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Garlic Bread and Shrimp Sheet Pan Dinner

10 minutes, one sheet pan to make this garlic bread + garlic shrimp mash-up (with some bursting cherry tomatoes). 

Ohhh, yes I did.

The epic garlicky overload. 


The bread – perfectly golden and crispy on top but soft with all the garlic butter & shrimp juices soaked in the bottom (I could just eat a bowl of this). 

The shrimp – perfectly cooked with all the garlic bits sticking to it ( I try to scoop more garlic from the pan when eating) with a hint of spice. 

The tomatoes – sweet summer cherry tomatoes that gets lightly charred and soft. 

Skill level – Easy

Garlic Bread and Shrimp Sheet Pan Dinner


1/2 pound shrimp, peeled and deveined (tails intact or removed) (31-40 per pound)

1/4 loaf Italian bread (approximate) cut into 1 1/2-inch cubes 

15 cherry tomatoes (approximate)

4 (medium) cloves garlic, finely chopped

1/4 cup fresh parsley, finely chopped

4 tablespoons unsalted butter, melted

2 tablespoons extra virgin olive oil

1/2 teaspoon red pepper flakes

1/4 + 1/8 teaspoon salt

1/8 teaspoon pepper powder or few turns


1. Preheat oven to 400 degrees with a rack positioned in the middle. 

2. Into a large sheet pan, toss all ingredients until thoroughly combined. Spread to place everything in a single layer.

3. Place sheet pan in the middle rack of the oven and bake for 6 minutes.

5. Switch oven to broil (let the sheet pan remain as is) and broil for 4 minutes, until bread is golden brown. Keep a close watch while broiling.

6. Remove sheet pan and serve

Serves 2-4

Recipe notes

  • Soft French bread can be used instead of Italian bread

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