Sheet Pan Shrimp Boil
by Chungah
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The easiest shrimp boil! With juicy shrimp, corn, potatoes, smoky sausage, and Old Bay seasoning, all cooked on one sheet pan! 30 min dinner.
Featured Comment
When sweet corn is in season, I make this every two weeks, double the recipe and we all fight over the leftovers. This makes me think of summers by the ocean.
Why you’ll love this sheet pan shrimp boil recipe
- Classic shrimp boil without any of the fuss. Firstly, this comes together on a single sheet pan with shrimp, smoky andouille sausage, baby Dutch yellow potatoes, and corn (instead of boiling it all together in a large pot outdoors). No giant pot, no mess, no fuss here! Plus, there’s plenty of butter and garlic with minimal clean up here.
- The garlic butter is everything. So by roasting everything in the oven, we’re talking crisp-tender potatoes and juicy shrimp with every bite. And the Old-Bay-garlic-butter goodness brings everything together.
- Weeknight hero. With less mess and clean up, this sheet pan dinner is the perfect candidate for weeknight meals, making those busy nights so effortless.
What is a shrimp boil?
This is a popular dish throughout the South, boiling together shrimp, sausage, potatoes and corn in a seasoned broth. This is traditionally served outside onto a large communal table, lined with newspapers, served with melted butter, hot sauce, lemon wedges, and cold beers.
Types of shrimp
Wild caught shrimp vs. farmed shrimp
Farmed shrimp are raised in controlled environments, whereas wild caught shrimp have been caught in their natural habitats by fishermen. Wild caught shrimp are generally preferred over farmed shrimp primarily due to taste.
Frozen vs. fresh shrimp
Unless you reside in a coastal area, the “fresh shrimp” on display at your local grocery store have already been previously frozen at sea. Frozen shrimp offer ultimate freshness (flash-frozen as soon as they are caught) and flexibility, using only what you need for dinner. Bottom line, frozen shrimp will taste better and cook better.
How to make shrimp boil on a sheet pan
- Thaw the frozen shrimp. Thaw overnight in the fridge or thaw quickly under cold running water.
- Parboil first. Parboil the potatoes and corn first – this will ensure that everything finishes cooking at the same time on the sheet pan.
- Make the butter mixture. Combine the melted butter, garlic, and Old Bay seasoning.
- Toss with the butter mixture. Toss the parboiled potatoes and corn, shrimp, and sausage directly on the sheet pan until everything is thoroughly coated.
- Bake. Bake until the shrimp are opaque and the potatoes and corn are tender, about 12-15 minutes.
- Serve. Serve with lemon wedges, garnishing with parsley.
what to serve with shrimp boil
Tools For This Recipe
Baking sheet
Sheet Pan Shrimp Boil: Frequently Asked Questions
I recommend thawing frozen shrimp overnight, transferring them from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly).
The potatoes, corn, and shrimp all have drastically different cooking times. Parboiling the potatoes and corn first (pre-cooking them essentially) will ensure that everything cooks through together at the same time without overcooking the shrimp.
Absolutely! Parboil the potatoes and corn ahead of time, placing in an airtight container in the fridge 1 day in advance.
Check for shape and color – look for shrimp with a loosely curled C (a tight O means the shrimp are overcooked) that are opaque with a pink hue (undercooked shrimp will be translucent and grayish).
Store leftovers in an airtight container for 1-2 days.
Sheet Pan Shrimp Boil
Video
Ingredients
- 1 pound baby Dutch yellow potatoes
- 3 ears corn, each cut crosswise into 6 pieces
- ¼ 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
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- In a small bowl, combine butter, garlic and Old Bay seasoning.
- Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
- Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
- Serve immediately with lemon wedges, garnished with parsley, if desired.
Equipment
Notes
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Parboil the potatoes and corn ahead of time. Parts of this recipe can be made ahead of time for an even speedier weeknight dinner. Parboil the potatoes and corn 1-2 days in advance, placing them in an airtight container in the fridge.
- Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound.
- Buy frozen shrimp. For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
- Reheat in the oven. Leftover shrimp can be rubbery when reheated in the microwave. For best results with leftovers, reheat in the oven at 425°F, covered in aluminum foil until warmed through.
- Make it in the slow cooker. Prefer the slow cooker method? We have a recipe for that here.
Did you make this recipe?
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I made it, made it again, and it has been a family staple now for a long time. We really enjoy it and it is very simple. We use beef smoked sausage a lot.
One of my favorite meals to make! It’s always a huge hit
This is the best. Thanks for the recipe. I’ve been using it for years and all who have joined us loved it.
If I was to add scallops, at what point would I add them and should they be frozen or thawed?
Very nice meal and relatively quick. I think I’ll add a bit more Old Bay and additional garlic.
Delicious! I did my parcooking in the microwave. Ours is 1000-watts. I did the potatoes for 4 mins before adding the corn for 3:30 more. And I let the butter melt in a pyrex measuring cup in the oven as it preheated. Super fast and easy to prepare and it tasted like summertime despite all the snow on the ground. 🙂
I have an Our Place oven, has anyone tried this recipe with the broil option? I am making it with the bake option at 400 degrees but was curious if the roast or broil setting made a difference
I hate cooking and I made this last night and it was easy and delicious. Definitely in the dinner rotation from now on.
Has anyone used frozen corn on the cob..? It is the beginning of autumn and the fresh corn is gone…
We made this for friends and one is a fresh local corn snob. (she’s not wrong with her favorite). Did not have time to get to that local farm so I tried Green Giant Frozen Corn and they really enjoyed it. Even went back for 2nds on the corn.
It was superb! Can’t wait to make it againz
This recipe is a total game-changer! The shrimp turned out juicy, the sausage had that perfect smoky kick, and the corn was sweet and tender. I love how everything comes together in one pan minimal cleanup is always a win. For a refreshing drink pairing, I recommend checking out the loaded cafe placentia menu for some great options that complement seafood dishes beautifully.
Simple and delicious.
Excellent! The whole family loved this recipe! We rate the recipes from 1 -10 (10 is the best).
This rayed a 20!!!
Excellent !! Soooo easy & delicious
I have lots of leftover shrimp so I would like to know how to reheat without being overcooked, or do you just eat cold.
I’d eat it cold–sorry to butt in with such a late reply, but reheating shrimp is rarely optimal, while cold shrimp makes great shrimp salad. Plenty of sandwich options. Actually all of the leftovers from this recipe would make a great salad–dice the potatoes, cut the kernels off the corn, cut the shrimp into smaller pieces, add a bit of chopped celery for crunch, and toss with your favorite potato salad dressing, either oil or mayo based. My husband loves shrimp cocktail which is just cold shrimp and cocktail sauce–couldn’t be easier! If I had to serve warm or hot, I’d dump it into something like a Thai curry or soup at the very last minute, so it would warm up without actually cooking again–I often use frozen cooked shrimp this way.
It was great and can easily serve a crowd. No mess!
Trying to make this a bit healthier. Could I substitute sweet potatoes for the baby Dutch potatoes?
Excellent recipe!! This is so good and so easy. A keeper.
If making for large group would a large tin pan in oven work or would it become overcrowded
Would cook potatoes partially beforehand
I always use one of the large disposable aluminum pans, even if I don’t double it. It makes it easier to stir all the butter sauce in and even easier clean up! I do always boil the potatoes and corn like the instructions say.
Ever since I made this sheet pan version of a shrimp boil, there is no going back to actually boiling the ingredients anymore!! The sheet pan method is far more flavorful because the taste isn’t boiled away! This dinner is an absolute winner!
I echo your comments – “no going back to actually boiling the ingredients anymore!!”
It’s soooo good.