This sheet pan lemon shrimp recipe is a quick, flavorful, and wholesome meal that comes together in minutes.
Packed with lean protein, naturally low in carbs, and full of zesty citrus flavor, it’s a light yet satisfying option for busy weeknights.
The addition of heart-healthy fats from butter makes it rich and indulgent, while still keeping preparation minimal.
Perfect for meal prep, family dinners, or a healthy seafood fix.
Sheet Pan Lemon Butter Shrimp
Equipment
- 1 large baking sheet
- Aluminum foil or parchment paper (enough to line the sheet)
- 1 sharp knife (for slicing lemons)
- 1 small bowl (to melt butter)
- 1 basting brush or spoon (for butter drizzle)
Ingredients
- 1 ½ pounds shrimp peeled and deveined (fresh or thawed if frozen)
- ½ cup 1 stick unsalted butter, melted
- 3 medium lemons thinly sliced
- 1 0.7 oz packet Italian seasoning mix
Instructions
- Prepare the Baking Sheet: Start by preheating your oven to 350°F (175°C). While the oven heats, line a large baking sheet with aluminum foil or parchment paper. This step is important for two reasons: first, it makes cleanup effortless since the shrimp and lemon juices won’t stick to the pan, and second, it helps distribute heat evenly so your shrimp cook perfectly without drying out. Make sure the foil or paper completely covers the pan, allowing enough room at the edges to catch any juices.
- Slice and Arrange the Lemons: Take three fresh lemons and slice them thinly, aiming for even slices about ⅛-inch thick. Arrange the slices in a single, slightly overlapping layer across the lined baking sheet. The lemon slices will act as both a flavor base and a cooking rack for the shrimp. As they bake, the citrus oils and juices infuse the shrimp with a bright, zesty taste while preventing direct contact with the hot pan, which keeps the shrimp tender and juicy.
- Prepare the Shrimp: If you’re using frozen shrimp, make sure they are completely thawed before cooking. Pat them dry gently with paper towels to remove any excess moisture—this step ensures they roast instead of steaming. Arrange the shrimp directly on top of the lemon slices, spacing them evenly so that each one has good contact with the heat. This prevents overcrowding, which can make shrimp release too much liquid and turn rubbery.
- Melt and Drizzle the Butter: In a small microwave-safe bowl or saucepan, melt ½ cup (1 stick) of unsalted butter until it’s smooth and liquid. Carefully drizzle the melted butter over the shrimp, making sure each piece gets lightly coated. If you have a basting brush, gently brush some of the butter onto the shrimp for even coverage. The butter not only adds richness and flavor but also helps the seasoning adhere better and keeps the shrimp moist during baking.
- Season Generously: Sprinkle the contents of one Italian seasoning packet (0.7 oz) evenly over the shrimp and lemons. This blend of dried herbs—typically oregano, basil, rosemary, and thyme—adds depth and a Mediterranean flair that complements the citrus beautifully. Make sure the herbs are distributed across all the shrimp to ensure each bite is well-seasoned. You can lightly toss the shrimp with clean hands or a spoon to help coat them evenly, but leaving them in place also works since the butter will spread during baking.
- Bake to Perfection: Place the baking sheet into the preheated oven on the middle rack. Bake the shrimp for 13 to 15 minutes, or until they turn pink, opaque, and slightly firm to the touch. Shrimp cook very quickly, so avoid overbaking, which can make them chewy. A good rule of thumb: as soon as the tails curl slightly inward and the flesh is no longer translucent, they’re ready. The lemon slices will soften and caramelize slightly, releasing even more flavor into the shrimp.
- Final Touch and Serve: Once the shrimp are cooked, carefully remove the baking sheet from the oven. Allow the dish to rest for 2–3 minutes so the juices settle slightly. You can serve the shrimp directly from the sheet pan for a casual family-style presentation or transfer them to a serving platter. The softened lemon slices can also be plated as a garnish—they’re edible and delicious when roasted, though slightly tangy. Pair the shrimp with a side of steamed vegetables, rice, pasta, or a crisp salad for a balanced, satisfying meal.
Notes
- Use large or jumbo shrimp for the best presentation and texture.
- Always pat shrimp dry before cooking; excess moisture can make them steam instead of roast.
- Thinly sliced lemons infuse bright flavor while keeping shrimp from sticking to the pan.
- For an extra punch, add a sprinkle of red pepper flakes before baking.
- Keep an eye on cook time—shrimp overcook quickly and should be removed as soon as they turn pink and opaque.
Chef’s Secrets for Perfect Shrimp
The key to making this sheet pan lemon shrimp shine is precision and balance.
First, don’t skip drying the shrimp—it ensures a nice, slightly roasted texture instead of a soggy finish.
Use fresh lemon slices rather than bottled juice; the natural oils in the peel add unmatched fragrance and flavor.
Melted butter is traditional, but if you prefer a lighter version, swap it with extra-virgin olive oil—it gives a Mediterranean feel while lowering saturated fat.
Finally, always season generously. Italian herbs bloom in the oven, creating a flavorful crust on the shrimp.
Small touches like adding minced garlic or a pinch of smoked paprika can elevate this dish from simple to unforgettable.
Serving Suggestions for Every Occasion
This dish is versatile and pairs beautifully with many sides.
For a light, low-carb dinner, serve it over a bed of mixed greens or zucchini noodles.
If you want something heartier, pair the shrimp with garlic butter pasta, jasmine rice, or roasted vegetables.
It also makes a wonderful appetizer when served with crusty bread to soak up the citrusy butter sauce.
For entertaining, arrange the shrimp on a platter with the roasted lemon slices and garnish with fresh parsley—simple, elegant, and crowd-pleasing.
A crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the bright flavors perfectly.
Storage Tips to Keep Fresh
If you have leftovers, let the shrimp cool completely before storing.
Transfer them into an airtight container and refrigerate for up to 3 days.
When reheating, avoid microwaving on high heat, as shrimp can become rubbery.
Instead, warm them gently in a skillet with a splash of butter or olive oil until heated through.
This helps maintain their tender texture. Freezing is not ideal once the shrimp are baked with lemon slices, as the citrus can make the shrimp mushy upon thawing.
For best results, enjoy them fresh or within a couple of days.
Frequently Asked Questions
1. Can I use frozen shrimp directly?
It’s best to thaw shrimp fully before baking. Cooking them frozen releases excess water, which prevents proper roasting and dilutes the flavor. For a quick thaw, place shrimp in a bowl of cold water for 15–20 minutes.
2. Can I substitute butter with oil?
Yes! Extra-virgin olive oil works wonderfully and gives the dish a lighter, Mediterranean character. You’ll still get richness without as much saturated fat, making it a healthier option.
3. How do I know when shrimp are done?
Shrimp are ready when they turn pink, opaque, and slightly firm to the touch. They also curl into a gentle “C” shape. Overcooked shrimp form a tight “O” shape and taste rubbery, so remove them from the oven promptly.
4. What other seasonings can I use?
Italian seasoning is classic, but you can try Cajun seasoning for a spicy kick, garlic and dill for a fresh twist, or smoked paprika and thyme for a deeper, earthy flavor. Shrimp adapt well to many spice profiles.
5. Can I meal prep with this recipe?
Absolutely! Bake a larger batch and portion into meal prep containers with rice, quinoa, or vegetables. Store in the fridge and enjoy as a quick protein-packed lunch or dinner throughout the week.
