced
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 2 tablespoons fresh parsley minced, for garnish
  • 1 medium lemon cut into wedges for serving

Instructions
 

  • Preheat the oven to 400 °F and line a baking sheet with parchment paper. Use a clean paper towel to pat the shrimp dry.
    Six raw, peeled shrimp are arranged on a white paper towel-lined plate against a light background.
  • Combine the butter, garlic, paprika, and salt in a medium mixing bowl.
    A metal mixing bowl containing a small amount of dark liquid with finely chopped garlic on a light-colored surface.
  • Add the shrimp and toss until every piece is evenly coated.
    Raw shrimp marinated with spices and garlic in a stainless steel mixing bowl on a light-colored surface.
  • Bake for 4 to 6 minutes, or until the shrimp turn white and opaque.
    Raw marinated shrimp arranged in a single layer on a parchment-lined baking sheet.
  • Serve warm with parsley sprinkled over the shrimp and lemon wedges on the side.
    Close-up of cooked shrimp seasoned with herbs and spices, garnished with chopped parsley, with a lemon wedge in the background.

Notes

Pat the shrimp dry so they roast instead of steam and water down the sauce. Keep a close eye on the oven, as they cook quickly and can easily overcook.
Serve: Spoon over rice, add to salad, or pile into warm tortillas for tacos. You can also pair them with asparagus, quinoa, or couscous, and serve with crusty bread to soak up the garlic butter.
Store: Once the shrimp have cooled, store them in an airtight container in the fridge for up to 3 days. 

Nutrition

Calories: 142kcalCarbohydrates: 4gProtein: 16gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 158mgSodium: 980mgPotassium: 190mgFiber: 1gSugar: 1gVitamin A: 677IUVitamin C: 17mgCalcium: 76mgIron: 1mg
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