Go Back
To make Sheet Pan Lemon Garlic Shrimp Scampi, gather these simple ingredients: - 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter, melted - 4 cloves of garlic, finely minced - Juice from 2 fresh lemons - Zest from 1 lemon - 1 teaspoon red pepper flakes - Salt and freshly ground black pepper to taste - 1 cup cherry tomatoes, halved - 8 ounces asparagus, trimmed and cut into 2-inch pieces - 1/2 cup fresh parsley, finely chopped - Lemon wedges for serving Each ingredient plays a key role. The shrimp gives a sweet and tender bite. The butter adds richness, while garlic brings bold flavor. Lemon juice and zest give a refreshing zing. Red pepper flakes add heat, but you can adjust them for your taste. Cherry tomatoes add sweetness, and asparagus gives crunch. Fresh parsley brightens the dish. Lemon wedges will finish it off with extra zest. Gathering fresh ingredients helps achieve the best flavor. I recommend using large shrimp for great texture. Fresh lemon makes a big difference in taste compared to bottled juice. Enjoy the process of cooking with these vibrant ingredients! First, preheat your oven to 400°F (200°C). This heat makes the shrimp cook fast and helps them turn pink. A hot oven also crisps the veggies just right. In a large bowl, mix four tablespoons of melted butter with four cloves of minced garlic. Add the juice from two fresh lemons and the zest from one lemon. Then, sprinkle in one teaspoon of red pepper flakes, salt, and pepper. Whisk it all together until it's smooth and combined. This marinade brings out bright flavors. Now, add one pound of peeled and deveined shrimp to the marinade. Toss the shrimp gently so every piece gets covered in that tasty mix. This step is key to flavor. Grab a large baking sheet and line it with parchment paper. This makes cleanup a breeze. Spread the marinated shrimp on one side. Next, add one cup of halved cherry tomatoes and eight ounces of chopped asparagus around the shrimp. Drizzle any leftover marinade over the veggies for extra taste. Place your sheet pan in the preheated oven. Roast everything for about 10 to 12 minutes. The shrimp should turn a bright pink, while the asparagus remains crisp. This cooking time keeps everything tender. Carefully take the sheet pan out of the oven. Sprinkle half a cup of chopped fresh parsley over the dish. This adds a pop of color and fresh flavor. Gently mix the shrimp and veggies to spread the parsley evenly. Serve your shrimp scampi hot, with lemon wedges on the side. Squeeze the lemon over the dish for a zesty kick. This extra touch makes every bite bright and fresh. Enjoy your meal! When making shrimp scampi, size matters. I prefer using large shrimp. They cook evenly and offer a nice bite. Look for shrimp that are fresh and smell like the sea. If you buy frozen shrimp, thaw them in cold water before cooking. This keeps them juicy. Want a kick? Add more red pepper flakes. For a milder dish, use less. I often start with one teaspoon and adjust to taste. Remember, you can always add more, but you can't take it out. Taste your marinade before coating the shrimp. Spread shrimp and veggies in a single layer on the sheet pan. This helps everything cook evenly. If they are too crowded, they might steam instead of roast. Check the shrimp after 10 minutes. They should be pink and opaque when done. Cleaning up can be a breeze! Line your baking sheet with parchment paper. This makes for easy cleanup after cooking. Use a bowl for the marinade, then wash it right away. Keeping your space tidy helps you enjoy cooking more! {{image_4}} You can add more veggies to your dish. Try bell peppers, zucchini, or broccoli. These will give your meal more color and nutrients. Just cut them into small pieces. Toss them in the same marinade as the shrimp. This makes sure all the flavors mix well. Roasting times may change, so check for doneness. If you want to switch proteins, consider using chicken or scallops. Both options work great with the same marinade. Cut chicken into small pieces for even cooking. Scallops can cook quickly, so watch them closely. These swaps keep the dish fresh and fun. You can easily change the flavor by adding herbs. Try fresh basil or thyme for a new twist. You can also replace lemon juice with lime juice for a tangy kick. Experiment with spices like smoked paprika or dill for unique tastes. Each herb will give your dish a different feel. Enjoy discovering your favorites! To store leftovers, let the dish cool completely. Place the shrimp and veggies in an airtight container. They will stay fresh for up to three days in the fridge. Make sure to keep the lemon wedges separate to avoid sogginess. When ready to eat, reheat the shrimp scampi in the oven. Preheat the oven to 350°F (175°C). Spread the shrimp and veggies on a baking sheet. Heat for about 10 minutes, or until warm. You can also microwave them for 1-2 minutes. Stir halfway through for even heating. If you want to freeze the dish, pack the shrimp and veggies in a freezer-safe bag. Try to remove as much air as possible. The shrimp scampi will last for up to three months in the freezer. To thaw, move it to the fridge overnight before reheating. You should cook shrimp in the oven for about 10 to 12 minutes. The shrimp will turn pink and opaque when done. This quick cooking method keeps shrimp tender and juicy. Yes, you can use frozen shrimp. Just thaw them first. Place them in a bowl of cold water for about 15 minutes. Drain well and pat dry before cooking. This step helps the shrimp coat well with the marinade. I love serving shrimp scampi with pasta or rice. Garlic bread is great for soaking up the sauce. A fresh salad or steamed vegetables also pairs well. These sides add balance and enhance the meal. To make this dish healthier, use less butter. You can also swap butter for olive oil. Add more veggies like bell peppers or zucchini for extra fiber. Reducing the amount of red pepper flakes can cut down on spice. Yes, you can make a vegetarian version! Replace shrimp with mushrooms or zucchini. Use vegetable broth instead of butter and garlic for flavor. This creates a delicious plant-based meal that keeps the essence of scampi. This blog post gave you a simple way to make shrimp scampi. You learned about the key ingredients, easy steps, and some handy tips. Adjust spice levels and try different veggies for variety. Leftovers can be stored or frozen for later meals. Cooking shrimp in the oven is fun and rewarding. Experiment with flavors to make it your own. Enjoy tasty meals with less stress! Your kitchen success is just a recipe away.

Sheet Pan Lemon Garlic Shrimp Scampi

Dive into a delicious Zesty Sheet Pan Lemon Garlic Shrimp Scampi that's not only quick but bursting with flavor! In just 20 minutes, you can whip up a vibrant dish featuring juicy shrimp, fresh asparagus, and cherry tomatoes, all drizzled with a zesty garlic-lemon sauce. Perfect for a weeknight dinner! Click to explore the full recipe and bring this delightful dish to your table tonight. #shrimp #seafoodrecipes #quickmeals #dinnerideas
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter, melted

4 cloves of garlic, finely minced

Juice from 2 fresh lemons

Zest from 1 lemon

1 teaspoon red pepper flakes (adjust according to spice preference)

Salt and freshly ground black pepper to taste

1 cup cherry tomatoes, halved

8 ounces asparagus, trimmed and cut into 2-inch pieces

1/2 cup fresh parsley, finely chopped

Lemon wedges for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for roasting.

    Create the Marinade: In a large mixing bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, red pepper flakes, a generous pinch of salt, and freshly ground black pepper. Whisk together until all ingredients are well blended into a cohesive marinade.

      Coat the Shrimp: Add the peeled and deveined shrimp to the bowl, tossing gently to ensure that each shrimp is thoroughly coated in the aromatic lemon-garlic mixture.

        Prepare the Sheet Pan: Line a large baking sheet with parchment paper for easy cleanup. Spread the marinated shrimp out in a single layer across one side of the sheet. Scatter the halved cherry tomatoes and the chopped asparagus around the shrimp. Drizzle any leftover marinade over the vegetables for added flavor.

          Roast to Perfection: Place the baking sheet into the preheated oven and roast for approximately 10-12 minutes. You'll know it’s done when the shrimp have turned a vibrant pink and are opaque, while the asparagus is tender yet crisp.

            Add a Fresh Finish: Carefully remove the baking sheet from the oven. Immediately sprinkle the dish with the freshly chopped parsley for a burst of color and flavor. Gently toss the shrimp and vegetables together, ensuring an even distribution of the parsley and flavors.

              Serve and Enjoy: Serve your delicious shrimp scampi hot, with lemon wedges on the side to squeeze over the dish for an extra zesty touch.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4