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.
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Easy to make, everyone in the family ate it!
Sorry, I didn’t leave my star rating with my comment!
Yummy! I made this for our children after a long day of traveling — it was perfect! Served Red Lobster cheddar biscuits as a side. No leftovers!
I like it. And add what ever left overs like broccoli and asparagus to the mix.
I made this Shrimp Boil recipe & it came out totally delicious! Very easy directions & clear steps. My guests RAVED about it! It will be one of my go-to favorites from now on!!
I have made this dinner twice. My family is big and isn’t always easy to please, but loves this everytime. It will become a regular on the family approved menu.
Instant hit! This was delicious and we will definitely make again. My husband fist bumped me it was that good.
It was so delicious! Thank you! I used a bigger pan, like a roaster pan. I also made the sauce according to the recipe x3 . And I let it cook 30 minutes. Thank you! I loved it! My family devoured it!
This is fantastic, it’s definitely going on our menu rotation. We used petite red potatoes instead of the other ones you suggested.
I made this for a family dinner. My husband said it was better than a regular shrimp boil and he was born/raised in the south. Tastier! Better distribution of spices.
My daughters and their husbands loved it too. I will definitely be making this again. Though I will admit I made too much. But that’s okay, my husband and I will enjoy the leftovers for tonight’s dinner!!
I did use lactose-free butter, which had salt, but it didn’t taste too salty.
I made this tonight. It was seconds worthy and a definite do over. Easy and can freeze.
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.
unable to get andouille sausage in my area what can i use instead?
I use kielbasa and it works great.
This is my go to recipe for weekday dinners, company or visitors arriving after a trip. I live where I can get fresh gulf shrimp so this is easy peasy. When my kids fly in, they look forward to having this dish as their first at-the-beach meal. My only adjustment is since I’m not too crazy about Old Bay seasoning, I use a New Orleans BBQ shrimp seasoning. I get it locally, but it’s sold on Amazon too. Making a traditional shrimp boil requires being careful shrimp don’t turn mushy until everything else cooks. This is a great, great recipe.
What is the BBQ seasoning you use? Thanks!
Easy and delicious! Definitely a crowd pleaser for the summer. I double the butter and we steamed clams separately to go with it. I just wish I had thought ahead to get bread to dip in the juices.
This was delicious and very easy. I served it with crusty rolls. I will definitely make this again.
Made this tonight for my family of nine. We loved it! Made extra butter as recommended by another reviewer. That was a great recommendation. Had garlic bread with it. Was so good! Will make again very soon!! I might sear the keilbalsa first. Love this recipe
Very easy to make and it turned out delicious . I will double the butter sauce next time so that I can sop it up with some French bread
Will try for 4th of July
Can this dish be made ahead then reheated? Has anyone tried that? I’m thinking about serving for 4th of July but don’t want to be in kitchen all evening.