Roasted Butter Shrimp Recipe

This Garlic Butter Shrimp is seriously one of the fastest dinners you can pull together — from start to table in just 15 minutes! Whether you’re using fresh shrimp or frozen (thawed, of course!), these shrimp come out tender, juicy, and bursting with bright lemon garlic butter flavor thanks to an easy, hands-off roasting method anyone can nail. It’s a complete meal on its own when roasted alongside asparagus, or you can mix it into pasta, rice, or risotto for an effortless family dinner that feels fancy but is foolproof.

This is the kind of meal you’ll want to make again and again: tangy, buttery lemon-garlic shrimp paired with crisp-tender asparagus, all roasted together on one sheet pan. It’s fast — like, really fast — ready in as little as 15 minutes if your shrimp are thawed, and low-fuss with big flavors. Picture juicy shrimp soaked in a luscious lemon garlic butter sauce with just a little heat from chili flakes to wake up your taste buds.

Keep scrolling for the full printable recipe at the bottom, plus a handy how-to video at the top, step-by-step photos, and tips for thawing frozen shrimp if that’s your starting point. This recipe serves around 4–6 people and is super flexible — serve it over pasta, rice, or risotto, swap the veggies with what you have, or try the fun variations I share later on.

You’ll love how little cleanup you’ll have, thanks to the one-pan roasting trick that’s basically foolproof, and I’ve packed in plenty of tips, plus make-ahead and storage advice so you can get a wholesome dinner on the table fast and stress-free.

This ONE PAN Roasted Lemon Garlic Butter Shrimp and Asparagus tossed with chili flakes and fresh parsley is bursting with flavor and ready in just 15 MINUTES! Seriously, it’s that easy. This recipe is perfect for busy weeknights when you want a satisfying meal that tastes gourmet without the hassle. Keep frozen shrimp stocked, and you can make this luxurious dinner anytime. Serve it spicy or mild, plain or tossed with your favorite pasta for a quick meal everyone will love!

Why These Shrimp Shine

Alright, friends — isn’t it time for a real ONE pan meal?

How about a one-pan sheet pan meal that’s done in just 15 minutes?

And what if that meal features juicy, plump shrimp and perfectly crisp asparagus?

Yes, yes, and absolutely yes — our One Pan Sheet Pan Lemon Garlic Butter Shrimp and Asparagus!

I mean, come on!

Shrimp is honestly one of the easiest, most satisfying meals you can make — especially when you come home exhausted and want something simple, quick, and delicious. The great thing is, frozen shrimp work beautifully for this recipe, so you can always keep some on hand for last-minute dinners. And if you ask me, one of the best flavor combos for shrimp is that classic trio of lemon, garlic, and butter — it’s like a warm hug for your taste buds! But instead of pan sauteeing like most recipes, we’re taking things up a notch with roasting that Lemon Garlic Butter Shrimp.

Have you ever tried roasting shrimp? It’s a fantastic way to get perfectly cooked shrimp, tender and juicy every time, without needing to babysit or stir constantly. Plus, roasting lets the garlic and spices really sink into the shrimp over 6-8 minutes, so they soak up the flavor while turning gorgeously pink and fragrant. You end up with shrimp that are bursting with flavor and so juicy, you’ll want seconds.

UPDATE: Since I first posted this Roasted Lemon Garlic Butter Shrimp and Asparagus recipe, it’s been a top favorite for over a year and a half! I’ve even adapted it into a Sheet Pan Shrimp Scampi version that you guys are going to love — don’t miss that!

How to Thaw Shrimp

• There are two easy ways to thaw your shrimp. For a quick thaw, place one pound of frozen shrimp in a fine-mesh sieve or colander. Set the sieve inside a large bowl filled with cold tap water and let it sit for 10 minutes. After that, swap out the water for fresh cold tap water and soak for another 10 to 20 minutes — by then, your shrimp should be fully thawed.
• If you plan ahead, the easier method is to transfer the frozen shrimp to a covered bowl and thaw them overnight in the fridge—super simple.
• Whatever you do, avoid using warm water or, even worse, the microwave to thaw your shrimp. Those methods can start cooking your shrimp unevenly, and nobody wants rubbery shrimp!

1. Once your shrimp is defrosted, line a jelly roll pan (about 10×15 inches) with foil. Spread the asparagus in a single layer and toss with olive oil, garlic, salt, and pepper. The roast time depends on how thick your asparagus is – I usually go 4 minutes for thin spears, and up to 6 minutes if they’re a bit thicker. Prefer extra-crispy spears? Try air fryer asparagus for a similar side in about 10 minutes.

2. Remove the pan from the oven, slide the asparagus to one side, and add your raw shrimp to the other side. Drizzle the shrimp with olive oil and toss with garlic, salt, pepper, paprika, red chili flakes, and fresh parsley. Then, dot the shrimp with two tablespoons of cubed butter, and the asparagus with one tablespoon of butter.

3. I’ve seen some recipes call for a whole cup (that’s two sticks!) of butter for roasted lemon garlic shrimp, but I like to keep it balanced. Three tablespoons gives you that rich buttery flavor without feeling overwhelming. Roast the whole pan for about six more minutes until the shrimp are opaque and perfect.

4. After roasting, drizzle the whole pan with fresh, bright lemon juice. The warm butter melts into the lemon juice making a silky, light sauce perfect for spooning over pasta or rice. For a citrusy dessert pairing, finish with classic lemon bars. Or keep it light and serve with an Italian salad.

How to store Butter Garlic Shrimp

•Storage: Keep leftover shrimp in an airtight container in the fridge for up to three days.
•Freezing: Once fully cooled, place cooked shrimp in airtight containers or freezer bags with parchment paper separating the layers. Label and freeze for up to 2-3 months. Defrost overnight in the fridge.
•Microwave reheating: Warm shrimp in the microwave on medium power for 20 seconds at a time, checking frequently to avoid overcooking and rubbery shrimp.
•Stovetop reheating: Gently reheat shrimp on the stove with a little butter or oil just until warmed through — the goal is to warm, not cook again.

Pantry and Prep Essentials

Let’s break down what you’ll need to pull this recipe together (exact amounts are in the printable recipe card at the end):

Here’s a detailed look at what you’ll need for this recipe — remember, the printable card at the bottom has exact measurements for easy reference!

By the way, you can now create an account on our site and save your favorite recipes to your very own recipe box. Handy, right?

Ingredients

Asparagus

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

Shrimp

• 1 ½ pounds medium uncooked peeled shrimp deveined*
• 2-3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 1/8-1/4 teaspoon red pepper flakes
• 3 tablespoons chopped fresh parsley
• 3 tablespoons butter, cubed

Serve with

• Pasta
• Rice

Instructions

• First things first, preheat your oven to 400°F.
• Line a jelly roll pan (10×15 inches) with foil and lightly spray it with cooking spray for easy cleanup. Spread your asparagus out evenly, drizzle with 1 tablespoon olive oil, toss with 1 minced garlic clove, ¼ teaspoon salt, and ⅛ teaspoon pepper. Mix it well and arrange in a single layer. Roast for 4-6 minutes depending on the thickness of your asparagus.
• While that roasts, remove the tails from your shrimp.
• Pull the pan out of the oven, push the asparagus to one side while keeping it in a single layer. Add the shrimp to the empty space and drizzle with another tablespoon of olive oil. Toss the shrimp with 2-3 minced garlic cloves (or more if you’re a garlic lover), ½ teaspoon salt, ¼ teaspoon paprika, ⅛ teaspoon pepper, red pepper flakes (about 1/8 to ¼ teaspoon depending on heat preference), and freshly chopped parsley. Spread the shrimp out evenly in one layer.
• Dot the asparagus with 1 tablespoon of cubed butter spaced evenly around, and top the shrimp with 2 tablespoons of cubed butter. Roast everything for about 6 minutes, or until the shrimp turn opaque and are cooked through.
• Remove the pan from the oven one last time and drizzle freshly squeezed lemon juice over everything. Taste and add more salt and pepper if you’d like. Serve it up with pasta, rice, or your favorite side!

Notes

Be sure to check out the “how to make” video at the top — it’s super helpful for seeing each step in action!

*Remember to weigh your shrimp with tails on before removing the tails. If your shrimp have no tails, just adjust the weight to match 1½ pounds raw peeled shrimp.

How to Roast the Shrimp

1. If using frozen shrimp, thaw either by a quick cold-water soak (place shrimp in a colander over a bowl of cold water for 10 minutes, replace water and soak another 10–20 minutes) or thaw overnight in the fridge.
2. Preheat oven to 400°F.
3. Trim asparagus ends.

4. Line a 10×15-inch jelly roll pan with foil and lightly spray with cooking spray.

5. Mince garlic and chop parsley.
6. Spread asparagus in a single layer on the pan; drizzle with 1 tablespoon olive oil and toss with 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
7. Roast asparagus for 4–6 minutes depending on thickness.

8. While asparagus roasts, remove tails from the shrimp.

   

9. Push asparagus to one side of the pan and add shrimp to the empty side.
10. Drizzle shrimp with 1 tablespoon olive oil and toss with 2–3 minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8–1/4 teaspoon red pepper flakes, and chopped parsley; spread in a single layer.
11. Dot asparagus with 1 tablespoon cubed butter and top shrimp with 2 tablespoons cubed butter.

12. Roast the pan about 6 minutes more, until shrimp are opaque and cooked through.

    

13. Remove from oven, drizzle with fresh lemon juice, and season with additional salt and pepper to taste.

    

Serving Ideas and Quick Tips

This garlic butter shrimp is so versatile! Serve it over pasta, rice, or risotto, or alongside comforting sides like roasted potatoes, a simple spinach salad, or crusty bread to soak up that buttery garlic sauce.

This garlic butter shrimp is great tossed with pasta, rice, or risotto. You can also serve it alongside roasted potatoes, fresh salads, or a crusty loaf of bread to mop up every last bit of buttery garlic sauce. For a bright, citrusy finish, follow the meal with a homemade lemon pie.

Simple Swaps and Add-Ins

Once you’ve mastered roasting shrimp, you’re set for endless meal ideas! Swap out veggies like crispy air fryer cauliflower, change your spice blends or sauces, and keep things fresh every time. Here are some tasty ideas to get you started:

Once you nail roasting shrimp, the sky’s the limit! Swap out veggies and spices or try new herb blends to keep the meal fresh and exciting, or pair it with honey glazed carrots and green beans for a sweet-savory side. Here are some yummy ideas for inspiration:

Storing, Freezing, and Reheating

•Storage: Keep leftover shrimp in an airtight container in the fridge for up to three days.
•Freezing: Once fully cooled, place cooked shrimp in airtight containers or freezer bags with parchment paper separating the layers. Label and freeze for up to 2-3 months. Defrost overnight in the fridge.
•Microwave reheating: Warm shrimp in the microwave on medium power for 20 seconds at a time, checking frequently to avoid overcooking and rubbery shrimp.
•Stovetop reheating: Gently reheat shrimp on the stove with a little butter or oil just until warmed through — the goal is to warm, not cook again.

•How to store: Store cooked shrimp in an airtight container in the refrigerator for up to three days.
•How to freeze: Let the shrimp cool completely to room temp, then layer them with parchment paper in an airtight container or freezer bags. Label and freeze for up to 2-3 months. Defrost overnight in the fridge.
•To reheat in the microwave: Heat on medium power in 20-second bursts, checking often so you don’t overcook and dry them out.
•To reheat on the stove: Warm gently in a skillet with a little butter or oil just until heated all the way through. The goal is to warm, not cook further.

Troubleshooting and FAQs

Do you season shrimp before or after cooking?

It’s best to season the shrimp before cooking so the flavors can soak right in. If you season after, the taste tends to just sit on the surface rather than really flavoring the shrimp inside and out.

Should shrimp be room temperature before cooking?

Shrimp don’t have to be room temp before cooking, but letting them sit out for 15 or 20 minutes can help them cook more evenly. That said, keep them refrigerated until just before cooking to keep them super fresh. If you marinate or season them in the fridge, you can bring them up to room temp shortly before roasting for the best texture. Just don’t leave shrimp out too long to keep things food safe!

What not to do when cooking shrimp?

Avoid these common shrimp cooking mistakes to keep your dinner delicious:
Overcooking: Shrimp cook fast and get rubbery if cooked too long. Pull them off heat as soon as they turn pink and opaque.
Not deveining: Removing the black vein along the back cleans up the look and taste. Always devein before cooking.
Using low-quality shrimp: Fresh or good frozen shrimp work best. Avoid shrimp that’s been thawed and refrozen, which affects texture and flavor.
Skipping seasoning: Shrimp shine when seasoned well — don’t forget salt, pepper, and your favorite spices.
Marinating too long in acid: Acidic marinades (like citrus) can start “cooking” shrimp if left too long, changing their texture.
Overcrowding the pan: Spread shrimp out so they cook evenly, not steaming in a crowded pan.
Ignoring shrimp size: Use the recommended size for the recipe to get perfect cook times and texture.
Not checking for allergies: Always be mindful if you’re cooking for others — shellfish allergies are common.
By steering clear of these, your shrimp will turn out flavorful, tender, and perfect every time!

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And there you have it — One Pan Roasted Lemon Garlic Butter Shrimp and Asparagus, loaded with buttery, garlicky, lemony shrimp that’s fast, fuss-free, and totally delicious. This is my go-to shrimp recipe when I want something quick but fancy enough to impress the family. For an easy side, serve it with crispy homemade air fryer French fries; or if you’re craving another speedy seafood main, try air fryer salmon.

Roasted Lemon Butter Shrimp and Asparagus

This ONE PAN Roasted Lemon Garlic Butter Shrimp and Asparagus tossed with chili flakes and fresh parsley is bursting with flavor and ready in just 15 MINUTES! Seriously, it’s that easy. This recipe is perfect for busy weeknights when you want a satisfying meal that tastes gourmet without the hassle. Keep frozen shrimp stocked, and you can make this luxurious dinner anytime. Serve it spicy or mild, plain or tossed with your favorite pasta for a quick meal everyone will love!

Servings: 4 -6 servings

Total Time: 22 minutes mins

Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Save This Recipe To Your Recipe Box

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Ingredients

Asparagus

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

Shrimp

• 1 ½ pounds medium uncooked peeled shrimp deveined*
• 2-3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 1/8-1/4 teaspoon red pepper flakes
• 3 tablespoons chopped fresh parsley
• 3 tablespoons butter, cubed

Serve with

• Pasta
• Rice

Instructions

• Preheat oven to 400°F.
• Line a jelly roll pan (10×15 inches) with foil and lightly spray it. Spread asparagus and toss with 1 tablespoon olive oil, 1 minced garlic clove, ¼ teaspoon salt and ⅛ teaspoon pepper. Roast in a single layer for 4-6 minutes depending on thickness.
• Remove tails from the shrimp while the asparagus roasts.
• Move asparagus to one side of the pan, add shrimp to the empty side. Drizzle shrimp with 1 tablespoon olive oil. Toss with 2-3 minced garlic cloves, ½ teaspoon salt, ¼ teaspoon paprika, ⅛ teaspoon pepper, 1/8-¼ teaspoon red chili flakes and fresh parsley. Spread out in one layer.
• Dot asparagus with 1 tablespoon cubed butter, shrimp with 2 tablespoons cubed butter. Roast another 6 minutes or until shrimp are opaque.
• Remove from oven, drizzle with lemon juice, and season with salt and pepper to taste. Serve with pasta, rice, or your favorite side.
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