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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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!!!
Old Bay comes in a couple of flavors, do you have any recommendations?
I recommend the original. 🙂
Thank you for the recipe! I am substuting the butter with Earth Balance and Olive Oil, and pre cooking the sausage to make it extra crispy, excited to eat it, Thank you!!!
That’s way too long to cook shrimp. I cooked the veggies first and added the shrimp 10 minutes before the veggies were done. Otherwise delicious!
Could you make ahead and freeze? I’m looking for a freezer meal for s friend who’s having surgery.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Loved it. My husband did too. I would not change a thing.
Just got your first cookbook. Can’t wait to start trying the recipes. This pan recipe did not make the book. I hope everyone keeps checking online for new ideas. I appreciate your suggestions for substitutions. Will start to keep cooked rice or quinoa on hand as well as your suggested pantry / spice items. So glad I found you.
No onions?
No onions.
I really enjoyed this recipe! ! Thank you.
Made this tonight. The whole family loved it! So far 2 for 2 of recipes that I’ve tried from this blog that my kids will eat!! thank you!!
This was delicious. I love your site & book
Very nicely done. Love those sheet pan recipes (:
Looks amazing!!! And so easy
Made this tonight – I didn’t have Old Bay seasoning (I thought I did, but I was wrong). I used Garam Masala with some Aleppo pepper added. It was fantastic! I used only one clove of garlic, because that’s our preference. As for the sausage, I used a brand that was fully cooked, so no worries! I’ve made so many of your recipes, and I got your book – everything I’ve tried so far has been great. Thanks, Chungah!
Hi Alison, I’m making this tonight but don’t have Old Bay seasoning as well. How much garam masala did you use? and what’s a good alternative for aleppo pepper? thanks
Looks amazing!!! And so easy
The recipe calls for fresh, peeled, deveined shrimp but the picture looks like the shrimp is not peeled?
It is actually peeled! The tails are just left on.