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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THE BOMB!
I know this is an old recipe, and I love it and have made it several times, but I’m just now realizing that it’s advertised as a one pan recipe. It uses a sheet pan, a pot, a bowl, and a cutting board/knife (corn and fresh parsley). Still easy and delicious, but definitely not one-pan!
This needs jumbo shrimp raw. I used 1 tbsp. creole seasoning in butter mix Sprayed foiled pan with butter oll spray. Finished with salt and pepper when finished. .
Made this last night and actually was impressed with myself. I could not quit eating it. It was so delicious …thanks so much for this receipe.
Has anyone used frozen shrimp?
Yes. We always use the shrimp frozen. I do rinse them in cold water. When the shrimp is done, everything is.
It’s a great timer.
This was freaking delicious! My husband said it was his favorite meal I’ve ever made for him! Which kind of pissed me off; because, I’m a really good cook and often go to great lengths to make some chichi stuff! Lol! Prep veggies ahead and it’s super easy to assemble and cook! Thank you!! I will be making this again!! Yummo!
SO good! My pickiest eater rated it 12 out of 10. Also it was super easy! Thanks for frequently saving the day on dinner at our house!
This is always on the menu for beach week. Sometimes I have to triple the recipe. It’s a favorite.
I know people are not going to like this question. L O L. Is there a good substitute for those who don’t like Old Bay (oddly, my husband and I BOTH don’t like it. Yes, we’re weirdos).
We use regular Everglades instead of Old Bay. They also have an Everglades heat if you like a little kick.
I use zatarains shrimp boil spice, do not like old bay either
It was a hit. Thank you!
One of my favorite recipes to make.
Made this tonight and it was so easy and so delicious! First time I’ve ever tried cooking shrimp and I was nervous but it was perfect!
Make this y’all!!
Can this be meal prepped the night before and cooked/served the next day? Any tips on that?
I’ve made this several times. I cook mussels and clams separately and add to the dish
Made this tonight- love it, better than the traditional low country boil!!
I’ve made this so many times I can’t say! My family is obcessed. It’s so easy and just delicious!
Terrific and easy. Made at a beach rental house with limited equipment and it was a hit.
I didn’t have any yellow potatoes so I used baking potatoes turned out good.
I made this last night, exactly as posted. Simple and delicious! I served it with cheddar biscuits.
Made this one time and plan to make it again. I have company coming and I plan to make it again. It was very delicious and so simple to make. Alongside some cheddar bay biscuits I think this will be an excellent meal.
Is this using raw shrimp or pre cooked?
Very good…made this with friends having invited them for wine, snacks and to cook together. Easy shared prep and a fast delicious meal. The corn was yummy cut into little rounds and easy to eat this way. We doubled the recipe and the leftovers were even more tasty!!