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Sheet Pan Shrimp Boil - 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!

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!

Sheet Pan Shrimp Boil - 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

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.
AL
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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.

Sheet Pan Shrimp Boil - 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!

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

Can I use frozen shrimp?

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).

Can I make this ahead of time?

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.

How can I store leftovers?

Leftovers can be stored in an airtight container for 1-2 days.

Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil

Yield: 6 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
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!
5 stars (293 ratings)
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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

Baking Sheet
Baking Sheet

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