Damn Delicious

Sheet Pan Shrimp Boil

Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!

Sheet Pan Shrimp Boil - Easiest shrimp boil ever! And it's mess-free using a single sheet pan. That's right. ONE PAN. No newspapers. No bags. No clean-up!

I have a hot date waiting for me…

With four short legs. Massive ears. And a sweater vest.

Yes.

My Valentine’s date tonight is Butters. And we’ll be staying in, away from the crowds, the flowers and the jewelry.

Instead. We have this, and it’s better than roses or a blue Tiffany box.

It comes on a sheet pan with shrimp, sausage, potatoes and corn. Plus. There’s plenty of garlic.

So maybe it worked out that I didn’t have a human date tonight. Because Butters doesn’t discriminate against garlic breath.

Sheet Pan Shrimp Boil

Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!

10 minutes30 minutes

Ingredients:

  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1/4 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon Old Bay seasoning
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  3. In a small bowl, combine butter, garlic and Old Bay seasoning.
  4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  6. Serve immediately with lemon wedges, garnished with parsley, if desired.

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416 comments

  1. Hello Chungah,
    I am really excited to tryout this recipe, sounds delicious. I am a novice cook so I have a few questions. I have frozen raw shrimp (large) and frozen corn on the cob. Can I cook as is? Or do I need to make adjustments to cooking time? Or thaw before cooking?
    Thanks.

  2.  I add cut up zucchini and peppers and less butter.  My favorite recipe and only discovered it in 2020.

  3. Rated 5 out of 5

    Yes, this recipe is on point. I made it with 2 cans of sliced potatoes, rinsed and omitted the corn on the cob because I could not find it due to this time of the year. Just did a side of  whole kernel corn from a can as well. I know right…

    It made the meal even easier to put together. Both I and my family loved it!!

    Thank you so so much. This is a keeper

  4. Rated 5 out of 5

    That was delicious. Next time we will try to add some broccoli as I like a bit more color.

  5. Rated 5 out of 5

    That’s was amazing

  6. Rated 4 out of 5

    Looks wonderful what to try for my sons birthday 

  7. Rated 5 out of 5

    This was AMAZING!!!! The whole family LOVED it just as it was written. I LOVE how easy it is but so incredible delicious!!! 

  8. Rated 5 out of 5

    I tried this with few slight modifications. I used smoked turkey sausage and added cut up bell pepper and onion. (not traditional I know) and once all in the pan I covered with foil to seal in the moisture. It came out absolutely delicious cant wait to make it again.

  9. Absolutely easy and delish!

  10. Can you use frozen cooked shrimp? I have some in the freezer that need to be used for something and this sounds perfect

  11. I made this before and it was good. But why not just boil it all.

  12. Rated 5 out of 5

    HOLY. COW. Where has this been all my life? Made it for my husband and I for lunch, and we’re hooked. It will be a regular meal here from now on!

  13. Rated 5 out of 5

    We love this dish.  It’s easy to make and doesn’t take much time! Weeknight supper made easy and delicious!

  14. Rated 5 out of 5

    I was nervous trying a new recipe to serve to guests, but they LOVED it. And it was so easy. Definitely on my make-again list. FYI, recipe says it serves 6, but I had 7 guests coming so I used 2 lbs of shrimp and it was just perfect. I also put all the ingredients in a large bowl and then poured the sauce over it and mixed it instead of doing it right on the baking pan.

  15. Rated 5 out of 5

    They credited the chef on the tasty website video and the tasty app. I literally looked it up and they tagged damndelicious. Sooo angelina you should do some research first. It is a fine recipe which I literally will do tonite for dinner.

    • Rated 5 out of 5

      Love this dish. My husband and I make it all the time now. I sub brussel sprouts for potatoes because they’re usually a staple in our seafood boils and are delish. I also toss in an onion cut into chunks – again, just experience with seafood boils haha. Super easy, pretty quick for a weeknight meal. And relatively healthy.

  16. Rated 5 out of 5

    Tasty buzzfeed stole your recipe! Word for word and gave you no credit.you posted this before they posted theirs a year later.  I’m appalled. Apparently they have done this to other chefs.

    • Rated 5 out of 5

      They credited the chef on the tasty website video and the tasty app. I literally looked it up and they tagged damndelicious. Sooo angelina you should do some research first. It is a fine recipe which I literally will do tonite for dinner.

  17. Rated 5 out of 5

    I should have cut in half. Delicious though. xoxoxox I added a bit of cayenne for spice. Yum

  18. Rated 5 out of 5

    This was the perfect summer meal! I made it for Labor Day Weekend and my husband raved about it! 
    Absolutely delicious and definitely a keeper!

  19. Rated 5 out of 5

    This was the perfect summer meal! I made it for Labor Day Weekend and my husband raved about it! 
    Absolutely delicious and definitely a keeper!

  20. Rated 5 out of 5

    I cut the recipe in half because there is just the two of us.
    Otherwise I followed the recipe exactly! It was delicious!
    Better than the low country boil we had in Savannah! My husband enjoyed it so much that he said it needs to go into regular supper time rotation! Thanks for a delicious recipe!

  21. Rated 5 out of 5

    This is brilliant. I cook everything exactly the way you do and it’s done to perfection. The only thing I do differently is I just use a creole seasoning. I made this the other night and my husband said it’s his new favorite meal 

  22. Rated 5 out of 5

    Quickly became a family favorite– It’s delicious and easy!

  23. Rated 5 out of 5

    Kids and husband loved it. It was super easy and there were zero leftovers. Will definitely make again. Thanks so much!!

  24. Rated 5 out of 5

    I have to say that it’s “DAMNDELICIOUS”

  25. Rated 5 out of 5

    Made this tonight for the family and it was easy and delicious! Used Kiolbassa organic smoked beef sausages (from Costco) instead of andouille to tone down the spice and the kids loved it. 

  26. Rated 5 out of 5

    Made this for guests yesterday- super easy and delicious ! 

  27. Rated 5 out of 5

    Made this tonight and it’s delicious!

  28. Rated 5 out of 5

    Excellent and really easy! Definitely going to be a good one to keep handy. I did substitute smoked sausage for the andouille as my friend does not like spicy foods.

  29. Rated 5 out of 5

    Easy to make and so delicious!!! My whole family (including one picky eater) loved this dish. Thank you!

  30. Rated 5 out of 5

    This dis was very easy , and didnt take long to make it came out wonderful now I have another go to .

  31. Rated 5 out of 5

    This. Was. So. Good!!! Thank you! My family loved it. I tripled the butter mixture because we love extra 🙂 And I added eggs. Next time I think I will pan sear the sausage just a bit before adding in and cut the potatoes in half. We really enjoyed this. Thank you! 

  32. Rated 5 out of 5

    Saw this video and went and bought the ingredients the next day! Really liked how quick, easy, and tasty this was. I added onions to the boil and they were perfect…all soft and yummy with the Old Bay. Will make this again and again.

  33. Rated 5 out of 5

    So my daughter wanted a seafood boil for her birthday and I found this recipe. I doubled the it and also added crab claws. They were fully cooked and frozen, so I thawed them out, drained all the water, and then added them in with the rest. Because of my and my son’s shrimp allergy, I cooked them separately. I used beef smoked sausage, as we had some non-pork eaters. Everyone LOVED it and clean-up was a breeze. I did have to make more of the butter mixture because it didn’t seem like enough. And I sprinkled a little extra Old Bay and some Tony Chachere’s Cajun seasoning all over before putting in the oven. Next time I’d cut the potatoes in half. I used baby reds and, left whole, they didn’t have enough flavor. Served with roasted broccoli and cheddar biscuits. My youngest said, “This tastes immaculate! You gotta make this again!” 

  34. Rated 5 out of 5

    I wrote a review but forgot to mark my stars. 5+!

  35. O. M. G. This was absolutely delicious. I didn’t change anything. My daughter doesn’t eat pork or beef so I used chicken andouille sausage. Someone mentioned the butter mixture sank to the bottom so I mixed half the butter mix with everything in a large bowl, spread it on the sheet pan, and poured the other half of the butter mix over the top. Came out perfectly. Everyone loved it. Definitely a keeper!

  36. Rated 5 out of 5

    Great recipe! So good!! 

  37. Rated 5 out of 5

    Thanks for sharing this recipe. I made it for the fourth of July . It was absolutely delicious. I added scallops, and crab legs too. It was so flavorful and our grandkids loved it too.❤️

  38. Rated 5 out of 5

    Yum!

  39. Rated 5 out of 5

    My Old Bay was older than my children, so I asked the Google gods and got a home made version. That was the only change I made to this recipe. Anyone who knows me would be shocked at that revelation. Simple is good. One small change is I used another bowl to mix the ingredients instead of trying to make sure all were throughly seasoned by just using the pan. Make this, you’ll love it.

  40. Rated 5 out of 5

    I really like this because you can tailor the amounts depending on how many people you want to serve. It’s also kid friendly since they can pick out just the items they like. I have made it both on the grill and in the oven. I do swap out smoked sausage for the andouille but if I know my guests like it hot, I will get the andouille for them.

  41. Rated 4 out of 5

    This was really good! I made it last night and everything was tender and buttery and it was easy! The only reason I gave it 4 stars is because the corn is hard to cut in peices as shown but you can also just snap some of it in pieces too. Also I dont know if anybody else had this problem but the sauce didnt distribute well? I think my sheet pan was too small maybe and I didnt have enough room to really mix it well enough so all the sauce was on the bottom of the pan and I couldnt really taste it on the meat and veggies. I also halved the old bay because I wasnt sure of the spice level of it but next time I will use all of it. I could tell this would be delicious and it was just need to figure out how to get the sauce to stick on it.I think I will toss it all in a bowl next time instead of pouring it over it.

    • Rated 4 out of 5

      I love this recipe, perfect mix of flavors, my husband dies every time I make it. thanks for sharing it!

      Tips- I had to cook the potatoes longer than listed time. I figured the oven would soften them but it doesn’t, it’s just to warm and bake it all. So make sure you boil the potatoes a bit longer if a knife doesn’t easily slide through them.

      2. I love making red lobster biscuits with this meal. Perfection

  42. Rated 5 out of 5

    This was FABULOUS!! I don’t cook and my husband and 2 college kids devoured it and asked that I make it more often. My husband even said it was better than the meal we recently had at a high class golf club! I did use cooked shrimp and just added them the last five minutes. They were great, not rubbery. Very easy and super delicious!!

    We will also be making our corn on the cob this way from now on with melted butter, garlic, Old Bay, and a short bake! Yum!!

  43. I think everyone is making this recipe, and if they are not they should! When I went to the store, they were out of corn, almost out of shrimp, and out of the Old Bay Seasoning. It was a fun meal, and different from our usual meals. I’m sure I will make it again!

  44. Rated 5 out of 5

    I have made this multiple times. It always gets rave reviews! And it’s pretty too!  Thank you for posting!

  45. Rated 5 out of 5

    This was so delicious! I halved the amount of Old Bay – wasn’t sure if it would be too spicy for the kids. We made three pans for 6 people and polished off most of it!

  46. Rated 5 out of 5

    I have been using this recipe for over a year and everyone truly loves it! I use 16-20 shrimp and sprinkle a little extra Old Bay over everything just before going in the oven for a little added oomph.
    But, tonight I am going to try it with boneless chicken chunks and see what it morphs into! Will let you know soon.

  47. Delicious.  Made this tonight and my family LOVED it 

  48. Rated 5 out of 5

    fAMILY AND I LVED IT. sUPER EASY TO MAKE AND CLEAN UP IS A BREZE. S

  49. Rated 5 out of 5

    Amazing! Season to taste and don’t forget the lemon.

  50. Rated 5 out of 5

    I made this yesterday. It was fast, easy, delicious, beautiful, and clean up was a breeze. I forgot the parsley. But we didn’t miss it too much. I thought there would be some yummy pan drippings to mop up so I added a few thin slices of a toasted and lightly buttered rustic baguette after the sheet came out of the oven. Scattered a few of the lemon slices amongst the  lovely mess of shrimp boil and squeezed a little over the top. Also, I lined the baking pan with parchment paper. We shared off of the same pan we baked on and used a lot of napkins. It was so buttery and delicious! If I close my eyes I can still taste the garlic a day later. Mmmmmm

  51. Rated 5 out of 5

    I kind of simplified the recipe. I tossed the potatoes, corn and sausage in the butter mixture and put it in the oven for 15 minutes and then took it out and added the shrimp (also tossed in the butter mixture) for 8-10 more minutes. When I had cooked shrimp, I just put them in for 5 minutes and cooked the other stuff for about 20 minutes. When the potatoes are done, it is done. I also sliced an onion really thinly and added it with the potatoes. They really cook down to deliciousness. This is a wonderful way to make shrimp “boil.”

  52. Has anyone tried this putting the pan on the grill?

    • Rated 5 out of 5

      Yes and it is amazing….just used an aluminum pan, covered with foil. Placed it on the grill. Payed the ingredients potatoes, sausage, corn then shrimp….we use a charcoal grill.

  53. Rated 5 out of 5

    This recipe was amazing, and I give it a 10! I have the luck of a committed foodie because I often stumble across the most awesome of recipes. My latest find was this shrimp boil recipe. OMG!!! While I opted for smoked beef sausage, I
    scored at my local Costco, I pretty much followed the recipe to the letter. My style of cooking is always flavor forward, and you can bet your taste buds this one was certainly no different, as my friends and family enjoyed every drop of buttery goodness. Totally damn delicious!

  54. Rated 5 out of 5

    This recipe is awesome! A family favorite for sure. I love how simple it is!

  55. Rated 5 out of 5

    This is an amazing and easy recipe! Thanks for sharing! 

  56. Rated 5 out of 5

    We made this and ate outside on the back deck! I shake my contents in a zip bag instead of drizzling the seasoning. Used XL wild caught Gulf shrimp and added a pinch of cayenne pepper to the seasoning. Delicious and way less mess!

  57. Rated 5 out of 5

    I make this often but I Use small purple potatoes add onion, Cajun seasoning & this time, zucchini. Soooo good! I also steam the potatoes & corn partially, in a steam bag in the microwave first. That way they’re not undercooked & I’m not washing a big pot
    Thank you for posting.. big hit!! 

  58. Rated 5 out of 5

    Loved this. My wife actually loved it much better than the boiled option. Of course, I made a few changes while following the basic intention. I cut white and sweet potatoes into smallish chunks and sliced a medium onion very thin. I mixed the potatoes, onion and the thinly sliced sausage in the butter and Old Bay seasoning. I then put that in the oven for about 12 minutes. Meanwhile, I made up a little more butter/Bay mix and applied it to the corn (We had corn last night so it was already cooked) and shrimp. When the time was up on the first stuff, I added the shrimp ( I had big ones) and corn and baked for another 15 minutes. It was amazing.

  59. Rated 5 out of 5

    This is an amazing recipe! I will definitely make again and my husband can not stop telling me how much he enjoyed it! New family favorite! 

  60. Rated 5 out of 5

    Awesome! One of the best meals ever. I served it with corn bread muffins and hush puppies. Thank you so much for sharing this recipe!

  61. Rated 2 out of 5

    Change it a little mixed everything in a then put on baking sheets liked it better than first time, is great both ways

  62. Rated 5 out of 5

    This meal never disappoints!!! I cut the old bay in half (It’s fine with the whole tablespoon I just prefer it this way!) and added a whole onion before baking! I’ve made this several times now and can’t get enough!!!! 

  63. Rated 5 out of 5

    Yummy !!!!! I paired it with salad and it was a hit!!!

  64. Rated 5 out of 5

    So easy and SO TASTY! Love to make on a cold winter night with family gathered around. Gives us hope that summer is coming!

  65. Rated 5 out of 5

    Flavorful + Quick + Simple + one pan = Phenomenal!
    Absolutely Love this simple crowd pleaser ❤️

  66. Rated 5 out of 5

    Great dish! We loved it 🙂 

  67. Rated 5 out of 5

    Can’t wait to try today. If doubling on all items. Should I double up on butter sauce? Want to make sure it won’t be over seasoned 

  68. Rated 5 out of 5

    My fav recipe 

  69. Rated 5 out of 5

    Hi there! I apologize if this question was already asked.  Is it possible to make this recipe and freeze it ahead of time? If so, what would you suggest for this and for what period of time could this safely keep in the freezer?

    It was delicious by the way!!! 

  70. Rated 5 out of 5

    Absolutely Amazing! It deserves a 10 rating!

  71. Rated 5 out of 5

    That sounds delicious. Thank you for sharing.

  72. Rated 4 out of 5

    I add some extra seasoning- Creole, cilantro lime and no salt lemon pepper. I also add cooked season green beans

  73. Rated 4 out of 5

    Its good for the whole family. 

  74. Rated 5 out of 5

    Amazing!! Made this for my daughters while they visited us for some warm weather in Florida before Christmas…

  75. This is soooo good! Huge hit with the husband, and picky child even ate the potatoes and corn! We used the Roma Old Bay sausage from Aldi, and I think that might have contributed to the perfection of this meal! (I’m not a big fan of smoked sausage) We’ll be adding this into the dinner rotation, for sure!

  76. Rated 5 out of 5

    I have made this numerous times over the summer, and tonight!  My family absolutely loves it!!

    • Rated 5 out of 5

      Second time making it! Husband and friends love it! I added mushrooms, onions and lemon wedges to give it a kick and doubled the butter garlic seasoning.

  77. Rated 5 out of 5

    Oh. My. Goodness! This was absolutely amazing! I honestly cannot wait to make it again!

  78. Rated 5 out of 5

    This is the second time I have made this and it is deeeelicious!  The first time I made exactly as written.   Today I was craving this but didn’t have Corn on the  cob or potatoes so I substituted a 10 oz bag of frozen corn (defrosted in microwave) and 1 can of drained and rinsed diced potatoes (no need to cook before). It made it super easy and quick to make on a weeknight after work. 

  79. Rated 5 out of 5

    I’ve made this before and it’s AMAZING!! I’m making it again tonight but cannot remember if I thaw the shrimp first or cook it frozen! Help!!

  80. I made this recipe and it was wonderful and easy.  I think I will use baby corn next time. I love corn on the cob, it was hard for me to cut the corn into small pieces.  Husband loved it too. 

  81. Excellent! But let’s make this even easier! No need to peel the shrimp but make sure you get shrimp with head on. 

  82. Rated 5 out of 5

    Seriously amazing. Made this tonight and family was impressed. Very, very good!!!

  83. Rated 5 out of 5

    SO YUMMY! My husband and I LOVED this. He said he wants this to be his Birthday meal, which means it’s his new favorite! So easy to make!

  84. Rated 5 out of 5

    This was really really good! Only thing I did different was I bought cooked shrimp and I broiled mine for 5 minutes additional after baking at 400 for 15 minutes. Family loved it! 

  85. Rated 5 out of 5

    I’ve made low country boil several times a couple different ways.  This is hands down THE BEST!  Everything was cooked and seasoned perfectly.  And it was SO easy!  Real crowd pleaser too.
    Thank you for sharing this fantastic recipe!!

  86. I made this dish last night for dinner. It was EXCELLENT! I did add a little more butter and seasoning. We ate every last morsel; no leftovers in sight, lol.

    • Rated 5 out of 5

      Made this and the entire family loved it! Husband, myself and little boys aged 9, 7 and 3.

  87. Rated 5 out of 5

    I  had guests so didn’t take a picture, but we all loved, loved this recipe. It looked exactly like your picture.  I will make this again!

  88. Rated 5 out of 5

    This is a delicious, easy recipe. My family loves it!!

  89. Want to try this this weekend. Has anyone tried it on the grill? What adjustments did you have to make? 
    Thanks in advance 🙂

  90. Rated 5 out of 5

    Great easy recipe! Added a little more corn and butter and covered in the oven with tinfoil because I wasn’t sure if I was supposed to or not. Turned out great!

  91. This is the very best and easy to prepare.  Everyone loved it.  I am making it again this Friday for friends.  Thanks for a great recipe.

  92. Rated 5 out of 5

    Found this recipe literally 2 months ago and have this 5 times lol my fiancé LOVES IT! I double the recipe and add more seasoning then what it calls for and it comes out amazing every single time!! I love it! 

  93. Rated 5 out of 5

    I have made many Low Country Boils in my time, but this kicks the flavor to the next level. Plus the texture on the potatoes is better baked, in my opinion.

    A few changes that I made – I used baby red potatoes, cut in half as my store didn’t have the tiny dutch ones. I also par cooked them in the microwave, mainly due to laziness. Last change was to use Kielbasa instead of andouille. This is just a personal preference.

    The butter and Old Bay mixture directly on the dish is SOOO good.

  94. Rated 5 out of 5

    Have made this dish numerous times and it is always a hit.  Only change I make is pouring a stick of brown butter  over just before serving.  Takes it to another level!!

  95. Loved it!! Made it for dinner tonight and absolutely delish!! Any way to get the nutritional info on this recipe?

    • Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!

  96. Rated 5 out of 5

    LOVED THIS! I doubled the recipe and added an EXTRA pound of shrimp (3 lbs total) an extra 2 teaspoons of Old Bay, and an extra 1/4 cup of butter. As suggested by another reviewer, I covered the pan with foil, then sprayed, for easy cleanup. The dish came out perfectly cooked. After baking and cooling a bit, I covered it with foil and took it to a gathering. It kept in the oven (200F) to stay warm for 2 hours before we ate. Still perfectly moist (shrimp did not overcook) and really great flavors. Thank you for a wonderful recipe. I’ve been asked to make this again!!

  97. Rated 5 out of 5

    My wife and I made a this dish and it WAS Damn Delicious. I ate a hardy 2nd refill.

  98. Rated 5 out of 5

    This was easy and delicious. Took me back to my childhood summers at the Rhode Island shore. Prepped several things in advance then popped in the oven.

    • When you made this in advance – now long did to make everything the next day? Thanks!

    • When you made this in advance – how long did it take to bake everything? I’m planning on cooking everything the day before and getting everything ready on the baking sheet so I can just pop it in the oven the next day. Don’t know if it changes the baking time if I’m taking preboiled potatoes and corn out of fridge cold and putting in oven. Any advice?

  99. Rated 5 out of 5

    Have made this multiple times and it is wonderful.  Very favorful and better than our local seafood restaurant version. This is definitely a keeper.

  100. Rated 5 out of 5

    Fabulous! I agree with another comment that something with the “boil” was always missing. This bake is great. My only change is that I use chicken stock (or broth) when boiling potatoes and pastas. This Carolina girl will keep making this recipe!

  101. Rated 5 out of 5

    We have been making shrimp boil for years and have always enjoyed it. But I always felt like it could have been better. This recipe is what shrimp boil was meant to be. The only change I will make next time is to replace old bay with cajun seasoning. I might add some sweet onions or bell peppers too. Putting it together was very easy. I started the water on the stove and began prepping the ingredients. By the time each ingredient was needed, it was ready.

  102. Rated 5 out of 5

    This was a huge hit! Cooking part of the time on the stovetop saves so much time in the oven and I’m all for not heating up the house so much! 

    Delicious !’

  103. Rated 5 out of 5

    I first reviewed this recipe 2 years ago. Since then, I have mode it a few dozen times and served to numerous people. Not a single person leaves without a copy of the recipe. There is work involved, parboiling potatoes, shucking corn, slicing andouille sausage, peeling and de-veining shrimp, but the results are amazing! Absolutely a go to for me. Thank you.

  104. Rated 5 out of 5

    My family enjoyed this meal sooo much. Great directions, it came together quickly too. Will be making again, plus I’m inspired to get your cookbook. THANKS!

  105. Rated 5 out of 5

    So easy to make and Damn Delicious !!!

  106. Rated 5 out of 5

    Wow! This was so good. Perfect summer dinner. My whole family loved it and that is very unusual. Easy to make and easy to clean up. It’s going into my dinner rotation. 

  107. Rated 5 out of 5

    This was delicious. We’ve been long fans of shrimp boils, but the extra taste of this dish puts the other to shame. Loved it!

  108. Rated 5 out of 5

    Delicious!  My family LOVED this!  The spice and butter mixture make everything test so yummy!  My family didn’t care for the sausage so making a second time with no suasage, more corn.   I added extra butter and more garlic and a little more shrimp.   I had to cook the potatoes and corn a little longer than mentioned.  

  109. Rated 5 out of 5

    Absolutely delicious and super easy! Quick clean up! My kind of meal. Thanks for posting.!

  110. Rated 5 out of 5

    I found this recipe while looking for something to cook for dinner tonight last minute. Not disappointed! My husband loved it too. Very easy and fast! Thanks!

  111. Rated 5 out of 5

    I made this shrimp boil for my family. Everyone LOVED it. It was amazing!!!

  112. Rated 5 out of 5

    Followed recipe !! Awsome !!! Will definitely fix again.    Hubby says this is a keeper. !!!

  113. Rated 5 out of 5

    I added snow crab legs and red pepper flakes 

  114. Rated 5 out of 5

    My husband and I DEVOURED this! It’s so easy, and totally tasty! Thanks for another easy weeknight meal. 

  115. Rated 5 out of 5

    This was [email protected]! It was flavorful, savory and satisfying! I didn’t cut the corn, and also added a little more garlic. Not only delicious, but Beautiful to Behold! This will be a standard. Used foil, so cleanup, is a bonus.

  116. Rated 5 out of 5

    OMG! Chungah! This is brilliant! I love the “no mess” one-pan roasting and easy cleanup. You are so darn cute! You need a TV show of your own. I love your recipes and darling humor!

  117. Making this meal tonight and absolutely cannot wait! I’m doubling the recipe since we have a big family of big eaters 🙂 2 Questions— If I cant find baby Dutch yellow potatoes, can I use regular yellow potatoes and cut them up? Would the cooking time be the same? Also I’m making this in a baking dish since I need to double it, so I’m wondering if it needs to be tossed a little throughout cooking since it won’t be spread out flat on a baking sheet? Thank you so much!

    • Yes, Amanda, you can absolutely substitute regular yellow potatoes. If they are not cut small enough, baking time will have to be adjusted as needed. It may also be best to stir as needed in the baking dish but as always, please use your best judgment when making substitutions and modifications.

  118. Rated 5 out of 5

    Followed the recipe exactly, it was amazing! Served with a can of old Bay on the side. Perfectly cooked and seasoned, never doing a seafood boil again!!

  119. Rated 5 out of 5

    Delish!  My new fave meal.  I used Smoked Turkey sausAge and a teeny less butter and potatoes because Weight Watchers, still was great.  Even better as leftovers, somehow!   I lined the pan with aluminum foil and just wrapped up leftovers in same foil.  Less clean-up!  Because I am an efficiency expert (lazy). 

  120. Rated 5 out of 5

    I live for this sheet pan recipe! So simple and delicious! Thank you 

  121. Rated 5 out of 5

    I was a bit skeptical about the shrimp turning into little rubber crustaceans, but I was wrong. This was super easy and so yummy. I made this as part of my meal prep game plan and ate this for two nights in a row. I think it serves 4 better than 6. A side of cocktail sauce made this really easy too. This is also a much more cost effective approach to getting my seafood fix versus going out to a seafood restaurant.

  122. Rated 5 out of 5

    Omg, easy, excellent & versatile!! I used salmon, crawfish, red potatoes, loose roasted corn & broccoli! My children thank you for their favorite meal to date

  123. Rated 5 out of 5

    Made this twice now….it’s fantastic and ridiculously easy and gluten free!  Thank you!!

  124. I bought a big, big bag to make gumbo ……and I did….learned the secret..saute the heads/shells (after rinsing) in butter, add water…cook slowly about an hour. then strain liquid and add to gumbo at proper time. Yea!!! Hubby Hero brought in a bog of corn on the cob…..so…tonight I will try your recipe…sounds yummy….we are addicted to garlic….our two big dogs love our breath………….carry on……life is good

  125. Tomorrow I am taking this to a pot luck type dinner. 
    Going to cook the shrimp a little short and then load onto a crockpot. 
    Will let you know how this turns out. 

  126. Rated 4 out of 5

    Delicious and super easy!

  127. Hey there! I’m making this for the Super Bowl tomorrow. We’re watching at our friends house about 15 minutes away. Any recommendations as to how to transport the food after it’s cooked! Thanks 🙂

  128. Rated 5 out of 5

    So good and so easy. Best part fast clean up.  Thank you 

  129. Per my husband I can fix this again and again and again. Picky eater loves this.

  130. Rated 5 out of 5

    Thank you for delicious recipe. My family loved it. As southerners we wouldn’t have a low country shrimp boil any other way than the original but this recipe is very good. I did make twice as much of the Old Bay Seasoning butter. Also I used ground garlic instead of fresh. 

    • I bought precooked frozen shrimp and wondering if I can still use it for this recipe… any suggestions on that? I realize now fresh is probably best but I have all the other ingredients and am excited to try this recipe out!

  131. Rated 5 out of 5

    My whole family devoured this meal tonight, even my pickiest eater! I did sub in a homemade cajun seasoning I had on hand instead of Old Bay. It was easy to make. I used frozen already prepped Gulf shrimp.

  132. I love the SHEET PAN SHRIMP BOIL is delicious, I made last time, my family requested it once again. They all loved it. 
    With a Russian potato salad on the side. 
    Thanks for your recipe.

  133. Rated 5 out of 5

    I use olive oil for flavor, texture and health. I cut the corn into 4 pieces, not 6. I use shrimp with no shells or tails
    Have made this many times. My family likes it..I serve with garlic bread.

  134. Rated 5 out of 5

    Loved this, very easy I’ve made it several times now. I love the way we all sit around the table talk and pick out our favorite pieces. Its a great dish for conversation around the table.

  135. Rated 5 out of 5

    Really flavorful. Great recipe!!!!

  136. Rated 5 out of 5

    Family loved it, was a pretty quick weeknight meal. 

  137. Rated 5 out of 5

    THANK YOU SO MUCH! I hate how everything can end up tasting like shrimp but this was perfect. I used two pounds thawed out shrimp that I bathed in one stick of butter and old bay before adding to the rest of the ingredients. It was soooo good. Some of the other reviewers say olive oil works and they are sooo right. Its heavier and makes the seasoning really stick.

  138. Hello, I was wondering what is the calorie count of this meal? I’ve made this several times and my family loves it. 

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps, Celina!

    • I made this into 4 servings without modifications and I came up with 663 calories. I used myfitnesspal.com and subbed smoked sausage as it was on sale vs. andouille . Keeping it at 6 servings would decrease the calories, but who wants to eat less of this delicious seafood goodness!?!

  139. Oh man i cant wait to make this tonight

  140. Delicious !!!  The only thing I did different was I used olive oil instead of the butter. I added garlic,old bay and the olive oil to a ziplock bag and while the potatoes and corn were cooking I put the shrimp and kielbasa in the bag and massaged them gently. Dumped out on a sheet pan sprayed with olive oil pan. Then stirred in the drained potatoes and corn. So easy. Thank you. 

  141. What is Old Bay seasoning?

  142. This was absolutely delicious!

  143. I can’t thank you enough for this recipe!  It’s now my “go to” for summer company and when I don’t have time to make dinner. To make it even quicker, I steam the corn on the cob without shucking in the microwave until just tender then cut it up and bake with the rest and do the same thing for the potatoes.  I couldn’t find small yellow potatoes once and used small white ones, and they didn’t taste as good and weren’t as tender.  Your recipe has made my “favorites that never fail” notebook, and believe me, that’s saying something!!

  144. The BEST shrimp boil recipe ever!

  145. Recipe sound good. Can you replace andouille sausage with chicken sausage?

  146. I made this recipe a few weeks ago and my family absolutely loved it! I am planning meals to bring to the beach with us next week. I like to prep things at home and bring them ready to throw in the oven so I am not “working” on vacation. Have you ever put this together and frozen everything in a bag, and then baked another day? Just wondering if you have any tips to make that work.

  147. Made this tonight!! My family, especially my 11 y/o, loved it! We agreed it needed double the sauce but other than that it will be on our table again!

  148. Absolutely awesome. And it reheats beautifully (if there’s any left) in the microwave. I separated the shrimp from the other items so they wouldn’t toughen during reheating and then nuked them just a little. Great presentation and fun to eat.

  149. Does the shrimp need to be raw or cooked. Once I tried a shrimp in a foil packet in the oven and shrimp wasn’t cooked right.

  150. Help – this is an amazing recipe!  Easier, more attractive and more delicious than the real shrimp boil.  I’m feeding 20 people Sunday and am wondering if I can make a few batches before the crowd arrives and keep warm in a large crockpot until served.

  151. Is this real spicy ? I have not had the sausage like that before. My family likes some hot/spicy but not a lot. Thanks. 

  152. Do I use raw or cooked shrimp?

  153. Is the shrimp fresh or frozen? Does it matter if it’s frozen? 

  154. I made this last night for a family get together and everyone loved it! I did substitute smoked Sausage for the andouille since there were kids to feed. It couldn’t have been any easier. I also used the pot that I cooked the potatoes and corn in to mix everything together, then put the pans on the grill. The kids loved the mini cobs of corn too. We will definitely make this again!

  155. The flavors are great but the timing is off.  The shrimp would be over cooked if put in for 15 min. I put it in with about 7 min left which cooked the shrimp just right but it did not absorb the flavor.  The sausage was overdone.  This dish took a long time to prepare with multiple steps and pots. Not a one pan dish. Next time i will do it in a pot!! BTW I bought my shrimp from Whole Foods as I was concerned over the ecological impact of shrimping but they were poor tasting and fishy. Next time will use Aquaculture shrimp you can find in the frozen section at grocery (they were out at Harris Teeter). 

  156. Delicious!  I used Italian seasoning.  Great and easy dish! 

  157. I have made this meal twice now and it is delicious!

  158. I made this for the second time last night- it was a hit and SO delicious. I actually tripled the recipe and did it in my huge roasting pan (but did the shrimp in a separate pan because of a non-seafood eater). I served Caesar salad on the side. Thanks for a fantastic recipe!

  159. This is a very deceptive recipe. My first try resulted in mushy potatoes, tough corn ad if I hadn’t put the shrimp in at the fiinal 10 minutes, it would have been over cooked, as well…..Yeah, didn’t like it. Not worth the effort. ‍♀️

  160. Trying this tonight! Excited looks yummy!

  161. I need to make this for 12 adults what you suggest?

  162. Can you use unpeeled shrimp? Any change to cookng time?

  163. This dish is amazing, if you have not made it yet, please give it a try.  We made it Thursday,  and it’s all gone.  So yummy

  164. WOW………… I made this for Fathers Day Dinner for 12 and boy was it ever a hit!. My husband went back 3 times for more. There was not one person who did not love everything in this delicious dish. Other than adding mushrooms and 3 quartered onions I followed the directions increasing for the number of people I was feeding. I would recommend this for anyone that is feeding a group as it is easy, good and frees you up to do other things in the kitchen. Thanks Damn Delicious, I will keep this one and make over and over…..

  165. Holy smokes this was good! I may have tripled the garlic… cause that’s how we roll around here. Thanks for the great recipe!

  166. I made this last nite. The only issue I had was I had to split this between two baking sheets (really one baking sheet and one roasting pan) but kept the time the same.

    Husband loved it! 

  167. Can I use pieces of grilled Italian sausage instead of the smoked andouille sausage? Or will the Italian sausage clash with the bay seasoning.

  168.  It was very good! The flavor is so amazing. I made it for my boyfriend and he loved it!! I am definitely making this apart of my summer recipe list. 

    • Yes, it’s a great summer recipe!

      • Rated 5 out of 5

        Turned out delicious! My husband loved it. I doubled the sauce part of the recipe though. I added a little Cajun spice and cayenne pepper to the Old Bay. Next time maybe I’ll try olive oil for less calories. Im making a recipe binder since I’m going to be home more often and try to be better with meal planning. This recipe will be in my binder and I will be making it again soon!

  169. Excellent dish…added a little extra butter and Old Bay, added some asparagus, delicious!

  170. Hi Chungah,

    I’ve been a fan for a couple of years and have used a lot of your recipes. I have lost close to 50 pounds eating your food and enjoying your Blog. So thank you. I have your cook book on my counter and use it a lot.

    I’d like to volunteer to move in with you and your husband in an extra bedroom and be a taster for you(I’m joking). If you decide to have a person do this job, I’d like to be considered, tho. I’m a disabled Vietnam vet, 71 yeas old and don’t get around very well anymore. I really just wanted to say Hi and thanks for being my favorite, I click on most of your ads and try to buy things from your ads. Have a wonderful day.

    • Bob, you are so very sweet! Thank you for taking the time to comment and express your love for the blog! We appreciate you. And should a taster position ever open up, we will be sure to keep you in mind 🙂 Have a great day!

  171. I made this today for a Mother’s Day lunch. It was awesome and a big hit!

  172. Could you use the turkey sausage ?

  173. Can you use parchment paper on your pan ?

  174. Oh my!!! Tried this tonight. It was fantastic! I doubled the recipe as we have family in town and it was a hit. People went back for seconds. I can’t wait to try your other recipes out. Note: I’m making your slow cooker balsamic chicken on Monday.

  175. This has become a weekly favorite in our house! We never have any leftovers! Thanks for sharing! 

  176. College student here! Made this on Valentine’s Day to avoid crowded restaurants. It was so easy to make and had to make a few adjustments. First, I used thawed frozen shrimp and it was just fine! I also used lawry’s seasoned salt because I didn’t have old bay seasoning, it still turned out delicious! I also opted the sausage because of Ash Wednesday 🙂 my boyfriend and roommates loved it. Thank you for this awesome quick and easy recipe! 

  177. So, so yummy! I did add some onion pieces, but it was a huge hit in our household!

  178. I quadrupled this for an annual Valentines day party that  we do! It was TERRIFIC. Thank you!

  179. Thank yo for sharing. I have heard so much about one sheet pan cooking from a friend and she loves it!

  180. My husband and I absolutely love this! I make it as the recipe calls, except instead of Old Bay seasoning I use Cajun seasoning. So, so delicious! Thank you so much for sharing this recipe!

  181. Thank you for this recipe. I have made it many times. Making it again today, in January, using frozen corn on the cob. Will take leftovers for lunch tomorrow. My co-workers hover … ask what is that? … and I refer them to your awesome site. Thank you~

  182. So good! You really know what you’re doing and all of your recipes look delicious  

  183. Can I use Zatarain’s instead of Old bay?

  184. Can I use chorizo instead?

  185. I made this day. OMG! It is delicious! I didn’t have the sausage you use. (Actually I don’t know what it is.) I used homemade German Sausage. Hint:I covered my pan with foil for easy cleanup.

  186. Can I use kielbasa instead?

  187. I made this and it was absolutely amazing!! Fairly simple. Added frozen crab legs for the last 10 minutes! Thanks so much!

  188. Excellent! Super easy for a quick dinner!!

  189. This is so simple and so tasty!  It’s going to be one of my new go-to meals. I added some bell pepper and may add onions next time.  Thank you!

  190. This is my second time making this. Ive left out the potato and subbed in a nice big onion. Taking to a pot luck. Can’t wait to share it. I think I made too much!

  191. I just made this and holy cow!! My husband likes shrimp so I thought I would cook something outside my comfort zone (I’m not really a fish person). After making this, I think I might just start cooking with shrimp more often! The flavors of the spice, sausage, and lemon are perfect! Thank you for this recipe! I will definitely be making this again! 

  192. We had this tonight and it was a hit!! I had bought the ingredients a few weeks ago for a dinner for friends that they had to cancel. Her mother got very sick and passed away so our church cooked and cooked for the family. I had planned again to have them over but a man in our church got really sick and he passed away also, he has been in that church for so many years he is basically everyone’s “Church Daddy” so more cooking for their family. I had just about decided on another date for dinner with friends and Hurricane Harvey showed up. We are near Beaumont which is about 1.5 hours west of Houston so we have a lot of flooding going on and the possibility now of Harvey coming back to land into our area so, time to break out the shrimp and andouille and cook up a great happy meal before we possibly lose power and have to cook or lose everything in the freezer. We are very close to Louisiana and they have sent out the Cajun Navy to help the folks in Houston. Nothing official, just a whole bunch of Cajuns in their boats going to help out their neighbors. Andouille is a classic Cajun sausage and of course shrimp by the tons served there too. So here’s to you Louisiana thanks for such great food and huge giving hearts. The flavors were amazing together, can’t wait for leftovers tomorrow, thanks for another keeper, it sure brightened up the day!!

  193. what would the nutrient facts be on this? or at least the calorie count? Thanks

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  194. Do you think this would work with scallops? My husband is allergic to shrimp. And this looks so beautiful! thanks!!

  195. I made it and it was a HIT ! I had to run out to get more ingredients to make it again the next day ! LOVE LOVE LOVE this website ! You ARE Amazing !!

  196. I made this 2 nights ago and my other half said it was one of the best dinners I have made! It is a keeper and so yummy, and fast. It may not be a shrimp boil in the true sense of the described method but I think it is better and will make it again.

  197. Love this recipe. Only change I make is I use turkey smoked sausage or turkey polish due to having small children and for the lower fat. Whole family loves it

  198. Dear Chungah, please next time you decide to post something like this, ensure that the title and name of the dish is accurate. There is not boiling in your process, THIS WOULD BE CALLED A SHRIMP BROIL. Now this lady at my office thinks shes boiling thing when in reality she is not. I blame you for this Chungah.

    • LOL, SERIOUSLY Michael!?!?! Not being blessed with a smarter brain is NOT Chungah fault, you can’t fix stupid and you can’t blame Chungah.

  199. Not sure how you figure there is no clean up as stated in the recipe, as you need to clean up the pot used to boiled the potatoes and the baking sheet used to to do the final baking of this recipe.

  200. My hubby almost licked the pan when I made this! He begged me to make it again. I used frozen peeled & deveined Shrimp and thawed it, because it’s what I had on hand. Frozen ears of corn (thawed til I could slice it to boil) , and fingerling potatoes par-boiled per the recipe, with Smoked Sausage. At the last minute decided to thrown in some imitation crab. Ahhhh mayyy zing!!!!! Making it again tonigt! Thanks for such an amazing recipe!

  201. Hi, I have made your recipe before for me and The Hubs, and it was so terrific, I want to make it for friends for my birthday. I was thinking of putting it in a big roasting pan in the barbecue (which has a lid and I can regulate the temperature) instead of the oven. Do you think this would be okay? Thanks. It’s a great recipe and I can’t wait to eat it again!

  202. I made this last night and it was delicious. I used frozen corn to reduce prep time and used 2 pans (one pan for the shrimp and one pan for everything else so the shrimp wouldn’t over cook). I then added the shrimp to the second pan and let everything bake together. It was so delicious! Thanks for sharing!

  203. I made this tonight for our family and it was amazing! 
    We all loved it. I will definitely be making this again.
    Cheryl

  204. Super easy to make, and tastes great. Will be doing this one again.

  205. Can I use a big roaster to make enough for about 40 people?

  206. Hi Chungah,
    I don’t have baby potatoes in my local supermarket can I use the regular size and just cut it up. I also don’t have the smoked andouille sausage, can you suggest an alternative

    • Yes, you can certainly use the larger potatoes and cut them up a bit smaller. You can also substitute your favorite kind of sausage.

      Hope that helps!

  207. Hubby and I just threw this together after finding it on Pinterest. It was sooooo easy to make and absolutely DELICIOUS! Will be keeping this recipe and using it again and again, thank you for posting it!

  208. You can low carb it by leaving out the potatos​ and corn. I subbed in whole mushrooms , celery cut into about 2″ long chunks, and onions really rough cut (do not dice onions or celery). I also got heavy on the minced garlic. Melted a stick of butter, added tablespoon of Tony Chachere’s Creole Seasoning instead of Old Bay, and minced garlic into butter. Threw in shrimp, mushrooms, onions, and celery and coated it with butter mixture. Spread that out in a pan, squeezed the lemon on top, then added the smoked sausage. It tasted like a South Louisiana shrimp boil…I couldn’t believe it! I recommend using a good quality pork and beef smoked sausage or even andouille. And get USA harvested shrimp…the imported stuff from China has a funny taste.

  209. Is there a trick to cutting up the corn? I have corn slop all over my kitchen and also managed to cut my finger 🙁

  210. I have made this dish twice in the last month. Corn is in season this is a great dinner for a weeknight or weekend sooo easy and sooooo good!!! very little clean-up. This a new fave.

  211. OK. I must be the only ignorant person here. Do you eat this food with your hands, shrimp, corn, potatoes, everything? I’ve never been to a “boil” and don’t know the protocol.

    • Yes, that’s exactly right! But you can really eat this any way you prefer. 🙂

    • We have lots of shrimp boils along with crawfish boils and crab boils, we are in Texas but so very close to Louisiana there are lots of Cajun influence here. That is the fun of the boils, everyone sits down with a big plate full and digs in with your hands and of course you can also use a fork and knife. The tater are mighty hot and I had to use a fork to nibble them until cool enough to handle. Fun stuff!! Just keep the paper towels handy!

  212. This looks delicious! What is “Old Bay” seasoning and where would I get it?

  213. Chungah, I am super excited to try this recipe. When I make My normal Shrimp Boil I add mushroom bulbs, spicy sausage & 1 lg white onion & 1 lg yellow onion. We like our boil spicier. What would be a good measurement to making this recipe spicier but not ruin it.

  214. How many does this feed?

  215. The low boils I have been to , the shrimp are not peeled. Do you think it will make any difference in the cooking time? Can’t wait to try this tonight

  216. Is the baking sheet covered while baking?  

  217. Ohh my God Chungah,

    I have commented on your other recipe as well and this one looks as yummy as it gets. Here in our place shrimp is hard to get but i am definitely going to try this one. I’d love to review some of your recipes on my blog sometime as well.

    Reading comment of LYNN makes me more interested in this one especially.

  218. I first made this recipe a couple of months ago (with frozen corn as we still had snow on the ground up here) but have made it several times since with fresh corn on the cob. It’s my go to shrimp dish now. Can’t wait to try it on the grill tonight. I skip the parboiling and just halve the baby potatoes & cut the corn small. Awesome recipe, very adaptable. If I have cherry tomatoes looking a little wrinkly on the counter, they go in too! And whatever spicy turkey sausage I have in the freezer works too. Thanks so much for sharing this.

  219. Pretty sure my shrimp is unpeeled!! What is going to come out of my oven?

    • Just a big fun mess of eating and peeling along with digging in with your hands to eat it all!! Hope you enjoyed it!

  220. As someone who grew up in Florida and cooked a LOT of shrimp, I can tell you that baking shrimp for 12-15 minutes on 400 degrees will ruin shrimp. It will be overcooked. Shrimp should be cooked til it changes color to pink. It’s done at that point. 

    • Nope, nope and nope, it was perfect!!

      • Hahaaa… I love it. My friend made this for us. The shrimp and corn, if I know her, was cooked at least this long… the flavors blended… LOVED it! I cannot wait to try this…. Nope, nope and nope, it WAS perfect!!!

  221. Old Bay comes in a couple of flavors, do you have any recommendations?

  222. Thank you for the recipe! I am substuting the butter with Earth Balance and Olive Oil, and pre cooking the sausage to make it extra crispy, excited to eat it, Thank you!!!

  223. That’s way too long to cook shrimp. I cooked the veggies first and added the shrimp 10 minutes before the veggies were done. Otherwise delicious!

  224. Could you make ahead and freeze? I’m looking for a freezer meal for s friend who’s having surgery. 

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  225. Loved it. My husband did too. I would not change a thing.

  226. Just got your first cookbook. Can’t wait to start trying the recipes. This pan recipe did not make the book. I hope everyone keeps checking online for new ideas. I appreciate your suggestions for substitutions. Will start to keep cooked rice or quinoa on hand as well as your suggested pantry / spice items. So glad I found you.

  227. No onions?

  228. I really enjoyed this recipe! ! Thank you.

  229. Made this tonight.  The whole family loved it!  So far 2 for 2 of recipes that I’ve tried from this blog that my kids will eat!!  thank you!!

  230. This was delicious. I love your site & book

  231. Very nicely done. Love those sheet pan recipes (:

  232. Looks amazing!!! And so easy

  233. Made this tonight – I didn’t have Old Bay seasoning (I thought I did, but I was wrong).  I used Garam Masala with some Aleppo pepper added.  It was fantastic! I used only one clove of garlic, because that’s our preference. As for the sausage, I used a brand that was fully cooked, so no worries! I’ve made so many of your recipes, and I got your book – everything I’ve tried so far has been great.  Thanks, Chungah! 

    • Hi Alison, I’m making this tonight but don’t have Old Bay seasoning as well. How much garam masala did you use? and what’s a good alternative for aleppo pepper? thanks

  234. Looks amazing!!! And so easy

  235. The recipe calls for fresh, peeled, deveined shrimp but the picture looks like the shrimp is not peeled?

  236. This is awesome! I made it for dinner tonight and the family loved it. I replaced the sausage with squid so it was a seafood boil. Yum! 

  237. This was excellent! I added a few baby carrots with the potatoes. Will make again SOON! 🙂

  238. I was looking for a comment substituting chicken for the sausage.
    Any thoughts on this?

  239. Did you put uncooked sausage on pan?

  240. Love your recipes, will definitely do this shrimp recipe this week

  241. What are the nutrition facts on this recipe? Would love to add it to My Fitness Pal.

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  242. OMG…best shrimp dish ever! We tried this tonight for the first time and it was wonderful. No tweaks, no additions or deletions – just as the recipe reads is perfect. I will triple this for a company dish and serve it with a really good warmed baguette and a huge salad, Meyer lemon sorbet for dessert with brown-edge cookies (http://www.epicurious.com/recipes/member/views/old-fashion-brown-edge-sugar-cookies-1213489). Oh, and don’t forget a huge bucket of cold Coronas with lime. Thank you so much for one of the best recipes I’ve tried in, oh…about twenty years.

  243. In the ingredients it says to use peeled and deviened shrimp, but in the photo is shows the shrimp unpeeled. Does it really matter? And would it be ok to use frozen (thawed) shrimp. No one around where I live has fresh right now.

  244. Made this with bratwurst and it was amazing! Thanks for a great recipe.

  245. Could you cook crawfish like this? 

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  246. Best shrimp and so easy to make

  247. Fresh caught LOCAL Ga. Shrimp (NEVER Asian Pond scum) Vidalia sweet onions, and Kielbasa make for low country perfection! Love the sheet pan idea!

  248. Please clarify what shrimp. Precooked or raw?

  249. Looks delish – can’t wait to try. But yeah, the “one pan” is misleading….What are you supposed to cook the potatoes in…
    It’s maddening when recipes use wording like: “one pan” or “ready in 5  min.”  as teasers when they simply aren’t accurate. 

    • I would recommend watching the video above and chill out.

    • Jules, if you read the recipe you will see that she said to boil the potatoes until just tender and adding the corn before putting them on the sheet pan with the shrimp.

      • Jules, it is #2 in the directions cook for 13-15 minutes and add the corn the last 5 minutes!!!

        • JOANN 
          Was not referring to this recipe specifically when I said “ready in  5 min”.  (Obviously it takes longer than that to prepare.) I was referring to recipes in general that make unrealistic claims.  My only issue with this, as other commenters have pointed out is the “one pan” inaccuracy. 

    • Gracious Jules, calm down, you prep the ingredients then actually cook the meal in just one pan. If you want, just use the sheet pan to precook the potatoes, add the corn in to cook a few minutes also before adding other items, then you use only one pan and as for 5 minutes, recipe clearly says 40 minutes.

  250. I just made this for dinner! It was soooooo good! Only thing I left out was the sausage. Great recipe!
    I will be back for more!

  251. I get here from pininterest.
    The food is looking so great… Mouthwatering haaa….
    I will try to cook this one day…. Love

  252. Could I substitute Bratwurst for sausage?

  253. LOVED this and can’t wait to make it again. Have a family of six and even my four kids really enjoyed this one, not too spicy, just perfect!

  254. I cooked everything but the shrimp for 15 minutes, turned the food and another 15 minutes.  Added the shrimp and cooked another 7 minutes.  So good!

  255. Super Delicious! Can’t wait to make it again.

  256. I followed this recipe exactly but found that the times listed for the potatoes and corn were not long enough. I also added the shrimp towards the end of the baking time or they would have been been over cooked – I’m wondering if anyone else had the same results.

  257. One pan??????? Plus a pot and a bowl……. I cook mine in one pot…… Less cleanup!!!!!!

  258. Fresh corn is out of season here

    • Most grocery stores sell frozen corn on the cob-should be right there near all the other frozen veggies. We always freeze some of our own in the summer so that we have during the winter season.

  259. Do you think you could use frozen (green giant or something) corn? And if so, how would it alter cooking times?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

    • I used frozen corn on the cob and cooked for same amount of time. Came out perfect

    • I am making this tomorrow for Valentine’s Day, so I have to use frozen corn. I assume if it’s thawed first it shouldn’t affect the cooking time, but I’ll see how it goes!

  260. Every Sunday, we have a family dinner (usually around 10 people). I made this last Sunday, doubling the amounts, and it was a hit. It is a super-convenient, simple meal that can feed and please a crowd. Thanks!

  261. I made this for company and  it came out amazing. It was honestly better than the “real” boil that I do all the time, I doubled the recipe and made it with red potatoes and fresh corn and a bit more old bay seasoning. I may never boil again. The cleanup was easier too!  Thanks for.a great way recipe!

  262. Very tasty, went over quite well with my Wife. Added some smoked paprika as a finishing touch and used more butter than recommended. YUM !

  263. My family loved it & has already said they want me to make this again! My only comment is that I had to use 3 different pans. There was no way all of these ingredients would fit one one cooking sheet. Delicious!

  264. Hey I was wondering If you have the nutrition info?

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  265. This recipe is excellent. I saved myself an extra step by cutting the potatoes into chunks, and the corn cobs, I halved. I put all but the shrimp onto a sheet pan and roasted. The last few minutes, I added the shrimp, gave it a good stir and finished the shrimp. So tasty and a beautiful presentation.

  266. Do you use raw shrimp or cooked shrimp? 

  267. Hello! I was just letting you know (or if you do know already) that the Hummus box recipe disappeared. I wanted to make it this weekend. What happened?

  268. I made this two nights ago and it was sooo good! Thanks so much for constantly putting out easy and delicious recipes. My boyfriend and I had so much fun eating with our hands directly from the pan.

  269. great application of sheet pan cooking, this is perfect for it, love all of this, thank you, and the garlic, more the better and the perfect common denominator for all of this!

  270. Made this last night and it’s absolutely delicious!! I don’t do dairy so I subbed olive oil for the butter and it’s still perfection. Just wanted to share for anyone who maybe can’t have dairy that olive oil worked great!

    • Thank you!  I was reading all the comments to see if anyone else had tried making it without butter . Very thoughtful of you 🙂

    • They have a vegan butter option, tastes exactly the same. Earth Balance Organic is the brand and should say NON GMO VEGAN. Learned this from my vegan daughter in law…

    • I was looking through comments specifically to see if olive oil would sub for butter since SO is dairy free! Thank you! It is helpful when the comment comes from a tried and true source and not just an assumption.

  271. DO YOU USE FROZEN OR FRESH SHRIMP?

  272. This looks like a fabulous summer BBQ recipe!! 

  273. This is a lovely recipe. Can’t wait for the sweet corn to be in season so I can try this! 🙂 Thanks for the inspiration!

  274. I will hold on to this recipe until summer and put the sheet pan on the grill. Great idea!

  275. HI Chungah! Would you have any tips for adding crab legs? My other half LOVES crab but I’ve never cooked it before! Thanks!

  276. WHAT’S THE PROTOCAL FOR EATING A SHRIMP BOIL ??? DUMP IN A WARMED SERVING BOWL ? LEAVE ON THE BAKING SHEET ON A COUPLE OF TEA TOWELS ??? TRY TO SEPERATE INTO EQUAL PORTIONS ……….. SEEMS MORE LIKE A HELP YOURSELF KIND OF MEAL. NEVER INDULGED THOUGH.

  277. Yum! This recipe reminds me of growing up in the south. Thanks for sharing =)

  278. where’s your hubby on Valentines!?

  279. Hi Chungah,

    Your recipes are awesome. I have tried quite a few now and My family and I loved every single one. Keep them coming hehe!! The blogs are great too. I love reading them. Hope you’re having a great week. I look forward to the next recipes to come.  

    • I definitely subscribed I have never read so many positive reviews on any recipe page!! Can’t wait to try them!