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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Do you cut the corn before or after you boil it?
This was fantastic! We are used to dragging out the gigantic boiler pot filled with water, waiting for it to boil, then layering in the ingredients which is a little time consuming and requires a lot of effort. I used a full aluminum pan instead of a sheet pan which allowed me to double the batch. The butter sauce made the dish!
So good!
Can u use cook shrimp, don’t like to touch raw shrimp. Pls reply.
Thank you.
I don’t think you can use cooked shrimp they would be very overcooked when done. Buy raw peeled and deveined shrimp pour them out of bag into strainer then in bowl no need to touch them. Use utensils. Great recipe
Love this recipe!! I usually make it with frozen shrimp. Any thoughts on precooked shrimp?
Wow, fabulous Sunday dinner! My beautiful daughter made this for me & I enjoyed it so much. I asked her for the recipe today. Made together with my Granddaughter and it was perfect. Infact the crab legs were in sale so I mixed them in for 5mins with the shrimp boil then added the shrimp for an additional 3mins I will definitely make it again with my other Grandchildren. Thank you so much for sharing. #familytime #love #blessed #foodporn #yummy
Can I use frozen corn?
I gave this recipe to my sister, who made it for her family. They loved it! I made it for company last night and it was a big hit! With a little make-head, you can easily put together the rest and can be baked while enjoying appetizers!
Have made this several times this summer exactly as recipe states. Everyone loves it! Easily doubled for a larger crowd.
This turns out perfect every time I make it! Love to do it at the beach in a big aluminum pan and hardly any clean up! Yummy!!
Made this recipe tonight for a small group and it turned out great .was able to prep most of it ahead of time and added butter mixture & shrimp at the end -it was a crowd pleaser !
This is AMAZING!! My hubby loved it and he can be a picky eater! He said it was the best thing I’ve ever made!’I used turkey sausages to lower the points and it was so good! This is a keeper and it’s going to be in my favorite recipe box!!
Loved this recipe!!!
Love this recipe. Have made it a bunch of times. Easy, yummy and spice adjustable!
I made it and we LOVE it!!!
Thank you for the recipe
I love making this easy one pan dish…so tasty and nice to have a meal all in one! I’ve made it a few times for my family of 4 and made it for the 4th of July for 7 of us and everyone loved it!
The family love this when I make it. Five stars
My husband and I loved this! We’re having a heatwave so we put the sheet pan on the grill instead and it worked perfectly. I made double the amount of the butter sauce and that was the right move.
This has been a family favorite for several years now. I love that I can make it on a weeknight! Thank you for sharing your recipe.
Made a double batch of this for the family and they loved it! I didn’t have Old Bay seasoning, so I used Weber N’Orleans Cajun seasoning instead. I also threw some sliced up mushrooms on the sheet pan. Made some coconut rice as a side dish for this. Great compliment to it!
THE BOMB!