If you’re longing for a meal that’s bold, buttery, and blazing with flavor (without dirtying every pan in your kitchen), this Sheet Pan Cajun Garlic Butter Shrimp is about to win your weeknight dinner lineup. Juicy jumbo shrimp get bathed in zesty Cajun spices and irresistible garlic butter, baked to pink perfection with corn so sweet it soaks up every drop of that luscious sauce—all on a single sheet pan!
Why You’ll Love This Recipe
- Incredible Flavor Explosion: Buttery, spicy Cajun shrimp with pops of garlic—each bite is downright irresistible!
- One-Pan Magic: All the ingredients roast together for easy cleanup and hands-off cooking, perfect for busy nights or lazy weekends.
- Customizable for Everyone: Control the heat, swap spices, or use peeled or shell-on shrimp—make it just how your family likes it.
- Ready in 15 Minutes: From prepping the pan to serving, you’ll have delicious Sheet Pan Cajun Garlic Butter Shrimp faster than takeout!
Ingredients You’ll Need
One of my favorite things about this Sheet Pan Cajun Garlic Butter Shrimp is how it turns a handful of simple, easy-to-find ingredients into a total showstopper. Each piece brings something vital—juiciness, smoky spice, fresh tang, and a burst of summery sweetness from corn. Let’s take a peek at the lineup!
- Jumbo Shrimp (2 lbs, shell-on or peeled): The star here—choose the biggest, freshest shrimp for plump, juicy bites. Keeping the shells on adds extra juicy flavor, but you can peel and devein for easier eating.
- Salted Butter (2 sticks, divided): Melted butter infuses every nook and cranny with rich, decadent flavor while keeping shrimp ultra-tender.
- Large Garlic Cloves (4, minced): Garlic turns golden and sweet in the oven, making the whole dish aromatic and deeply savory.
- Lemon Juice (from 1 lemon): This brightens the richness and cuts through the butter for a fresh finish. Don’t skip it—lemon wakes up every flavor!
- Fresh Corn on the Cob (4 ears, in 2-inch pieces): Roasting brings out the corn’s sweetness, and the kernels soak up all that spicy, garlicky butter.
- Worcestershire Sauce (1 ½ tablespoons): Adds deep, complex, umami flavor that ties the shrimp and seasonings together beautifully.
- Cajun or Seafood Seasoning (1 ½ teaspoons): Use your favorite blend—this brings the bold, Southern heat and herbs. Make it as spicy or as mild as you like!
- Crushed Red Pepper Flakes (1 teaspoon): For a customizable kick—add more or less based on your spice tolerance.
- Smoked Paprika (1 teaspoon): For that special smoky depth without a grill; it makes everything taste “barbecued” and complex.
- Dried Oregano (1 teaspoon): Herbal freshness that lifts the whole pan.
- Bay Leaves (3): Add a subtle, aromatic layer as they bake—just remember to remove them before serving.
Variations
This Sheet Pan Cajun Garlic Butter Shrimp recipe is a true kitchen chameleon—don’t hesitate to make it yours! With just a tweak here or a swap there, you can adjust the heat, play with veggies, tailor to dietary needs, or even make it completely dairy-free. Let’s get creative!
- Spice Level Swap: Dial the crushed red pepper flakes up or down, or use a mild Cajun blend for less heat. Want extra fire? Add a pinch of cayenne!
- Add Other Veggies: Toss in baby potatoes, bell peppers, or andouille sausage slices along with the corn for a true Southern-style feast.
- Dairy-Free Makeover: Substitute olive oil or a quality plant-based butter for a lactose-free version that’s still full of flavor.
- Citrus Twist: Try using lime or even orange zest for a different but equally zesty finish on your shrimp.
How to Make Sheet Pan Cajun Garlic Butter Shrimp
Step 1: Prep the Shrimp & Sheet Pan
Preheat your oven to 400°F. While the oven heats, give your shrimp a quick rinse and let them drain. Melt half a stick of butter and spread it generously in the center of your sheet pan—this is what creates those gorgeous, buttery edges under the shrimp!
Step 2: Layer and Season
Arrange your shrimp evenly across the pan, adding the minced garlic and bright lemon juice on top. Tuck the corn pieces around the shrimp, then shower everything with Cajun seasoning, Worcestershire, smoked paprika, oregano, and pepper flakes. Nestle in the bay leaves for that subtle background flavor.
Step 3: Butter & Bake
Slice the remaining butter into tablespoons and dot it all over the shrimp and corn. Pop the whole sheet in the oven and roast for 10-12 minutes—just until the shrimp turn pink and start to curl. Watch closely—the key to perfect Sheet Pan Cajun Garlic Butter Shrimp is not to overcook. The second they’re just plump and opaque, you’re ready to eat!
Pro Tips for Making Sheet Pan Cajun Garlic Butter Shrimp
- Butter Distribution: Dotting the cold butter evenly over the top ensures you get rich flavor in every single bite, and it’ll help baste the shrimp as they roast.
- Corn Piece Size Matters: Slice your corn into thick, sturdy segments—this keeps them juicy and allows them to soak up all that garlic butter while staying crisp-tender.
- Watch That Oven: Shrimp cook in a flash! As soon as they turn pink and curl, yank the pan out—overcooked shrimp can turn rubbery fast.
- Shells On vs. Off: If you want ultra-juicy shrimp and a bit of extra flavor, leave the shells on. For easiest eating (especially for kids), go ahead and peel and devein first.
How to Serve Sheet Pan Cajun Garlic Butter Shrimp
Garnishes
Finish your Sheet Pan Cajun Garlic Butter Shrimp with an extra squeeze of fresh lemon, a sprinkle of chopped parsley, or a dash more Cajun seasoning for color and kick. If you love a buttery drizzle, pour any pan juices right over the shrimp and corn—trust me, you’ll want every drop!
Side Dishes
This dish begs for dunkable sides: warm, crusty bread or garlic toast soaks up all that savory Cajun butter. A side of steamed rice or cooked grits rounds out the meal, and a crisp green salad adds a lovely, fresh contrast to balance the rich flavors.
Creative Ways to Present
For a festive touch, serve everything straight from the sheet pan at the center of your table—a guaranteed crowd-pleaser! Try piling the shrimp and corn into parchment-lined baskets for a backyard boil vibe, or scoop them onto a big platter surrounded by lemon wedges and extra herbs.
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp and corn in an airtight container in the fridge for up to 2 days. Be sure to spoon some of that buttery goodness in with them to keep everything moist and flavorful!
Freezing
While freshly baked is best, you can freeze any leftover shrimp and corn in a single layer, then transfer to a freezer bag once solid. They keep for up to 2 months—just know the texture may soften when reheated.
Reheating
For tender, juicy shrimp, gently reheat leftovers in a 300°F oven covered with foil for 8-10 minutes, or microwave briefly until just warmed. Avoid overheating to keep that perfect Sheet Pan Cajun Garlic Butter Shrimp texture!
FAQs
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Do I have to use jumbo shrimp, or can I use smaller ones?
While jumbo shrimp provide big, juicy bites and cook up beautifully, you can definitely use large or even medium-size shrimp. Just keep an eye on the cook time—smaller shrimp will become opaque and curl up faster, so start checking a few minutes early to prevent overcooking.
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Is it better to keep the shells on or take them off before baking?
It truly comes down to preference! Shells-on shrimp lock in extra flavor and moisture, making them a little juicier and protecting them from overcooking. However, peeled and deveined shrimp are easier to eat and soak up all that seasoned butter. For family meals or potlucks, most folks prefer peeled, but both ways are delicious.
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Can I make Sheet Pan Cajun Garlic Butter Shrimp ahead of time?
You can prep everything up to a few hours in advance—toss the shrimp in the seasoning mixture and refrigerate, and slice the corn and butter early. When you’re ready, just assemble on the pan and bake. The dish is best fresh, but prepping ahead makes dinnertime a breeze!
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What are the best ways to make this dish less spicy?
For a milder Sheet Pan Cajun Garlic Butter Shrimp, simply cut back or skip the crushed red pepper flakes and opt for a mild Cajun or seafood seasoning. If you want even less heat, try using sweet paprika instead of smoked, and add a little extra butter or lemon juice after baking for a gentler finish.
Final Thoughts
If you’re craving a meal that tastes like a celebration but comes together quicker than a delivery app can knock on your door, give this Sheet Pan Cajun Garlic Butter Shrimp a try. It’s bright, buttery, just a little spicy, and totally customizable—so gather your favorite people, break out a big loaf of bread, and let this sunny, flavor-packed feast bring everyone to the table. Happy cooking!
Print
Sheet Pan Cajun Garlic Butter Shrimp Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 Servings 1x
- Category: Baking
- Method: Baking
Description
A simple and flavorful sheet pan shrimp recipe with a Cajun twist. Juicy shrimp, corn, and a delicious garlic butter sauce come together for an easy and satisfying meal.
Ingredients
For the Shrimp:
- 2 lbs fresh jumbo shrimp*
- 4 large cloves garlic, minced
- juice of 1 lemon
For the Corn:
- 4 ears of corn, sliced into 2-inch pieces
For the Seasoning:
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons seafood seasoning or Cajun seasoning
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 3 bay leaves
Additional:
- 2 sticks salted butter, divided
Instructions
- Preheat Oven: Preheat oven to 400°F.
- Prepare Shrimp: Rinse shrimp and set aside to drain. Melt half a stick of butter and spread it on the sheet pan.
- Assemble: Place shrimp on the pan, add garlic and lemon juice. Arrange corn, sprinkle seasonings and Worcestershire sauce. Spread remaining butter slices over the mixture.
- Bake: Bake for 10-12 minutes until shrimp are pink and curled.
Notes
- *Shells on or off? The choice is personal and both have their pros and cons. Read the notes for considerations on shell removal.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 350mg
