Easy One-Bowl Sheet Pan Lemon Garlic Shrimp Recipe with Maple Dijon Glaze for Quick Healthy Dinners

Let me tell you, the scent of sizzling garlic mingling with zesty lemon and sweet maple wafting from my oven is enough to make anyone’s mouth water instantly. The first time I baked this Easy One-Bowl Sheet Pan Lemon Garlic Shrimp with Maple Dijon Glaze, I was honestly hooked right away—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, seafood dinners were often a rare treat, but this recipe brings that fresh ocean breeze straight to your kitchen without any fuss.

I stumbled upon this gem on a rainy weekend when I wanted something quick yet impressive for family dinner. My crew couldn’t stop sneaking those shrimp off the sheet pan as soon as they came out of the oven (and I can’t really blame them). Honestly, this recipe quickly became a staple for family gatherings and even a sweet gift idea when I packed it up for friends. It’s dangerously easy but delivers pure, nostalgic comfort with every bite.

You know what makes it even better? It’s perfect for busy weeknights, casual get-togethers, or even brightening up your Pinterest dinner boards. Whether you’re a seafood newbie or a seasoned home cook, you’re going to want to bookmark this one. After testing it multiple times (in the name of research, of course), I can say this recipe feels like a warm hug on a plate—and trust me, that glaze is a total game-changer.

Why You’ll Love This Recipe

This Easy One-Bowl Sheet Pan Lemon Garlic Shrimp with Maple Dijon Glaze is the kind of recipe that wins hearts and fills bellies with minimal effort. Here’s why it stands out from the rest:

• Quick & Easy: From prep to plate in under 30 minutes—perfect for those nights when time is tight but taste matters.
• Simple Ingredients: No fancy trips to specialty stores; most ingredients are pantry staples you already have.
• Perfect for Any Occasion: Whether it’s a cozy dinner or a last-minute potluck, this recipe fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the sweet-savory glaze and tender shrimp.
• Unbelievably Delicious: The balance of tangy lemon, savory garlic, and sweet maple with a hint of Dijon mustard turns this into pure comfort food.

What makes this recipe my best version? It’s the one-bowl magic that keeps cleanup to a minimum and the perfectly balanced glaze that isn’t too sweet or too tangy. The shrimp come out juicy, coated in a glaze that’s just sticky enough to cling without overpowering. Honestly, it’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. You’ll impress guests without breaking a sweat, and your family will ask for seconds (and thirds!).

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and substitutions are straightforward if you need them.

• 1 pound (450g) large shrimp, peeled and deveined (I prefer wild-caught for the best flavor)
• 2 tablespoons olive oil (adds richness and helps with roasting)
• 3 cloves garlic, minced (garlic is the heart of this recipe!)
• Juice and zest of 1 lemon (brightens everything up)
• 2 tablespoons pure maple syrup (for that subtle natural sweetness)
• 1 tablespoon Dijon mustard (brings tangy depth to the glaze)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon smoked paprika (optional, but adds a smoky warmth)
• Fresh parsley, chopped for garnish (adds a fresh, herbal touch)

Substitution tips: Use coconut oil instead of olive oil for a slightly different flavor. Swap maple syrup with honey if that’s what you have on hand. If you prefer spice, a pinch of red pepper flakes works wonders. For a gluten-free version, all ingredients here are naturally gluten-free—no worries!

Equipment Needed

• Sheet Pan: A rimmed baking sheet, preferably 12×17 inches (30×43 cm), works best. I like using a heavy-duty one to avoid warping.
• Mixing Bowl: A large bowl to toss shrimp and glaze together. One-bowl means less mess—who doesn’t love that?
• Measuring Spoons and Cups: For precise flavor balance.
• Microplane or Zester: To zest the lemon finely (you can also use a grater).
• Sharp Knife: For mincing garlic and chopping parsley.
• Spatula or Tongs: To turn shrimp halfway through roasting.

If you don’t have a rimmed sheet pan, a large oven-safe skillet can work in a pinch. I’ve tried it both ways, and while the baking sheet promotes even roasting, the skillet traps juices nicely for more saucy shrimp.

Preparation Method

1. Preheat your oven to 400°F (200°C). Line your sheet pan with parchment paper or lightly grease it to prevent sticking. This step saves cleanup time and keeps shrimp from sticking.
2. Prepare the glaze: In your mixing bowl, whisk together 2 tablespoons olive oil, minced garlic, lemon juice and zest, maple syrup, Dijon mustard, smoked paprika (if using), salt, and pepper. Whisk until the mixture is smooth and glossy—this glaze packs the flavor punch.
3. Add the shrimp: Toss the peeled and deveined shrimp into the bowl with the glaze. Use tongs or your hands to coat every shrimp thoroughly. You want each piece to be well covered but not swimming in sauce.
4. Arrange shrimp on the sheet pan: Spread them out in a single layer to ensure even cooking. Crowding the pan can lead to steaming instead of roasting, and nobody wants rubbery shrimp.
5. Roast the shrimp: Place the pan in the oven and roast for 8-10 minutes. Halfway through (around 4-5 minutes), use your spatula or tongs to flip the shrimp for even browning. The shrimp should turn pink and opaque with slightly caramelized edges.
6. Check for doneness: Overcooked shrimp get rubbery fast, so keep a close eye starting at 8 minutes. They’re done when firm to the touch and curl into a loose “C” shape.
7. Garnish and serve: Sprinkle chopped fresh parsley on top for color and freshness. Serve immediately with your favorite sides or over rice/quinoa.

Tip: If you want more glaze, reserve a tablespoon of the marinade before adding shrimp and drizzle it over after roasting. Just don’t pour raw marinade on cooked shrimp!

Cooking Tips & Techniques

Getting perfectly cooked shrimp with a flavorful glaze is easier than you think, but a few tricks help nail it every time.

• Don’t overcook: Shrimp go from tender to rubbery in seconds. Keep a close watch around the 8-minute mark.
• Use room temperature shrimp: Letting shrimp sit out for 10-15 minutes before cooking helps them cook evenly.
• Mix glaze well: Whisking the glaze thoroughly combines the maple syrup and mustard smoothly—no clumps allowed.
• Single layer roasting: Overcrowding your sheet pan leads to steaming instead of roasting. Spread shrimp out for crisp edges.
• Flip shrimp halfway: This ensures even caramelization and prevents sticking.
• Multitasking: While shrimp roast, prep your sides or set the table to save time.

My early attempts sometimes ended with unevenly cooked shrimp or glaze that was too sweet—lesson learned, balance is key! Playing around with the glaze ingredients helped me find the right tangy-sweet harmony that makes this dish so addictive.

Variations & Adaptations

This recipe is as flexible as it gets, making it easy to tailor for your taste or dietary needs.

• Spicy Kick: Add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the glaze for some heat.
• Low-Sugar Option: Swap maple syrup for a sugar-free alternative like monk fruit syrup or omit it entirely and add a splash of orange juice for natural sweetness.
• Vegetarian Twist: Replace shrimp with cauliflower florets or tofu cubes. Roast until tender and golden, adjusting time to about 15-20 minutes.
• Herb Variations: Try swapping parsley with fresh basil, cilantro, or dill for different herbal notes.
• Cooking Methods: If you don’t have an oven, you can pan-sear the shrimp in a large skillet over medium-high heat, glazing near the end. It’s faster but less hands-off.

One of my personal favorites is adding a splash of white wine to the glaze for a subtle depth. Honestly, every little tweak brings a new dimension without complicating the process.

Serving & Storage Suggestions

Serve this Easy One-Bowl Sheet Pan Lemon Garlic Shrimp hot out of the oven with a sprinkle of fresh parsley. It pairs beautifully with fluffy rice, quinoa, or a crisp mixed greens salad. For an extra touch, serve with lemon wedges to squeeze over just before eating.

Leftovers store well in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently in a skillet over medium heat or in the microwave at short intervals to avoid overcooking. The flavors actually deepen overnight, making it a tasty next-day lunch option.

For longer storage, you can freeze the cooked shrimp in portions, wrapped tightly. Thaw overnight in the fridge and reheat gently to preserve texture.

Nutritional Information & Benefits

This recipe is a healthy winner, offering a lean source of protein from shrimp and heart-healthy fats from olive oil. A typical serving (about 4 ounces/115g shrimp) contains roughly 180 calories, 23g protein, 8g fat, and minimal carbs.

Lemon adds a good dose of vitamin C, while garlic supports immunity and offers anti-inflammatory benefits. Maple syrup provides natural sweetness with antioxidants, and Dijon mustard brings flavor without added sugar or calories.

It’s naturally gluten-free and low-carb, making it suitable for many dietary preferences. Just watch out for shellfish allergies, which of course, exclude this dish.

Conclusion

Why is this Easy One-Bowl Sheet Pan Lemon Garlic Shrimp with Maple Dijon Glaze worth your time? Because it combines simplicity, speed, and incredible flavor all on one pan with minimal cleanup. You can easily customize it to suit your family’s tastes or dietary needs, and it’s the kind of recipe that feels like a special treat without the hassle.

I love this recipe because it reminds me of those cozy family dinners when everyone’s gathered around, sharing stories and seconds of shrimp glazed in that sticky, tangy magic. Give it a try, and I bet it’ll become a favorite in your rotation, too.

Feel free to drop a comment below with your own twists or questions—I’m always excited to hear how you make this recipe your own. Don’t forget to share it with friends who love quick, healthy dinners as much as you do!

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just thaw them completely, pat dry to remove excess moisture, and proceed as usual. Dry shrimp roast better and get a nicer glaze.

How can I tell when shrimp are perfectly cooked?

Look for shrimp that have turned pink and opaque with a firm texture. They curl into a loose “C” shape. Overcooked shrimp curl tightly and feel rubbery.

Is this recipe suitable for meal prep?

Yes! It stores well in the fridge for a couple of days and reheats nicely, making it a quick lunch or dinner option on busy days.

Can I make the glaze ahead of time?

Sure! The glaze can be mixed and stored in the fridge for up to 2 days. Just give it a quick whisk before using.

What sides go well with this shrimp dish?

Rice, quinoa, roasted veggies, or a fresh salad all complement the lemon garlic shrimp beautifully. Even crusty bread is great for soaking up extra glaze!

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