An easy sheet pan shrimp recipe that uses just one pan and cooks in under 10 minutes! Simply coat the quick-cooking shellfish with garlic, warming spices, and lemon. Then bake in your oven until your kitchen smells incredible and everything bursts with flavor! 

a close up of sheet pan shrimp in sauce.
Photo Credits: Andrea Gralow

This sheet pan shrimp recipe came from a dream: What if I take lemony-garlicky shrimp scampi, give it an Eastern Mediterranean kick with warming cumin and coriander, spicy Aleppo pepper, and sweet Spanish paprika, and bake it in the oven so it’s done in just about six minutes? 

The result is a nutritious, easy jumbo shrimp recipe that uses just a handful of pantry ingredients to make a restaurant-quality meal—particularly if you pair it with a big fresh salad or rice (many more ideas below). It’s the perfect example of how delicious and stress-free healthy Mediterranean dinners can be!

Shrimp, the star of this dish, isn't just delicious; it's a powerhouse of nutrition. Rich in protein yet low in calories and packed with nutrients (see USDA for more info), it’s an excellent choice for anyone looking to enjoy a healthier diet without sacrificing taste! 

Ingredients for sheet pan shrimp including lemon, olive oil, garlic, sweet paprika, oregano, coriander, cumin, Aleppo pepper, salt, pepper, shrimp and parsley.
Table of Contents
  1. Sheet Pan Shrimp Ingredients
  2. How to Peel Shrimp
  3. How to Devein Shrimp
  4. How to Cook Sheet Pan Shrimp
  5. What to Serve with Oven-Baked Shrimp
  6. You’ll Also Like: Easy Shrimp Recipes
  7. Mediterranean Diet Starter Kit
  8. Sheet Pan Shrimp Recipe
  9. You’ll Also Like: Easy Shrimp Recipes

Sheet Pan Shrimp Ingredients

The secret to this easy sheet pan shrimp recipe is the flavorful sauce, which I make with all pantry essentials! To give this jumbo shrimp recipe a bold Mediterranean flavor, you’ll need:  

  • Lemon zest and juice bring acidity to the marinade, lifting the richness. You can substitute it with fresh lime juice if you’d like. 
  • Extra virgin olive oil is the base of the sauce and imparts a lot of flavors, so you’ll want a high-quality variety like our Spanish Hojiblanca with a pleasant taste.  
  • Garlic adds a distinct sweet and savory flavor. I never substitute garlic, but finely chopped shallot or white or yellow onion would work in a pinch.
  • Seasoning: Sweet paprika, dried oregano, coriander, and cumin bring a distinct Mediterranean flavor–warm, slightly earthy, and very aromatic. Aleppo pepper adds a very mild heat but you can substitute with red pepper flakes for a stronger kick (or leave off the chili pepper if you don’t like spicy). Salt and pepper enhance the flavor. 
  • I like the large size of jumbo shrimp (about 25 shrimp per pound) for a bit of drama on the platter, and because they’re slightly harder to overcook than their smaller cousins. Check out our full guide to buying shrimp, but to summarize: thawed frozen shrimp work just as well. If you use a smaller size reduce the cook time by a couple of minutes. Shrimp is ready when it curls into a C-shape and goes from gray to pink.
  • Parsley adds freshness. Substitute with other tender herbs, like dill, basil, or cilantro.
an overhead photo of sheet pan shrimp in sauce garnished with parsley.

How to Peel Shrimp

You can buy your shrimp pre-peeled to save time, but it tends to be a lot more expensive. To peel the shrimp yourself for this baked shrimp recipe: 

  • Rinse the shrimp: Set the shrimp in a colander and run under cold water to remove any debris.
  • Remove the legs: Gently pull off the small legs from the bottom of the shrimp.
  • Remove the shell: Hold the shrimp by the tail. Starting at the head end where you removed the legs, use your fingers to crack open and peel away the shell. As you reach the tail, use your other hand to keep the small tail section attached as you peel (or you can remove the tail too if you’d like.) 
  • Save or discard the shells. You can use the shells to make homemade fish stock for Cioppino (Seafood Stew)–be sure to give them a good rinse. If you’re not making the stock right away you can freeze them, sealed tightly, for up to 1 month.

How to Devein Shrimp

The shrimp’s digestive tract runs along its backside, opposite the legs. It’s very common to leave it in, but it can be gritty and, frankly, just kind of gross to think about while you’re eating. I like to remove it before I make sheet pan shrimp. Here's how: 

  • Make a shallow slit down the back of the shrimp. Run a pairing knife from the heat to the tail, being careful not to cut too deeply. 
  • Remove the dark vein. Use the tip of your knife or your hands to gently remove the vein. Rinse the shrimp under cold water once more to remove any leftover gunk, then pat dry before cooking or marinating.
sheet pan shrimp in sauce on a serving platter, with one being lifted with a spoon.

How to Cook Sheet Pan Shrimp

Baked shrimp cooks very quickly, which can be both a blessing and a curse! The tender, juicy sheet pan shrimp can turn rubbery if you cook it for too long, so be sure to get any sides ready before you throw it in the oven. Once you’re all set: 

  • Make the sauce. Cut two lemons into wedges and set aside for serving. Zest and juice one lemons into a large mixing bowl. Add ½ cup olive oil, 2 minced garlic cloves, 1 teaspoon paprika, oregano, and coriander, and ½ teaspoon cumin and Aleppo pepper. Add a big dash of kosher salt and black pepper. Whisk to combine. the sauce for the sheet pan shrimp mixed together in a bowl.
  • Quickly marinate the shrimp. Pat the peeled, deveined (see tips above) shrimp dry and add to the bowl with the sauce. Toss to make sure the shrimp is well-coated. Set aside while the oven is preheating.shrimp marinating in a bowl.
  • Get ready to bake. Position a rack in the middle of your oven and heat to 400°F. 
  • Bake the shrimp. When your oven is hot, add the shrimp to a large sheet pan and spread so the shrimp is in one single layer. Pour any leftover sauce over top, then bake on the middle rack until the shrimp turns from grey to opaque pink, anywhere from 6 to 9 minutes.an overhead photo of sheet pan shrimp in sauce.
  • Finish and serve. Garnish with a handful of chopped parsley and serve with the lemon wedges on the side for squeezing. 
an overhead photo of the sheet pan shrimp in sauce, with two shrimps being lifted with a spoon.

What to Serve with Oven-Baked Shrimp

There are about a million and one ways you can go with this easy jumbo shrimp recipe. Here are some ideas to turn your juicy sheet pan shrimp into a full, satisfying dinner: 

  • Add to salads as a pescatarian protein booster. I like something crunchy and crisp to go with the springy shrimp. Traditional Greek salad or Mediterranean cucumber salad both come to mind. 
  • Make an easy weeknight pasta. Toss both the shrimp and the sauce with cooked short pasta, like orzo or rigatoni.
  • Make a saucy bowl. Serve on top of polenta, couscous, Greek lemon rice, or farro, spooning the pan drippings over top. 
  • As an easy appetizer. Spoon everything (including the sauce) into a bowl and serve with napkins and small forks or cocktail skewers. Or add to Greek salad skewers
  • Serve with roast vegetables. Set up your oven with two racks with enough space between them to fit a sheet pan. Roast vegetables on the bottom rack at 425°F. In the final 10 minutes, turn your oven to 400°F and wait 5 minutes or so for it to cool. Add the shrimp to the top rack and finish them both together. There’s plenty of wiggle-room for the roast veggies, so keep a closer eye on the shrimp and remove it from the oven right before it’s cooked through.

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5 from 17 votes

Sheet Pan Shrimp

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
a close up of sheet pan shrimp in sauce.
This simple sheet pan shrimp recipe is the secret to easy, nutritious, healthy meals ready in about 10 minutes. And you only have to wash one dish! You can buy the shrimp pre-peeled and deveined to save time, or peel it yourself to save money (see note for tips). Serve with any number of your favorite sides: rustic bread, roast vegetables, salad, rice, pasta–you really can't go wrong.
Prep – 5 minutes
Cook – 6 minutes
Total – 11 minutes
Cuisine:
Mediterranean
Serves – 8
Course:
Fish

Ingredients
  

Instructions
 

  • Make the sauce. Cut two of the lemons into wedges and set aside for serving. Zest and juice the remaining lemon into a large mixing bowl. Add the olive oil, garlic, paprika, oregano, coriander, cumin, and Aleppo pepper. Add a big dash of kosher salt and black pepper. Whisk to combine.
  • Quickly marinate the shrimp. Pat the shrimp dry and add to the bowl with the sauce. Toss to make sure the shrimp is well-coated. Set aside while the oven is preheating.
  • Get ready to bake. Position a rack in the middle of your oven and heat to 400°F.
  • Bake the shrimp. When your oven is hot, add the shrimp to a large sheet pan and spread so the shrimp is in one single layer. Pour any leftover sauce over top, then bake on the middle rack until the shrimp turns from grey to opaque pink, anywhere from 5 to 7 minutes.
  • Finish and serve. Garnish with the parsley and serve with the lemon wedges on the side for squeezing.

Video

Notes

  • To peel and devein the shrimp:
    • Rinse the shrimp: Set the shrimp in a colander and run under cold water to remove any debris.
    • Remove the legs: Gently pull off the small legs from the bottom of the shrimp.
    • Remove the shell: Hold the shrimp by the tail. Starting at the head end where you removed the legs, use your fingers to crack open and peel away the shell. As you reach the tail, use your other hand to keep the small tail section attached as you peel (or you can remove the tail too if you’d like.) 
    • Make a shallow slit down the back of the shrimp. Run a pairing knife from the heat to the tail, being carful not to cut too deeply.
    • Remove the dark vein. Use the tip of your knife or your hands to gently remove the vein. Rinse the shrimp under cold water once more to remove any leftover gunk, then pat dry before cooking or marinating.
  • Shrimp cooks quickly! And it will continue to cook when you take it out of the oven from the residual heat. Even if there are small hints of gray, the shrimp will fully cook by the time you get it to the table.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 216.2kcalCarbohydrates: 5.7gProtein: 16.1gFat: 14.9gSaturated Fat: 2gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 142.9mgSodium: 719.1mgPotassium: 212.2mgFiber: 1.6gSugar: 1.1gVitamin A: 505.5IUVitamin C: 23.8mgCalcium: 83.3mgIron: 1mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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5 from 17 votes (12 ratings without comment)

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Comments

  1. Michael says:

    5 stars
    This recipe is great but it is even better if you are pressed for time. I thawed out a bag of frozen uncooked shrimp, followed the recipe, and served it with a small side salad and crusty bread. I added freshly grated parmesan cheese to the shrimp.

  2. Jeffrey Conciatori says:

    5 stars
    Extremely tasty and very easy to prepare. Thanks for sharing. Mushroom risotto and sautéed green beans were a very nice compliment to this dish. Cheers!

    1. TMD Team says:

      Thanks for the great review, Jeffrey!

  3. Nena Partin says:

    5 stars
    So delicious and flavorful! I had this with rice and lots of crusty bread to dip in that delicious sauce!

  4. Megs says:

    5 stars
    I never cared for shrimp but these are so yummy looking I might as well just give them a try! How do you get all the good looks so tasty! Thank you Suzy!

    1. TMD Team says:

      Hope you love it, Megs!

  5. Barbara says:

    5 stars
    I just made these shrimp. They are DELISH!!!! Easy to make too!!

    1. TMD Team says:

      Yay! Thanks, Barbara!

  6. Dar Boyér says:

    I am looking for a firm, shrimp and sweet. What do you recommend jumbo

    1. TMD Team says:

      Hello! Yes, we recommend jumbo shrimp for this recipe. Hope you give it a try!