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Sheet Pan Cajun Garlic Butter Shrimp

This easy and FAST garlic butter shrimp is packed with flavor and only takes 15 minutes to make. Our secret? The most amazing cajun seasoning and a rich, lemony garlic butter sauce. Perfect for a quick dinner or night with friends!

Why You’ll Love This Garlic Butter Shrimp Recipe

No matter how crazy your day may be, garlic butter shrimp will have your family smiling and happy before it’s even out of the oven. Here are a few reasons why:

  • Quick and Easy: These garlic butter shrimp are incredibly quick to make and cleanup is a breeze! With only 5 minutes of prep and 10 minutes in the oven, it doesn’t get much better than this.
  • Flavor: Shrimp with garlic butter on their own are pretty amazing. But once you add the cajun seasoning, this dish goes to a whole new level of flavor. Savory, spicy, and out of this world!
  • Cost Effective: Especially when you use frozen shrimp, the cost per serving of this meal is incredibly low. And with the corn and a piece or two of toasty bread, it’s a complete dinner!
Cooked shrimp with butter poured from spoon over shrimp.

What You’ll Need

You only need a few ingredients for these garlic butter shrimp and most of them you probably already have in the pantry. Scroll down to the recipe card for exact amounts.

  • Jumbo Shrimp: You can use frozen or fresh; with or without a shell/tail.
  • Seasonings: Crushed red pepper flakes, smoked paprika, dried oregano, bay leaves, and seafood seasoning. For the seafood seasoning, you can use Old Bay or our favorite homemade cajun seasoning.
  • Butter: Grab some salted butter for this recipe.
  • Worcestershire Sauce
  • Lemon

How to Cook Shrimp

This garlic butter shrimp recipe comes together really quickly and makes an excellent weeknight dinner. Here’s how to make it. Check out the recipe card at the bottom of this post for detailed directions and ingredient amounts.

  • Prepare: Preheat your oven to 400°F, melt butter to grease a sheet pan, and rinse the shrimp in a colander.
  • Season: Place the shrimp on the buttered sheet pan in a single layer and season them with garlic and lemon juice. Add in the corn. Generously coat the shrimp and the corn with the remaining butter and seasoning.
  • Bake: Bake the pan for 10-12 minutes. You’ll know it’s done when the shrimp curl and turn pink. Serve and enjoy!
Cooked shrimp with corn on a roasting pan.

Tips for Success

When it comes to easy shrimp recipes, this one may be one of our favorites. The flavor is amazing and it’s easy to make it your own with a few tweaks. Here are a few tips from our kitchen to yours.

  • Spicy: Love spicy food? Go ahead and amp up the heat! You can easily add more crushed red pepper flakes to increase the spice level.
  • Add Sausage: Smoked or andouille sausages go really well with garlic butter shrimp. The flavors light up with that cajun seasoning!
  • Thaw: Frozen shrimp is a huge money and time savor and we usually always have a bag in our freezer. Just make sure you defrost the shrimp before cooking. Pull them out ahead of time and thaw them in the sink. If you need to defrost them fast, you can keep them under cold running water until no longer frozen.
  • Shells: We like to use the jumbo size shrimp with the shells on to help maintain the tenderness of the shrimp while they cook.
  • Prep: This is an easy dish to prep ahead of time, which can be great if you’re cooking for family or friends. Complete all the preparations right up until you put the sheet pan in the oven. Instead, cover it with plastic wrap and place in the fridge for up to 24 hours.

What to Serve With Cajun Shrimp

These delicious buttery shrimp are perfect straight out of the pan and can be a complete meal with or without adding sausage. But if you want to amp things, up, there are so many options to choose from!

  • Bread: We love cajun shrimp in a Po’ Boy sandwich. But, a lot of times, we want to keep things simple and just have a couple of pieces of garlic bread to dip in the spicy butter!
  • Pasta or Rice: We love this shrimp in our cajun shrimp pasta and as a replacement in traditional shrimp scampi. They would also be amazing over some dirty rice or parmesan garlic rice. Get creative!
Cooked shrimp with corn and seasonings on a roasting pan.

Can I Store and Reheat Leftovers?

Shrimp is best served fresh, and our garlic butter shrimp is no exception. Shrimp unfortunately get a little rubbery when reheated, so the texture isn’t quite right. With that said, if you want to eat them cold the next day, they’d be great over a salad. Just be sure to peel the shrimp first and put them in an airtight container in the fridge. We do not recommend reheating or freezing leftovers.

More Easy Shrimp Recipes

Cooked shrimp and corn on a roasting pan.
4.5 from 70 votes
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Yield: 4 Servings

Sheet Pan Cajun Garlic Butter Shrimp

This easy and FAST garlic butter shrimp is packed with flavor and only takes 15 minutes to make. Our secret? The most amazing cajun seasoning and a rich, lemony garlic butter sauce. Perfect for a quick dinner or night with friends!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes


  • 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 ½ tablespoons Worcestershire sauce
  • 1 ½ teaspoons seafood seasoning or cajun seasoning
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 3 bay leaves


  • Preheat oven to 400°F.
  • 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.
    Raw shrimp arranged in an even layer on a sheet pan with garlic.
  • 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.
    Lemon in a hand being squeezed with juice coming out.
  • Add the corn and generously sprinkle seasonings and Worcestershire sauce to cover the shrimp and corn.
  • Slice the butter into 1 tablespoon slices and spread the butter evenly over the shrimp/corn.
    Shrimp and corn seasoned and topped with butter on a sheet pan ready to go in the oven.
  • Bake for 10-12 minutes. Once shrimp curl and turn pink they are done. Do not over cook or they will be chewy!
    Close up of garlic butter shrimp and corn.



*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!


Serving: 1, Calories: 593kcal, Carbohydrates: 28g, Protein: 56g, Fat: 51g, Saturated Fat: 30g, Polyunsaturated Fat: 17g, Trans Fat: 2g, Cholesterol: 600mg, Sodium: 2512mg, Fiber: 2g, Sugar: 4g

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Recipe Rating

27 comments on “Sheet Pan Cajun Garlic Butter Shrimp”

  1. Oh well h*ll yes this was wonderful!! I added brussel sprouts, parboiled some potatoes and eye-balled the seasonings, but I would be proud to have this regularly at home and serve it to friends. Thank you so much for sharing your wealth!

  2. I love sheet pan meals, so I’m always looking for new simple delicious recipes and this one did not disappoint! It was so easy to make and was so delicious. Thanks, this is a keeper!

  3. I did it for dinner today. I didn’t have corn on the cob, so I use a pack of steam-able corn. My son loved it. Thank you.

    1. 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.

  4. Melinda Loftin

    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!

  5. 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.

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

  6. 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!

    1. 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!

  7. Rebecca Anderson

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

    1. 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!

  8. Kathlene Barini

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

    1. 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.

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

  9. 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.

  10. 5 stars
    We had this over the weekend and my husband is obsessed with Shrimp and pretty much ate most of the dish himself! This is a definite must make!

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