Shrimp are easy to cook no matter how you do it. Sauté, boil, fry…we’ve all seen Forrest Gump. But I’d never tried sheet pan shrimp and they just may be the easiest of all. The best thing about this is that it’s butter + spices. You can’t really go wrong. You can use fresh shrimp, but I used frozen, raw, tail-on guys. I’m not usually into frozen shrimp, but I think they work when baked. Once your shrimp are thawed and dried, arrange them in a single layer on a sheet pan. (For extra ease, line the pan with tin foil and spray with Pam.) Melt some butter and mix in garlic powder, chopped parsley, and smoked paprika. Pour the melted butter over the shrimp and bake at 400 for 8-10 minutes.
There’s easy and there’s easy. These shrimpies are so simple they make for the most ideal weeknight meal (especially if you pair with microwavable steam-in-the-bag sides like I did). I served with barley and veggies, but they’d be great with roasted potatoes, brussels sprout hash…anything.