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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Yum!
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.
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.
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.
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
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!!
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!
I have made this multiple times. It always gets rave reviews! And it’s pretty too! Thank you for posting!
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!
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.
How did it come out when you use the chicken
Delicious. Made this tonight and my family LOVED it
fAMILY AND I LVED IT. sUPER EASY TO MAKE AND CLEAN UP IS A BREZE. S
Amazing! Season to taste and don’t forget the lemon.
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
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.”
Has anyone tried this putting the pan on the grill?
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.
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!
This recipe is awesome! A family favorite for sure. I love how simple it is!
This is an amazing and easy recipe! Thanks for sharing!
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!
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!!