Hello everyone! My name is Gobble and I work at Food and Meal. Today I want to share a recipe for lemon butter sheet pan shrimp that has become a bright, zesty staple in my kitchen.
These plump, juicy shrimp baked in a lemony glaze hold such a special place in my heart. Growing up, my father would make this dish to celebrate special occasions, filling our home with the mouthwatering aromas of garlic and butter. I have vivid memories of our family gathered around the table, faces glowing from the tart lemon and rich, indulgent sauce.
Now whenever I break out my sheet pan to make this recipe, I’m immediately transported back to those joyful celebrations with my loved ones. As the shrimp sizzle and caramelize under the broiler, I reminisce about sneaking tender pieces straight from the pan despite the burns on my fingertips!
Recreating those moments of togetherness with my own family is what motivates me to keep this tradition going. I find preparing this dish so comforting and fun – methodically tossing the shrimp in lemon juice and herbs, then watching impatiently as they transform into golden, buttery perfection.
My hope is that by sharing this quick and easy sheet pan shrimp today, your mealtimes can also be infused with nostalgia, love, and community. Even if your shrimp come out a bit overdone, take delight in passing on food traditions that bring your family together.
Lemon Butter Sheet Pan Shrimp Recipes
BLW Lemon Butter Sheet Pan Shrimp
Equipment
Ingredients
- Extra-virgin olive oil for greasing the pan
- ½ cup butter melted
- 4 garlic cloves minced
- 1 tablespoon lemon juice
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- â…› teaspoon freshly ground black pepper
- 1½ pounds large shrimp peeled, deveined, and butterflied
- 2 tablespoons parsley chopped fresh, optional
- Sliced lemons optional
Instructions
- Preheat oven to 400°F. Lightly grease a rimmed sheet pan with olive oil.
- In a medium bowl, whisk together the melted butter, garlic, lemon juice, Italian seasoning, salt, and pepper.
- Add the shrimp to the mixture and gently toss to combine. Spread the shrimp in a single layer on the prepared baking sheet.
- Bake until the shrimp begin to firm and turn slightly pink, 8 to 10 minutes.
- Garnish with parsley and/or sliced lemons (if using). Serve warm with shrimp sliced lengthwise.
- Refrigerate leftovers in a sealed container for up to 2 days.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Other ways to making Lemon Butter Sheet Pan Shrimp
If you’re making this meal for a newborn, make sure that the shrimp are frozen raw. This will help them get the proper texture and flavor. This recipe will only work with shrimp that are raw, so make sure they’re fresh. You can also use precooked shrimp but be sure to keep them covered in water to prevent them from drying out. While this recipe is easy to make, it’s best to prepare the ingredients ahead of time to avoid any unnecessary hassles.
To make this recipe, you’ll need to prepare four tablespoons of butter. Add the garlic and dried herbs to the butter and cook for a minute. Stir in the shrimp. Let the shrimp cook for 4 to 6 minutes, turning them occasionally. When the shrimp is cooked, add some lemon juice. You can serve immediately or allow them to rest for a few minutes. Then serve them. This recipe is one of my favorites and is perfect for a busy weeknight meal.
When cooking lemon butter Sheet Pan Shrimp, always remember to plan ahead for baby’s first meals. You may need to adjust the cooking time for each ingredient to ensure that they cook evenly. Asparagus and shrimp should be cooked separately. You can freeze the remaining portions for later use. You can also reheat them for another dinner, if you’d like. It’s an easy and healthy meal for a busy family!
While Lemon Butter Sheet Pan Shrimp is a great meal for a baby, it can also be made for adults as well. If you’re cooking it for a large crowd, you can add shrimp and asparagus at the same time. The asparagus and shrimp will cook quickly and the lemon butter will keep the shrimp moist and delicious for the whole family. If you’re cooking for a baby, it’s important to use a pan that’s safe to handle.
Shrimp for baby lead weaning
If you want to introduce seafood to your baby, you should try introducing shrimp right from the start. They are a great choice for your lead-weaning baby. It is important to remember that they are high in sodium and can be hard for your little one to break down. Also, shrimp have a high sodium content, which is not good for your baby. However, there are many benefits to introducing shrimp to your baby.
When starting the process, make sure to consult your pediatrician. While you can begin introducing shrimp to your baby by yourself, it is best to include the ingredient in other foods such as stews, soups, and mashed veggies. It is also best to prepare shrimp minced and serve it in small amounts so that your baby is not able to bite it into pieces. While you are preparing the meal, make sure to stay within your arms’ reach of your child and monitor his or her eating habits.
When introducing shrimp, it is important to keep in mind that your baby’s first food is likely to be another food that is a little too tough for him or her to swallow. If you choose to give shrimp to your child, try to mix it into another food. If the texture is too hard, it can result in a choking hazard, so make sure you mince the shrimp before serving it.
When introducing shrimp to your baby, it is important to be careful not to over-prepare them. You can start by serving them in bite-sized pieces until your baby is able to spit them out and chew them well. If you do this, you can gradually introduce more shellfish to your baby, and your child will grow to love them. There are a few different steps you should take for the shrimp to be a success with baby-led weaning.
It is important to introduce shellfish to your baby early. When you are introducing this food to your baby, be sure to prep it carefully. It is important to make your baby aware of the choking risk. This is the only way to make sure that your baby will eat it safely. The key is to keep an eye on your child’s development while introducing the food. You need to keep an eye on your child at all times.
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Cooking Tips
First, pat the shrimp dry before cooking. Wet shrimp cause steaming instead of browning and make the glaze too thin. I get so impatient once my pan is prepped, but taking those extra seconds really pays off!
Use a rimmed baking sheet so the buttery juices don’t run everywhere. I learned this lesson the hard way after having to scrub my oven clean! Now I feel in control as the sauce bubbles away, concentrated right where it should be.
Resist the urge to overcrowd. Shrimp needs a bit of space between them to soak up all those delicious pan juices and char perfectly. Show some restraint even though you’ll have to cook in batches.. Trust me, it’s worth it!
Finally, don’t overlook the broiler step! I love watching the shrimp transform from pale pink to gorgeous, burnished gold. A quick minute or two under high heat makes the glaze bubble and caramelize for finger-licking results.
Serving Suggestions
For a delectable dining experience featuring Lemon Butter Sheet Pan Shrimp, consider exploring an array of tantalizing serving suggestions from the diverse culinary repertoire at foodandmeal.com. Elevate your meal by pairing the zesty shrimp with the aromatic and flavorful Curry Yakisoba or creating a brunch sensation with a side of Spinach Quiche. The refreshing crunch of Kohlrabi Salad serves as a perfect contrast to the rich lemon butter sauce, while the tangy notes from Veal Gremolata offer a sophisticated touch. For those with a sweet tooth, concluding the meal with a Cherry Cobbler pairs wonderfully with the savory shrimp. Additionally, explore surf and turf combinations by serving the shrimp alongside Steak Teriyaki or crispy Shrimp Tempura for a delightful play of textures.
FAQs (Frequently Asked Questions)
1. Can I use frozen shrimp for this recipe? Certainly! Thaw the shrimp thoroughly before marinating and cooking. Frozen shrimp offers convenience without compromising on flavor.
2. Can I adjust the lemon flavor to make it milder? Absolutely! Reduce the amount of lemon juice in the marinade to achieve a milder tang that’s more suitable for your baby’s palate.
3. How do I store any leftovers? To store leftovers, place them in an airtight container and refrigerate within two hours of cooking. Consume within 1-2 days. For longer storage, freeze in a labeled container for up to 2 months.
4. Can I use other types of seafood for this recipe? Certainly! You can adapt this recipe with other baby-friendly seafood like mild-flavored fish fillets or scallops. Adjust cooking times accordingly.
5. Is it safe for babies to eat shrimp at this age? Absolutely, as long as the shrimp is properly cooked and prepared. Shrimp is a good source of protein and nutrients. Just ensure it’s introduced following the 4-day wait rule for new foods.
Conclusion
In conclusion, the versatility of Lemon Butter Sheet Pan Shrimp extends beyond a single dish, offering a myriad of delightful pairings that cater to diverse palates and preferences. The curated serving suggestions, drawn from the extensive collection of recipes at Food And Meal (foodandmeal.com), showcase the platform’s commitment to bringing culinary inspiration to your home kitchen. Whether you opt for a fusion experience with Curry Yakisoba, indulge in the surf and turf combination of Steak Teriyaki, or savor the contrast of flavors with Cherry Cobbler, each suggestion adds a unique touch to the lemony shrimp. Explore the world of foodandmeal.com to discover more exciting recipes and elevate your culinary adventures. With a commitment to providing a diverse range of flavors and culinary inspirations, Food And Meal invites you to embark on a flavorful journey that transcends boundaries and delights the senses. Happy cooking!
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
Hello there! I’m Darians, and first and foremost, I’m a wife and a mother. I’m blessed to be married to the most loving and supportive man, and together, we’ve journeyed through 8 beautiful years, celebrating 2 years of marriage. Our joy multiplies with our three amazing children: Zoey (7), Scarlette (3), and Dain (2), who truly are the center of our world. Adding to the mix, we have two delightful dogs, Timer (8), a Corgi/Retriever mix, and Winston (3), a Blue Heeler/Australian Shepherd mix. In addition to my family life, I am also the owner of the blog County Mama Cooking, where I share my passion for cooking and tips for making delicious meals