Sheet-Pan Garlic Butter Shrimp

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This sheet-pan garlic butter shrimp is not only delicious, but it’s also super simple to make.

This garlic butter shrimp is one of my go-to recipes when I have to hit the kitchen running. It takes just twenty minutes to make, I always have all of the ingredients on hand, the kids love it as much as I do, and there’s barely any clean-up.

I like to serve the shrimp over pasta or with a lightly toasted baguette for mopping up all of the garlic-butter sauce. Because it’s so quick and easy to prepare, it also makes a fabulous, low-maintenance appetizer for a party — just keep the tails on and serve with plenty of napkins. I guarantee your party guests will be asking for the recipe!

What You’ll Need To Make Garlic Butter Shrimp

how to make garlic butter shrimp

For the shrimp, I use frozen jumbo (21/25) shrimp labeled “simple peel and deveined.” Come dinnertime, all I have to do is run the shrimp under cold water to quickly defrost and then peel. Note that 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.

How To Make it

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

Roast in the oven for 6-8 minutes, until pink.

melting-butter

Add the butter directly to the hot baking sheet and toss with the shrimp until melted. Sprinkle with a bit of parsley if desired and serve with lemon wedges.

Easy-Garlic-Butter-ShrimpYou May Also Like

Easy Garlic Butter Shrimp

This sheet-pan garlic butter shrimp is not only delicious, but it’s also super simple to make.

Servings: 4 - 6
Total Time: 20 Minutes

Ingredients

  • 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)

Instructions

  1. Preheat the oven to 350°F.
  2. Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper and garlic. Roast for 6-8 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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Reviews & Comments

  • Sadly I am allergic to shrimp but `I made this for my daughter tonight. Not only did our kitchen smell wonderful, she raved about the shrimp–not chewy just delicious. She said they melted in her mouth and couldn’t believe they were gone already!. Great job, Jenn! Thank you! You rock!

    • — Cheryl on September 9, 2020
    • Reply
  • Hi Jenn,

    Your website and recipes are top-notch. That’s why I’m looking to you for any advice you may have about shrimp.

    Do you have any suggestions as to the best type/brand/source for frozen shrimp? There’s a lot of bad press regarding farm-raised shrimp these days. Wild-caught is supposedly much cleaner and safer. But, it’s more expensive and difficult to source.

    Thanks in advance for any suggestions.

    Ray Moore

    • — Ray Moore on August 15, 2020
    • Reply
    • Hi Ray, I have to admit that I often just purchase what my store has in stock, but this guide from the Monterey Bay Aquarium is a great resource.

      • — Jenn on August 16, 2020
      • Reply
      • Thank you so much Jenn!

        • — Ray Moore on August 16, 2020
        • Reply
  • I could easily be on Worst Cooks but this recipe made me feel like a Cordon Bleu chef. Easy and really delicious! Thanks

    • — Kim on August 4, 2020
    • Reply
  • Love all your recipes, Jenn and your easy to follow directions. To serve the shrimp as an appetizer do you recommend serving with a toasted or fresh baguette? Or something else? I’m looking forward to trying this one for a socially distanced Happy Hour. Thank you!

    • — Elizabeth on August 1, 2020
    • Reply
    • Hi Elizabeth, This would be wonderful with a crusty baguette (toasted works too). Enjoy!

      • — Jenn on August 2, 2020
      • Reply
      • Hi Jen, I make this at least twice a week and it’s always delicious! I’m about to make this now and totally forgot that I was out of olive oil. Will vegetable oil work? Thank you!

        • — Patricia Brown on September 23, 2020
        • Reply
        • Glad you like it! I think I’m weighing in too late to be helpful, but yes, vegetable oil will work if you don’t have olive oil on hand.

          • — Jenn on September 24, 2020
          • Reply
  • Looked at this cause I love shrimp and looking for some different ways to prep it. Is there any reason this couldn’t be done in a wok, just requires more attention? I’m also curious what else to pair it with besides some noodles – what kind of low carb options could you add to this?

    • — Vinny on July 28, 2020
    • Reply
    • Hi Vinny, You could definitely make this in a wok. Zucchini noodles or a vegetable purée (like cauliflower or broccoli) would both delicious low-carb options.

      • — Jenn on July 30, 2020
      • Reply
  • Super easy, fast and delicious! Made this last night and can imagine it would be so easy to serve it over rice or pasta. I added chopped onion and red pepper. It was so colorful but was quickly gone before I could take a picture. I was worried that 350 was not hot enough to quickly roast the shrimp but they were done in less than 8 minutes. Has anyone tried a higher temp?

    • — Joy on June 27, 2020
    • Reply
  • I made this as a side to lobster tail. Since the intent was to use the same butter dipping sauce as we were using for the lobster, I omitted the butter. It turns out these are delicious even without butter! And I’m a butter fan.

    • — Tamara on June 23, 2020
    • Reply
  • So easy and delicious! This recipe is definitely in my regular meal rotation!

    • — Beth H Carroll on May 28, 2020
    • Reply
  • This was excellent… simple, fast and delicious…served over farfalle pasta…

    • — Fran on April 23, 2020
    • Reply
  • Phenomenal was the word my daughter used to describe her shrimp, every one else at the table had only positive things to say. I’m always amazed how some of the easiest, least complicated dishes are so tasty! Thanks

    • — Theresa on March 26, 2020
    • Reply
  • Holy smokes. This shrimp was AMAZING! Love at first bite! The kids (3 and 5) loved it too! Everyone asked for more. What a night!! 🙂

    • — Kate on January 15, 2020
    • Reply
    • For those who found the recipe salty, please check the processing information for your frozen shrimp. I had this issue and found that the freezing process of the shrimp I bought included salt. I also use salted butter. The result was a really salty flavour – not appealing at all.

      Tried again with frozen unsalted shrimp and unsalted butter this recipe was amazing. Thanks so much Jen!

      • — Kim on January 18, 2020
      • Reply
  • I was so happy to receive this recipe from “Once Upon a Chef .” It was my inspiration for my lunch today along with steamed kale and a baked sweet potato.

    • — Sarah on December 30, 2019
    • Reply
  • Thank you so much Jen! Your recipe is delicious! I made this dish for Christmas eve. We all love it. The shrimps were just cooked, tender and tasty.

    • — Mat Dec 26 2019 on December 26, 2019
    • Reply
  • Hi JENN,

    Can I make these in the morning, chill them in the fridge and then serve them cold as an appetizer for dinner party? TIA!!!

    • — M on December 19, 2019
    • Reply
    • Sure, but I’d suggest warming them up a tiny bit in the microwave if the butter gets congealed in the fridge. Enjoy!

      • — Jenn on December 20, 2019
      • Reply
  • If there is an allergy to butter what do you recommend?

    • — Paula on October 19, 2019
    • Reply
    • Hi Paula, Although I’ve never tried this with margarine, I suspect that should work here. Please LMK how it turns out if you try it!

      • — Jenn on October 20, 2019
      • Reply
  • This was so easy and sooooo good!!! I really don’t have anything else to add. Just make it.

    • — ZOEBK on September 26, 2019
    • Reply
  • Hi. Bought the large shrimp 31-40. Would I follow recipe the same?
    Thank you.

    • Yes, Rose, they are likely to need a little less time in the oven, so pay close attention to the color and texture of the shrimp so they don’t get overcooked. Hope you enjoy!

  • Another recipe that does NOT fail!!! I loved this my children loved this its addicting!!!! Thank you for sharing! I kove this site and will buy your book soon!!!!!
    I did double the salt and did 1/2 more of the black pepper just because I know we like a bit more salt and pepper. Oh and im also a garlic lover so lots of garlic and it STILL didn’t overpower the shrimp! 😁😁😁😁😁😁😁😁😁😁😁😁😁

  • Love this recipe! When I can’t decide what to make for dinner, I always turn to shrimp from the freezer and tried this as a different way to prepare it. As easy as it says and very tasty. I serve with a green salad with oil/vinegar dressing. Simple dinner but always a hit.

    • — Deborah Livingstone
    • Reply
  • Make this. And make a lot of it! So quick and easy for a weeknight dinner or weekend with friends. I had all the ingredients in my refrigerator and pantry. It was easy to double the recipe and I used leftovers the next day tossed with fettuccine and avocado. Delish!

  • This shrimp is wonderful! It’s such a quick dish to make after work, I serve it over pasta and any left overs that I may have I take to work for lunch. It’s so simple and the flavors are great!

  • So fast, easy, and incredibly delicious. Your recipes never disappoint, Jenn. Many thanks for another winner!

  • can you use frozen prawns for this dish? Thanks

    • Definitely!

  • This is an amazing recipe! The flavor is wonderful and the ease of preparation is painless and stress free. This is perfect with a simple salad and crusty bread.

  • Every recipe of yours is awesome. I have your cookbook and choose your recipes online whenever they come up in my searches. Simple with great technique, this recipe is another fantastic example. Cooked these shrimp as directed, perfecto! Thanks so much.

  • A HUGE THANK YOU! My family wanted something different tonight for dinner and shrimp sounded good only I’ve never made it before. I found your recipe and followed it exactly. My family LOVED it! ❤ This was surprisingly so easy to make and we will definitely be making this again.

  • This sounds so much like the buttered shrimp that we have at a local Chinese buffet. I am wondering though, if already cooked, frozen shrimp could be used instead.

    • I don’t recommend frozen cooked shrimp for this recipe, Mikki – sorry!

  • I never review recipes but I just really wanted to say how amazing this recipe is. I’m a personal chef for several families and I have used slight variations on this recipe countless times in the last few months. It really is the best way I’ve found to get consistently cooked, beautiful shrimp every single time and I’ve gotten rave reviews from my clients for it. Thank you!

  • Such a great go-to recipe! It was soooo easy to do. Instead of serving the shrimp on top of pasta, I served it on zoodles! Very lo-carb! I’ll always keep a bag of shrimp in my freezer now.
    P.S. Love your cookbook!

    • Glad you liked the shrimp and are enjoying the cookbook! 🙂

  • Too Salty! Loved the cooking method. The shrimp were tender, something I have difficulty achieving when I saute on the stovetop. I must say that I found the shrimp, while tasty, were waaaaay too salty. I had to strain the shrimp and discard the sauce. I’m surprised there are no other comments about this. Next time I will use 1/2 tsp. or less, but will make it again.

  • Could you do half shrimp and half scallops?

    • Sure, I think that would work!

    • What temperature should I set the oven to for Jumbo shrimp?

      • Hi Lauren, this recipe is written for extra large or jumbo shrimp, so no need to make any adjustments to the oven temp. Hope you enjoy!

  • What other options are they besides shrimp? If I wanted to substitute it with something?

    • Hi Kel, I can’t think of what would be appropriate — I think this recipe is really best with shrimp — sorry!

  • Dear Jenn, Enjoyed many of your recipes and loved every one of them. But I am puzzled. Recipe for easy garlic shrimp calls for shrimp, ‘peeled deveined’; the illustration picture of products used has a bag of shrimp that states ‘simple peel deveined’. Isn’t that two different types of shrimp?
    Thanx for all your wonderful recipes, Joanmarie

    • Hi Joanmarie, You can either purchase shrimp that are already peeled and deveined or can you peel and devein them yourself (which is what I did with the shrimp in the pic). Hope that clarifies that you enjoy the shrimp! 🙂

  • What a great way to make shrimp! It was delicious! I used fresh shrimp and it was easy and a hit! Thanks, Jenn!

    • — Colette Dryden
    • Reply
  • Do I boil the fresh shrimp first? Or does it cook in the oven?

    • Hi Greg – the shrimp will cook fully in the oven. Enjoy!

  • Love this recipe. It’s similar to something I have been making 15-20 years (garlic-butter shrimp on the grill, my late Father-in-law cooked shrimp like this). I’ve adopted his to the stove-top and grill and really like to change things up: adding Bay Seasoning, Lemon-Pepper spice mix, my own Blackening Seasoning, my own Cajun Seasoning, etc. to match a different meal profile. I weird that I like to use my own seasoning but controlling the salt level is necessary. Thanks for posting and I hope the best to you and your family. Keep up the great recipes!

  • My picky son loved this- in fact it’s one of the few meals that really appeals to all of us. And it’s soooo easy.

  • This is one of my favorite recipes! Simple, quick, and tastes delicious! The recipe is perfect the way it is, no need to change a thing. It is my go to recipe when the family is craving shrimp. Have made it many times and it always comes out great!

    • — Debra Spagnuolo
    • Reply
  • Thank you, perfection once again!
    I used inexpensive defrosted shrimp and this recipe was still stellar. I did cook them for 8 minutes.

  • How many shrimp in one serving of this recipe?

    • — Margaret Jerome
    • Reply
    • Hi Margaret, I can’t say for sure how many shrimp per serving as it depends on whether you use extra large or jumbo shrimp. The recipe serves 6, so you could divide it up into the 6 servings to be sure.

  • This was so very easy and delicious! It makes me always want to make shrimp this way. Served with rice and a green salad.

  • If I use Kerrygold butter with this, which is salted, do I need to make any adjustments to the recipe? I wasn’t sure if the recipe called for salted or unsalted butter. Thanks in advance!

    • Hi Mina, the recipe calls for unsalted butter. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can reduce the salt in the recipe as needed. Enjoy!

  • Easy-peasy, and delicious! The only thing I would do differently is buy a better quality of shrimp. I made about a quarter of the recipe and it turned out great.

    • — Vicki Frederick
    • Reply
  • Can I substitute regular margarine for the unsalted butter?

    • Hi Wanda, I’ve never used margarine here, but I think it should work. I would reduce the added salt, though.

  • What temperaturer do I use to roast?

    • — Christine Knapp
    • Reply
    • The shrimp gets roasted at 350 degrees. Enjoy!

  • Was a great Christmas eve meal. Simple and delicious. ?
    Merry Christmas!

  • Yum! I made this tonight and served with salad and crusty bread. The bread was good for soaking up the yummy butter and garlic.
    So quick and easy for a weeknight meal.

  • If I was to make a large amount for an appetizer on a buffet table, can they be kept warm in a chafing dish? Would they overcook?

    • Hi Joan, Because shrimp are pretty delicate (and not very appealing/tender when overcooked) I’d avoid a chafing dish for these. Sorry!

  • This is delish! Love how easy it is and not many dishes – my kind of meal! I’ve made this as an appetizer and also as dinner (pasta and a salad).

  • Just wonderful, and so easy in the oven! A sheet of parchment paper helped reduce cleanup even more. How intriguing to think of cooking shrimp that way! Tail-less, so it could be served over angelhair pasta. Made it for a rare ‘date night’ dinner, along with your Zucchini Noodles with Pesto and Pine Nuts, and both were fantastic. My husband thought I’d slaved for hours. Thank you! 😉

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