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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Looks great
We get 100 lbs. of NC shrimp 16/20 a year so eating shrimp is ready when we want it … That being said this recipe is one we use a lot. When fresh corn isnt around I use whole baby in the can. If using fresh corn cook in micowave in husk about 4 min. or so then dehusk cut in chunks put with the raw shrimp to cook.
Wish I had seen the tip about the corn. Next time I will par-cook the potatoes and corn. The shrimp are way done by the time everything else is
Looking to avoid the use of butter.. do you think olive oil or avocado could replace?
Thank you!!! 🙂
Olive oil will work also, better than avocado oil because avocado oil has little taste but best to fry with.
Turned out really good. The only problem was the corn on the cob was too big. I think the next time I will cook it separately or use broccoli instead as requested by my husband. But the sausage, potatoes and shrimp together were delicious!
I have never done a sheet pan recipe. I liked it but need more experience to get quicker. Or prepare things ahead of time. Glad I did it on a Sunday night.
Does it matter if you use raw or cooked shrimp?
Sorry I missed the 5 star recipe.
Tried this recipe. I added Cajun seasoning. Same amount as Old Bay Seasoning. It was a hit! Family loved it! The easy cleanup was the best.
Oh so yummy! I doubled the butter and used kolbassa sausage. Next time I think I might omit the sausage and double the shrimp. Definitely a keeper! Thanks
Delicious!! I doubled the sauce and added additional Old Bay seasoning before putting it in the oven. I didn’t like the brand of andouille sausage that I got (it was too salty). What brand do you all recommend for andouille sausage?
Made this today. It was so easy and delicious!! Definitely a keeper!!!
Absolutely delicious!
However you need almost three sheet pans to fit it all on single layer. I placed the shrimp single layer and everything else around it. It worked, but very, very tight. I would also recommend cutting the sausage into larger pieces so they won’t dry out.
My husband is a chef for a senior living and he’s going to make it for the residents..
Made this twice. Hugh raves by husband each time. Deviated slightly by increasing butter/garlic/bay seasoning. Found it easier to mix ingredients with seasonings in a large bowl and then spreading in sheet pan. Used medium fresh raw shrimp first time and extra large frozen raw shrimp cut in half second time. Came out delicious either way. Thanks for a great recipe.
Delicioso y fácil de preparar. I will cook again !!
Huge hit with the picky family. My 7 yr old gave this a 10 out of 10 and asked if it could be part of our regular meal rotation. Outstanding. 🙂
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.