Sheet Pan Shrimp Boil
by Chungah
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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!
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. No giant pot, no mess, no fuss here! This comes together on a single sheet pan with shrimp, smoked andouille sausage, baby Dutch yellow potatoes and corn (instead of boiling it all together in a large pot outdoors). And there’s plenty of butter and garlic with minimal clean up here.
- The garlic butter is everything. 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?
Shrimp boil 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 is 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 offers 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.
tips and tricks for success
- 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.
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 it 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).
Absolutely! To cut down on prep time, the potatoes and corn can be parboiled ahead of time and placed in an airtight container in the fridge.
Leftovers can be stored 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
Did you make this recipe?
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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!
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!
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!
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
Quickly became a family favorite– It’s delicious and easy!
Kids and husband loved it. It was super easy and there were zero leftovers. Will definitely make again. Thanks so much!!
I have to say that it’s “DAMNDELICIOUS”
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.
Made this for guests yesterday- super easy and delicious !
Made this tonight and it’s delicious!
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.
Easy to make and so delicious!!! My whole family (including one picky eater) loved this dish. Thank you!
This dis was very easy , and didnt take long to make it came out wonderful now I have another go to .
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!
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.
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!”
I wrote a review but forgot to mark my stars. 5+!
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!
Great recipe! So good!!
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.❤️
How long did you cook it with the crab legs? What type of crap legs?
Wondering the same. Any time modifications for the crab legs? I plan on making this tomorrow, adding already cooked but frozen crab claws.