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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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.
Our family loves this meal. I add scallops cut onion and a second pound of shrimp then double the seasonings with the butter. This easy recipe makes my family think I’m a good cook.
and don’t forget to add RED LOBSTER biscuits!
I’ve made this at least 20 times since finding your recipe! It’s so easy and so delicious!
This was simple to make & tasted fantastic. We did use chorizo sausage instead of andouille as we prefer it. Will be making this again for sure. Thank you for the great recipe!
This was amazing. I baked it a little longer but otherwise followed recipe exactly. It was so yummy and will make it on a regular basis from now on. Thanks for the great recipe!!
I own a small farm to table restaurant. I made this for the staff dinner tonight and o my goodness….YUM….definitely going in my staff sheet pan dinner binder!
The taste to effort ratio of this dish is off the charts – and it looks amazing!
This sounds amazing. I’m going to make this on my Traeger grill tonight for dinner since everything tastes better on the grill.
All I can say is WOW!! So easy and so delicious! Followed the recipe except added some cut up chicken breast and some Cajun seasoning as I like spicy. Made some crusty french bread to soak up the juices. I will be making this again very soon!
Hi, Chungah! My husband and I made this yesterday for our Sunday late lunch. We changed nothing but I did add 1 TLB “Just a Pinch” McCormick Cajun Seasoning to the butter drizzle. We had 12 (16-21 ct) Tiger Shrimp-which were pretty large and we left the tail on. I only had frozen corn on the cobletts, so I cut those in half again, and we used the baby yukon golds, which were pretty mini! It all worked beautifully! I did bake the corn, potaotes and sausage for 8 minutes prior to adding the shrimp, and glad I did bc it baked another 8 min and were perfect! We ate all the shrimp! (oink-oink!) LoL now we only have corn, potaotes and sausage for our leftovers! ha All good, we bought frozen tiger shrimp and didn’t use them all so we can bake some more shrimp separately for the leftovers. So yummy!!! I can’t wait to use this recipe for when we have company this summer! Thanks ever-so-much for sharing your wonderful recipe!!! Cheers!
We love this meal and it’s also become our camping go to meal! I prepare everything ahead of time and then portion it out into tin foil boats and cook over the fire or on the grill. So good!!!
My grandson made this tonight with a little supervision from his mom. It was delicious!! He adjusted the portions a little while but it came out great!
Best Damn seafood boil ever..love that its on a sheet pan the flavor is out of this world
Have made this so many times will continue to do so..Absolutely love it
I have made this several times. It is so easy and so delicious. My husband enjoys it too and he is picky. I am boiling potatoes for it as I type. Highly recommend it.
Delicious and easy (and “fancy” enough for company). Everyone loved it!
I made this tonight with a few changes. I used smoked Cajun andouille sausage and added catfish nuggets to the top before I added the butter and seasonings. I added basil, Cajun, onion powder and smoked paprika to the butter with the garlic and old bay. I also used extra large shell on shrimp. It was soooo good! Thanks for this great easy dinner idea!
Excellent recipe! Have made this several times already and it’s now my go-to for casual company dinner when the family visits in Florida.
Excellent!!!
Can you post nutritional value, mainly carbs?
This is my son’s favorite recipe. He brought a friend home from school just so that his friend could try it tonight. Lol I guess I’ve reached neighborhood mom now. Thanks for sharing this recipe
I love this but haven’t made it in a while. I cannot remember if I use frozen or thawed shrimp. I keep re reading the recipe and cannot figure it out. Help! I’m hungry!
Thawed shrimp 🙂
This meal is superb. I am wondering whether it’s gluten free?