3-Ingredient Sheet-Pan Lemon Butter Shrimp

Ingredients and Step-by-Step

Serves 4.

• 1 bag (1 to 1.5 pounds) frozen raw shrimp, peeled and deveined, tails on or off
• 4 tablespoons salted butter, cut into small pieces
• 1 large lemon, zested and juiced

Instructions:

• Preheat your oven to 400 degrees Fahrenheit and set a rack in the middle so the shrimp cook evenly. Line a rimmed sheet pan with foil for easy cleanup. Do not thaw the shrimp first.
• Scatter the frozen shrimp across the pan in a roughly even layer, breaking up any large clumps with your hands.
• Dot the butter pieces evenly over the shrimp, then sprinkle the lemon zest across the top and drizzle the juice over everything. Toss gently to coat, then spread the shrimp back into a single layer.
• Bake for 10 to 15 minutes, stirring once halfway through, until the shrimp are pink, opaque, and just cooked through. Smaller shrimp lean toward 10 minutes; larger ones may need the full 15.
• As soon as they come out, toss everything in the buttery lemon juices and add a pinch of salt to taste.