Take-out Tuesday, Holiday Sheet Pan Shrimp


This recipe is ho ho ho holiday perfect, for family or guests



Seafood always says Special Occasion



 and this Sheet Pan Shrimp is a fabulous way to get dinner ready in a hurry!



Place shrimp in an even layer in a large rimmed baking pan, pour sauce over all,

top with sliced lemons and bake



That’s it!



Ask your butcher for peel on, deveined shrimp,

the shrimp needs to cook with the peel on for best flavor




Be sure to serve it with some toasted french bread for sopping up the juices and



with plenty of napkins!


adapted from Dream Home Cooking Girl

Sheet Pan Shrimp

  • Servings: 6-8
  • Difficulty: easy
  • Print

1 stick butter (must be real butter)

2 tablespoons olive oil

Juice of 1 lemon

6 cloves of fresh garlic, minced

1 tablespoon each of salt, pepper, garlic powder and onion powder

1 tablespoon Cajun seasoning, or Blackened seasoning, plus more to sprinkle before cooking

½ cup beer

3 tablespoons Worcestershire sauce

2 tablespoons hot sauce, optional

2 pounds devneied, uncooked shrimp, shell on

1 lemon, sliced thin

1 loaf French bread, toasted

Melt the butter and olive oil over medium-high heat in a small sauce pan.

Add the next 7 ingredients and bring to a boil. As soon as it comes to a boil, reduce heat to low and simmer for 15 minutes.

Rinse shrimp, still in their shells and drain well.   Spread the shrimp in a single layer onto a large rimmed baking pan.  Carefully pour sauce evenly over all shrimp, coating them well. Sprinkle extra Cajun seasoning over shrimp if desired. Place lemon slices over shrimp. Bake for a total of 16 minutes, turning and stirring the shrimp once after the first 8 minutes. Served with toasted French bread for dipping in the sauce.



for another printable version of Sheet Pan Shrimp click here

This shrimp is great served over grits too!

🦐   🥖   🦐   🥖   🦐   🥖

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15 Responses to “Take-out Tuesday, Holiday Sheet Pan Shrimp”
  1. Mary says:

    Jenna, Your sheet pan shrimp is similar to a SL recipe for BBQ shrimp that we love! The best part is the bread dunking! Everyone loves it as long as you have some wet naps and a roll of paper towels 🙂

  2. Jodi says:


  3. Jenna, I can just smell the goodness! In true Southern fashion, sopping is the only way to do it correctly! It is pouring rain already this morning, and then the cold air arrives! Happy Tuesday!

  4. This one is already on the printer! Oh, it will be a wonderful recipe for a really casual, dig-in, kind of gathering with good friends who don’t mind greasy fingers! I love it — thank you!

  5. lulu says:

    Oh yeah, this suits us to a T. I can taste the bread dipped in the juices which is my favorite part. I need to get right to the fish market for some good fresh Gulf shrimp.

  6. Ricki Treleaven says:

    I’m showing this recipe to Trip because it looks much easier than my BBQ shrimp recipe. Do you buy your shrimp at Sexton’s when you’re in Birmingham? Thanks, Jenna.

  7. Jill Kuhn says:

    Love how easy this is!! Looks soooo good! 👍😄

  8. Nancy says:

    Oh my goodness it looks beyond amazing!

  9. Miz Helen says:

    Your Sheet Pan Shrimp will be delicious! Hope you have a great week and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen

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  1. […] Sheet Pan Shrimp was adapted from New Orleans Style BBQ Shrimp from Dream Home Cooking Girl […]

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