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