Roasted Butter Shrimp Recipe


This Garlic Butter Shrimp is one of the QUICKEST meals on the planet – on your table in 15 minutes! Make it at a moment’s notice with fresh or thawed frozen shrimp that emerge tender, juicy and dripping with lemon garlic flavor from 100% hands-off, foolproof roasting. This Garlic Shrimp is a complete meal-in-one with roasted asparagus or add it to pasta, rice or risotto!

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Roasted Lemon Garlic Butter Shrimp and Asparagus


This Garlic Butter Shrimp Recipe is bursting with flavor!

I think it’s time for a ONE pan meal, yes?

What about a one pan sheet pan meal in 15 minutes?

What about a One Pan Sheet Pan 15 Minute Meal with juicy, plump shrimp and crisp tender asparagus?

What about One Pan Sheet Pan 15 Minute Lemon Garlic Butter Shrimp and Asparagus?

Yes, yes and yes!

Close up of the shrimp for Roasted Lemon Garlic Butter Shrimp and Asparagus

One of the simplest yet, yet most satisfying meals has to be shrimp.  Its one of those quick and easy walk-in-the-door-last-minute-meals that you can make at any time with frozen shrimp.   And one of the simplest yet most satisfying flavor combinations to pair with shrimp has to be the dynamic trio of lemon, garlic and butter.  Shrimp looooves a good lemon garlic butter bath.   But instead of creating a sautéed lemon garlic shrimp recipe,  we are going to roast our Lemon Garlic Butter Shrimp!

Have you ever roasted shrimp?  It is one of my favorite methods to produce perfectly even cooked shrimp and the hands-off method is foolproof and ridiculously easy.  More importantly, the spice infused oil has longer to permeate the shrimp (6-8 minutes) so as they transform into tender, fragrant, succulent morsels, they drink up the flavor and emerge hot, juicy and exploding with deliciousness.

UPDATE:  Since posting this Lemon Garlic Butter Shrimp and Asparagus Recipe, it has been my #1 recipes for over a year and a half!   I slightly modified the recipe to make Sheet Pan Shrimp Scampi as well – you don’t want to miss it!

Garlic Butter Shrimp ingredients

  • Shrimp: Use 1 ½ pounds medium, raw shrimp. Weigh your 1½ pounds shrimp with tails on, then remove the tails. If purchase shrimp with the tails already removed, adjust weight accordingly.
  • Asparagus: Select thin to medium asparagus so it will cook in the same amount of time as the shrimp. When buying asparagus, look for firm, straight spears with closed, compact tips. The color should be vibrant green, and the stalks should feel crisp and not wilted.
  • Garlic: Minced garlic is tossed with both the asparagus and the shrimp.
  • Fresh parsley: Use three tablespoons fresh minced flat leaf parsley (flat parsley has more flavor) or 1 teaspoon dried parsley in a bind.
  • Lemon juice: Fresh is best, however, you may use bottled if needed.
  • Butter: Always use unsalted butter so you can salt to taste.
  • Seasonings: Paprika, red pepper flakes, salt and pepper season the shrimp while still lettings its flavor shine.
Showing hoe to make Roasted Lemon Garlic Butter Shrimp and Asparagus

How to make Lemon Garlic Shrimp

How to Thaw Shrimp

  • There are two options for thawing your shrimp. To quickly thaw, place the one pound frozen shrimp in a fine-mesh sieve or colander. Place this sieve in a large bowl of cold tap water for 10 minutes.   After 10 minutes, replace the water in the bowl with new cold tap water and re-submerge the shrimp.  Let shrimp sit an additional 10- 20 minutes.  At this point the shrimp should be completely thawed.
  • The easier way to thaw your shrimp if you remember in advance is to remove your one pound frozen shrimp to a covered bowl and let them thaw in the refrigerator overnight.
  • Whatever you do, resist the urge to use warm tap water (and definitely NOT the microwave) as this will cause the shrimp to thaw and cook unevenly.
  1. After your shrimp is defrosted, we are ready to get onto the main event to create a ONE pan meal.   Line a jelly roll pan with foil, add your asparagus then toss with olive oil, garlic, salt and pepper.  The roasting time will depend on the thickness of your asparagus. I use thin asparagus for this recipe and roast for 4 minutes.  If you have medium asparagus, then you’ll want to roast closer to 6 minutes.
  2. Next remove the asparagus, push to one side of the pan and add you raw shrimp.   To achieve succulent shrimp perfection, we drizzle our shrimp with olive oil then toss with garlic, salt, pepper, paprika, red chili flakes and fresh parsley, then dollop the shrimp with 2 tablespoons cubed butter and the asparagus with 1 tablespoon butter.
Close up of Roasted Lemon Garlic Butter Shrimp and Asparagus on a pan with lemon.
  1. I’ve seen some roasted lemon garlic butter shrimp recipes that use as much as 1 cup (2 sticks!!!) butter so feel free to use more or less butter, but I think the 3 tablespoons is perfect to create buttery shrimp while still feeling good about eating it.  After you roast your shrimp and asparagus for another 6 minutes, you drizzle with fresh, bright lemon juice.
  2. The melted butter mingles beautifully with the lemon juice to create a light lemon butter sauce that you can drizzle over rice or pasta.
Pouring butter over top of Roasted Lemon Garlic Butter Shrimp and Asparagus


Once you know how to roast shrimp there are endless possibilities! Switch of the veggies and spices to create a new twist every time. Here are a few ideas:

  • Swap vegetables: Add any vegetables and adjust the roasting times as needed. For example, if using potatoes, roast baby Yukon gold potatoes for 20 minutes before adding the shrimp.
  • Lemon Herb Shrimp: Add additional fresh herbs like minced thyme or rosemary along with a squeeze of lemon juice for a bright and herby flavor.
  • Spicy Cajun Shrimp: Coat the shrimp in store-bought Cajun spice blend or use my homemade Cajun spice made of smoked paprika, cayenne pepper, garlic powder, and onion powder for a spicy kick.
  • Honey Sriracha Shrimp: Create a sweet and spicy glaze with a mixture of honey, sriracha, minced garlic, and soy sauce to coat the shrimp before roasting.
  • Garlic Parmesan Shrimp: Toss the shrimp in a blend of melted butter, minced garlic, grated Parmesan cheese, and breadcrumbs for a savory and cheesy coating.
  • Lime Chipotle Shrimp: Create a marinade with lime juice, chipotle powder, cumin, and garlic for a smoky and citrusy flavor profile. See my Cilantro Lime Shrimp for reference.
  • Teriyaki Ginger Shrimp: Glaze the shrimp in homemade teriyaki sauce (see my Teriyaki Shrimp for reference) or store-bought. I love adding pineapple too
  • Mediterranean Shrimp: Combine olive oil, lemon juice, minced garlic, and a blend of Mediterranean herbs like oregano and thyme for a light and refreshing taste.
  • Honey Dijon Mustard Shrimp: Whisk together Dijon mustard, honey, minced garlic, and a touch of lemon juice for a tangy and flavorful coating.

How to serve Garlic Shrimp

This Garlic Shrimp can be added to pasta, rice, etc. or served with any of the following sides:

How to store Butter Garlic Shrimp

  • How to store: Store shrimp in an airtight container in the refrigerator for up to three days.
  • How to freeze: Allow the cooked shrimp to cool to room temperature then place in an airtight container (squeeze out excess air if using freezer bags), with parchment paper in between any layers. Label and date. Freeze for up to 2-3 months. Thaw overnight in the refrigerator.
  • To reheat in the microwave: Reheat in the microwave for 20 seconds, then at 10 second intervals just until warmed through. Don’t overheat or the shrimp will become rubbery.
  • To reheat on the stove: Reheat gently on the stove with a touch of butter or oil just until warmed through. The key is to warm the shrimp and not cook the shrimp any further.

Garlic Butter Shrimp FAQs

Do you season shrimp before or after cooking?

It’s best to season shrimp before cooking so the flavors can penetrate deep into the shrimp. Seasoning after cooking may provide surface flavor but doesn’t allow the seasoning to infuse the shrimp as thoroughly.

Should shrimp be room temperature before cooking?

It’s not necessary for shrimp to be at room temperature before cooking, but allowing shrimp to come to room temperature for a short period (about 15-20 minutes) can promote more even cooking. However, shrimp are best kept refrigerated until just before cooking to maintain their freshness. If you’re marinating or seasoning the shrimp, you can do so while they are still cold, and then let them sit briefly at room temperature before cooking for more even results. Always handle shrimp safely and avoid leaving them at room temperature for an extended period to prevent any risk of bacterial growth.

What not to do when cooking shrimp?

When cooking shrimp, there are several common mistakes to avoid to ensure the best flavor and texture:
Overcooking: Shrimp cook quickly, and overcooking can lead to a rubbery texture. Cook just until they turn opaque and pink.
Neglecting to Devein: Removing the vein, the dark intestinal tract along the back, is essential for a cleaner appearance and better flavor. Devein shrimp before cooking.
Using Old or Thawed-and-Refrozen Shrimp: Opt for fresh or high-quality frozen shrimp. Refreezing shrimp can affect their texture, and older shrimp may have an off taste.
Neglecting Seasoning: Shrimp benefit from proper seasoning. Don’t forget to season them with salt, pepper, and any desired herbs or spices for enhanced flavor.
Marinating Too Long in Acidic Marinades: If using acidic marinades, like those with citrus, don’t marinate shrimp for too long, as acid can start to “cook” the shrimp, affecting their texture.
Crowding the Pan: Avoid overcrowding the cooking pan, as this can lead to uneven cooking. Cook shrimp in a single layer for the best results.
Ignoring Shrimp Size: Different recipes may call for specific shrimp sizes. Pay attention to size recommendations to achieve the desired texture and cooking times.
Not Checking for Allergies: If you’re cooking for others, be mindful of shellfish allergies. Always inquire about allergies before serving shrimp-containing dishes.
By avoiding these common mistakes, you can enhance the flavor, texture, and overall enjoyment of your cooked shrimp.

And there you have One Pan Roasted Lemon Garlic Butter Shrimp and Asparagus with buttery shrimp, garlic shrimp, lemon shrimp, one pan shrimp.  My favorite kind of shrimp.

Roasted Lemon Garlic Butter Shrimp and Asparagus with parsley garnish and butter.


A plate with rice of Roasted Lemon Garlic Butter Shrimp and Asparagus.

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One Pan Roasted Lemon Butter Garlic Shrimp and Asparagus bursting with flavor and on your table in 15 MINUTES!  No joke!  The easiest, most satisfying meal that tastes totally gourmet!

Roasted Lemon Butter Shrimp and Asparagus

ONE PAN Roasted Lemon Garlic Butter Shrimp and Asparagus tossed with chili flakes and fresh parsley is not only bursting with flavor but on your table in 15 MINUTES!  No joke!  This recipe is the easiest, most satisfying meal that tastes totally gourmet.  Stock up on frozen shrimp and you can make this luxurious tasting meal at moment’s notice.  Serve the (customizable heat) spicy lemon garlic butter shrimp plain or turn it into lemon garlic butter shrimp pasta!
Servings: 4 -6 servings
Total Time: 22 minutes
Prep Time: 10 minutes
Cook Time: 12 minutes

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  • 1 pound thin/medium asparagus ends trimmed
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


Serve with

  • Pasta
  • Rice


  • Preheat oven to 400 degrees F.
  • Line a Jelly Roll Pan (10×15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, ¼ teaspoon salt and ⅛ teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
  • Meanwhile, remove tails from shrimp.
  • Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), ½ teaspoon salt, ¼ teaspoon paprika, ⅛ teaspoon pepper, 1/8-¼ teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
  • Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
  • Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.



Don’t miss the “how to make” recipe video at the top of the post!
*Weigh your 1½ pounds shrimp with tails on, then remove tails.  If purchase shrimp with the tails already removed, adjust weight accordingly.

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  1. Katie says

    Just made this and it came out fantastic! It’s my cheat day, so I added a BUTTLOAD more calories by butterflying the shrimp and filling with stuffing after seasoning!! Sooo delicious

    • Jen says

      I’m so happy to hear that Katie, thank you! Butterflying and stuffing the shrimp sounds out of this world!

  2. Ashley says

    I just made this for my family and it was AMAZING!! Thank you!!

    • Jen says

      You are so welcome! I’m so happy its a winner!

  3. Beth Walters says

    Had this for dinner tonight. It was amazing! Thanks for sharing.

    • Jen says

      You are so welcome! I’m so happy you loved it! Thanks Beth!

  4. Malaika Lacy says

    Do you have the nutritionals for this meal?

  5. Debbie says

    I love this recipe. So easy, taste delicious, and easy clean up. Looking forward to trying more of your recipes. Thanks

    • Jen says

      You are so welcome thank you for taking the time to comment! I hope you have fun exploring my site!

  6. Patti says

    I left out the paprika, red pepper flakes, and parsley then added parmesan. Both teenage, veggie hating girls loved it. I added extra butter so there would be a sauce to add to noodles. Will surely be making this again!

    • Jen says

      I’m so happy you loved it! Parmesan and more butter sounds delicious!

  7. Di says

    WHat temp isn’t the oven?

    • Jen says

      It’s in Step 1 and can be easy to miss – 400 degrees F. Enjoy!

  8. Meredith says

    Can I make this with cooked shrimp? Would cooking times differ?

    • Jen says

      Hi Meredith, since cooked shrimp is already cooked, you would only want to warm them through and not bake them the entire time. I have not tried it with cooked, shrimp but I am guessing they would only need a couple minutes in the oven. Good luck!

  9. Taylor says

    Can you meal prep this for lunches?

  10. Jeni says

    Delicious! Made this for dinner and we loved it! Thank you!

    • Jen says

      Thanks for taking the time to comment Jeni! I’m so pleased it was a winner!

  11. Jennifer says

    I made this last night to be like a dupe of my favorite restaurant meal. I substituted very thin green beans for the asparagus because that is what I had. Because one pound of green beans took up more room than one pound of asparagus I also had to use two baking sheets. This was absolutely delicious and paired perfectly with homemade spicy mayo to be just the thing that I was trying to recreate healthier and cheaper. Thanks so much for this recipe. It is a keeper for sure.

    • Jen says

      Thanks so much Jennifer, I’m so pleased it was a hit! Love that you were able to use green beans and your spicy mayo sounds fabulous!

  12. Sara says

    This was so good!!! Adding the butter makes a huge difference. I’ll be making this again. Thanks.

    • Jen says

      Thanks Sara, I’m so glad you loved it!

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