Sheet Pan Lemon Butter Shrimp
A fresh and flavorful shrimp dish baked with lemon slices, melted butter, and Italian herbs — ready in under 25 minutes. This simple one-pan recipe is protein-rich, low in carbs, and bursting with citrusy goodness, making it a perfect go-to for a quick, healthy dinner.
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.
