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!
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.
Roast in the oven for about 8 minutes, until pink.
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.
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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!
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
- Preheat the oven to 350°F and set an oven rack in the middle position.
- 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
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- 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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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!
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
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.
Thank you so much Jenn!
I could easily be on Worst Cooks but this recipe made me feel like a Cordon Bleu chef. Easy and really delicious! Thanks
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!
Hi Elizabeth, This would be wonderful with a crusty baguette (toasted works too). Enjoy!
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!
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.
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?
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.
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?
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.
So easy and delicious! This recipe is definitely in my regular meal rotation!
This was excellent… simple, fast and delicious…served over farfalle pasta…
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
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!! 🙂
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!
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.
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.
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!!!
Sure, but I’d suggest warming them up a tiny bit in the microwave if the butter gets congealed in the fridge. Enjoy!
If there is an allergy to butter what do you recommend?
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!
This was so easy and sooooo good!!! I really don’t have anything else to add. Just make it.
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.
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!
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!
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?
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.
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?
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! 😉