Easy Creamy Garlic Butter Shrimp Sheet Pan Lunch

Sheet Pan Creamy Garlic Butter Shrimp – The Easiest One-Pan Dinner

In just 20 minutes, you can have a rich, buttery shrimp dinner on the table with almost no cleanup. This sheet pan creamy garlic butter shrimp delivers tender shrimp bathed in a velvety garlic sauce, all roasted on a single pan until perfectly cooked. I remember pulling a similar dish out of the oven during a quiet weeknight in my tiny Barcelona apartment, amazed that something so simple could taste this luxurious. One pan, minimal ingredients, and you’re done.

Whether you’re feeding a hungry family or just want a quick meal that feels special, this recipe delivers every time. The sauce turns silky as it roasts, coating every shrimp in pure garlic butter bliss.

Why You’ll Love This Recipe

• Ready in under 30 minutes with only 10 minutes of prep
• Everything cooks on one sheet pan for effortless cleanup
• The creamy garlic butter sauce is rich, savory, and utterly satisfying
• Shrimp stay tender and juicy, never rubbery or overcooked
• It feels like a cozy restaurant meal made right at home

Ingredients

• 1 ½ pounds large raw shrimp, peeled and deveined
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 tablespoon lemon juice
• ½ teaspoon paprika
• ¼ teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley for garnish
• Lemon wedges for serving

Instructions

• Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or foil.
• In a small bowl, whisk together melted butter, heavy cream, minced garlic, Parmesan, lemon juice, paprika, red pepper flakes, salt, and pepper.
• Arrange the shrimp in a single layer on the prepared sheet pan.
• Pour the creamy garlic butter mixture evenly over the shrimp, making sure each piece is lightly coated.
• Bake for 10 to 12 minutes, until the shrimp are pink and opaque and the sauce is bubbly around the edges.
• Remove from the oven and let rest for 2 minutes. Garnish with fresh parsley and serve immediately with lemon wedges.

Pro Tips

• For the best texture, use raw shrimp that are still slightly curved when raw — they’ll tighten into perfect curls as they cook.
• Watch the timer closely; shrimp cook fast and turn rubbery if left in the oven even two minutes too long. Look for a pink, opaque center as your doneness cue.
• If using frozen shrimp, thaw them completely and pat them very dry with paper towels before adding the sauce. Excess water will dilute the creamy garlic butter.
• For extra flavor, let the shrimp sit in the butter mixture for 5 minutes before baking to soak up the garlic and lemon.
• Don’t crowd the pan — leave a little space between each shrimp so they roast instead of steam.

Variations

• Add a handful of cherry tomatoes or thin asparagus spears to the pan before baking for a complete meal in one go.
• Swap the heavy cream for half-and-half or full-fat coconut milk for a lighter or dairy-free version.
• Sprinkle with ¼ cup panko breadcrumbs mixed with melted butter during the last 3 minutes of baking for a crunchy golden topping.
• Finish with a drizzle of hot honey or a pinch of smoked paprika for a sweet-smoky twist.

Frequently Asked Questions

• Can I use frozen shrimp? Yes, just thaw them completely and pat dry. Adjust baking time by about 2 minutes if they are still slightly cold.
• What size shrimp work best? Large or jumbo shrimp (16-20 count per pound) hold up well and stay juicy. Avoid tiny shrimp as they overcook too quickly.
• Can I make this dairy-free? Absolutely. Use a quality dairy-free butter and full-fat coconut cream instead of heavy cream. The sauce will still be rich and flavorful.
• How do I reheat leftovers? Warm gently in a skillet over low heat with a splash of cream or butter. Avoid the microwave as it can make the shrimp tough.
• What can I serve with this? Crusty bread for soaking up the sauce, rice, pasta, or a simple green salad all work beautifully.
• Can I add vegetables to the same pan? Yes, just cut them into even pieces and roast for 5 minutes before adding the shrimp so everything finishes together.

More Recipes You’ll Love

• Creamy Garlic Shrimp with Herbed Rice
• Sheet Pan Garlic Butter Crab Bites
• Cheesy Garlic Shrimp Toast Melts
• Cheesy Garlic Shrimp Cannelloni
• Sheet Pan Low Carb Shrimp Slaw

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Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.