If you’re looking for a fast, healthy dinner that tastes like it came from a restaurant, this Sheet Pan Shrimp recipe is exactly what you need. Tender jumbo shrimp are coated in a vibrant lemon garlic marinade with Mediterranean herbs and spices, then roasted on a single baking sheet in just minutes. The result is juicy, flavorful shrimp with almost no cleanup.
Whether you’re preparing a quick family dinner, meal-prepping lunches, or serving guests, this recipe delivers fresh flavor with minimal effort.
Why You’ll Love This Sheet Pan Shrimp Recipe
There are plenty of reasons this Sheet Pan Shrimp recipe deserves a spot in your weekly meal rotation.
- Ready in only 11 minutes.
- Uses just one baking sheet.
- Packed with bright Mediterranean flavors.
- Naturally gluten-free and high in protein.
- Perfect for weeknight dinners.
- Easy to customize with your favorite vegetables.
- Great for meal prep.
- Pairs well with rice, pasta, bread, or salad.
Ingredients You’ll Need
Simple ingredients create incredible flavor.
For the Shrimp
- 2 pounds jumbo shrimp, peeled and deveined
- 3 large lemons
- ½ cup extra virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon Aleppo pepper or red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons chopped fresh parsley
Kitchen Equipment
You’ll need:
- Large mixing bowl
- Whisk
- Sheet pan
- Zester
- Citrus juicer
- Measuring spoons
- Sharp knife
How to Make Sheet Pan Shrimp
This recipe couldn’t be easier.
Step 1: Prepare the Marinade
Zest and juice one lemon into a large mixing bowl.
Whisk together:
- Olive oil
- Garlic
- Paprika
- Oregano
- Coriander
- Ground cumin
- Aleppo pepper
- Salt
- Black pepper
Cut the remaining lemons into wedges for serving.
Step 2: Marinate the Shrimp
Pat the shrimp dry.
Add them to the marinade and toss until fully coated.
Let the shrimp sit while the oven preheats.
Step 3: Bake
Preheat your oven to 400°F (200°C).
Spread the shrimp into one even layer on a sheet pan.
Pour any remaining marinade over the shrimp.
Bake for 5–7 minutes, or until the shrimp turn opaque pink.
Step 4: Garnish
Sprinkle freshly chopped parsley over the shrimp.
Serve immediately with fresh lemon wedges.
Tips for Perfect Sheet Pan Shrimp
Follow these simple tips for the best results.
Don’t Overcook
Shrimp cook extremely quickly.
Remove them from the oven as soon as they turn pink.
Dry the Shrimp First
Patting shrimp dry helps the marinade stick better.
Use Fresh Lemon
Fresh lemon juice makes a huge difference in flavor.
Spread Evenly
Avoid overcrowding the sheet pan so the shrimp roast instead of steam.
Delicious Variations
Customize your Sheet Pan Shrimp with these ideas.
Add Vegetables
Roast together with:
- Zucchini
- Bell peppers
- Cherry tomatoes
- Asparagus
- Broccoli
Make It Spicier
Add:
- Extra Aleppo pepper
- Cayenne pepper
- Hot paprika
Add Fresh Herbs
Try:
- Dill
- Cilantro
- Basil
Extra Garlic
Roasted garlic lovers can double the garlic.
What to Serve with Sheet Pan Shrimp
This versatile recipe pairs beautifully with many sides.
- Garlic butter rice
- Lemon herb quinoa
- Couscous
- Pasta
- Roasted potatoes
- Crusty artisan bread
- Greek salad
- Caesar salad
- Grilled vegetables
- Steamed asparagus
Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 2 days.
Freezer
Freeze cooked shrimp for up to 2 months.
Reheating
Warm gently in a skillet over medium-low heat for just a few minutes.
Avoid microwaving too long to prevent rubbery shrimp.
Recipe Tips
- Buy peeled and deveined shrimp to save time.
- Jumbo shrimp stay juicier than smaller shrimp.
- Fresh parsley adds bright color and freshness.
- Olive oil creates a rich Mediterranean flavor.
- Bake on the middle rack for even cooking.
- Finish with extra lemon juice before serving.
Common Mistakes to Avoid
- Overcooking the shrimp
- Skipping the lemon zest
- Crowding the baking pan
- Using frozen shrimp without thawing
- Forgetting to pat the shrimp dry
Make Ahead Tips
Prepare the marinade several hours ahead.
You can also marinate the shrimp for up to 30 minutes before baking.
Keep refrigerated until ready to cook.
Nutritional Information (Per Serving)
- Calories: 216
- Protein: 16.1g
- Carbohydrates: 5.7g
- Fat: 14.9g
- Saturated Fat: 2g
- Fiber: 1.6g
- Sugar: 1.1g
- Sodium: 719mg
- Cholesterol: 143mg
Final Thoughts
This Sheet Pan Shrimp recipe proves that healthy dinners don’t need to be complicated. In just 11 minutes, you’ll have perfectly cooked shrimp coated in a bright lemon garlic Mediterranean sauce that’s fresh, flavorful, and incredibly satisfying.
Whether you serve it over rice, pasta, salad, or alongside roasted vegetables, this easy one-pan meal is sure to become one of your favorite weeknight recipes. Save this recipe for busy evenings when you want maximum flavor with minimal cleanup.
Print
This easy Sheet Pan Shrimp recipe features juicy jumbo shrimp baked in a bright Mediterranean lemon garlic sauce with olive oil and aromatic spices. Ready in just 11 minutes, it’s the perfect healthy weeknight dinner with minimal cleanup.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
2 pounds jumbo shrimp, peeled and deveined
3 large lemons
1/2 cup extra virgin olive oil
2 garlic cloves, 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
Kosher salt
Black pepper
3 tablespoons fresh parsley, finely chopped
Instructions
1. Preheat the oven to 400°F (200°C).
2. Cut two lemons into wedges for serving. Zest and juice the remaining lemon into a large bowl.
3. Whisk together the lemon zest, lemon juice, olive oil, garlic, paprika, oregano, coriander, cumin, Aleppo pepper, salt, and black pepper.
4. Pat the shrimp dry and toss them in the marinade until evenly coated.
5. Allow the shrimp to marinate while the oven finishes preheating.
6. Spread the shrimp in a single layer on a large sheet pan and pour any remaining marinade over the top.
7. Bake for 5 to 7 minutes until the shrimp turn opaque pink and are just cooked through.
8. Remove from the oven and garnish with chopped fresh parsley.
9. Serve immediately with fresh lemon wedges and your favorite side dishes.
Notes
Do not overcook the shrimp or they may become rubbery.
Pre-peeled and deveined shrimp save preparation time.
Serve with rice, pasta, crusty bread, roasted vegetables, or a fresh salad.
Fresh parsley and lemon juice add the best finishing flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days.