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!
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!
This is a very deceptive recipe. My first try resulted in mushy potatoes, tough corn ad if I hadn’t put the shrimp in at the fiinal 10 minutes, it would have been over cooked, as well…..Yeah, didn’t like it. Not worth the effort. ♀️
Trying this tonight! Excited looks yummy!
I need to make this for 12 adults what you suggest?
Kathy, this recipe yields 4-6 servings so you can either double or triple the recipe, as needed.
Can you use unpeeled shrimp? Any change to cookng time?
Hi Danielle! Yes, unpeeled shrimp can be used. Cooking time should stay relatively the same but as always, please use your best judgment when making substitutions and modifications.
This dish is amazing, if you have not made it yet, please give it a try. We made it Thursday, and it’s all gone. So yummy
Awesome! Thanks for sharing!
WOW………… I made this for Fathers Day Dinner for 12 and boy was it ever a hit!. My husband went back 3 times for more. There was not one person who did not love everything in this delicious dish. Other than adding mushrooms and 3 quartered onions I followed the directions increasing for the number of people I was feeding. I would recommend this for anyone that is feeding a group as it is easy, good and frees you up to do other things in the kitchen. Thanks Damn Delicious, I will keep this one and make over and over…..
That’s so great! Thank you for sharing Cynthia!
Holy smokes this was good! I may have tripled the garlic… cause that’s how we roll around here. Thanks for the great recipe!
Nice! Glad you liked it.
I made this last nite. The only issue I had was I had to split this between two baking sheets (really one baking sheet and one roasting pan) but kept the time the same.
Husband loved it!
That’s great Kim! Thanks for sharing.
Can I use pieces of grilled Italian sausage instead of the smoked andouille sausage? Or will the Italian sausage clash with the bay seasoning.
Unfortunately we cannot answer with this certainty, since we haven’t tried that ourselves. However, I suggest giving it a try, it shouldn’t change the taste too drastically.
It was very good! The flavor is so amazing. I made it for my boyfriend and he loved it!! I am definitely making this apart of my summer recipe list.
Yes, it’s a great summer recipe!
Turned out delicious! My husband loved it. I doubled the sauce part of the recipe though. I added a little Cajun spice and cayenne pepper to the Old Bay. Next time maybe I’ll try olive oil for less calories. Im making a recipe binder since I’m going to be home more often and try to be better with meal planning. This recipe will be in my binder and I will be making it again soon!
Excellent dish…added a little extra butter and Old Bay, added some asparagus, delicious!
That sounds so yummy!
Hi Chungah,
I’ve been a fan for a couple of years and have used a lot of your recipes. I have lost close to 50 pounds eating your food and enjoying your Blog. So thank you. I have your cook book on my counter and use it a lot.
I’d like to volunteer to move in with you and your husband in an extra bedroom and be a taster for you(I’m joking). If you decide to have a person do this job, I’d like to be considered, tho. I’m a disabled Vietnam vet, 71 yeas old and don’t get around very well anymore. I really just wanted to say Hi and thanks for being my favorite, I click on most of your ads and try to buy things from your ads. Have a wonderful day.
Bob, you are so very sweet! Thank you for taking the time to comment and express your love for the blog! We appreciate you. And should a taster position ever open up, we will be sure to keep you in mind 🙂 Have a great day!
I made this today for a Mother’s Day lunch. It was awesome and a big hit!
Great to hear Anita!
Could you use the turkey sausage ?
Yes, absolutely.
Can you use parchment paper on your pan ?
Absolutely!
Oh my!!! Tried this tonight. It was fantastic! I doubled the recipe as we have family in town and it was a hit. People went back for seconds. I can’t wait to try your other recipes out. Note: I’m making your slow cooker balsamic chicken on Monday.
This has become a weekly favorite in our house! We never have any leftovers! Thanks for sharing!
College student here! Made this on Valentine’s Day to avoid crowded restaurants. It was so easy to make and had to make a few adjustments. First, I used thawed frozen shrimp and it was just fine! I also used lawry’s seasoned salt because I didn’t have old bay seasoning, it still turned out delicious! I also opted the sausage because of Ash Wednesday 🙂 my boyfriend and roommates loved it. Thank you for this awesome quick and easy recipe!