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Sheet Pan Lemon Butter Shrimp

Sheet Pan Lemon Butter Shrimp

Author Meg's Everyday Indulgence


  • 4 Tbsp. unsalted butter, melted
  • 2 cloves garlic, finely minced
  • 1 lemon, zested and juiced, divided
  • 1 lb. large shrimp, peeled and deveined
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper


  • Preheat oven to 400 degrees F. In a small bowl, combine the melted butter, minced garlic, juice of half the lemon and lemon zest.
  • Spread shrimp on a sheet pan in an even layer. Sprinkle with salt and pepper. Drizzle with lemon butter and toss gently until evenly coated. Bake for 8 to 10 minutes, or until pink and cooked through.
  • Remove from oven and squeeze remaining lemon half over shrimp.