Sheet Pan

Sheet-Pan Shrimp Scampi for One

by:
October 31, 2018
Photo by Ty Mecham
Author Notes

This weeknight dinner for one is inspired by an incredible garlic shrimp I had at a Chinese restaurant in Hawaii. When roasted at high heat in a quarter sheet pan like this, marinated shrimp cooks up gorgeously and begins to caramelize in its own juices, creating a sauce that's made even saucier thanks to a last-minute pat of butter and spritz of lemon juice. Though the usual scampi players are present (garlic, lemon, and red pepper flakes), I went with mirin instead of white wine and soy sauce instead of salt, lending it some of that Waikiki palate. I anticipate that many will wish to skip the optional pinch of sugar, but I implore you not to; for me, anyway, this dish didn't fully come together until that one pinch. But to each their own: That is the point of cooking for yourself, isn't it? You can tailor a recipe to your predilections. As for my predilections, I like to eat this straight out of the pan with a bowl of white rice and an ice-cold beer, just as I had it in Hawaii. —Eric Kim

Test Kitchen Notes

Featured in: A Sheet-Pan Shrimp Scampi for When You're Alone & Happy Alone. —The Editors

Watch This Recipe
Sheet-Pan Shrimp Scampi for One
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 1
Ingredients
  • 1/2 pound shrimp, peeled and deveined
  • 2 cloves garlic, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon olive oil
  • 1 pinch sugar, optional
  • 1/2 teaspoon red pepper flakes
  • 1/2 lemon, zested and juiced
  • 1 tablespoon butter
  • 1 bowl white rice, for serving
In This Recipe
Directions
  1. Preheat oven to 450°F.
  2. In a small bowl, stir together the shrimp, garlic, soy sauce, mirin, olive oil, sugar, red pepper flakes, and lemon zest. Marinate for 10 minutes.
  3. Lay shrimp on a quarter sheet pan in a single layer and roast for 8 to 10 minutes, or until cooked through. Out of the oven, add butter and toss the shrimp until coated and butter is melted, then spritz with lemon half. Serve with white rice.

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Review
Eric Kim is the Senior Editor and 'Table for One' columnist at Food52. Formerly the Digital Manager of FoodNetwork.com, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog.