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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OMG!
What a great recipe, so easy to make and tastes amazing. Hubby and son voted to keep it, make again.
Great recipe and a big hit with family and friends every time I make it!
HUGE success! I made 2 batches, one with andouille for grownups and one with regular Italian for the kiddos. Everyone loved it! Cheddar biscuits went perfectly with it as well. A keeper!
This is a family hit in my house. We substitute the andouille sausage with Kabasa another family, favorite, quick and easy five stars all the way around.
I have made this many times. A family fave. Thanks!
I have made this maybe 6-7 times already! It’s delicious. I always use skinless turkey smoked sausage, and it’s also good with colorful bell peppers roasting in that goodness, too. Love this one!
Ooh! Will have to try with peppers. I added a red onion sliced into thick wedges
I just made this….. so Damn Delicious … will definitely make again!
Yes….I have made this and it is awesome. It passed the test straight across the board…..hubby,kids and grand kids. As a matter of fact it is back on the menu as I will be spending some time with my grands and they requested it. I have tried several DD recipes and have not been disappointed yet.
Added some extra vegetables like peppers, mushrooms, broccoli and replaced yellow potatoes with sweet potatoes. Delicious and will definitely make again!
We have made this a standard in the ol homestead. It’s easy peasy and ohhh sooo delicious
We really enjoyed this dish. It came together very easily and the best part was the easy cleanup. I will be making this again.
AMAZING! my sons are very picky and my 16 year old had 5 plates!! It was literally gone in less then 10 minutes.
Definitely will be making very often now!
Raw shrimp?
No raw shrimp. Per the recipe: Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
This was awesome.
Made 2 different ways Cajun Spice and just regular Old Bay – awesome!!!
Made this for our dinner tonight and my wife loved it. It was very easy and didn’t require a big mess to clean up. I will make a few changes the next time I make it. The recipe called for medium shrimp. I couldn’t find medium and bought large. I’m thinking that even these might be a bit too small. I will try jumbo the next time. Instead of stirring in butter mixture and gently tossing to combine on the sheet pan, I will put everything into the large pot used for boiling the potatoes and corn and toss in there to get a better coating of the items.
I make at least 3 times a month. Super easy, and my husband LOVES it.
Devein? More like DIVINE! hahahaha hahahahahaha jajajahahajajajajahajajahaokenough.
I loved this meal it was so good. I’m just a man by himself and it fed me for days. I didn’t do all the corn at once either cuz corn can kinda get eh when you reheat it but yeah must say I will be doing it again. In fact, I just bought all the ingredients tonight at the store save for the corn cuz I’m not sure when I’m going to be making it – maybe Friday – and I’ll hold out for the farmer’s market. Cheers from Oakland =D
Great. Lots of prep. Did fine until I lost control of the sheet pan taking it out of the oven and it all ended up on the floor. The little bit I got was fantastic.
Wow. Amazing. The whole family loved it, no leftovers. I will make this again and again. Thank you!
My family loves this SHEET PAN SHRIMP BOIL.
It makes a lot, where there are leftovers for the next dinner.
I have added slices of bell peppers to add color and additional taste.
This is so easy to make.