Sheet-Pan Garlic Butter Shrimp

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

Sheet-Pan Garlic Butter Shrimp
(Courtesy of Jennifer Segal)
View the print-ready version of this recipe.
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

 (Courtesy of Jennifer Segal)
(Courtesy of Jennifer Segal)
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.
 (Courtesy of Jennifer Segal)
(Courtesy of Jennifer Segal)

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

 (Courtesy of Jennifer Segal)
(Courtesy of Jennifer Segal)

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.

 (Courtesy of Jennifer Segal)
(Courtesy of Jennifer Segal)

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Easy Garlic Butter Shrimp

Servings: 4 - 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)


Preheat the oven to 350°F.
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

Big Italian Salad
This article was originally published on OnceUponaChef.comFollow on Instagram.
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Jennifer is a classically trained chef, Cookbook author, and busy mom. She became interested in cooking in college while studying abroad in France and living with a French family. She is a graduate of L’Academie de Cuisine. Visit
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