Sheet Pan Shrimp Boil
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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!
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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.
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 single sheet pan with shrimp, smoked andouille sausage, baby Dutch yellow potatoes and corn. Plus, there’s plenty of butter and garlic with minimal clean up here.
Thank you, sheet pan dinner.
So maybe it worked out that I didn’t have a human date tonight. Because Butters doesn’t discriminate against garlic breath.
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.
- 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.
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
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
Equipment
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.
Video
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Seriously amazing. Made this tonight and family was impressed. Very, very good!!!
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!
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!
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!!
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.
Made this and the entire family loved it! Husband, myself and little boys aged 9, 7 and 3.
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!
This is a delicious, easy recipe. My family loves it!!
Want to try this this weekend. Has anyone tried it on the grill? What adjustments did you have to make?
Thanks in advance 🙂
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!
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.
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!
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.
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!!
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!
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!!
My wife and I made a this dish and it WAS Damn Delicious. I ate a hardy 2nd refill.
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?
Have made this multiple times and it is wonderful. Very favorful and better than our local seafood restaurant version. This is definitely a keeper.
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!
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.