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!
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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.
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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Followed the recipe exactly, it was amazing! Served with a can of old Bay on the side. Perfectly cooked and seasoned, never doing a seafood boil again!!
Just curious can you not use the old bay? I actually really don’t prefer the taste (sorry everyone) but I’d love to cook this for my husband.
Delish! My new fave meal. I used Smoked Turkey sausAge and a teeny less butter and potatoes because Weight Watchers, still was great. Even better as leftovers, somehow! I lined the pan with aluminum foil and just wrapped up leftovers in same foil. Less clean-up! Because I am an efficiency expert (lazy).
I live for this sheet pan recipe! So simple and delicious! Thank you
I was a bit skeptical about the shrimp turning into little rubber crustaceans, but I was wrong. This was super easy and so yummy. I made this as part of my meal prep game plan and ate this for two nights in a row. I think it serves 4 better than 6. A side of cocktail sauce made this really easy too. This is also a much more cost effective approach to getting my seafood fix versus going out to a seafood restaurant.
Omg, easy, excellent & versatile!! I used salmon, crawfish, red potatoes, loose roasted corn & broccoli! My children thank you for their favorite meal to date
Made this twice now….it’s fantastic and ridiculously easy and gluten free! Thank you!!
I bought a big, big bag to make gumbo ……and I did….learned the secret..saute the heads/shells (after rinsing) in butter, add water…cook slowly about an hour. then strain liquid and add to gumbo at proper time. Yea!!! Hubby Hero brought in a bog of corn on the cob…..so…tonight I will try your recipe…sounds yummy….we are addicted to garlic….our two big dogs love our breath………….carry on……life is good
Tomorrow I am taking this to a pot luck type dinner.
Going to cook the shrimp a little short and then load onto a crockpot.
Will let you know how this turns out.
Delicious and super easy!
Hey there! I’m making this for the Super Bowl tomorrow. We’re watching at our friends house about 15 minutes away. Any recommendations as to how to transport the food after it’s cooked! Thanks 🙂
You can keep it directly on the sheet pan and wrap with foil tightly to transfer. Hope that helps, Autumn!
So good and so easy. Best part fast clean up. Thank you
Per my husband I can fix this again and again and again. Picky eater loves this.
Thank you for delicious recipe. My family loved it. As southerners we wouldn’t have a low country shrimp boil any other way than the original but this recipe is very good. I did make twice as much of the Old Bay Seasoning butter. Also I used ground garlic instead of fresh.
I bought precooked frozen shrimp and wondering if I can still use it for this recipe… any suggestions on that? I realize now fresh is probably best but I have all the other ingredients and am excited to try this recipe out!
You can certainly try to use it for this recipe but I worry that the shrimp will be overcooked, unfortunately. 🙁
My whole family devoured this meal tonight, even my pickiest eater! I did sub in a homemade cajun seasoning I had on hand instead of Old Bay. It was easy to make. I used frozen already prepped Gulf shrimp.
I love the SHEET PAN SHRIMP BOIL is delicious, I made last time, my family requested it once again. They all loved it.
With a Russian potato salad on the side.
Thanks for your recipe.
I use olive oil for flavor, texture and health. I cut the corn into 4 pieces, not 6. I use shrimp with no shells or tails
Have made this many times. My family likes it..I serve with garlic bread.
Loved this, very easy I’ve made it several times now. I love the way we all sit around the table talk and pick out our favorite pieces. Its a great dish for conversation around the table.
Really flavorful. Great recipe!!!!
Family loved it, was a pretty quick weeknight meal.
THANK YOU SO MUCH! I hate how everything can end up tasting like shrimp but this was perfect. I used two pounds thawed out shrimp that I bathed in one stick of butter and old bay before adding to the rest of the ingredients. It was soooo good. Some of the other reviewers say olive oil works and they are sooo right. Its heavier and makes the seasoning really stick.
So happy you liked it!