Sheet Pan Garlic Butter Shrimp

Tender and succulent shrimp baked with buttery garlic makes for a delicious and quick weeknight meal that can be ready in under 20 minutes!

baked shrimp on baking sheet with butter being spooned over

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Sheet pan shrimp will shock you at how delicious and easy they are to make. Steaming hot lemony butter garlic sauce dripping from perfectly baked shrimp just can’t get any better.

closeup of garlic butter shrimp on baking sheet

This Sheet Pan Shrimp recipe is so versatile and can be prepared to your own liking by adding your own favorite seasoning blend to it.

Though the lemon butter sauce is absolutely mouth-watering just like it is, you can add a little Homemade Cajun Seasoning to them for an added kick of flavor if you like a little heat.

closeup of garlic butter shrimp on baking sheet

Baked shrimp is the perfect dish for an elegant dinner party or easy enough to have any night of the week!

What’s in Sheet Pan Garlic Butter Shrimp

*Exact measurements are listed in the recipe card below.

How to Make Sheet Pan Garlic Butter Shrimp

Preheat oven to 400F.

garlic butter sauce in glass bowl with whisk

In a small mixing bowl, add in the butter, garlic, olive oil, smoked paprika, salt, pepper, lemon juice and zest, then whisk to combine.

garlic butter sauce being poured over raw shrimp in glass bowl

Pour the mixture over the shrimp and toss to combine.

raw shrimp tossed in garlic butter sauce with spoon

Make sure all the shrimp is well coated.

raw shrimp with garlic butter sauce on sheet pan

Pour onto a baking sheet that has been sprayed with nonstick spray.  Spread them out in one single layer.

Garlic Butter Shrimp on sheet pan cooked

Place them on the upper 2/3 rack of your oven and bake 8 minutes or until the shrimp have turned pink.

closeup of garlic butter shrimp on baking sheet

Garnish with fresh lemon slices and the rest of the chopped parsley.  You can serve the shrimp with the lemon garlic butter sauce over cauliflower rice, Palmini or shirataki noodles.

Store leftovers in an airtight container in the fridge for a day or two or freeze.

My personal favorite pasta substitute is Palmini Noodles. The texture is much like al dente pasta and when they are rinsed well before using, they do not have a funny taste like a lot of other types. And the great thing about it is Palmini comes in different widths. They have Palmini Linguini size noodles and they even have Palmini Lasagna sized noodles.

Tips For Buying Shrimp

  • Look for the “easy peel,” shrimp. They have the skin split down the back that make peeling a breeze.
  • Unless you’re lucky enough to live in coastal region that have daily shrimp boat arrivals, chances are you’re buying shrimp that have been imported, but that’s usually just fine. Just make sure they’re firm in texture and do not feel slimy or have a strong “shrimpy” smell. That usually means they are not so fresh.
  • If you’re buying frozen shrimp, which definitely have a longer shelf life, read the label. Shrimp should be just that, shrimp. There should be no preservatives listed on the label.
  • Really good quality shrimp, when cooked, will have a real sweet flavor. So, if you get some that tastes of chlorine or ammonia, which is sometimes used to clean them in some countries, you may want to try another brand.
  • Wild caught shrimp are going to be sweeter and are better quality than farm raised, so try to find those when you can. They’ll keep for months in the freezer so stock up when you’re able. They’re great to have on hand, and they thaw in cool water in minutes. You can have a Keto shrimp recipe ready in minutes!
closeup of garlic butter shrimp on baking sheet

What are the Carbs in Shrimp?

There are only about 1.5 grams of carbs in a 6 ounce serving of shrimp and they are an excellent source of protein. That makes them a wonderful choice for those on Keto or low carb diets.

What Goes with Shrimp?

One of the many beautiful things about Sheet Pan Garlic Butter Shrimp is it goes with almost any low carb side dish. You could served it with a simple garden salad with this creamy homemade Thousand Island Dressing.

For a hot Keto side dish to serve along side shrimp, you could make these amazing Green Beans Almondine, Cheese Roasted Asparagus or serve them over this versatile Lime Cilantro Cauliflower Rice.

More Keto Shrimp Recipes

Sheet Pan Garlic Butter Shrimp pin
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garlic butter steak bites recipe card

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garlic butter shrimp on baking sheet with butter spooned on top

Sheet Pan Garlic Butter Shrimp

Tender and succulent shrimp baked with buttery garlic makes for a delicious and quick weeknight meal that can be ready in under 20 minutes!
5 from 5 votes
Author: Julianne
Servings 6
PREP 5 minutes
COOK 8 minutes
TOTAL 13 minutes

RECIPE VIDEO

Ingredients
 

  • 24 ounces raw jumbo shrimp, peeled and deveined
  • ½ cup butter, melted
  • 3 large cloves garlic, minced
  • 1 tablespoon olive oil
  • Zest and juice of ½ lemon
  • 2 tablespoons fresh parsley, divided
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 400F.
  • In a small mixing bowl, add in the butter, garlic, olive oil, smoked paprika, salt, pepper, lemon juice and zest and half of the chopped parsley, then whisk to combine. Pour the mixture over the shrimp and toss to combine. Make sure all the shrimp is well coated.
  • Pour onto a baking sheet that has been sprayed with nonstick spray. Spread them out in one single layer.
  • Place them on the upper ⅔ rack of your oven and bake 8 minutes or until the shrimp have turned pink.
  • Garnish with fresh lemon slices and the rest of the chopped parsley. You can serve the shrimp with the lemon garlic butter sauce over cauliflower rice, Palmini or shirataki noodles.
  • Store leftovers in an airtight container in the fridge for a day or two or freeze.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Main Course
Cuisine American
Calories 250kcal
Nutrition Facts
Sheet Pan Garlic Butter Shrimp
Amount per Serving
Calories
250
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
10
g
63
%
Carbohydrates
 
1
g
0
%
Protein
 
18
g
36
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

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5 from 5 votes (1 rating without comment)

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Recipe Rating




18 Comments

  1. 5 stars
    This is easy and excellent. Thank you! Several people have mentioned that the bake time is repeated twice in the recipe card. Only 8 minutes is needed. Newer cooks are possibly going to overbake.

  2. “Place them on the upper ⅔ rack of your oven and bake 8 minutes or until the shrimp have turned pink.” Is in step 3 and 4 and the parsley isn’t mentioned before saying to add the rest…

    1. You can add all the parsley before baking or save half for garnish. It’s just a personal preference.

  3. 5 stars
    I just made this for the family last night and it is wonderful! We really enjoyed the tasty shrimp and I loved that it only took a minimal amount of work to prepare. Thank you so much for this recipe!

    1. I do not include all nutritional info. It’s always a good idea to add your own brand of ingredients in your tracker to get the most accurate amounts.

    1. Not really sure what you mean. The first says to pour and combine and the other step is just a note saying to be sure they are coated well. I hope that helps with your confusion

    1. Check out the recipe card and that will help you a lot. This recipe calls for 24 ounces of shrimp and the recipe makes 6 servings, So, each serving will be about 4 ounces.

  4. 5 stars
    This was absolutely delicious! For veggies I cut up bell peppers, onions and broccoli and placed on a secondary sheet pan with some Italian dressing drizzled over and baked at the same time as the shrimp. Hubby ate like he hadnt eaten in a week. And then he said you need to make that again!!!!! I can guarantee you I will!!!