Sheet Pan Shrimp Boil
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
This was a huge hit! Cooking part of the time on the stovetop saves so much time in the oven and I’m all for not heating up the house so much!
Delicious !’
I first reviewed this recipe 2 years ago. Since then, I have mode it a few dozen times and served to numerous people. Not a single person leaves without a copy of the recipe. There is work involved, parboiling potatoes, shucking corn, slicing andouille sausage, peeling and de-veining shrimp, but the results are amazing! Absolutely a go to for me. Thank you.
My family enjoyed this meal sooo much. Great directions, it came together quickly too. Will be making again, plus I’m inspired to get your cookbook. THANKS!
So easy to make and Damn Delicious !!!
Wow! This was so good. Perfect summer dinner. My whole family loved it and that is very unusual. Easy to make and easy to clean up. It’s going into my dinner rotation.
This was delicious. We’ve been long fans of shrimp boils, but the extra taste of this dish puts the other to shame. Loved it!
Delicious! My family LOVED this! The spice and butter mixture make everything test so yummy! My family didn’t care for the sausage so making a second time with no suasage, more corn. I added extra butter and more garlic and a little more shrimp. I had to cook the potatoes and corn a little longer than mentioned.
Absolutely delicious and super easy! Quick clean up! My kind of meal. Thanks for posting.!
I found this recipe while looking for something to cook for dinner tonight last minute. Not disappointed! My husband loved it too. Very easy and fast! Thanks!
I made this shrimp boil for my family. Everyone LOVED it. It was amazing!!!
Followed recipe !! Awsome !!! Will definitely fix again. Hubby says this is a keeper. !!!
I added snow crab legs and red pepper flakes
My husband and I DEVOURED this! It’s so easy, and totally tasty! Thanks for another easy weeknight meal.
This was Outstanding@! It was flavorful, savory and satisfying! I didn’t cut the corn, and also added a little more garlic. Not only delicious, but Beautiful to Behold! This will be a standard. Used foil, so cleanup, is a bonus.
OMG! Chungah! This is brilliant! I love the “no mess” one-pan roasting and easy cleanup. You are so darn cute! You need a TV show of your own. I love your recipes and darling humor!
Making this meal tonight and absolutely cannot wait! I’m doubling the recipe since we have a big family of big eaters 🙂 2 Questions— If I cant find baby Dutch yellow potatoes, can I use regular yellow potatoes and cut them up? Would the cooking time be the same? Also I’m making this in a baking dish since I need to double it, so I’m wondering if it needs to be tossed a little throughout cooking since it won’t be spread out flat on a baking sheet? Thank you so much!
Yes, Amanda, you can absolutely substitute regular yellow potatoes. If they are not cut small enough, baking time will have to be adjusted as needed. It may also be best to stir as needed in the baking dish but as always, please use your best judgment when making substitutions and modifications.