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Sheet Pan Shrimp Boil - 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!

 

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!

Sheet Pan Shrimp Boil - 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

This is so quick, so easy and SO DELCICIOUS! I can make this in 35 minutes start to finish. Seven ingredients- and I already have three- butter, old bay and garlic- in the house.
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.
AL
609 more comments

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.
Sheet Pan Shrimp Boil - 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!

what to serve with shrimp boil

Tools For This Recipe

Baking sheet

Sheet Pan Shrimp Boil: Frequently Asked Questions

Can I use frozen shrimp?

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).

Can I make this ahead of time?

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.

How can I store leftovers?

Leftovers can be stored in an airtight container for 1-2 days.

Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil

Yield: 6 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
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!
5 stars (273 ratings)
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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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