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!
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.
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.
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 1/2 cup olive oil, 2 minced garlic cloves, 1 teaspoon paprika, oregano, and coriander, and 1/2 teaspoon cumin and Aleppo pepper. Add a big dash of kosher salt and black pepper. Whisk to combine. 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. 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. Finish and serve. Garnish with a handful of chopped parsley and serve with the lemon wedges on the side for squeezing.
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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