Easy Garlic Butter Shrimp Recipe (Oven Baked)

5 from 1 vote

Juicy baked shrimp seasoned with simple spices and tossed in a rich, buttery garlic sauce. Ready in under 20 minutes!

Total Time20

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Servings: Servings

Calories: 325kcal

Author: Jessica

Preheat oven to 425°F and line a large baking sheet with parchment paper.
In a large mixing bowl, toss the shrimp with avocado oil, garlic powder, onion powder, paprika, salt and pepper until evenly coated. Arrange the shrimp in a single layer on a parchment-lined baking sheet. Bake for 8-10 minutes, or until the shrimp are pink and opaque.

While the shrimp are baking, make the garlic butter sauce by melting the butter in a saucepan over low heat. After the butter has melted, add the minced garlic and onion powder, and cook for 1 minute. Remove from heat and stir in fresh parsley.
Once the shrimp are done baking, toss them in the garlic butter sauce and serve immediately.

Shrimp: Use raw shrimp for this recipe (raw shrimp are grey, pink shrimp are cooked). Make sure the shrimp are fully defrosted (if frozen), peeled and deveined.
Avocado Oil: Any high-smoke-point oil can be used. Some other options are peanut or canola oil.

Pat the shrimp dry using a paper towel before adding the oil and spices, and line the baking sheet with parchment paper for fast and easy clean up.
Do not overcook the shrimp. The internal temperature of fully cooked shrimp is 145°F. Greatly overcooking the shrimp will result in a rubbery, chewy texture.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a frying pan over low heat to avoid overcooking.
To make garlic butter shrimp in a frying pan, season the shrimp the same way and use a splash more oil. Cook over medium heat until they are fully pink and opaque. This usually takes around 8-10 minutes. When they are fully cooked, remove them from the pan and make the garlic butter sauce in the same pan for maximum flavour. When the sauce is made, remove the pan from the heat and toss the shrimp back in to fully coat them with the butter sauce.