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Sheet Pan Shrimp

Sheet Pan Shrimp Recipe

Enjoy these succulent shrimps as a light meal or for supper, dipping some bread to soak up the pan juices. You can also turn this into a delicious shrimp salad.

This recipe will fill a compact sheet pan (half the size of a standard oven tray), ideal for cooking for 1-2 person(s). If you are cooking for more, use a standard tray & double up the ingredients accordingly.


  • 10 extra large shrimps (prawns) peeled & deveined, tail-on (180g after prep)
  • 25g unsalted butter melted
  • 3 cloves minced garlic (or 1/8 tsp garlic powder)
  • 1/2 tsp lemon juice
  • 1 tbsp extra-virgin olive oil (evoo)
  • small pinch of salt to taste
  • 2 pinches chilli flakes optional
  • 5 thin lemon slices
  • 1 tbsp chopped fresh Italian parsley to garnish; optional
  • freshly cracked black pepper


  1. Coat shrimps evenly with butter, garlic, lemon juice, evoo, chilli flakes and salt in a small bowl, stirring with a spatula to mix everything well.
  2. Prepare sheet pan. Spread out the prepared shrimps and lemon slices one layer in a baking sheet pan.
  3. Bake at preheated oven of 200°C (392°F) for 8-12 minutes at upper rack. Garnish with parsley and black pepper.
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2 comments on “Sheet Pan Shrimp”

  1. Wow the shrimp looks really juicy and flavourful with garlic and butter! So yummy and tempting :-)

  2. When I roast shrimps, I also use the pan juices as salad dressing, Yay!

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