The sheet pan shrimp recipe transforms simple ingredients into a burst of Mediterranean flavors, with tender jumbo shrimp absorbing a zesty marinade of lemon, garlic, and warm spices. Baked on one pan, it delivers juicy, pink shrimp with a subtle smokiness from paprika and oregano, all without the fuss of multiple pots. This quick dish feels like a restaurant treat but comes together in under 25 minutes.
Perfect for weeknight dinners, I love how this sheet pan shrimp recipe reheats well for lunch the next day, maintaining its bright taste when stored properly. Busy moms appreciate the minimal cleanup, and it’s a healthy option packed with protein that pairs easily with whatever’s in the fridge. Guests always rave about the fresh lemon squeeze that elevates each bite.
Why You’ll Love This Recipe
- Quick Prep Time: This sheet pan shrimp recipe ready in 20 minutes fits perfectly into hectic evenings for busy professionals.
- Flavorful Marinade: Zesty lemon and spices create tender, juicy shrimp with bright, aromatic notes everyone craves.
- Minimal Cleanup: One-pan baking means less dishes, ideal for moms juggling family meals.
- Healthy Choice: Low-calorie seafood delivers protein without heavy effort, versatile for salads or grains.
- Family Friendly: Mild spices appeal to all ages, with easy tweaks for spice lovers.
Sheet Pan Shrimp Recipe Ingredients
These ingredients blend seamlessly for a sheet pan shrimp recipe that balances bright citrus with earthy spices, creating a cohesive Mediterranean vibe. Opting for fresh, high-quality items like ripe lemons and wild-caught shrimp enhances the dish’s vibrancy and tenderness.
- Jumbo shrimp: The star protein that becomes juicy and tender when baked.
- Lemons: Provide essential zest and juice for bright acidity and freshness.
- Extra virgin olive oil: Forms the base of the marinade, adding richness and helping spices cling.
- Garlic: Minced for pungent aroma that infuses depth into every bite.
- Sweet paprika: Contributes a subtle smokiness and warm color to the shrimp.
- Dried oregano: Adds herbal notes that evoke classic Mediterranean flavors.
- Ground coriander: Brings a citrusy, nutty undertone to balance the spices.
- Ground cumin: Offers an earthy warmth that complements the overall profile.
- Aleppo pepper: Introduces mild heat and fruitiness, or use red pepper flakes for spice.
- Kosher salt: Seasons to enhance natural flavors without overpowering.
- Black pepper: Provides a gentle kick and sharpness to the marinade.
- Fresh parsley: Garnishes for a pop of color and fresh, herbaceous finish.
Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.
How to Make Sheet Pan Shrimp Recipe
Step 1: Preheat Oven and Prepare Pan
Position a rack in the middle of your oven and preheat to 400°F. Line a large sheet pan with parchment paper if you want easier cleanup. This setup ensures even baking for your easy baked shrimp.
Step 2: Prepare the Marinade
Zest and juice one lemon into a large mixing bowl, then whisk in the olive oil, minced garlic, sweet paprika, dried oregano, ground coriander, ground cumin, Aleppo pepper if using, kosher salt, and black pepper. The mixture forms a fragrant base that coats the healthy seafood dinner evenly. Let it sit briefly to meld the flavors.
Step 3: Marinate the Shrimp
Pat the peeled and deveined jumbo shrimp dry with paper towels to help the marinade stick. Toss them into the bowl and coat thoroughly. Allow a short marinate while the oven heats, enhancing the quick oven shrimp taste.
Step 4: Bake the Shrimp
Spread the marinated shrimp in a single layer on the sheet pan, pouring any extra sauce over top. Bake for 6 to 9 minutes until the shrimp turn opaque pink and firm. Watch closely since shrimp cook fast in this marinated shrimp method.
Step 5: Garnish and Serve
Remove the pan from the oven and sprinkle with chopped fresh parsley for a fresh finish. Serve right away with lemon wedges squeezed over for extra zing. It pairs well with rice, couscous, or a green salad.
Pro Tips for Success
- Line with Parchment: Use paper on the sheet pan to simplify cleanup after baking.
- Pat Shrimp Dry: This step ensures the marinade adheres well for better flavor absorption.
- Choose Pepper Wisely: Swap Aleppo for red pepper flakes to adjust heat to your taste.
- Monitor Closely: Check shrimp at 6 minutes to keep them tender and avoid toughness.
- Serve Fresh: Enjoy immediately for the best juicy texture with sides like rice.
How to Serve Sheet Pan Shrimp Recipe
Garnishes
I always finish my sheet pan shrimp recipe with a generous sprinkle of chopped parsley for that fresh, green contrast against the pink shrimp. A drizzle of extra olive oil adds a glossy shine, and thin lemon slices tucked alongside bring an extra burst of citrus. These touches keep the dish light and inviting without much effort.
Side Dishes
For a complete meal, I pair the shrimp with fluffy couscous that soaks up the flavorful juices or a simple green salad with crisp greens and vinaigrette. Steamed broccoli or roasted veggies provide a healthy, colorful balance that complements the seafood’s brightness. These options make it filling yet easy for family dinners.
Creative Ways to Present
I like arranging the sheet pan shrimp recipe straight from the oven onto a large platter for a rustic family-style spread, letting everyone grab their share. For a fancier touch, mound them over a bed of arugula with feta crumbles scattered on top. This presentation highlights the golden edges and makes it feel special for guests.
Make Ahead and Storage
Storing Leftovers
I store any leftover sheet pan shrimp recipe in an airtight container in the fridge, where it keeps well for a couple of days. Make sure the shrimp are cooled first to maintain quality. This way, it’s ready for a quick lunch without losing much flavor.
Freezing
For longer storage, I portion the cooked shrimp into freezer-safe bags, pressing out air to prevent ice crystals. They freeze nicely for up to a month, though fresh is best for texture. Thaw overnight in the fridge before using to keep them tender.
Reheating
I reheat the shrimp gently in the microwave on low power for 1-2 minutes or in a 350°F oven for 5 minutes covered with foil to avoid drying. Either method revives the juices effectively. Add a fresh lemon squeeze afterward for that bright pop.
Print
Easy Sheet Pan Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 6-9 minutes
- Total Time: 20-25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Oven-Baked
- Cuisine: Mediterranean
- Diet: Low Calorie
Description
An easy and flavorful sheet pan shrimp recipe featuring marinated jumbo shrimp baked to perfection, served with lemon wedges for a quick, healthy meal.
Ingredients
- 2 lbs jumbo shrimp, peeled and deveined
- 3 large lemons (2 cut into wedges for serving, 1 for zest and juice)
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Aleppo pepper or red pepper flakes (optional)
- Kosher salt, to taste
- Black pepper, to taste
- 3 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and position a rack in the middle. Prepare a large sheet pan, optionally lining it with parchment paper for easier cleanup.
- In a large mixing bowl, zest one lemon and then squeeze its juice into the bowl. Add the olive oil, minced garlic, sweet paprika, dried oregano, ground coriander, ground cumin, Aleppo pepper (or red pepper flakes, if using), a generous dash of kosher salt, and black pepper. Whisk all these ingredients together to create the marinade.
- Pat the peeled and deveined shrimp thoroughly dry with paper towels. Add the shrimp to the bowl with the marinade and toss to ensure all shrimp are well coated. Let the shrimp marinate briefly while the oven preheats.
- Spread the marinated shrimp in a single layer on the prepared sheet pan. Pour any remaining sauce from the bowl over the shrimp.
- Bake for 6-9 minutes, or until the shrimp turn opaque pink and are cooked through. Be careful not to overcook them, as shrimp cook quickly.
- Once baked, remove the sheet pan from the oven. Garnish generously with finely chopped fresh parsley.
- Serve immediately with the reserved lemon wedges on the side for squeezing fresh juice over the shrimp. This dish pairs wonderfully with rice, couscous, or a fresh green salad.
Notes
- Line the sheet pan with parchment paper for easier cleanup.
- Aleppo pepper can be substituted with red pepper flakes for a milder or spicier option.
- Shrimp cook quickly, so monitor closely to avoid overcooking.
- Serves best immediately with suggested sides like rice, couscous, or salad.
