This Sheet Pan Shrimp Scampi is extremely fast, easy and so flavorful. A tasty dinner that is on the table in less than 30 minutes. Perfect for busy weeknights and fancy enough for company.
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Why We Love Sheet Pan Shrimp Scampi
- Fast dinner that is ready to enjoy in less than 30 minutes!
- Super easy to make with simple ingredients.
- Clean up is a breeze with this sheet pan meal.
- Makes a great meal prep recipe.
- Healthy meal you'll feel good about serving your family or guests.
Sheet Pan Shrimp Scampi Recipe Ingredients
- Asparagus
- Olive Oil
- Garlic Powder
- Salt
- Black Pepper
- Shrimp
- Lemon
- Garlic Cloves
- Worcestershire Sauce
- Onion Powder
- Dried Parsley
- Red Pepper Flakes
- Salted Butter
- Panko Crumbs
Substitution Suggestions
- Asparagus: You can use any veggie that you like best. Some great options would be: broccoli, brussels sprouts, cauliflower, green beans, bell peppers, or grape tomatoes.
- Olive Oil: I prefer the flavor of olive oil, but feel free to use what you cook with. Vegetable oil, canola oil, avocado oil or grapeseed oil are other options.
- Shrimp: I use raw frozen wild Argentine Red large shrimp that is already peeled and deveined. There is about 26-30 shrimp/pound. You can use medium or jumbo shrimp, but you'll have to adjust the cook time.
- Lemon: Fresh lemon juice gives the best flavor in this dish, but if you're in a pinch you can use bottled lemon juice.
- Garlic Cloves: You can substitute the garlic cloves with more garlic powder if you like. Although, fresh minced garlic will give the best flavor.
- Red Pepper Flakes: Feel free to omit this if you want less heat, and substitute with some additional black pepper.
- Salted Butter: Unsalted butter can be used. Add an extra sprinkle of salt to the shrimp and veggies after baking.
- Panko Crumbs: This ingredient is optional, but it adds an extra texture to the dish that is absolutely divine!
How to Make Sheet Pan Shrimp Scampi
- Preheat oven to 400°F and line a large sheet pan with aluminum foil or parchment. It's not necessary to line the pan, but it does wonders with clean up!
- Trim the asparagus and cut into 2 inch pieces. In a large bowl, zip top bag or directly on the sheet pan season the asparagus with olive oil, garlic powder, salt and black pepper.
- Spread the asparagus out in a single layer. Roast the asparagus for 10 minutes.
- While the asparagus is roasting, prepare the shrimp. In a large bowl, combine the thawed shrimp with olive oil, lemon juice from half a lemon, minced garlic, Worcestershire sauce, salt, onion powder, garlic powder, parsley, red pepper flakes and black pepper. Then cut the butter into cubes.
- Once the 10 minutes is up, remove pan from oven and push the asparagus to one side of the pan while leaving it in a single layer. Place the shrimp on the pan in a single layer. Drizzle any remaining oil and juice evenly over the shrimp.
- Place the butter cubes on top of the shrimp and asparagus.
- Bake for 6-8 minutes until the shrimp is fully cooked or reaches internal temp of 140°F.
- While the shrimp and veggies are cooking, toast the breadcrumbs. Add the panko crumbs and olive oil to a small skillet over medium-low heat. Stir it all together until the oil is completely combined with the crumbs. Toast for 5-8 minutes, stirring often, until the breadcrumbs are a deep golden brown.
- Squeeze the other half of the lemon over the shrimp and asparagus.
- Garnish with toasted breadcrumbs, freshly grated parmesan cheese and lemon slices!
What to Serve with Sheet Pan Shrimp Scampi
This is a complete low carb meal as is, but I love serving it with some buttered spaghetti or angel hair pasta. You can also serve it with some rice, risotto as well as garlic bread.
If you love shrimp try this Easy Spaghetti Shrimp recipe or Simple Garlic Butter Shrimp!
Meal Prep and Storing Shrimp Scampi
Make the sheet pan shrimp scampi recipe and place the cooked shrimp and veggies in meal prep containers along with any other sides. Store in fridge for up to 4 days.
Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheat the leftovers in microwave until warmed through.
Tips for Shrimp Scampi Recipe without Wine
- No need for wine for this sheet pan dinner. The wine in traditional shrimp scampi is used to deglaze the pan, but since this a sheet pan meal no wine is needed.
- Defrost the shrimp overnight in the fridge or in a colander in the sink under cold running water, or in a colander inside a bowl of cold water and change the water every 10 minutes. Do not use warm water, you'll ruin the texture of the shrimp.
- Make it easier and just cook the shrimp on the sheet pan and use a microwavable steam-in-bag frozen vegetable.
- Meal prep this recipe and enjoy the shrimp all week long!
- If adding shrimp to pasta or rice, save a cup of pasta water to help make a sauce with the butter and garlic.
More Sheet Pan Recipes:
- Chicken Fajitas
- Sausage and Veggies
- Honey Mustard Chicken and Veggies
- Roasted Chicken and Potatoes
- Sheet Pan Pancakes
- Teriyaki Chicken
- Bruschetta Chicken
Sheet Pan Shrimp Scampi
This Sheet Pan Shrimp Scampi is extremely fast, easy and so flavorful. A tasty dinner that is on the table in less than 30 minutes. Perfect for busy weeknights and fancy enough for company.
Servings: 6
Ingredients
Asparagus
- 1 pound asparagus, trimmed and cut into 2 inch pieces
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Shrimp
- 1 pound large shrimp 26-30/pound, peeled, deveined and thawed
- 2 tablespoons olive oil
- 1 large lemon
- 2 tablespoons minced garlic
- 1 teaspoon worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon parsley
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ¼ cup salted butter, cut into small cubes
Panko Topping
- ½ cup panko crumbs
- 1 tablespoon olive oil
Instructions
- In a large bowl, zip top bag or directly on the sheet pan season the asparagus with olive oil, garlic powder, salt and black pepper. Spread the asparagus out in a single layer. Roast the asparagus for 10 minutes.
- While the asparagus is roasting, prepare the shrimp. In a large bowl, combine the thawed shrimp with olive oil, lemon juice from half the lemon, minced garlic, Worcestershire sauce, salt, onion powder, garlic powder, parsley, red pepper flakes and black pepper.
- Once the 10 minutes is up, push the asparagus to once side of the pan while leaving it in a single layer. Place the shrimp on the pan in a single layer. Drizzle any remaining oil and juice evenly over the shrimp.
- Place the butter cubes on top of the shrimp and asparagus. Roast for 6-8 minutes until the shrimp is fully cooked.
- While the shrimp and veggies are cooking, toast the breadcrumbs. Add the panko crumbs and olive oil to a small skillet over medium-low heat. Stir it all together until the oil is completely combined with the crumbs. Toast for 5-8 minutes until the breadcrumbs are a deep golden brown.
- Squeeze the other half of the lemon over the shrimp and asparagus. Garnish with toasted breadcrumbs, freshly grated parmesan cheese and lemon slices!
Nutrition
Calories: 252kcal | Carbohydrates: 11g | Protein: 13g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 1124mg | Potassium: 305mg | Fiber: 3g | Sugar: 2g | Vitamin A: 975IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 2mg
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