Every time I whip up a batch of 4-Ingredient Sheet Pan Lemon Butter Shrimp, I’m reminded of sun-kissed summer afternoons spent with my family, enjoying seafood by the coast. The cheerful smell of lemons and the savory aroma of shrimp fill the air, transforming my kitchen into a warm, inviting haven. This dish isn’t just a meal; it’s a culinary hug that wraps around you, bringing comfort and nostalgia. I can already tell that as soon as you give this recipe a try, you’ll feel the same joy and warmth at your table!
So, gather your loved ones and let’s dive into this simple yet delightful dish that’s perfect for any night of the week. You’ll be amazed at how quickly it comes together, and trust me, the flavor will have everyone at the table raving about your cooking skills.
Ingredients
Here’s what you’ll need for this delectable dish. Each of these ingredients plays a vital role, so make sure you have them ready!
| Ingredient | Amount |
|---|---|
| Shrimp, peeled and deveined | 1 pound |
| Lemons, sliced | 2 |
| Butter, melted | 4 tablespoons |
| Salt and pepper to taste |
Personal note: I often love adding fresh herbs, like rosemary or parsley, to my shrimp before baking. It elevates the aroma and flavor to a whole new level!
Why I Love Making This Dish
The beauty of Sheet Pan Lemon Butter Shrimp lies in its uncomplicated charm. Not only is it incredibly easy to prepare, but it also makes cleaning a breeze thanks to just one pan. The combination of spices, butter, and that unmistakable zing of fresh lemon makes it a standout dish. When I serve it up, the smiles on my family’s faces are priceless—they devour it every time!
What You’ll Need
Before we get cooking, let’s ensure you have everything on hand. Here’s a quick rundown of the tools you’ll need:
- A large sheet pan
- A mixing bowl (to combine the shrimp and seasonings)
- A whisk or spoon (to mix the melted butter and seasoning)
- A spatula (for easy serving)
Step-by-Step Guide
Now, let’s get into the fun part—making this amazing dish! Just follow these steps, and you’ll have a mouthwatering meal in no time.
Preheat the Oven: Start off by preheating your oven to 400°F (200°C). This is key for achieving that irresistible crispy texture on the shrimp.
Prepare the Sheet Pan: Take a large sheet pan and arrange the sliced lemons in an even layer across the bottom. It’s like a sunny bed for the shrimp!
Add the Shrimp: Next, place the peeled and deveined shrimp right on top of the lemons. Make sure they’re spread out evenly so they cook perfectly.
Drizzle with Butter: Pour the melted butter over both the shrimp and lemons, ensuring everything is nicely coated. This is where the magic begins!
Season it Up: Now it’s time to sprinkle some salt and pepper over the dish. Don’t be shy—season it to your taste! This step really enhances the flavors.
Bake to Perfection: Slide the sheet pan into the oven and bake for about 10 to 12 minutes. You’ll want to keep an eye on the shrimp, as they cook quickly. They’re done when they turn a lovely pink hue!
Serve and Enjoy: Once cooked, carefully remove the pan from the oven (it’ll be hot!), and serve your delicious shrimp warm, with the roasted lemons on the side. It pairs perfectly with a simple green salad or some crusty bread to soak up all that buttery goodness.
Tips for Perfect Results
- If you want that added depth of flavor, consider marinating the shrimp in the melted butter and lemon juice for about 15-30 minutes before arranging them on the pan. Trust me, it makes a noticeable difference!
- For a bit of heat, try adding a pinch of red pepper flakes to the butter mixture. It gives the dish a nice kick without overpowering the lemony goodness.
Serving Suggestions and Sides
When it comes to serving, I love pairing this dish with a side of fluffy white rice or a light pasta salad. You can also serve it with asparagus or green beans. Tossed in a little olive oil, garlic, and lemon juice, these veggies add a fresh and vibrant touch to the meal!
Leftovers
I always hope for leftovers with this dish, but if you find yourself with some, don’t fret! To store your leftover shrimp, place them in an airtight container in the refrigerator, where they’ll keep for up to 2 days. When you’re ready to reheat, just pop them in the microwave for about 30 seconds to a minute, or you can sauté them in a pan with a touch of butter to refresh their flavors.
Frequently Asked Questions
Can I use frozen shrimp?
Absolutely! Frozen shrimp works perfectly for this recipe. Just be sure to thaw them completely before cooking to ensure they cook evenly.
What if I can’t find fresh lemons?
If you can’t find fresh lemons, bottled lemon juice is a decent substitute. However, I always recommend going for fresh when you can; the taste is just unbeatable!
Can I add other seasonings?
Of course! Feel free to experiment. My personal favorites include garlic powder, smoked paprika, or even a splash of white wine added to the pan. The choices are endless!
Conclusion
This 4-Ingredient Sheet Pan Lemon Butter Shrimp has quickly become a family favorite in my home, and I can’t wait for you to experience it too! It’s simple, flavorful, and packed with memories of laughter and love around the dinner table. I guarantee it’ll impress your family and maybe even become a new go-to recipe for you as well. So why not give it a go tonight? Let me know how it turns out, and if your family asks for seconds, just like mine does every time! Happy cooking!
4-Ingredient Sheet Pan Lemon Butter Shrimp
Ingredients
Main Ingredients
- 1 pound Shrimp, peeled and deveined
- 2 Lemons, sliced
- 4 tablespoons Butter, melted
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Arrange the sliced lemons in an even layer across the bottom of a large sheet pan.
- Place the peeled and deveined shrimp on top of the lemons evenly.
- Pour the melted butter over the shrimp and lemons, ensuring everything is coated.
- Sprinkle salt and pepper over the dish to taste.
Cooking
- Bake in the oven for about 10 to 12 minutes, until the shrimp turn a lovely pink hue.
- Carefully remove the pan from the oven and serve warm with roasted lemons on the side.