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Sheet Pan Cajun Garlic Butter Shrimp

This easy and FAST Sheet Pan Cajun Garlic Butter Shrimp takes only 15 minutes to make — that includes cooking time! Enjoy these buttery shrimp with fresh corn and bread to soak up all the extra seasoned garlic butter!

Garlic butter shrimp and corn on a roasting pan.

Cajun Garlic Butter Shrimp

Who doesn’t want garlicky, buttery shrimp loaded with flavor and seasonings? These easy garlic butter shrimp are tasty and only take 5 minutes to prep and a max of 10-12 minutes to bake in the oven.

I like to use the jumbo size shrimp with the shells on to help maintain the tenderness of the shrimp. The garlic and butter are amazing to dip the peeled shrimp into and crusty bread dipped straight into the butter is seriously AMAZING! Don’t forget that sweet fresh corn too, it is hot and ready right along side the garlic butter shrimp on the same sheet pan.

This Cajun Garlic Butter Shrimp take a total of 15 minutes to prep and roast in the oven, dinner can’t get any easier than that! Serve with warm french bread to soak up all that delicious seasoned butter floating in the bottom of the pan!

Cooked shrimp with corn in a roasting pan.

Ingredients

You only need a few ingredients for these garlic butter shrimp and most of them you probably already have in the pantry:

  • Jumbo Shrimp, with shell on
  • Crushed Red Pepper Flakes
  • Smoked Paprika
  • Dried Oregano
  • Bay Leaves
  • Seafood Seasoning
  • Salted Butter
  • Worcestershire Sauce
  • Lemon

Want your shrimp to be extra spicy? Can I add sausage?

Add more crushed red pepper flakes, to taste. The more you add, the spicier they will get! You can also add in a cooked smoked sausage or cooked andouille. Just slice it and add it to the sheet pan and it will heat up as the shrimp roast!

What kind of shrimp should I use?

You can use fresh or frozen shrimp. If you use frozen, you will need to defrost the shrimp first. It’s nice to keep frozen shrimp in the freezer for a quick last minute dinner and pull them out of the freezer a few hours before to thaw in the sink. I also like large or jumbo shrimp for this recipe with the shells on to help saturate them with the garlic and butter.

Sheet pan with raw shrimp, garlic and fresh squeezed lemon

How to make Sheet Pan Cajun Garlic Butter Shrimp

1. Rinse the shrimp in a colander and set aside to drain. Melt half a stick of butter and spread it around in the center of the sheet pan. 2. Place shrimp on the pan and cover with garlic and lemon juice. Try and spread the shrimp evenly on the roasting pan without to much overlapping.

Sheet pan filled with seasoned raw shrimp and corn.

2. Add the corn and generously sprinkle seasonings to cover the shrimp and corn. Slice the butter into 1 tablespoon slices and spread the butter evenly over the shrimp/corn.

Cooked shrimp with corn on a roasting pan.

4. Bake in a preheated oven to 400°F for 10-12 minutes. Once shrimp curl and turn pink they are done. Do not over cook or they will be chewy!

Cooked shrimp with butter poured from spoon over shrimp.

Can I prep ahead of time

Yes! You can complete all of the preparations up to the step of placing the sheet pan into the oven. Instead cover with plastic wrap and place in the refrigerator until you are ready to cook, for up to 24 hours.

Are these shrimp good as leftovers?

They are best served fresh, however the leftovers are good in a salad the next day just make sure to peel and put in an airtight container in the refrigerator to keep fresh.

How to serve Sheet Pan Cajun Garlic Butter Shrimp

These delicious buttery shrimp are perfect straight out of the pan. There are so many options to choose from when serving these easy sheet pan shrimp. Try them as a Po’ Boy, over pasta, with dirty rice or a fresh green salad. Of course no matter how you serve them do not forget the crusty bread to dip in the butter!

Garlic Butter Shrimp with corn and seasonings on a sheet pan.

No matter how crazy your day may be, this easy shrimp dinner will have your family smiling and enjoying dinner before anyone can ask what’s for dinner! These garlic butter shrimp are incredibly quick to make and cleanup is a breeze!

Looking for more easy shrimp recipes? Try our favorite Shrimp Scampi!

Yield: serves 4

Sheet Pan Cajun Garlic Butter Shrimp

Cooked shrimp and corn on a roasting pan.

This easy and FAST Sheet Pan Cajun Garlic Butter Shrimp takes only 15 minutes to make — that includes cooking time! Enjoy these buttery shrimp with fresh corn and bread to soak up all the extra seasoned garlic butter!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 sticks salted butter, divided
  • 2 lbs fresh jumbo shrimp* (shell on or peeled and deveined)
  • 4 large cloves garlic, minced
  • juice of 1 lemon
  • 4 ears of corn, sliced into 2 inch pieces
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons seafood seasoning
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 3 bay leaves

Instructions

1. Preheat oven to 400°F.

Raw shrimp arranged in an even layer on a sheet pan with garlic.

2. Rinse the shrimp in a colander and set aside to drain. Melt half a stick of butter and spread it around in the center of the sheet pan.

Lemon in a hand being squeezed with juice coming out.

3. Place shrimp on the pan and cover with garlic and lemon juice. Try and spread the shrimp evenly on the roasting pan without to much overlapping.

4. Add the corn and generously sprinkle seasonings and Worcestershire sauce to cover the shrimp and corn.

5. Slice the butter into 1 tablespoon slices and spread the butter evenly over the shrimp/corn.

6. Bake for 10-12 minutes. Once shrimp curl and turn pink they are done. Do not over cook or they will be chewy!

Notes

*Shells on or off? This is a very personal question and neither answer is a clear winner. Yon can do which ever you prefer! Here are the pro/con list for both:

Shell Removed and Devained: Easier to eat since you do not have to peel the shrimp before eating them. Shrimp can contain sand and mud in their digestive track, and while you might not taste it, the gritty texture can be unappetizing. That is why you devain your shrimp.

Shell On: When you are cooking your shrimp quickly at a high temp, like in a very hot oven or on the grill, the shells will protect the delicate meat from the intense heat. This means you are much less likely to overcook your shimpr and they will still be juicy once you pull of the shell and bite into them. Leaving the shell on will also help them keep their shape instead of curling up into tight rings as they're prone to do.

Another fun note, people in many countries actually eat shrimp with the shells on! They are editble, add a crunchy texture and flavorful! However this is not the norm in North America and we personally do not eat the shells. Just a fun note!

Nutrition Information:

Yield:

4 servings

Serving Size:

1

Amount Per Serving: Calories: 593Total Fat: 51gSaturated Fat: 30gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 600mgSodium: 2512mgCarbohydrates: 28gFiber: 2gSugar: 4gProtein: 56g

21 Comments

  • Kerri
    August 11, 2020 at 1:40 am

    We had this over the weekend and it was PACKED with flavor! So happy to have found this site!

    Reply
  • Cory
    February 9, 2021 at 3:46 pm

    Awesome. I’m always looking for quick meals where all of the ingredients can be stored away in the pantry and freezer. I make big plans for dinners on weeknights sometimes and wind up without the energy to cook them. This will be a good go-to on nights that I just don’t have it in me to get a big meal done.

    My wife also says I cook too much pork and beef and not enough seafood. This should help make her happy.

    Reply
    • Ellen
      February 11, 2021 at 1:05 pm

      We love this quick dinner recipe! And cleanup is a breeze too!

      Reply
  • Suzzette
    March 8, 2021 at 3:47 am

    What can be used to replace corn?

    Reply
    • Jessica
      March 9, 2021 at 4:09 pm

      You can skip the corn completely! I wouldn’t recommend replacing it with another vegetable because most vegetables will need longer to cook.

      Reply
  • Kathlene Barini
    March 13, 2021 at 10:33 pm

    When do you use the Worcestershire Sauce? I see its part of the ingredients but IM not sure where it is in the instructions?

    Reply
    • Jessica
      March 15, 2021 at 1:29 am

      Hi Kathlene! You add it when you add all the seasonings to the shrimp and corn!

      Reply
    • Susan
      December 1, 2021 at 12:08 am

      I combined all ingredients as a marinade. Bay leaves need time to release their flavor. Kept warming the marinade in the microwave every 20 minutes at 10 seconds, for about an hour. Added the shrimp to semi-cooled marinade. Dumped everything on parchment paper lined baking sheet. Excellent. Served with remoulade sauce. OMGOSH.

      Reply
  • Donna
    March 14, 2021 at 9:34 pm

    What do,you use for seafood seasoning? Old Bay?

    Reply
    • Jessica
      March 15, 2021 at 1:27 am

      You can use any seafood or blackening seasoning! And yes, old bay will be great!

      Reply
  • Rebecca Anderson
    March 16, 2021 at 2:53 pm

    i only have frozen corn on the cob. what are your suggestions on how to cook that with this recipe? thank you

    Reply
    • Jessica
      March 16, 2021 at 3:24 pm

      Hi Rebecca! Should work out just fine as corn cooks very quickly and can even be eaten raw! I would let it thaw a few minutes on the counter before cooking it, otherwise no changes!

      Reply
  • Lynn
    April 17, 2021 at 11:43 am

    Can you tell me what makes this recipe have so much sodium? Crazy amount!

    Reply
    • Jessica
      April 19, 2021 at 3:47 pm

      It’s a program that automatically calculates everything, so it’s not always 100% correct. The salt added is in the butter and in the seafood seasoning. So I’d check your nutrition on both of those items to see accurate amount of sodium added! Hope this helps!

      Reply
  • Clarice
    April 17, 2021 at 10:38 pm

    Tried it! It was fabulous! All my favorites, shrimp, corn, garlic, butter! Will make again and also save for a Lenten meal since it only takes 20, 30 minutes! Thank you!

    Reply
  • Corinne
    April 19, 2021 at 10:13 pm

    I always rely on the reviews to see what others may have done to enhance the recipe (not that it’s necessary!!! Just curious!!). It would be great if you could list the most recent reviews first instead of the older reviews first. It’s just easier to see what’s happening now, then read on to see what else has been done in the past. Thank you.

    Reply
    • Ellen
      April 20, 2021 at 4:22 pm

      Hi Corinne, Thank you for the suggestion, but wordpress is unable to offer that now. Hopefully in the future!(we love reviews too)

      Reply
  • Melinda Loftin
    July 20, 2021 at 2:17 pm

    I added zucchini fresh from my garden to this and it was fantastic! The whole thing was full of amazing flavor! We did not have a single bit left and only the two of us ate last night. LOL!

    Reply
    • Ellen
      July 20, 2021 at 3:46 pm

      That sounds so delicious! Love that you added fresh from your garden zucchini!

      Reply
  • Ista Pinon
    August 28, 2021 at 9:39 am

    Can you add red potatoes?

    Reply
    • Jessica
      August 29, 2021 at 7:35 pm

      Yes, but you will need to bake them some before until they are fork tender. The bake time for the shrimp and corn is very quick and your potatoes would not be cooked.

      Reply

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