Easy Keto Sheet Pan Lemon Garlic Shrimp Recipe for Quick Healthy Dinners

Let me tell you, the scent of zesty lemon and sizzling garlic mingling with fresh shrimp as it roasts on the sheet pan is enough to make anyone’s mouth water. The first time I made this Easy Keto Sheet Pan Lemon Garlic Shrimp, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, family dinners often meant heavy, complicated meals, but this recipe changed all that for me. I stumbled upon it on a rainy weekend, desperate for something quick and light but packed with flavor. Honestly, I wish I’d discovered it years ago.

My family couldn’t stop sneaking the shrimp off the cooling rack (and I can’t really blame them). Let’s face it, when dinner is this dangerously easy and bursting with pure, nostalgic comfort, it becomes a staple for potlucks, quick weeknight fixes, or even a sweet treat after a long day. You know what? This recipe brightens up your Pinterest board with its gorgeous golden shrimp and vibrant lemon slices. I’ve tested it more times than I can count—in the name of research, of course—and it’s become that go-to dish for family gatherings and gifting friends who need a little dinner inspiration.

Why You’ll Love This Recipe

Being a busy cook myself, I’ve put this Easy Keto Sheet Pan Lemon Garlic Shrimp through its paces, and here’s why it shines:

• Quick & Easy: Comes together in under 30 minutes—perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Keto & Low-Carb Diets: Delicious without compromising your macros.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, even those skeptical about keto.
• Unbelievably Delicious: The combo of garlic, lemon, and a touch of butter creates a flavor punch that feels like comfort food with a fresh twist.

This recipe isn’t just another shrimp dish—it’s the best version you’ll find. The secret lies in roasting everything together on one sheet pan, letting the garlic-infused butter and lemon juice soak into the shrimp perfectly. Plus, I like to toss in a sprinkle of fresh parsley at the end for that extra pop of color and brightness. Trust me, after the first bite, you’ll close your eyes and savor the magic. This Easy Keto Sheet Pan Lemon Garlic Shrimp recipe is great for impressing guests without stress or turning a simple meal into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can easily find substitutes if needed.

• 1.5 pounds (680g) large shrimp, peeled and deveined (wild-caught if possible for better flavor)
• 3 tablespoons unsalted butter, melted (use grass-fed like Kerrygold for richness)
• 4 cloves garlic, minced (fresh is best for punchy flavor)
• 1 lemon, thinly sliced plus 2 tablespoons lemon juice (freshly squeezed, of course)
• 1 teaspoon smoked paprika (adds subtle smoky depth)
• 1/2 teaspoon red pepper flakes (optional, for a little kick)
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish and freshness)
• 1 tablespoon olive oil (I like extra virgin for best flavor)

Substitution tips: If you prefer dairy-free, swap butter with coconut oil or vegan butter. For a different citrus twist, try lime instead of lemon. And if you want to keep it milder, just skip the red pepper flakes altogether.

Equipment Needed

• One large rimmed sheet pan (half-sheet size works great to avoid overcrowding)
• Mixing bowl to toss shrimp and marinade
• Measuring spoons and tablespoons
• Knife and cutting board for slicing lemon and mincing garlic
• Spatula or tongs for turning shrimp
• Aluminum foil or parchment paper (optional, for easy cleanup)

If you don’t have a rimmed sheet pan, a large roasting pan or cast iron skillet can work too. I personally find that lining the pan with parchment paper saves me a lot of scrubbing later on, and the shrimp slide right off when done. For budget-friendly options, basic baking sheets from any store will do just fine.

Preparation Method

1. Preheat your oven to 400°F (200°C). This temperature is perfect for roasting shrimp quickly while keeping them tender and juicy.
2. Prepare the shrimp: Place the peeled and deveined shrimp in a large mixing bowl.
3. Make the marinade: In a small bowl, combine melted butter, minced garlic, lemon juice, smoked paprika, red pepper flakes (if using), salt, and pepper. Whisk it all together until blended.
4. Coat the shrimp: Pour the marinade over the shrimp and toss gently to coat evenly without bruising the delicate flesh. Let it sit for 5 minutes to soak in the flavors—don’t skip this step if you have the time!
5. Arrange on the sheet pan: Line your sheet pan with parchment paper or foil for easy cleanup. Spread the shrimp out in a single layer, making sure they don’t overlap (crowding causes steaming, not roasting).
6. Add lemon slices: Tuck thin lemon slices evenly among the shrimp for that bright citrus pop and beautiful presentation.
7. Roast: Place the sheet pan in the preheated oven and roast for 8-10 minutes, or until shrimp turn pink and opaque with a slight caramelized edge. Be careful not to overcook—shrimp cook fast and can become rubbery.
8. Finish with olive oil and parsley: Remove from oven, drizzle with olive oil, and sprinkle fresh chopped parsley. Toss gently to combine.
9. Serve immediately: For best results, serve hot with your favorite keto-friendly sides.

Pro tip: If your shrimp vary in size, check smaller ones at 8 minutes to avoid overcooking. You want that tender bite, not a rubbery chew. Also, I like to use tongs to turn the shrimp halfway through roasting for even color, but it’s optional.

Cooking Tips & Techniques

One thing I learned the hard way is that shrimp cook incredibly fast, so timing is everything. If you leave them in too long, they get tough and lose that delicate texture. Honestly, watching them closely during the last few minutes pays off big time.

Another tip is to make sure your shrimp are fully thawed if using frozen. I always thaw mine overnight in the fridge or do a quick cold water bath to avoid excess moisture on the pan, which can prevent caramelization.

Using a rimmed sheet pan is key for preventing the shrimp juices from spilling over. And don’t overcrowd—give each shrimp room to roast, not steam. This little trick gives you that slight crispness on the edges that makes the dish sing.

I also recommend mincing garlic fresh instead of using pre-minced jars—fresh garlic gives the marinade a punch that pre-minced just can’t match. And if you want extra garlicky shrimp, toss in a few whole cloves on the pan; they roast up sweet and mellow.

Finally, multitasking helps: while the shrimp roast, you can whip up a quick keto side like cauliflower rice or a fresh green salad. This way, your whole meal comes together in under 30 minutes with minimal fuss.

Variations & Adaptations

• Spicy Kick: Add extra red pepper flakes or a dash of cayenne powder to the marinade for heat lovers.
• Herb Swap: Replace parsley with fresh basil or cilantro for a different flavor profile.
• Different Citrus: Use lime or orange slices instead of lemon for a unique twist on the citrus note.
• Grilled Version: Marinate shrimp as directed, then skewer and grill for about 2-3 minutes per side for a smoky charred flavor.
• Allergen-Friendly: For those sensitive to garlic, use garlic-infused oil to keep flavor without the bite.

Personally, I once tried adding a sprinkle of parmesan cheese right before serving—dangerously good! The cheese melts slightly from the warm shrimp and adds a nutty layer that makes this simple recipe feel gourmet.

Serving & Storage Suggestions

This Easy Keto Sheet Pan Lemon Garlic Shrimp is best served hot, straight from the oven—fresh and juicy. I love plating it over a bed of cauliflower rice or alongside a crisp arugula salad tossed with olive oil and lemon vinaigrette.

For drinks, a chilled dry white wine or sparkling water with lemon pairs beautifully. If you want to keep it casual, a cold glass of iced tea with a lemon wedge does the trick.

Leftovers store well covered in the fridge for up to 2 days. To reheat, gently warm in a skillet over low heat or microwave briefly—avoid overheating to prevent rubbery shrimp.

Flavors actually deepen a bit overnight, so if you’re prepping ahead, you might find the garlic-lemon punch even more pronounced the next day. Just add fresh parsley before serving to brighten it back up.

Nutritional Information & Benefits

Per serving (based on 4 servings), this Easy Keto Sheet Pan Lemon Garlic Shrimp offers roughly:

Calories	220
Protein	28g
Fat	10g
Carbohydrates	2g

Shrimp is a fantastic low-carb, high-protein choice rich in selenium and vitamin B12. The lemon provides immune-boosting vitamin C while garlic adds antioxidant benefits. This recipe fits perfectly into keto or low-carb lifestyles without sacrificing flavor or satisfaction. Just watch out for potential shellfish allergies—always a good idea to check with guests.

Conclusion

In the end, this Easy Keto Sheet Pan Lemon Garlic Shrimp recipe is a winner for anyone craving a quick, healthy dinner that doesn’t skimp on flavor. You can customize it with your favorite herbs, spice levels, or sides, making it a flexible staple in your meal rotation. I adore this recipe because it feels like a warm hug after a long day—comforting, fresh, and so simple.

If you try it out, please leave a comment or share your tweaks—I love hearing how you make it your own! This dish is just waiting to become your new favorite, so go ahead and bookmark it—you’ll want it on speed dial for those busy nights.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes! Just make sure to thaw them completely before cooking to avoid excess moisture that can prevent proper roasting.

Is this recipe suitable for meal prep?

Absolutely. It stores well in the fridge for up to 2 days and reheats quickly, making it perfect for quick lunches or dinners.

Can I add vegetables to the sheet pan?

Definitely! Keto-friendly veggies like asparagus, zucchini, or bell peppers roast nicely alongside the shrimp. Just adjust cooking times accordingly.

What if I don’t have fresh lemon?

You can use bottled lemon juice in a pinch, but fresh lemon slices add brightness and texture that bottled can’t match.

How can I make this recipe dairy-free?

Swap the butter with coconut oil or a dairy-free butter alternative. The flavor will still be delicious and keto-friendly.

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