one pan shrimp

Garlicky lemon shrimp is the easiest one-pan meal you&#039;ll make; it&#039;s ready in minutes and tastes like it&#039;s straight from a restaurant. This dish is made with simple ingredients, but is bursting with flavor. The delicious pan sauce pairs well with mashed potatoes or over pasta.

Garlicky Lemon Shrimp

lb shrimp (peeled, deveined, cleaned, raw)

olive oil spray

lemon pepper seasoning

garlic

lemon juice

chicken broth

light butter

parsley (chopped)

Pat the shrimp dry.

Add the shrimp to a bowl and add the lemon pepper seasoning, toss to coat.

Preheat a frying pan over medium high heat.

Spray the frying pan with olive oil spray.

Sear the shrimp on both sides, for about 5 minutes.

Mince the garlic.

If the pan seems dry, add another spray of olive oil.  (The shrimp will still be in the pan).

Add the garlic to the pan. Cook for 1 minute.

Add the lemon juice and chicken broth and bring to a boil.

Cook for 5 minutes.

Remove the pan from the heat and stir in the butter until melted.

Stir in the fresh chopped parsley. Taste for seasoning.

Wow! This was completely delish! I cut it down to one serving and used half the butter since I didn’t have the lower fat option. Still the flavor was incredible. I’m thinking about trying this with cut up chicken bites too. Half the family do not like shrimp, but I think lemon garlic would be good with chicken bites too!

This was a super fast meal to throw together. The sauce was yummy spooned over a potato mash paired with baccicia beans!!

This was AMAZING! Simple ingredients that most people already have at home. Will definitely be making again!

Another winner! Super easy, restaurant quality. Not sure I’ll ever make my shrimp another way.

Super quick and easy to make. Very few ingredients, but still so flavorful! Absolutely delicious!

Wow! Fantastic! My husband loved it too!!! So quick and easy too! Thank you!

I made this for dinner the other night,It was absolutely delicious my daughter and I enjoyed it tremendously. It will be a keep

I was looking for something easy for dinner, and this was the winner. I had all the ingredients on hand and I was excited to give it a try. This recipe is AMAZING! I also added some sun-dried tomatoes to it which was a great addition. I will be making this again very soon!

Soooooo good! Served exactly the same as described. I really appreciate the step by step instructions and pictures.

Another winner!  I’m not a big seafood person, but this shrimp was so good!  I’m making it for a 2nd time in a row.  Love it!!

Such a great and easy recipe.  Really appreciate this website.

This was amazing and so easy!!! Definitely a new favorite!!!!!!!

This easy to make meal is perfect when you don’t have much time to spend in the kitchen.  It tastes like you spent hours making it.   So good!

Loved this! The flavor of the sauce was delicious and by doubling it, I was able to turn it into the perfect pasta sauce. The bright and fresh flavor really shined in this dish and it was very easy to make. I will be keeping this one on hand for a quick week night dinner often!

Amazing!  Instantly at top of list to be on regular meal rotation!

One of my favorite ways to make shrimp is roasted in the oven, it comes out tender and flavorful every time! I added some of our favorite vegetables to make it a ONE-pan meal, and we loved it! A quick and EASY low-carb dish with tons of flavor, ready in under 3o minutes start to finish.

Sheet Pan Shrimp with Broccolini and Tomatoes

extra large peeled and deveined (tail-off shrimp (28))

salt

red pepper (optional)

black pepper (to taste)

(12 ounces broccolini, ends trimmed (12 spears))

grape tomatoes (halved)

oregano

Preheat oven to 400 degrees.

Place shrimp in a medium bowl with 2 teaspoons olive oil, garlic, 1/4 teaspoon salt, red pepper flakes if using and black pepper.  Toss gently to coat and set aside.

Spray a large sheet pan with olive oil spray. Place broccolini and tomatoes on the sheet pan and toss with 2 tablespoons olive oil, ½ teaspoon salt, pepper and oregano. Spread out in an even layer.  Roast for 15 minutes, tossing halfway through.

Remove sheet pan from oven and add shrimp, placing them evenly around the veggies.  Roast for 8 minutes.

Top everything with lemon juice and serve.

I didn’t have any broccolini, so I combined this recipe with your Sheet Pan Shrimp and Corn with Tomatoes—the ingredients from the shrimp and corn recipe, and the cooking method from this recipe. It was wonderful!  Easy, delicious, and satisfying.

I made this recipe and was very, very happy with the results. It has full flavors and is so healthy! The tomatoes and the shrimp were cooked perfectly and the lemon at the end gave just the right amount of acidity.

Where I ran into trouble is that our broccolini was significantly underdone to our tastes. The florets were cooked and then stem was nearly raw. That could be a regional difference (we live in Europe). We may have to steam it for a few minutes before roasting it, or roast the broccolini first, then add the tomatoes, then add the shrimp.

Difficulties aside, we -will- be making this recipe again!

Very simple, flavorful dish!  This was the first time I tried roasting shrimp in the oven and I’ll be doing it again soon. Thanks for a great recipe!

So simple and delicious. It’s a great meal for a busy day with no time for complicated recipes. Great low carb, healthy meal. My husband and 2 adult boys made short order of this meal. No leftovers.

I’ve made this dish a few times and I’m very pleased with it. I tend to use more spices, but I think that’s a matter of personal preference. I have some spice blends that I like to use. Everything turned out great and this recipe will be added to the “repeat” list.

I had home grown tomatoes that I quartered and they work well. Our personal taste would be a little more seasoning.

This was a perfect meal. The cook time was perfect for tender broccoli, perfectly soft tomatoes and cooked to perfection shrimp. I am not a big shrimp eater but will be making this often.

This is such an easy and delicious recipe!  So good.

Thank you for your his simple recipe! I loved it! I didn’t have fresh garlic or oregano so I used minced and dried. I also made this with already cooked shrimp. Still came out delicious!! Lots of flavor!

We LOVE this recipe. It is a weeknight go-to for my family. So easy to prepare, quick to cook, and easy to clean up! Very basic ingredients but big taste. An easy and tasty way to add more seafood into the weeknight menu

Spouse said "Don't lose this recipe,it's good as he went back for seconds"

So easy and so delicious!  My store didn’t have broccolini so I just used broccoli florets and it tasted great!

I Made it with regular broccoli florets. Depending on how crispy or wet that you like them is up to you. Also truly depends on the pan and oil you choose. I myself used frozen broccoli and thawed it. I let it dry out for a bit seasoned and oiled and I made it in a glass pan by what the recipe states I definitely cooked everything a little bit longer because I prefer the chard taste almost as if you’re using it on a grill. The next time I did it I used my air fryer just for the vegetables then I threw everything in the pan and cook the shrimp the way that the recipe says. So when it comes down to it, it really only depends on if you want long stalks, or florets, other than that, you can make it with zucchini, squash pretty much any other vegetable that you choose.

This is a great recipe every time i make it and is so flexible. Tonight I subbed in zucchini and used frozen cherry tomatoes from my summer harvest. Then I served it over left over Israeli couscous. I highly recommend it. I just need to remember to use a rimmed sheet pan so the juice doesn't spill everywhere.

This was excellent!  Easy peasy and full of flavor. Thank you Gina! 

Can’t wait to make it again! Used regular broccoli  because no broccolini available. Lemon juice topped it off!! So good!

This easy shrimp oreganata recipe is made in just one pan! Make sure to read the recipe before getting started and get all your ingredients ready, because it comes together fast.

One-Pan Shrimp Oreganata

shrimp

Salt and pepper

olive oil

unsalted butter (or additional olive oil)

garlic (minced)

oregano leaves

dry white wine

Italian breadcrumbs ((or up to 1.5 cups if you want extra breadcrumbs))

red pepper flakes

lemon unsalted butter (both sliced)

Season shrimp lightly with salt and pepper in a bowl. Set aside.

Preheat the oven to 400F.

In an oven-safe, broil-safe large pan (such as enamel cast iron), heat the olive oil and butter. Add the minced garlic and cook over medium-high heat for 2-3 minutes, or until the garlic starts to brown. Don&#39;t let it burn!

Add the fresh oregano and dried oregano, and cook for another 2 minutes, or until the oregano smells fragrant. Add the white wine and lemon juice, and stir. Turn off heat / remove from heat.

Use a spoon to carefully spoon out half the sauce and spoon it on top of the shrimp. Toss the shrimp in the sauce.

Add the breadcrumbs to the rest of the sauce in the pan and cook for 2-3 minutes, stirring constantly, or until the breadcrumbs are coated in the sauce and starting to get toasted. Don&#39;t let them burn. If the breadcrumbs are very dry, drizzle in ½ - 1 tablespoon olive oil.

Stir in the freshly grated Pecorino-Romano and red pepper flakes (if using).

Remove half the breadcrumbs and set aside in a bowl or plate. Spread the remaining breadcrumbs around the pan evenly. Carefully arrange the shrimp in the pan, overlapping the tails if needed, but trying to keep it mostly single layer.

Top the uncooked shrimp with the rest of the breadcrumbs. Optional: top the breadcrumbs with lemon slices and pats of sliced butter. It&#39;s not necessary, just looks fancy!

Transfer to the middle rack in the oven and bake for 10 minutes, then broil for 1-2 minutes, or until the shrimp is fully cooked (pink on the inside and 120F) and the breadcrumbs start to brown - watch them so they don&#39;t burn! If the breadcrumbs brown before the shrimp is fully cooked, turn off the broiler and leave the shrimp in the oven for 1-2 minutes. Serve warm, garnishing with fresh oregano and a squeeze of lemon juice.

Made the shrimp oreganata in one large cast iron pan. Followed recipe relatively  closely tweaking ingredients added Italian seasoning  as well as oregano. I also used generous  amount of white cooking wine and freshly squeezed lemons for juice. This dish was quick easy and delicious and flavorful!

Top 3 one pan shrimp recipes from across the web

The most viewed one pan shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Garlicky Lemon Shrimp

Sheet Pan Shrimp with Broccolini an...

One-Pan Shrimp Oreganata

Top 3 one pan shrimp recipes from across the web

The most viewed one pan shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlicky Lemon Shrimp

Sheet Pan Shrimp with Broccolini an...

One-Pan Shrimp Oreganata

The most viewed one pan shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine