Sheet Pan Shrimp Boil
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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.
I have a hot date waiting for me. With four short legs. Massive ears. And a sweater vest. Yes. My Valentine’s date tonight is Butters. And we’ll be staying in, away from the crowds, the flowers and the jewelry.
Instead, we have this. And it’s better than roses or a blue Tiffany box. It comes on a single sheet pan with shrimp, smoked andouille sausage, baby Dutch yellow potatoes and corn. Plus, there’s plenty of butter and garlic with minimal clean up here.
Thank you, sheet pan dinner.
So maybe it worked out that I didn’t have a human date tonight. Because Butters doesn’t discriminate against garlic breath.
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.
- 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.
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
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
Equipment
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.
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Hi, I have made your recipe before for me and The Hubs, and it was so terrific, I want to make it for friends for my birthday. I was thinking of putting it in a big roasting pan in the barbecue (which has a lid and I can regulate the temperature) instead of the oven. Do you think this would be okay? Thanks. It’s a great recipe and I can’t wait to eat it again!
Yes, that sounds like a great idea!
I made this last night and it was delicious. I used frozen corn to reduce prep time and used 2 pans (one pan for the shrimp and one pan for everything else so the shrimp wouldn’t over cook). I then added the shrimp to the second pan and let everything bake together. It was so delicious! Thanks for sharing!
I also turkey sausage instead of andouille. It was really yummy!
I made this tonight for our family and it was amazing!
We all loved it. I will definitely be making this again.
Cheryl
Super easy to make, and tastes great. Will be doing this one again.
Can I use a big roaster to make enough for about 40 people?
Yes, of course!
Hi Chungah,
I don’t have baby potatoes in my local supermarket can I use the regular size and just cut it up. I also don’t have the smoked andouille sausage, can you suggest an alternative
Yes, you can certainly use the larger potatoes and cut them up a bit smaller. You can also substitute your favorite kind of sausage.
Hope that helps!
Hubby and I just threw this together after finding it on Pinterest. It was sooooo easy to make and absolutely DELICIOUS! Will be keeping this recipe and using it again and again, thank you for posting it!
You can low carb it by leaving out the potatos and corn. I subbed in whole mushrooms , celery cut into about 2″ long chunks, and onions really rough cut (do not dice onions or celery). I also got heavy on the minced garlic. Melted a stick of butter, added tablespoon of Tony Chachere’s Creole Seasoning instead of Old Bay, and minced garlic into butter. Threw in shrimp, mushrooms, onions, and celery and coated it with butter mixture. Spread that out in a pan, squeezed the lemon on top, then added the smoked sausage. It tasted like a South Louisiana shrimp boil…I couldn’t believe it! I recommend using a good quality pork and beef smoked sausage or even andouille. And get USA harvested shrimp…the imported stuff from China has a funny taste.
Is there a trick to cutting up the corn? I have corn slop all over my kitchen and also managed to cut my finger 🙁
Oh no – are you okay? I highly recommend carefully using a sharp chef’s knife.
I have made this dish twice in the last month. Corn is in season this is a great dinner for a weeknight or weekend sooo easy and sooooo good!!! very little clean-up. This a new fave.
OK. I must be the only ignorant person here. Do you eat this food with your hands, shrimp, corn, potatoes, everything? I’ve never been to a “boil” and don’t know the protocol.
Yes, that’s exactly right! But you can really eat this any way you prefer. 🙂
We have lots of shrimp boils along with crawfish boils and crab boils, we are in Texas but so very close to Louisiana there are lots of Cajun influence here. That is the fun of the boils, everyone sits down with a big plate full and digs in with your hands and of course you can also use a fork and knife. The tater are mighty hot and I had to use a fork to nibble them until cool enough to handle. Fun stuff!! Just keep the paper towels handy!
This looks delicious! What is “Old Bay” seasoning and where would I get it?
It is a type of spice, available in most grocery stores.
It should be on an end cap next to the seafood in grocery stores or where you’d buy salt pepper etc
Chungah, I am super excited to try this recipe. When I make My normal Shrimp Boil I add mushroom bulbs, spicy sausage & 1 lg white onion & 1 lg yellow onion. We like our boil spicier. What would be a good measurement to making this recipe spicier but not ruin it.
You can add additional Old Bay Seasoning, to taste. Hope that helps!
How many does this feed?
The recipe yields 6 servings.
The low boils I have been to , the shrimp are not peeled. Do you think it will make any difference in the cooking time? Can’t wait to try this tonight
Yes, cooking time may vary slightly.
Is the baking sheet covered while baking?
No, it is not covered.
Ohh my God Chungah,
I have commented on your other recipe as well and this one looks as yummy as it gets. Here in our place shrimp is hard to get but i am definitely going to try this one. I’d love to review some of your recipes on my blog sometime as well.
Reading comment of LYNN makes me more interested in this one especially.
I first made this recipe a couple of months ago (with frozen corn as we still had snow on the ground up here) but have made it several times since with fresh corn on the cob. It’s my go to shrimp dish now. Can’t wait to try it on the grill tonight. I skip the parboiling and just halve the baby potatoes & cut the corn small. Awesome recipe, very adaptable. If I have cherry tomatoes looking a little wrinkly on the counter, they go in too! And whatever spicy turkey sausage I have in the freezer works too. Thanks so much for sharing this.
Pretty sure my shrimp is unpeeled!! What is going to come out of my oven?
Just a big fun mess of eating and peeling along with digging in with your hands to eat it all!! Hope you enjoyed it!
As someone who grew up in Florida and cooked a LOT of shrimp, I can tell you that baking shrimp for 12-15 minutes on 400 degrees will ruin shrimp. It will be overcooked. Shrimp should be cooked til it changes color to pink. It’s done at that point.
Nope, nope and nope, it was perfect!!
Hahaaa… I love it. My friend made this for us. The shrimp and corn, if I know her, was cooked at least this long… the flavors blended… LOVED it! I cannot wait to try this…. Nope, nope and nope, it WAS perfect!!!