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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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.
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!
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!
Change it a little mixed everything in a then put on baking sheets liked it better than first time, is great both ways
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!!!!
Yummy !!!!! I paired it with salad and it was a hit!!!
So easy and SO TASTY! Love to make on a cold winter night with family gathered around. Gives us hope that summer is coming!
Flavorful + Quick + Simple + one pan = Phenomenal!
Absolutely Love this simple crowd pleaser ❤️
Great dish! We loved it 🙂
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
My fav recipe
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!!!
Absolutely Amazing! It deserves a 10 rating!
That sounds delicious. Thank you for sharing.
I add some extra seasoning- Creole, cilantro lime and no salt lemon pepper. I also add cooked season green beans
Its good for the whole family.
Amazing!! Made this for my daughters while they visited us for some warm weather in Florida before Christmas…
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!
I have made this numerous times over the summer, and tonight! My family absolutely loves it!!
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.
Oh. My. Goodness! This was absolutely amazing! I honestly cannot wait to make it again!