Sheet Pan New Orleans Barbecue Shrimp

5 from 2 votes

Sheet Pan New Orleans Barbecue Shrimp is an easy dinner recipe that comes together in just 20 minutes. Plus, you can't beat the easy cleanup, y'all!

Course Main Course

Cuisine Southern

Keyword Baked Shrimp, barbecue shrimp

Prep Time 5

Cook Time 10

Resting Time 15

Total Time 20

Servings people

Calories 239.2kcal

Author Blair Lonergan

In a glass measuring cup, whisk together olive oil, melted butter, Worcestershire sauce, Zatarain’s Creole Seasoning, garlic, juice from 1 lemon, and fresh rosemary leaves.
Place shrimp in a large zip-top plastic bag and pour marinade over shrimp. Seal the bag and toss to coat. Marinate for about 10-15 minutes while you wait for the oven to preheat.
Preheat oven to 425 degrees F.
Spray a foil-lined baking sheet with cooking spray.
Pour shrimp and marinade onto the prepared baking sheet and spread into a single layer.
Roast shrimp for 9-12 minutes, or just until pink, stirring halfway through. Be sure to keep an eye on the shrimp so that you don’t overcook them (or the shrimp will be tough).
Remove from oven and squeeze juice from remaining lemon over top. Toss to coat.
Garnish with fresh herbs, if desired!

*I used "Jumbo" shrimp, 21-25 ct. per lb. If you're cooking smaller shrimp, you will likely need to decrease the cooking time by a minute or two.

Cooking just for two? Use 1 pound of shrimp instead of two. The rest of the ingredients and instructions remain the same, since you can never have too much marinade!
Shrimp cook quickly, so keep a close eye on them. Overcooked shrimp become tough and rubbery! You can tell that the shrimp are done when they become pink and opaque.
I recommend marinating the shrimp for at least 15 minutes, but not more than about 1 hour. The acid in the marinade (from the lemon juice) will result in mushy shrimp if it sits too long.