Shrimp Sheet Pan

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Tossed in a delicious garlic, lemon, and Parmesan sauce and then oven-baked, this Shrimp Sheet pan is perfect for appetizers or a quick dinner.

Sheet Pan Shrimp Recipe

If you’re into one-pan meals like we are, you’ll love this yummy garlic butter shrimp dish. It’s the ultimate seafood feast that’s perfect for an easy dinner or a tasty appetizer that’s big on beautiful presentation.

Even better, the prep for this shrimp dish is minimal, and the clean-up is FAST! Besides the shrimp, all you need are just a handful of basic ingredients you probably already have on hand.

Because I think of shrimp as something served just for special occasions, I forget how easy it is. Try my Firecracker Shrimp, Sheet Pan Low Country Shrimp, or Air Fryer Shrimp if you like this recipe.

Recipe Tips

1. #1 rule when cooking shrimp for any recipe: don’t overcook them!! When cooking raw shrimp, the best indicator of doneness is COLOR. Raw shrimp will be gray in color and when they beome fully cooked (yes, within mere minutes), they turn from tha dingy gray to bright, opaque pink with a white center.
2. Always look for deveined shrimp when purchasing. Just check the packaging to be sure it says the shrimp are deveined or labeled as “E-Z Peel”.

Ingredients Needed For Sheet Pan Shrimp

• Raw Jumbo Shrimp: Can be frozen and defrosted. Jumbo shrimp are a nice finger-food size. Make sure you are purchasing raw, deveined shrimp, preferably those that are already shelled. Pre-cooked shrimp won’t work for this recipe.
• Marinade/Sauce Ingredients: Olive oil, lemon juice, lemon zest, crushed garlic, and honey.
• Spices: Smoked paprika, onion powder, Italian seasoning, and red pepper flakes (optional)
• Grated Parmesan cheese: This pairs perfectly with flavorful lemon and garlic in this recipe!
• For the Garnish: minced Italian parsley and lemon wedges

How to Make Lemon Parmesan Sheet Pan Shrimp

Preheat the oven to 400 degrees F. Line a rimmed 13 x 18-inch baking sheet with parchment paper.

Place the raw shrimp into a large mixing bowl.

In a dressing cruet or a glass jar with a tight fitting lid, make the marinade by adding the olive oil, lemon zest, lemon juice, crushed garlic, honey, smoked paprika, onion powder, Italian seasoning, and Parmesan; shake well to combine.

Pour about one-third of the prepared marinade over the shrimp in the mixing bowl; gently toss to coat well. Let the shrimp marinate for 10 minutes. (Or longer if preferred, depending on time.)

Reserve two-thirds of the prepared marinade as a dipping sauce when the shrimp are served.

Transfer the marinated shrimp to the prepared baking sheet, spreading them out in a single layer; garnish with minced Italian parsley, if desired.

Bake the shrimp, uncovered, for 8-10 minutes (the cooking time can vary 1-2 minutes based on how your oven cooks), or cook the shrimp just until they turn from gray in color to an opaque pink.

Shrimp cook very quickly, and if they become overcooked, they get chewy and tough. These sheet pan shrimp cook quickly because they are popped into a hot oven (400 degrees F.) and placed in a single layer across the baking sheet.

Garnish the shrimp with more fresh Italian parsley and a few fresh lemon wedges. Serve with the remaining sauce on the side for dipping.

Air Fryer Variation

Preheat the air fryer to 400 degrees F. Line the air fryer basket with parchment. Spray with nonstick baking spray. Place the marinated shrimp onto the parchment paper, leaving space around each one so the heat can easily circulate to cook the shrimp. 

Air fry the shrimp for 5-6 minutes, or until they turn from gray in color to opaque pink.  Work in batches as needed so you don’t overcrowd the air fryer as the shrimp cooks. 

Purchasing Shrimp

Because I live in land-locked Kansas, most of the shrimp available for purchase here are sold frozen. A few grocery stores sell fresh (not frozen) shrimp, but most of it is fully-cooked ready-to-eat shrimp.

Both raw and fully cooked shrimp are sold frozen and are usually side-by-side in the freezer case, so pay close attention to the fact that you are getting raw shrimp for this recipe.

In the rare case that I purchase fresh (not frozen) raw shrimp, I look for firm and translucent shrimp, making sure the shells are hard to the touch and the odor is mildly “fish-y” yet not over-powering.

Remember that raw shrimp are always gray, and fully-cooked shrimp are an opaque pink. Knowing this will help you identify the shrimp that you want for the specific recipe you are following.

Choosing Deveined Shrimp

I always get shrimp that are already deveined since I don’t want to do this task myself. Deveining shrimp is very time-consuming, in my opinion, not to mention messy!

Deveined shrimp are readily available, and most shrimp sold in grocery stores today are already deveined. Just check the packaging to be sure it says the shrimp are deveined or labeled as “E-Z Peel”.

Doubling or Halving This Recipe

This easy shrimp recipe easily doubles and if you do so, be sure use two baking sheets for cooking the shrimp so they are placed in a single layer and have lots of space around each piece of shrim so the heat can circulate well.

Because you are dividing the doubled recipe between two baking sheets, the cooking time will remain the same.

You can also cut this recipe in half if you want to make fewer shrimp and less marinade/dipping sauce. The baking time will remain the same: 8-10 minutes, or just until the shrimp turn from gray in color to an opaque pink.

How to Reheat Leftover Shrimp

I find the best way to reheat leftover shrimp is just to pop them into the microwave and cook in 10-second intervals on full power, checking after each interval to see if they need another hit.

Cooking the shrimp this way will keep you from overcooking them, making them rubbery and tough.

You could also place the leftover shrimp into the basket of an air fryer and cook in 30-60 second intervals until hot throughout.

Shop This Recipe

Zester – Using a long, hand-held Microplane zester to remove the zest from the lemons makes the task so, so easy! I use mine all the time for all kinds of citrus.

Disposable Food Prep Gloves – I keep these in my kitchen at all times for meal prep jobs that are messy. If you have to remove the shells of shrimp, you may want to wear food prep gloves.

Mixing Bowls that Nest – I love the silicone bottom to stabilize the bowls when I’m mixing and the handles are great for getting a good grip. The large bowl in this set is the perfect size for tossing the shrimp with the marinade.

13×18-inch Rimmed Baking Sheet – This size lets you spread the shrimp out, leaving lots of space around each shrimp so the heat can circulate really well.

Sides to Serve with Sheet Pan Shrimp

If you’re serving this dish as an appetizer, just add a sliced baguette for sopping up some of the extra sauce as you enjoy the shrimp.

If you’re serving this sheet pan shrimp as a main dish, just add a big mixed greens salad and a side of cheesy orzo pasta for the win.

I also like serving sheet pan shrimp with a big pot of dirty rice!