Sheet Pan Shrimp Boil
by Chungah
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The easiest shrimp boil! With juicy shrimp, corn, potatoes, smoky sausage, and Old Bay seasoning, all cooked on one sheet pan! 30 min dinner.
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. Firstly, this comes together on a single sheet pan with shrimp, smoky andouille sausage, baby Dutch yellow potatoes, and corn (instead of boiling it all together in a large pot outdoors). No giant pot, no mess, no fuss here! Plus, there’s plenty of butter and garlic with minimal clean up here.
- The garlic butter is everything. So 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?
This 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 are 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 offer 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.
How to make shrimp boil on a sheet pan
- Thaw the frozen shrimp. Thaw overnight in the fridge or thaw quickly under cold running water.
- Parboil first. Parboil the potatoes and corn first – this will ensure that everything finishes cooking at the same time on the sheet pan.
- Make the butter mixture. Combine the melted butter, garlic, and Old Bay seasoning.
- Toss with the butter mixture. Toss the parboiled potatoes and corn, shrimp, and sausage directly on the sheet pan until everything is thoroughly coated.
- Bake. Bake until the shrimp are opaque and the potatoes and corn are tender, about 12-15 minutes.
- Serve. Serve with lemon wedges, garnishing with parsley.
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 them from the freezer to the fridge the day before. But 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).
The potatoes, corn, and shrimp all have drastically different cooking times. Parboiling the potatoes and corn first (pre-cooking them essentially) will ensure that everything cooks through together at the same time without overcooking the shrimp.
Absolutely! Parboil the potatoes and corn ahead of time, placing in an airtight container in the fridge 1 day in advance.
Check for shape and color – look for shrimp with a loosely curled C (a tight O means the shrimp are overcooked) that are opaque with a pink hue (undercooked shrimp will be translucent and grayish).
Store leftovers in an airtight container in the fridge 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
Notes
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- 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? I have a recipe for that here.
Did you make this recipe?
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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!
I made this for company and it came out amazing. It was honestly better than the “real” boil that I do all the time, I doubled the recipe and made it with red potatoes and fresh corn and a bit more old bay seasoning. I may never boil again. The cleanup was easier too! Thanks for.a great way recipe!
Very tasty, went over quite well with my Wife. Added some smoked paprika as a finishing touch and used more butter than recommended. YUM !
My family loved it & has already said they want me to make this again! My only comment is that I had to use 3 different pans. There was no way all of these ingredients would fit one one cooking sheet. Delicious!
If you have Costco nearby, grab one of their restaurant sized baking sheets.
Hey I was wondering If you have the nutrition info?
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!
This recipe is excellent. I saved myself an extra step by cutting the potatoes into chunks, and the corn cobs, I halved. I put all but the shrimp onto a sheet pan and roasted. The last few minutes, I added the shrimp, gave it a good stir and finished the shrimp. So tasty and a beautiful presentation.
Great idea! I wondered if you were already using a pot, why not just do the traditional low country boil…..
Too soupy as a boil..Roasted is superb!
Hello. Just wondering how long you roasted everything but shrimp and what temperature. I m planning on making this weekend. Thanks
Do you use raw shrimp or cooked shrimp?
Raw.
You should modify the ingredient list to reflect that you put them in raw. I was also unsure, but luckily I found that the question had already been asked and answered!
Recipes typically specify when cooked shrimp is required.
Can you use frozen cooked shrimp?
Yes, but please thaw prior to using.
Hello! I was just letting you know (or if you do know already) that the Hummus box recipe disappeared. I wanted to make it this weekend. What happened?
I made this two nights ago and it was sooo good! Thanks so much for constantly putting out easy and delicious recipes. My boyfriend and I had so much fun eating with our hands directly from the pan.
great application of sheet pan cooking, this is perfect for it, love all of this, thank you, and the garlic, more the better and the perfect common denominator for all of this!
Made this last night and it’s absolutely delicious!! I don’t do dairy so I subbed olive oil for the butter and it’s still perfection. Just wanted to share for anyone who maybe can’t have dairy that olive oil worked great!
Thank you! I was reading all the comments to see if anyone else had tried making it without butter . Very thoughtful of you 🙂
They have a vegan butter option, tastes exactly the same. Earth Balance Organic is the brand and should say NON GMO VEGAN. Learned this from my vegan daughter in law…
Thanks!
I was looking through comments specifically to see if olive oil would sub for butter since SO is dairy free! Thank you! It is helpful when the comment comes from a tried and true source and not just an assumption.
DO YOU USE FROZEN OR FRESH SHRIMP?
FRESH.
I have frozen shrimp… Do I need to let thaw first or ok to cook frozen?
I recommend thawing first.
I love that you respond in caps if the questions are in caps…
This looks like a fabulous summer BBQ recipe!!
This is a lovely recipe. Can’t wait for the sweet corn to be in season so I can try this! 🙂 Thanks for the inspiration!
I will hold on to this recipe until summer and put the sheet pan on the grill. Great idea!
HI Chungah! Would you have any tips for adding crab legs? My other half LOVES crab but I’ve never cooked it before! Thanks!
I haven’t either – sorry!
crab would go in last, just to heat through, it is already cooked, about the last 5 mins
Can you make this with red potatoes??
Yes, of course!
It is against the law to change a recipe. The food network police will bust your door down and take you away.
Crickey – why would it not be ok to use red potatoes?
I love crab legs and have tried several cooking methods. My preference is microwaved. Wrap the crab in damp paper towel and microwave for 4 min. Comes out perfect!
WOW ! That’s awesome I would never have put any kind of seafood in a microwave!!! Excited to try this!
I prefer to put the crab legs in the oven only. It seems they lose flavor when boiled.
Steam them for 5 minutes over corona—BEST CRAB I’VE EVER HAD!!
I made this recipe with crab legs instead of the sausage. It was delicious. The seafood guy at the store told me it was best to bake the crab legs anyways. With the old bay seasoning this recipe was a hit for New Years day! So flavorful! Boiling loses the flavor of the Old Bay, but when it’s baked it sticks to the seafood. This recipe is a keeper!
I have made this with snow crab legs in addition to the other ingredients. Just add them in close to the end, they need only 5-10 minutes. Alternatively you could steam them in a separate pot.