Garlic Butter Shrimp
This is the pan I put in the oven when I want shrimp with a sauce and I do not want to stand over a skillet. The shrimp go in one layer with garlic, a little butter, lemon, and parsley. A thin crumb on top goes gold in the same bake, which is the speckled look in the photo. The butter stays in the pan as a spooning sauce, not a thick coating.
The Mediterranean part is the lemon, garlic, parsley, and olive oil in the mix. Butter is what makes it garlic butter. Use half butter and half olive oil if you want it lighter. The crumb is optional, and a small amount is enough. A heavy layer turns this into a breaded bake and hides the shrimp. Pull them when they are pink and just curled. Another few minutes and they tighten.
I serve it from the sheet pan, with bread for the butter or a pile of greens if the pan is the meal. It feeds four as a main and six as a starter. It does not hold well once baked, so eat it the night you make it.
Why you'll love it
- Ready in 20 minutes, one pan.
- Garlic butter in the pan, crumb only on top.
- Looks like the photo: pink shrimp, green herbs, gold crumbs.
- Easy to lighten with more olive oil and less butter.
Anti-Inflammatory & Mediterranean Recipes
Garlic Butter Shrimp
- Prep10 min
- Cook10 min
- Total20 min
- Servings4 servings
- Calories280 kcal
Ingredients
- Shrimp
- Crumb
Instructions
- Heat the oven to 425 F (220 C). Pat the shrimp dry.
- In a bowl, mix the melted butter, olive oil, garlic, lemon juice, salt, pepper, paprika, and parsley. Toss with the shrimp.
- Spread the shrimp in one layer on a sheet pan. Stir the breadcrumbs with 1 tsp olive oil and scatter them over the top.
- Bake 8 to 10 minutes, until the shrimp are pink and the crumbs are gold. Thin shrimp are done closer to 8.
- Spoon the pan butter back over the shrimp. Add the rest of the parsley and serve from the pan.
Notes & Tips
- Dry shrimp bake cleaner. Wet ones water down the butter.
- One layer. A pile steams and the crumb stays pale.
- Breadcrumbs in oil first, or they bake dusty instead of gold.
- Pull them at a loose curl. A tight circle means they went too long.
- Nutrition: Per serving (1/4 of the pan). Estimate.
- Nutrition: Net carbohydrates: 6g
- Nutrition: WW estimate: 5 points on the current plan (butter, oil, and crumb carry the points; plain shrimp is usually 0)
- Fridge: 2 days, covered. Reheat gently in a covered skillet with a splash of water. They firm up overnight.
- Do not freeze it once baked. Freeze raw shrimp if you buy extra.
- Nutrition is an estimate from shrimp, butter, olive oil, garlic, lemon, and a light breadcrumb top.
Variations & serving ideas
- Less butter: use 1 Tbsp butter and 2 Tbsp olive oil.
- No crumb: skip the breadcrumbs. The shrimp and butter are the dish.
- No shrimp: scallops work. Bake 8 minutes and do not crowd them.
- Spicier: add a pinch of chili flakes to the butter.
- Dairy-free: use all olive oil. It will not taste like garlic butter, and it still bakes well.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Total fat | 14 g |
| Sodium | 780 mg |
| Total carbohydrate | 6 g |
| Fibre | 0 g |
| Protein | 32 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Garlic Butter Shrimp?
About 20 minutes in total: 10 minutes of prep and 10 minutes of cooking.
What ingredients do I need for Garlic Butter Shrimp?
The key ingredients include shrimp, garlic, fine breadcrumbs, paprika, parsley and lemon juice. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 4 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 280 calories, 32 g protein, 6 g carbohydrates and 14 g fat.
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