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Sheet Pan Garlic Butter Shrimp

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Dig into the ultimate weeknight feast: my sheet-pan garlic butter shrimp—ready in 20 minutes with minimal cleanup, and oh-so-delicious with a crusty baguette or tossed with pasta!

garlic butter shrimp on platter with bread and lemon wedges.

This garlic butter shrimp is a lifesaver on those nights I have to hit the kitchen running. It’s ready in just twenty minutes, I always have the ingredients on hand, and it’s a hit with the whole family—plus, cleanup’s a breeze. It’s essentially a quicker, fuss-free take on my classic shrimp scampi with pasta recipe. You’ve got a few options for serving. Pair it with a baguette to soak up the garlicky butter sauce, or for a heartier meal, toss it with pasta. It works great as an appetizer too; just keep the tails on for easy nibbling and set out plenty of napkins.

“So easy and delicious, it was the talk around the table all night!”


What You’ll Need To Make Garlic Butter Shrimp

  • Extra large or jumbo shrimp: For ease and freshness, I recommend using frozen jumbo shrimp labeled “simple peel and deveined.” Unless you leave near the coast, the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp, so for the freshest shrimp, you’re better off buying it frozen and defrosting it yourself.
  • Olive oil: Used to coat the shrimp before roasting, olive oil not only prevents sticking but also contributes a subtle, fruity undertone that enhances the shrimp’s natural flavor.
  • Garlic: Adds a crucial layer of flavor, giving the dish its signature garlicky aroma and taste.
  • Butter: Added to the pan after roasting, it melds with the shrimp’s juices and the garlic to create a rich, luxurious sauce that’s delicious with fresh bread or pasta.
  • Parsley and lemon wedges: For serving, parsley offers a fresh, herby flavor and pop of color, while lemon adds brightness to the dish.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Begin by tossing the shrimp with olive oil, salt, pepper and garlic directly on a baking sheet.

shrimp tossed with olive oil, garlic, and seasoning on baking sheet.

Roast in the oven for about 8 minutes, until pink.

roasted shrimp on baking sheet.

Add the butter directly to the hot baking sheet and toss with the shrimp until melted.

butter and shrimp on baking sheet.

Sprinkle with a bit of parsley if desired and serve with lemon wedges.

garlic butter shrimp on platter with lemon wedges.

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Sheet Pan Garlic Butter Shrimp

Dig into the ultimate weeknight feast: my sheet-pan garlic butter shrimp—ready in 20 minutes with minimal cleanup, and oh-so-delicious with a crusty baguette or tossed with pasta!

Servings: 4 to 6
Total Time: 20 Minutes


  • 2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large cloves garlic, minced
  • 4 tablespoons unsalted butter, softened
  • Pinch freshly chopped parsley, for garnish (optional)
  • Lemon wedges, for serving (optional)


  1. Preheat the oven to 350°F and set an oven rack in the middle position.
  2. Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper and garlic. Roast for about 8 minutes, or until the shrimp are pink and just cooked through. Immediately add the butter directly on the hot baking sheet and stir until melted. Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. Serve with lemon wedges.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 218
  • Fat: 14 g
  • Saturated fat: 6 g
  • Carbohydrates: 2 g
  • Sugar: 0g
  • Fiber: 0g
  • Protein: 21 g
  • Sodium: 857 mg
  • Cholesterol: 211 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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  • Had for supper tonight. My husband said several times how good it was. Definitely a keeper and so easy.

    • — Lynn Fox on April 17, 2024
    • Reply
  • Hi all – do you buy frozen RAW shrimp or frozen COOKED shrimp? I’m assuming raw but I don’t eat any seafood nevermind cook it but want to make this recipe for my husband and daughter who love shrimp! Thanks for any guidance you can provide.

    • — Kate on April 14, 2024
    • Reply
    • Hi Kate, Always raw unless a recipe specifically calls for “cooked shrimp.” Hope that helps!

      • — Jenn on April 14, 2024
      • Reply
      • Yes! TY! Made it tonight and my family loved it! So easy and quick, thank you for the gift of this recipe for us non-seafood eaters who have to make something other than chicken for our loved ones 🙂

        • — Kate on April 15, 2024
        • Reply
  • Thank you for another awesome recipe! So easy to make and 8 minutes was perfect. Really delicious!

    • — Corinne on April 14, 2024
    • Reply
  • Loved it I made enough for 2 as I live alone. I had to put it away before I ate the whole thing. I had it with vermicelli next time with crusty bread
    Red.pepper flakes a must

    • — Hilary on April 12, 2024
    • Reply
  • This was just mediocre and the sauce amount was scant with minimal flavor. Sorry, Jenn…99 percent of your recipes I’ve made are AMAZING! (and I’ve made dozens 😉

    • — Sharon T on April 11, 2024
    • Reply
  • I made this recipe for my extended family and it was a hit. I followed the recipe exactly and I will make it again.

    • — Laura on April 11, 2024
    • Reply
  • Great straightforward way to cook shrimp!
    And hardly anyone in the US has access to fresh/never frozen shrimp. Even at places where they catch shrimp, they rarely sell them to the public. I always buy frozen and defrost myself. Same with blue crab – buy in the refrigerated crazy expensive can.

    • — Meg on April 11, 2024
    • Reply
  • Easy way to cook shrimp, good flavor. No stovetop mess from sautéing.

    • — Susan on April 5, 2024
    • Reply
  • Made this tonight. Thought it would be to aromatic for a tossed salad, but it was just perfect. Cut the shrimp in thirds and sprinkled them over the salad, delish. Had enough left for a couple more meals.

    • — Robert B. on February 25, 2024
    • Reply
  • Delicious! I made this as an appetizer for a NYE party. They were gone in no time and received rave reviews! Thank you Jenn!

    • — Cindy on January 17, 2024
    • Reply
  • I was skeptical but decided to try this and it turned out better than many of the recipes for shrimp that I’ve made in a pan! Cooked perfectly, not overcooked which is so easy to do with shrimp. Husband loved it, and so easy to make!

    • — Heather Altobar on December 25, 2023
    • Reply
  • I quite honestly couldn’t believe how good these actually were!
    I had taken out shrimp to make a pan fried garlic shrimp, then I got lazy and didn’t want to stand over the stove and cook. And then I found this recipe.
    Who knew throwing a few things in a pan and leaving it in the oven would be the best (And easiest!) garlic shrimp ever. I will never make them another way again!

    • — Kathleen on December 8, 2023
    • Reply
  • Even my husband enjoyed this recipe, the cooking time was perfect!

    • — Donna on October 5, 2023
    • Reply
  • Simple and delicious. I cooked mine for 10 minutes but that is because I think my oven is not quite up to temperature. They were even great reheated in a pan (for shrimp tacos) and in the microwave a day later.

    • — Sheryl on July 10, 2023
    • Reply
  • This was delicious (as usual), Thanks Jenn! I followed the recipe exactly and cooked the shrimp for 8 minutes and they were perfect. I might use a little less butter at the end, but the butter does finish the shrimp in a really nice way.

    • — RKC on June 24, 2023
    • Reply
  • really tasty and simple to make

    • — Jill C on June 13, 2023
    • Reply
    • What temp do I set my oven to?

      • — Lisa on July 7, 2023
      • Reply
      • Hi Lisa, the shrimp gets baked at 350°F/175°C. Enjoy!

        • — Jenn on July 8, 2023
        • Reply
  • This was by far the easiest shrimp dish I have ever made. My husband and I both loved it! I kept raving about how easy and yummy so thought I would leave a review. The one and only thing I did different was toss the shrimp in a bowl with the olive oil mixture then toss them onto the baking sheet. This will now be my go to shrimp recipe! I just can’t get over the ease and the taste.. I have made several of your recipes and they’ve always turned out delish. Thank you for sharing!

    • — LG from Portal on June 1, 2023
    • Reply
  • This recipe is excellent. Comes together quickly and tastes absolutely delicious. Make sure to include bread in your menu so that you can soak up the delicious sauce. Thanks for another winner Jenn!

    • — Cindy on May 18, 2023
    • Reply
  • So easy and delicious, it was the talk around the table all night! I doubled the recipe, all but the salt. I used an entire bunch of parsley over the pasta. Half the crowd had the shrimp over Caesar salad and the other half had it over spaghetti. It was light and delicious, so much flavor. Perfect, delicious, quick and easy dinner! Thanks again!

    • — Lisa Cronin on April 8, 2023
    • Reply
  • Hi Jenn, I made the shrimp scampi recipe, and it turned out excellent thank you. I made it in a disposable oven pan, and voila, perfect less cleaning. This is a keeper. I love all your recipes that cook in the oven, versus stovetop, and still come out great. Thank you Jennifer, you simplify the cooks’ life

    • — Mia on March 6, 2023
    • Reply
  • Yummy. For a variation, add lime juice to the butter and cilantro instead of parsley, copying the amazing Yucatán shrimp served at Doc Ford’s restaurants on Sanibel and Captiva islands off Florida.

    • — Blue Magruder on March 5, 2023
    • Reply
  • This was fabulous! So satisfying. I added halved cherry tomatoes as someone else suggested, and tripled the garlic, cuz we love garlic. Served with gluten free spaghetti and roasted brussels sprouts. YUM!!!

    • — Rita on December 6, 2022
    • Reply
  • I love this quick and easy dinner for the kids. I added halved cherry tomatoes to the pan and called it supper!

    • — Kate on October 25, 2022
    • Reply
  • I made it for two – and decided to use a large skillet instead of roasting it – I also put two large cloves of garlic through a press and we love garlic infused olive oil to begin with, so that was easy! Sautéed the shrimp with the olive oil, S&P and added the garlic and just turned the shrimp until it was pink, then added the butter and let it sauté a bit and it was perfect! Put the mixture over linguini with plenty of fresh parsley (I used a quick cook pasta maker to make it even easier!). Had some shrimp left over, of course (2 lbs with shell, came back as about 1.6 lbs shelled & deveined) so I will make some shrimp salad tomorrow with the leftovers! It’s a KEEPER recipe! I am enjoying your website SO MUCH, and will continue to experiment for the two of us – easy to downsize as needed. Thanks again for a great idea!

    • — Ann P. on July 7, 2022
    • Reply
  • Hi Jenn,
    Could I make this in a nonstick skillet? I made your chimichurri and I have a lot leftover from the steak and my wife said, “This would be great with shrimp!”. So I want to cook the shrimp in butter on the stovetop but I’m not sure if I use a high temp…I’ve never cooked them without a sauce in there. Any advice? Thanks Jenn! My wife said your chimichurri’s the best she’s ever had!

    • — Turtle on June 9, 2022
    • Reply
    • Sure, that will work. I’d use the cooking guidance from this shrimp recipe (and glad your wife likes the chimichurri sauce)!

      • — Jenn on June 14, 2022
      • Reply
  • We traveled over the holidays and wanted to make a special New Year’s Day meal in our rental house. Cooking in someone else’s kitchen can be tricky so I needed some easy recipes. This was PERFECT!!! My family loved it and I loved the ease. I also made Jenn’s Garlic & Herb Roasted Potatoes from Jenn’s first book. Fantastic.

  • This is an excellent and easy way to prepare shrimp. We love this recipe and will continue to use it often. Thanks Jenn for an easy weeknight dinner solution!

  • My 93-years-young dad has been an avid fisherman for decades…thus he has become the family’s seafood-taster. After one mouthful of Jenn’s Garlic-Butter Shrimp, all I heard was ‘mmmmm’ and saw a thumbs up. Thank you, Miss Jenn, for an easy to prepare and delicious dish! I’ll be making this again!

  • I came across this recipe tonight and what a dish. I love when my entire family finishes their meal and want more. My son asked if I can do this dish more often. Thank you, thank you for another wonderful recipe.

  • Hi Jen, can I serve these as an appetizer, and if so, can they be served at room temperature?

    • — Barbara Riddle
    • Reply
    • Hi Barbara, I think they could be served as an appetizer. If at room temperature, the butter may congeal a little so you may want warm them up a tiny bit in the microwave right before serving.

  • Hi Jenn – I love your recipes and cookbook! I’d like to add fresh broccoli florets to this. Would that work if I just add them to the sheet pan with the shrimp? Thanks! -Veronica

    • So glad you like the recipes! Yes, you could add broccoli to this but I’d put the broccoli in the oven for 10 to 15 minutes and then add the shrimp to the pan. Please LMK how it turns out!

  • This was really easy and delicious! I would scale back on the salt though and only use 1/2 tsp for the whole recipe. I served it with steamed broccoli on the side and the broccoli sopped up the sauce and was delicious. Would be great with some orzo as well!

  • Prepared this easy recipe two nights in a row because it is delicious. One of my favorites, easy to prepare and so flavorful! Thanks Jen!!

  • Fast, easy and a life saver. I pinched a nerve in my neck during the night and woke up very stiff and with limited move ability. But, it’s my day to make dinner. I took some broccoli (added oil, minced garlic, salt and pepper) and baked it on a sheet pan for 6 minutes @ 450. Then lowered the heat to 350, added the shrimp and baked for 6 minutes, then added the butter. I had a bag of garlic noodles, cooked them up and tossed the entire “mess” – It Was Fantastic!! My daughter and son-in-law came into the kitchen surprised I was able to make dinner, they were prepared for peanut butter and jelly! Thanks Jenn. Another recipe you knocked out of the park. So looking forward to your next cookbook!

  • What an excellent & delicious fast food recipe! The shrimp cooks in 6-8 minutes & served over angel hair pasta which only takes 2 minutes – fabulous! I added a green salad and dinner (which my husband went crazy for!) was done!
    Once again my favorite Chef knocked it out of the park!

  • Hi Jenn,
    Your recipes are a favorite in my family! My daughter -in-law, who is not that comfortable with her cooking skills, loves your recipes because you give clear step-by-step instructions and pictures! It’s helped her feel very confident. I first prepared the Sheet Pan Garlic Butter shrimp at Christmas for those who didn’t want to eat prime rib. They were a hit!! I’ve prepared them several times since then for guests. Just delicious! I’m all about easy AND delicious. Thank you Jenn fur all your wonderful recipes.

    • — Robin Gabrielle
    • Reply
  • I love this recipe for shrimp. I actually add make a double batch of the sauce and use my mortar and pestle to crush the garlic so it tastes really savory. I also add extra white wine and lemon and shake the shrimp in a bag with bread crumbs before placing them in the pan. I make white rice and make a bed with the rice, then place the shrimp on top. Delicious!!!! Thank you again for another wonderful recipe Jen. It is definitely a keeper!!!!

  • This is my new favorite shrimp recipe. Incredibly easy, fast, and super flavorful. I served it to guests, along side steaks for a surf-n-turf entree. I had the tray of seasoned shrimp ready to go, but didn’t put it in the oven until the steaks were finished and resting. The timing ended up perfect, with the shrimp being ready just when the steaks were ready to serve. And the garlic butter from the shrimp was a lovely accompaniment to the beef. I’ll be making this for guests often because it’s so impressive yet completely fool-proof.

  • This was so easy and so delicious. Have made repeatedly and always is great

    • — Karen A. Riccio
    • Reply
    • Delicious and super easy and fast to make! I have several shrimp scampi recipes I have tried before but will now only make this shrimp recipe!

      • — Brenda Sparaco
      • Reply
  • Another delicious recipe that is a go to especially when I’m short on time! I can have this meal on the table from start to finish in 20 minutes. The flavors are just perfect and my family requests this often. Thanks for another great recipe Jenn!

  • Simple and easy, a perfect quick entree. My husband, a picky eater, loved it.

  • My go-to dinner recipe! So easy and fast!

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