Sheet-Pan Shrimp Scampi Recipe (2024)

Willow, I would think you'd set it on Hi since the oven gets set at 450 later, which is a very hot oven but only slightly less hot than an average broiler. It appears that the broiler is used only for quick wine reduction and caramelizing the lemon. If you put shrimp under the broiler along with the lemon and wine it would be cooked way before the reduction and broiling would be completed. Hope that helps.. You're right that the recipe should specify this. Sometimes chefs and very accomplished

This is the worst recipe on NYT Cooking and I’ve been cooking here for years. It does make delicious shrimp, but it does so with many more dishes, heat sources, and steps than it should. Shrimp scampi is a very easy dish that only requires a pan, a bowl, and a cooktop. If you want scampi, use Kim Severson’s Southern Shrimp Scampi or Melissa Clark’s Classic Shrimp Scampi, both available here. Same result, fewer dishes, fewer steps, easier. This recipe is nonsense.

Doesn't the acid from the lemon and wine react with the aluminum baking sheet?

Broiler on Hi or Low?

How about substituting olive oil for those of us with heart disease?

TONS more garlic is needed! Was a hit, but garlic barely registered on the palate. The garlic did not get enough time to cook in the 3-5min in the oven in step 6, so I would suggest cooking the garlic in the butter in the pot before pulling it off the stove.

Great-tasting recipe, but no need to bother with a rimmed baking sheet. An enameled cast iron pan works equally well, and leaves one fewer dish to clean afterwards.

Recipe was so easy and delicious. Made as directed with one addition: added cherry tomatoes (so many to use). My only comment is that the garlic isn’t really pronounced as I like in scampi. Next time, I’ll probably poach the garlic and red pepper flakes in butter for a bit before adding shrimp. Thanks for this new addition to the repertoire!

This recipe might be easier to cook and to control on the range top.

Tossing the garlic with the raw shrimp and warm butter gives no chance for the garlic to infuse itself into the fat, and ends up just hanging out in the oven and doing nothing. The garlic needs to be sauteed at least half a minute in the butter to incorporate flavor. Also, charring unpeeled lemon slices may be visually pretty but it adds an unpleasant burned bitterness of the lemon peel. Peel the lemons and saute the garlic.

In spite of a long article in the Times on the environmental disaster of farmed shrimp, and the chemicals that are routinely added to imported farmed shrimp, not a word about carefully choosing sources in this recipe description! Huh?

Unless the lemons are organic, kind of scrub the lemon with a brush under warming water first. Some conventional onions have waxed skins which might make them taste funny when heated. In my experience organic lemons seem to be thinner skinned which means less pith

The lemon rinds really ruined the taste for me... It’s a beautiful and easy recipe but next time I would just use lemon juice and some lemon zest. Added cherry tomatoes and it kind of saved the whole thing

Try Ali Slagle's One-pan Shrimp Scampi with orzo. Incredible flavor, super quick and easy and no waiting for the oven to heat up (or cleaning the char off the sheet pan)

@ Willow, I don't think it matters if the broiler is on high or low. Just watch carefully until the lemons are charred and caramelized. That is why the recipe gives you such a varied broiling time allowance.

I followed this recipe exactly and it tasted like burnt lemon to the point it was inedible.

This was easy and quick and my family really liked it.The sauce was especially good sopped up with slices of baguette.

Next time i do this, i will completely peel the lemons before slicing them. Otherwise, very good.

Bummer! This is not a good recipe; one of the very few I've come across in NYT cooking. A lot of work, not much garlicky reward. I normally love Melissa's recipes! IMHO, this one should be quietly removed from the site to save face.

Mine also caught on fire… is that the point? Pivoted to classic shrimp scampi, but with lime and cilantro instead.

I made this last night and what a hit it was.. As for the instructions, they do need to be clarified to make it clear that the shrimp doesn't go back under the broiler. I read it as such but I can see that people might miss it. It's not very clear but it is mentioned in step one that the oven needs to be reduced after caramelizing the shrimp. I've made scampi many times but wanted to try a different recipe. I thought it was delicious.

Sitting the shrimp on the lemon wedges kind of ruined the taste of the lemon. Too bitter from rind

OK, not great. Lemons add little to the dish, and the recipe calls for way too much parsley. I much prefer traditional shrimp scampi (excellent recipe in "Great Cooking, The Best Recipes from Time-Life Books." You can find it via Google.

Finally made this last night. The lemon flavor was way too forward and harsh for me, but my husband loved it. I’ll stick to stove top scampi. It’s quicker and tastier.

I grilled the lemons under the broiler and the oil caught fire. I then all that away, aired out the kitchen and started with the sheet with the lemons farther way from the broiler. An hour later, I served it and it was delicious. Next time I think I will start in the overnight at 450, which should singe the lemons and then cook the shrimp. Fresh shrimp is also a better tasting dish.

Broiling the shrimp on the lemon with rind made it taste bitter

I loved this recipe because it was so fast and so easy to fix. I’m not a great fan of garlic, so just having it warmed in the butter was enough for me. I served it on cooked broccoli but next time I’m going to serve it over pasta with the broccoli.

It's much easier to make shrimp scampi on topof the stove.

I have never had success with a broiler. the lemons caught on fire!

skip the lemon for squeezing at the table, and instead use both for the broiling pan. Loved the lemon rinds and char, both ;). The added value of this recipe c/w traditional is the charred lemon peel. But agree that sauteing the garlic in the butter before adding the shrimp is better.