Name: Oven Garlic Shrimp Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 lb large shrimp, peeled and deveined (fresh or thawed); 3 tbsp olive oil (extra virgin is best); 6 cloves garlic, minced; 1 tbsp fresh parsley, chopped (or substitute with cilantro); 1 tbsp lemon juice (freshly squeezed); 0.5 tsp red pepper flakes (adjust to taste); 0.5 tsp salt (or to taste); 0.5 tsp black pepper (freshly cracked is preferred)

Alright, gather ’round, folks, because today we’re tackling a recipe so ridiculously simple, yet so unbelievably delicious, you’ll wonder why you ever ordered takeout. We’re talking about Oven Garlic Shrimp, a dish that whispers sweet nothings like “15 minutes” and “minimal dishes” into your ear, only to deliver on one of those promises (guess which one). This isn’t just dinner; it’s a declaration of independence from complicated weeknight meals, a tasty high-five to your taste buds, and the perfect excuse to have a glass of wine because, honestly, you cooked something this good!

My husband, bless his cotton socks, once decided he’d “help” by doubling the recipe… on the same sheet pan. I walked into the kitchen to find a bubbling, steaming pile of what *should* have been beautifully roasted shrimp, but was instead a garlicky shrimp soup. He looked at me with wide, innocent eyes, holding a spatula like a conductor without an orchestra, and declared, “It’s just extra saucy!” I mean, sure, if “extra saucy” means “not cooked properly and now we’re waiting another 20 minutes for it to maybe, possibly, brown.” We ended up just scooping it out with slotted spoons and calling it a deconstructed shrimp stew. The kids still devoured it, naturally, probably just happy something landed on their plate that wasn’t broccoli. Lesson learned: even the simplest recipes can become chaotic masterpieces in the right (or wrong) hands.

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Why You’ll Love This Oven Garlic Shrimp Recipe

It’s faster than deciding what to watch on Netflix. Seriously, from “I’m hungry” to “face-stuffing,” it’s a blur.
The cleanup is almost non-existent. Unless you’re like me and manage to use every utensil in the drawer for one simple dish. Then it’s just *less* existent.
It tastes like you put in way more effort than you actually did. Prepare for compliments you absolutely don’t deserve!
Shrimp. Garlic. Oven. It’s a triple threat of deliciousness that practically cooks itself while you scroll TikTok.
You can accidentally burn a little bit and it still tastes amazing. (Don’t ask me how I know.)

Time-Saving Hacks

Use pre-minced garlic from a jar. Yes, it’s sacrilege to some, but it’s 3 PM and your kids just started building a fort out of all the clean laundry. Judgment is for later.
Frozen shrimp? Go for it! Just thaw it under cold running water for a few minutes or, if you’re really living on the edge, throw it on the pan frozen and cook it slightly longer. What’s life without a little risk?
Line your sheet pan with parchment paper or foil. This isn’t just a hack; it’s a public service announcement for your future self who absolutely does not want to scrub burnt-on garlic bits.
Eat it straight off the sheet pan. Fewer plates, fewer problems. My secret shame, now yours.

Serving Ideas

Pile this up, dish this out, or eat it with your fingers while lurking by the fridge. No judgment here.

Serve it over fluffy white rice because that glorious garlicky sauce deserves to be soaked up. Every last drop.
Toss it with your favorite pasta. Extra points if it’s linguine and you pretend you’re in an Italian nonna’s kitchen (minus the actual nonna, probably).
With a giant slab of crusty bread. This is non-negotiable. You need something to mop up every last bit of garlic-infused goodness from the pan.
Alongside a simple green salad. You know, to pretend you’re balancing out all that butter. It’s called optics, people.
With a chilled glass of white wine if the kids drove you absolutely bonkers today. Or even if they didn’t. You cooked. You deserve it.

What to Serve It With

A mountain of rice, your carb of choice (pasta, bread, more bread), or just a fork if you’re living your best life.

Tips & Mistakes

Don’t overcook the shrimp: This is crucial! Shrimp goes from perfectly plump to rubbery misery in about 30 seconds. Keep an eye on it!
Don’t skimp on the garlic: It’s in the name for a reason. Go big or go home, garlic-lovers.
Crowded pan is a no-go: Give your shrimp some space. If it’s too packed, it’ll steam instead of roast, and nobody wants sad, watery shrimp.
Taste as you go: A pinch more salt? A dash of chili flakes? You’re the chef, darling. Own it.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

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