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
Equipment
- rimmed sheet pan
Ingredients
- 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 deveined uncooked shrimp, shell on
- 1 lemon sliced thin
- 1 loaf French bread toasted
Instructions
- 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.
This shrimp is great served over grits too!
🦐 🥖 🦐 🥖 🦐 🥖
I will be joining these fabulous parties and blogs:
Rustic and Refined, Merry Monday, Between Naps on the Porch, Make it Pretty Monday
Coastal Charm, Cooking and Crafting with J&J, Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday
Thursday Favorite Things Creatively Crafty Foodie Friday & Everything Else
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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 🙂
Yummm!
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!
Yes, brrr Pam, HH keeps threatening to return to the beach!! I love it cold in December!!
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!
I hope you enjoy Jeanie!
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.
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.
Actually, we’ve only made this at the beach, but I think Sextons or Whole Foods would be my choice~ this is stupid easy, a little messy to eat but that’s what makes it fun!
Love how easy this is!! Looks soooo good! 👍😄
Oh my goodness it looks beyond amazing!
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