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+ servings

Garlic Butter Sheet Pan Shrimp & Scallops

An easy way to make an elegant shrimp & scallop main dish in just 10 minutes

Course Main Dish
Cuisine American
Keyword broiled scallops, broiled shrimp and scallops, easy scampi recipe, how to broil shrimp, one pan meal, sheet pan seafood broil, sheet pan shrimp and scallops, shrimp and scallops recipes
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4 servings
Author Jazzmine from Dash of Jazz


  • ½ pound shrimp fresh or thawed
  • ½ pound scallops fresh or thawed
  • ¼ cup butter cut into pieces
  • ¼ cup olive oil
  • squeeze of lemon juice
  • 1 pint sweet baby tomatoes cut into halves
  • 2 handfuls fresh baby spinach leaves
  • 3 cloves garlic minced
  • 1/10 onion diced
  • crushed red pepper to taste
  • sea salt to taste
  • black pepper to taste


  1. Place an oven rack in the second highest position (about six inches from broiler). Preheat oven to broil setting. Meanwhile, thaw shrimp and scallops, if necessary, and pat dry. Season with sea salt and black pepper.

  2. Add butter to a ½ sheet pan and place pan on positioned oven rack until butter melts (about one minute).

  3. Once butter is melted, remove pan from oven and add olive oil and lemon juice then carefully stir in garlic, onion, and crushed red pepper. Add tomatoes, shrimp and scallops to pan and stir to coat in butter mixture. Place pan back in oven for three minutes.

  4. Stir contents of pan to ensure no sticking and even cooking. Return to oven for two more minutes then carefully remove.

  5. Stir spinach into pan, ensuring it gets coated with butter mixture so that it wilts.

Recipe Notes

Adapted from MyRecipes' Broiled Shrimp and Scallops