Why You’ll Love This Recipe
This sheet pan meal captures everything you love about shrimp scampi—zesty lemon, savory garlic, and buttery shrimp—but simplifies the process for weeknight ease. There’s no need to stand over the stove, and cleanup is a breeze. It’s light yet satisfying, perfect for seafood lovers, and pairs beautifully with pasta, rice, or vegetables for a complete, restaurant-quality meal at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Raw shrimp, peeled and deveined
- Zucchini or asparagus (optional, for added veggies)
- Cherry tomatoes (optional)
- Olive oil
- Unsalted butter, melted
- Fresh garlic, minced
- Lemon juice and zest
- Crushed red pepper flakes (optional)
- Salt and black pepper
- Fresh parsley, chopped
- Optional: cooked pasta, rice, or crusty bread for serving
Directions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- In a bowl, whisk together olive oil, melted butter, garlic, lemon juice and zest, salt, pepper, and red pepper flakes.
- Add the shrimp and vegetables (if using) to the bowl and toss until everything is well coated.
- Spread the shrimp and vegetables in a single layer on the sheet pan.
- Roast for 10–12 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
- Optional: Broil for 1–2 minutes at the end to lightly brown the shrimp.
- Remove from the oven and sprinkle with fresh parsley before serving.
- Serve over cooked pasta, rice, or with warm crusty bread to soak up the juices.
Servings and timing
This recipe serves 4 people. Prep time is about 10 minutes, and cooking time is 10–12 minutes. Total time: approximately 20–25 minutes.
Variations
- Low-carb option: Serve over cauliflower rice or zucchini noodles.
- Add vegetables: Include sliced bell peppers, broccoli, or mushrooms for more variety.
- Make it creamy: Add a splash of heavy cream or a spoonful of cream cheese to the butter mixture.
- Gluten-free: Use gluten-free pasta or skip pasta and serve with roasted vegetables.
- Spicy scampi: Increase red pepper flakes or add a dash of hot sauce for more heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat gently in a skillet over medium-low heat or in the microwave for 1–2 minutes. Shrimp can become rubbery if overcooked, so reheat just until warm.
FAQs
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before roasting to prevent excess moisture.
Do I have to use butter?
Butter is traditional in scampi and adds richness, but you can use all olive oil for a lighter version.
What kind of shrimp is best?
Large or jumbo raw shrimp are ideal for roasting and hold their texture well.
Can I use pre-cooked shrimp?
It’s not recommended, as they may become rubbery. Use raw shrimp for best results.
Can I add pasta directly to the sheet pan?
No, it’s best to cook pasta separately and serve it tossed with the shrimp and juices after roasting.
Can I make this ahead of time?
You can prep and marinate the shrimp a few hours in advance, but cook just before serving for best texture.
What’s the best wine to serve with shrimp scampi?
A dry white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the lemon and garlic flavors.
Is this dish dairy-free?
Not as written, but you can make it dairy-free by substituting butter with more olive oil.
Can I double the recipe?
Yes, but use two sheet pans to avoid overcrowding, which can steam instead of roast the shrimp.
Can I make this without lemon?
Lemon is a key flavor in scampi, but you can reduce it slightly or substitute with a splash of white wine.
Conclusion
Shrimp Scampi Sheet Pan Meal is a quick and elegant way to enjoy the classic flavors of shrimp scampi without the hassle. With buttery garlic shrimp, bright lemon, and a one-pan cleanup, it’s perfect for busy nights or when you want to impress without the stress. Serve it over pasta or alongside veggies and crusty bread for a complete and satisfying seafood dinner.
PrintShrimp Scampi Sheet Pan Meal
Shrimp Scampi Sheet Pan Meal is a fast, flavorful seafood dinner made with garlicky butter shrimp roasted on a single pan. Bright with lemon and herbs, it’s a simple, elegant meal perfect for weeknights or entertaining.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 zucchini or 1 bunch asparagus, chopped (optional)
- 1 cup cherry tomatoes (optional)
- 2 tbsp olive oil
- 2 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- Optional for serving: cooked pasta, rice, or crusty bread
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- In a bowl, whisk together olive oil, melted butter, garlic, lemon juice and zest, salt, pepper, and red pepper flakes.
- Add the shrimp and optional vegetables to the bowl and toss to coat well.
- Spread everything in a single layer on the prepared sheet pan.
- Roast for 10–12 minutes, or until shrimp are pink and opaque and vegetables are tender.
- Optional: Broil for 1–2 minutes for light browning.
- Remove from oven and sprinkle with fresh parsley.
- Serve hot over cooked pasta, rice, or with crusty bread.
Notes
- Use raw shrimp for best texture—pre-cooked shrimp may become rubbery.
- Do not overcook shrimp; they’re done when pink and opaque.
- Lemon is key to scampi flavor—fresh juice and zest are recommended.
- You can prep ingredients ahead but cook just before serving.
- Double the recipe using two pans to prevent overcrowding.
Nutrition
- Serving Size: 1/4 of recipe (without pasta or bread)
- Calories: 260
- Sugar: 2g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 180mg
