Sheet Pan Shrimp Boil
by Chungah
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The easiest shrimp boil! With juicy shrimp, corn, potatoes, smoky sausage, and Old Bay seasoning, all cooked on one sheet pan! 30 min dinner.
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. Firstly, this comes together on a single sheet pan with shrimp, smoky andouille sausage, baby Dutch yellow potatoes, and corn (instead of boiling it all together in a large pot outdoors). No giant pot, no mess, no fuss here! Plus, there’s plenty of butter and garlic with minimal clean up here.
- The garlic butter is everything. So 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?
This 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 are 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 offer 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.
How to make shrimp boil on a sheet pan
- Thaw the frozen shrimp. Thaw overnight in the fridge or thaw quickly under cold running water.
- Parboil first. Parboil the potatoes and corn first – this will ensure that everything finishes cooking at the same time on the sheet pan.
- Make the butter mixture. Combine the melted butter, garlic, and Old Bay seasoning.
- Toss with the butter mixture. Toss the parboiled potatoes and corn, shrimp, and sausage directly on the sheet pan until everything is thoroughly coated.
- Bake. Bake until the shrimp are opaque and the potatoes and corn are tender, about 12-15 minutes.
- Serve. Serve with lemon wedges, garnishing with parsley.
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 them from the freezer to the fridge the day before. But 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).
The potatoes, corn, and shrimp all have drastically different cooking times. Parboiling the potatoes and corn first (pre-cooking them essentially) will ensure that everything cooks through together at the same time without overcooking the shrimp.
Absolutely! Parboil the potatoes and corn ahead of time, placing in an airtight container in the fridge 1 day in advance.
Check for shape and color – look for shrimp with a loosely curled C (a tight O means the shrimp are overcooked) that are opaque with a pink hue (undercooked shrimp will be translucent and grayish).
Store leftovers in an airtight container in the fridge 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
Notes
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- 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? I have a recipe for that here.
Did you make this recipe?
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So, so yummy! I did add some onion pieces, but it was a huge hit in our household!
I quadrupled this for an annual Valentines day party that we do! It was TERRIFIC. Thank you!
Thank yo for sharing. I have heard so much about one sheet pan cooking from a friend and she loves it!
My husband and I absolutely love this! I make it as the recipe calls, except instead of Old Bay seasoning I use Cajun seasoning. So, so delicious! Thank you so much for sharing this recipe!
Thank you for this recipe. I have made it many times. Making it again today, in January, using frozen corn on the cob. Will take leftovers for lunch tomorrow. My co-workers hover … ask what is that? … and I refer them to your awesome site. Thank you~
So good! You really know what you’re doing and all of your recipes look delicious
Can I use Zatarain’s instead of Old bay?
I have honestly never used Zatarain’s before. Sorry!
Can I use chorizo instead?
Also I live in Canada and not sure if we have Old Bay Seasoning. What could I substitute?
You can actually substitute homemade Old Bay Seasoning – there are many DIY recipes available online.
Yes, absolutely.
I want to eat it, now!
I made this day. OMG! It is delicious! I didn’t have the sausage you use. (Actually I don’t know what it is.) I used homemade German Sausage. Hint:I covered my pan with foil for easy cleanup.
Can I use kielbasa instead?
Yes, of course.
I made this and it was absolutely amazing!! Fairly simple. Added frozen crab legs for the last 10 minutes! Thanks so much!
Excellent! Super easy for a quick dinner!!
This is so simple and so tasty! It’s going to be one of my new go-to meals. I added some bell pepper and may add onions next time. Thank you!
This is my second time making this. Ive left out the potato and subbed in a nice big onion. Taking to a pot luck. Can’t wait to share it. I think I made too much!
I just made this and holy cow!! My husband likes shrimp so I thought I would cook something outside my comfort zone (I’m not really a fish person). After making this, I think I might just start cooking with shrimp more often! The flavors of the spice, sausage, and lemon are perfect! Thank you for this recipe! I will definitely be making this again!
We had this tonight and it was a hit!! I had bought the ingredients a few weeks ago for a dinner for friends that they had to cancel. Her mother got very sick and passed away so our church cooked and cooked for the family. I had planned again to have them over but a man in our church got really sick and he passed away also, he has been in that church for so many years he is basically everyone’s “Church Daddy” so more cooking for their family. I had just about decided on another date for dinner with friends and Hurricane Harvey showed up. We are near Beaumont which is about 1.5 hours west of Houston so we have a lot of flooding going on and the possibility now of Harvey coming back to land into our area so, time to break out the shrimp and andouille and cook up a great happy meal before we possibly lose power and have to cook or lose everything in the freezer. We are very close to Louisiana and they have sent out the Cajun Navy to help the folks in Houston. Nothing official, just a whole bunch of Cajuns in their boats going to help out their neighbors. Andouille is a classic Cajun sausage and of course shrimp by the tons served there too. So here’s to you Louisiana thanks for such great food and huge giving hearts. The flavors were amazing together, can’t wait for leftovers tomorrow, thanks for another keeper, it sure brightened up the day!!
what would the nutrient facts be on this? or at least the calorie count? Thanks
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Do you think this would work with scallops? My husband is allergic to shrimp. And this looks so beautiful! thanks!!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I think it would be worth a try and if you do, please let us know how it comes out, I do so love scallops!!
I added bay scallops and it was delicious!
I made it and it was a HIT ! I had to run out to get more ingredients to make it again the next day ! LOVE LOVE LOVE this website ! You ARE Amazing !!