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.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
What are the nutrition facts on this recipe? Would love to add it to My Fitness Pal.
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!
OMG…best shrimp dish ever! We tried this tonight for the first time and it was wonderful. No tweaks, no additions or deletions – just as the recipe reads is perfect. I will triple this for a company dish and serve it with a really good warmed baguette and a huge salad, Meyer lemon sorbet for dessert with brown-edge cookies (http://www.epicurious.com/recipes/member/views/old-fashion-brown-edge-sugar-cookies-1213489). Oh, and don’t forget a huge bucket of cold Coronas with lime. Thank you so much for one of the best recipes I’ve tried in, oh…about twenty years.
In the ingredients it says to use peeled and deviened shrimp, but in the photo is shows the shrimp unpeeled. Does it really matter? And would it be ok to use frozen (thawed) shrimp. No one around where I live has fresh right now.
The shrimp is actually peeled here. And yes, you can use thawed uncooked shrimp if fresh is unavailable.
Made this with bratwurst and it was amazing! Thanks for a great recipe.
Could you cook crawfish like this?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Best shrimp and so easy to make
Fresh caught LOCAL Ga. Shrimp (NEVER Asian Pond scum) Vidalia sweet onions, and Kielbasa make for low country perfection! Love the sheet pan idea!
Please clarify what shrimp. Precooked or raw?
Raw.
If shrimp are ore cooked, can you just add them at the very end and coat?
That could work! But without having tried this myself, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Looks delish – can’t wait to try. But yeah, the “one pan” is misleading….What are you supposed to cook the potatoes in…
It’s maddening when recipes use wording like: “one pan” or “ready in 5 min.” as teasers when they simply aren’t accurate.
I would recommend watching the video above and chill out.
Jules, if you read the recipe you will see that she said to boil the potatoes until just tender and adding the corn before putting them on the sheet pan with the shrimp.
Jules, it is #2 in the directions cook for 13-15 minutes and add the corn the last 5 minutes!!!
JOANN
Was not referring to this recipe specifically when I said “ready in 5 min”. (Obviously it takes longer than that to prepare.) I was referring to recipes in general that make unrealistic claims. My only issue with this, as other commenters have pointed out is the “one pan” inaccuracy.
Gracious Jules, calm down, you prep the ingredients then actually cook the meal in just one pan. If you want, just use the sheet pan to precook the potatoes, add the corn in to cook a few minutes also before adding other items, then you use only one pan and as for 5 minutes, recipe clearly says 40 minutes.
I just made this for dinner! It was soooooo good! Only thing I left out was the sausage. Great recipe!
I will be back for more!
I get here from pininterest.
The food is looking so great… Mouthwatering haaa….
I will try to cook this one day…. Love
Could I substitute Bratwurst for sausage?
Yes, that sounds amazing!
LOVED this and can’t wait to make it again. Have a family of six and even my four kids really enjoyed this one, not too spicy, just perfect!
I cooked everything but the shrimp for 15 minutes, turned the food and another 15 minutes. Added the shrimp and cooked another 7 minutes. So good!
Did you use fresh shrimp & corn or frozen?
Super Delicious! Can’t wait to make it again.
I followed this recipe exactly but found that the times listed for the potatoes and corn were not long enough. I also added the shrimp towards the end of the baking time or they would have been been over cooked – I’m wondering if anyone else had the same results.
One pan??????? Plus a pot and a bowl……. I cook mine in one pot…… Less cleanup!!!!!!
I know..the whole point of the shrimp boil is one pot…..so???
Fresh corn is out of season here
Most grocery stores sell frozen corn on the cob-should be right there near all the other frozen veggies. We always freeze some of our own in the summer so that we have during the winter season.
Do you think you could use frozen (green giant or something) corn? And if so, how would it alter cooking times?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I used frozen corn on the cob and cooked for same amount of time. Came out perfect
I am making this tomorrow for Valentine’s Day, so I have to use frozen corn. I assume if it’s thawed first it shouldn’t affect the cooking time, but I’ll see how it goes!
Every Sunday, we have a family dinner (usually around 10 people). I made this last Sunday, doubling the amounts, and it was a hit. It is a super-convenient, simple meal that can feed and please a crowd. Thanks!