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 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.
Can you add crab legs to this dish and if so how long would you bake them. Also are you using uncooked shrimp.
It was very easy to make. Everything turned out well, cooking wise, but I don’t think the old bay and butter gave it enough seasoning. Tony Chachere’s definitely helped.
Made this for dinner tonight. It was fabulous. Easy to do, nice light summer meal. Served with broccoli on the side for greens. Will make again. Thanks!
Looks sooo good
Can you make this on a griddle grill? Instead of the oven?