Sheet pan dinners are always convenient, and this sheet pan shrimp scampi recipe is fast, easy, and insanely addicting! In less than 20 minutes, ingredients like lemon, butter, garlic, shrimp, and baguette topped with parmesan are transformed into a savory meal that’s perfect at the end of a long day.
Shrimp is one of my favorite fast and easy dinner options, and I never get tired of shrimp scampi. However, because shrimp cooks so quickly, I’m not a big fan of sautéing it. Using tongs to flip 15+ shrimp quickly when I’m trying to cook them perfectly can make preparing an easy protein feel a little stressful. What can I say, it’s the perfectionist in me.
This is why I’m a huge fan of either boiling, steaming, or baking shrimp. Everything is cooked evenly at the same time. When one shrimp is ready, they’re all ready.
However, the negative about boiling and steaming is that you can’t infuse flavor through caramelization like you can with a hot skillet. This is why sheet pan shrimp is so wonderful; you get easy, hands off cooking with a touch of that caramelization from the hot sheet pan. It’s an all around win.
How to Make Shrimp Scampi
This recipe could not be any easier. Slice the bread and lay some on a sheet pan (covering maybe 1/3 – 1/2 the pan, depending on how much bread you want). Whisk together the olive oil, butter, lemon juice, garlic, salt and pepper; brush it onto the bread and sprinkle some cheese over the top. Toss the shrimp in the remaining butter mixture and spread on the other side of the sheet pan.
Bake for around 10 minutes. Top with chopped parsley and lemon wedges. The whole thing is done in less than 20 minutes.
Make-Ahead & Last Minute Dinner Tips
This is one of my favorite dinners to throw together at the last minute (I’m a poor planner, so I’m often trying to figure out dinner at dinnertime. Can anyone else relate?)
- Keep peeled and deveined shrimp in your freezer. Frozen shrimp thaw in 5-10 minutes; just place them in a colander and run under room temperature or cold water. Most grocery stores now sell bagged, frozen shrimp that’s peeled and deveined. Costco often has great deals.
- You can also freeze the bread to have ready when you want it. However, if you don’t have bread ready to go, this shrimp will be delicious served over pasta. You could double the butter sauce, or just cook the pasta and toss it with olive oil, salt and pepper before adding the shrimp.
- Parsley is the one ingredient I don’t always have on hand, at least during the winter months. During the summer, I grow parsley in a clay pot so I can always throw it in this dish. However! If you don’t have fresh parsley in your fridge or a plant in your garden, it can be omitted from the recipe. Or even better, you can try freezing or dehydrating fresh parsley as well.
What is Shrimp Scampi?
Shrimp scampi is a recipe that varies slightly around the globe, but in the United States it’s a shrimp dish that’s typically prepared with garlic butter, white wine, and parmesan, served with either bread, pasta, rice, or sometimes just the shrimp alone.
You’ll notice my version does not include the wine! I almost added it, but didn’t think the recipe ultimately needed it. Whenever possible, I love being able to omit unnecessary ingredients. If you’re a traditionalist, feel free to call this recipe “garlic shrimp” or “garlic butter shrimp” instead. No angry emails or comments, k? I realize that food is Serious Business.
Can Shrimp Scampi Be Reheated?
Contrary to popular belief, you can reheat shrimp. You just need to be careful to not overcook it so it doesn’t become tough. The easiest way to do this is in microwave, covered, on 50-70% power. Microwave for 1 minute, stir, then heat in additional 30 second increments until the desired temperature is reached.
Can Shrimp Scampi Be Frozen?
Yes, simply place the leftovers in a plastic resealable freezer bag, pressing out as much air as possible. Freeze for up to 3 months. To thaw, run the bag under room temperature water.
More 30 Minute Meals
Looking for more 30 minute meals? You may also like my Stovetop Macaroni and Cheese, Crispy Baked Chicken Thighs with Lemon & Garlic, and Teriyaki Salmon! I also love this One Pot Chicken Alfredo from Culinary Hill.
Sheet Pan Shrimp Scampi
- 1/2 baguette sliced on the bias (or enough for serving)
- 3 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter melted
- 1 tablespoon fresh-squeezed lemon juice
- 3 medium garlic cloves minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 - 2 pounds large or extra large shrimp peeled and deveined (see notes)
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons flat-leaf parsley chopped
- Lemon wedges for serving
- Preheat the oven to 450. Line a large sheet pan with foil. Cover half of the pan with slices of baguette.
- In a medium-sized bowl, whisk together the olive oil, butter, lemon juice, garlic, salt and pepper. Brush liberally onto the bread, then sprinkle the cheese evenly over the tops.
- Add the shrimp to the bowl with the butter mixture, tossing to combine. Spread shrimp in a single layer on sheet pan, next to the bread. Drizzle any leftover liquid over the shrimp. (Note: if a lot of liquid makes its way over to the bread side of the sheet pan, the bottoms might get soggy. Avoid drizzling too close to the center, and don’t tilt the pan when you place it in the oven).
- Cook for 10-12 minutes, until shrimp are cooked and the bread is toasted. Top with chopped parsley and serve with lemon wedges.
More 30 Minute Meals
Please read my full post for additional recipe notes, tips, and serving suggestions!
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