Buttery Sheet Pan Garlic Shrimp

This super easy and flavorful Buttery Sheet Pan Garlic Shrimp can be on the dinner table in ten minutes. The buttery sauce is packed with garlic and big hunks of Tellicherry pepper for the ultimate tasty dinner.

Buttery Sheet Pan Garlic Shrimp
Dinner doesn't have to be difficult and this Buttery Sheet Pan Garlic Shrimp proves that sentiment. The shrimp spend only ten minutes in the oven before dinner is ready to be served. Removing the shells from your shrimp and deveining them are the only real work of this recipe. I leave the tails on the shrimp because the minute I pull this out of the oven, my family just starts grabbing the shrimp off the pan. It's that good.

I think shrimp is one of the most versatile foods out there. I love using shrimp to make a quick and easy Low Country Boil or adding it to tacos. Shrimp pasta dishes are also a favorite and who doesn't love shrimp in a salad?

Making this buttery shrimp in a sheet pan means cleanup is minimal as the sheet pan also doubles as a serving platter. You could serve this over pasta if you felt you needed it, but it's pretty awesome with some just some crusty bread

Buttery Sheet Pan Garlic Shrimp
I use extra large prawns for this recipe and I get them at Costco. I have a hard time finding shrimp that large anywhere else. They have the shell on, which pulls off easily. 

Buttery Sheet Pan Garlic Shrimp
After shelling and deveining, melt the seasoned butter and pour it directly on the sheet pan.

Buttery Sheet Pan Garlic Shrimp
Stir the butter around until all the shrimp are coated and pop them into the oven.

Buttery Sheet Pan Garlic Shrimp
One of the best parts of this recipe is the big hunks of Tellicherry pepper I use to season this shrimp. I have my pepper grinder set to a very coarse grind to get larger chunks. 

Why Teiilcherry pepper? The flavor is unparalled in comparison to regular black pepper. For a peppercorn to be determined "Tellicherry" it has to be 4.25 mm in size or larger. Why is this important? Because, as peppercorns grow larger, they lose some heat. However, with less heat comes a bigger aroma. So the larger the peppercorn, the more fragrant it becomes. Basically, the peppercorn has more room inside for good aromas and starches to develop. Purchasing Tellicherry peppercorns from a good source also makes a difference in the quality.

Buttery Sheet Pan Garlic Shrimp
Here you can see the big hunks or Tellicherry pepper on the shrimp.

Buttery Sheet Pan Garlic Shrimp

Buttery Sheet Pan Garlic Shrimp
How many could you eat?

Buttery Sheet Pan Garlic Shrimp
So delicious...make them this week.

Buttery Sheet Pan Garlic Shrimp
I wish these would last more than one meal around my house, but sadly they don't.

Who else loves quick and easy shrimp dishes? This Easy Instant Pot Bang Bang Shrimp sounds like the perfect, simple dinner. And Parmesan Garlic Shrimp Zucchini Noodles is one of my favorites. Is your mouth watering for this One Pot Sticky Honey Lime Shrimp with Pineapple Chimichurri. And Lemon Garlic Shrimp Fettuccine will always have a place on my table.

Five years ago I showed all of you How to Fold a Dinner Napkin. Six year's ago I shared this recipe for a Poor Man's "Shrimp" Cocktail. Ten years ago I made this Fresh Pear and Ginger Crumble and it's still one of my absolute favorite desserts.

Have you joined our private Facebook group yet? I want to see you there!

Print Recipe

Buttery Sheet Pan Garlic Shrimp

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Serves 4-5


  • 2.75 lbs extra large prawn shrimp, peeled and deveined
  • 1/2 cup butter, melted
  • 5 teaspoons finely minced garlic*
  • 1-1/2 teaspoons very coarsely ground Tellicherry peppercorns**
  • 1 Tablespoon finely chopped fresh parsley or cilantro
  • lemon wedges


  • Preheat oven to 400 degrees F.
  • Prepare shrimp by peeling and deveining. Rinse your shrimp and dry them as much as possible with a paper towel.
  • In a small saucepan, melt butter with garlic and pepper.
  • Combine shrimp and seasoned butter on the sheet pan until all shrimp are evenly coated.
  • Place in the oven and cook 10 minutes or until shrimp are pink and opaque. Remove from the oven and sprinkle with parsley. Serve with lemon wedges.
  • Note: Cooking time of shrimp will vary based on the starting temperature of your shrimp, the size and oven variables.
  • *I prefer using jarred garlic that is already finely minced. I keep it in my fridge and it lasts forever. If you decide to chop the garlic yourself you will need about 5-7 large cloves.
  • **If you do not have a pepper grinder that will grind larger chunks of peppercorns, you could always smash them with a rolling pin in a plastic bag.

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Post a Comment

1 Comment and 1 Reply

  1. Awmem 1

    If you have a Winco nearby they used to have large shrimp for a decent price. Sadly I don’t. They weren’t as large as Costco’s however the price was far better or used to be at least. Just an idea for those that might not have a Costco membership.

    • Cathy 2

      I really prefer the Costco ones since the quality is so much better and prefer the extra large size, but yes not everyone is a member.


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