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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Oh man i cant wait to make this tonight
Delicious !!! The only thing I did different was I used olive oil instead of the butter. I added garlic,old bay and the olive oil to a ziplock bag and while the potatoes and corn were cooking I put the shrimp and kielbasa in the bag and massaged them gently. Dumped out on a sheet pan sprayed with olive oil pan. Then stirred in the drained potatoes and corn. So easy. Thank you.
What is Old Bay seasoning?
It is a type of seasoning for seafood.
This was absolutely delicious!
I can’t thank you enough for this recipe! It’s now my “go to” for summer company and when I don’t have time to make dinner. To make it even quicker, I steam the corn on the cob without shucking in the microwave until just tender then cut it up and bake with the rest and do the same thing for the potatoes. I couldn’t find small yellow potatoes once and used small white ones, and they didn’t taste as good and weren’t as tender. Your recipe has made my “favorites that never fail” notebook, and believe me, that’s saying something!!
That’s so awesome, Lynn. Thank you!
The BEST shrimp boil recipe ever!
Awesome!
Recipe sound good. Can you replace andouille sausage with chicken sausage?
Yes, absolutely!
I made this recipe a few weeks ago and my family absolutely loved it! I am planning meals to bring to the beach with us next week. I like to prep things at home and bring them ready to throw in the oven so I am not “working” on vacation. Have you ever put this together and frozen everything in a bag, and then baked another day? Just wondering if you have any tips to make that work.
I actually have not but that sounds like a GENIUS idea!
Made this tonight!! My family, especially my 11 y/o, loved it! We agreed it needed double the sauce but other than that it will be on our table again!
More sauce is always a great idea!
Absolutely awesome. And it reheats beautifully (if there’s any left) in the microwave. I separated the shrimp from the other items so they wouldn’t toughen during reheating and then nuked them just a little. Great presentation and fun to eat.
Thanks for sharing, Carol!
Does the shrimp need to be raw or cooked. Once I tried a shrimp in a foil packet in the oven and shrimp wasn’t cooked right.
The recipe calls for uncooked shrimp.
Help – this is an amazing recipe! Easier, more attractive and more delicious than the real shrimp boil. I’m feeding 20 people Sunday and am wondering if I can make a few batches before the crowd arrives and keep warm in a large crockpot until served.
You should be able to, but please use your best judgement when making modifications.
Is this real spicy ? I have not had the sausage like that before. My family likes some hot/spicy but not a lot. Thanks.
No, it is not very spicy.
Do I use raw or cooked shrimp?
Raw shrimp.
Is the shrimp fresh or frozen? Does it matter if it’s frozen?
The shrimp is fresh. I recommend thawing the shrimp prior to using.
I made this last night for a family get together and everyone loved it! I did substitute smoked Sausage for the andouille since there were kids to feed. It couldn’t have been any easier. I also used the pot that I cooked the potatoes and corn in to mix everything together, then put the pans on the grill. The kids loved the mini cobs of corn too. We will definitely make this again!
That’s so great! Thanks for sharing.
The flavors are great but the timing is off. The shrimp would be over cooked if put in for 15 min. I put it in with about 7 min left which cooked the shrimp just right but it did not absorb the flavor. The sausage was overdone. This dish took a long time to prepare with multiple steps and pots. Not a one pan dish. Next time i will do it in a pot!! BTW I bought my shrimp from Whole Foods as I was concerned over the ecological impact of shrimping but they were poor tasting and fishy. Next time will use Aquaculture shrimp you can find in the frozen section at grocery (they were out at Harris Teeter).
Delicious! I used Italian seasoning. Great and easy dish!
I have made this meal twice now and it is delicious!
I made this for the second time last night- it was a hit and SO delicious. I actually tripled the recipe and did it in my huge roasting pan (but did the shrimp in a separate pan because of a non-seafood eater). I served Caesar salad on the side. Thanks for a fantastic recipe!
What a great side dish! Love it!