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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This meal is superb. I am wondering whether it’s gluten free?
Wonderful dish, we will make this again!
Thanks for sharing this recipe with us.
This is a delicious weeknight meal.
I’ve done it with red potatoes also and even with corn off the cob. It is a family favorite!!
I’ve made this recipe multiple times, and it’s always a hit! I love it so much more than the boiled version. It’s quick and easy, perfect for a weeknight or a fun option for entertaining.
Loved this recipe! Was so incredibly easy and delicious!
Made this last night, easy and great.
My whole family loves this recipe. I need to make it dairy free for an upcoming event. What oil do you recommend to replace the butter?
I would recommend vegan butter
Delicious- the hardest part was slicing the corn! Is there a trick I dont know about?
Lol. I ended up using a meat cleaver and a swift chop.
So did I
This recipe is delicious! It’s easy and quick. My husband loves it!! Myself I add a little more Old Bay because we love it.
We use a chef’s knife (toward the tang end, not the tip) covered with a folded kitchen towel – and we smack once with the smooth side of a meat tenderizer. Our pre-teen did this today with no problem because he was excited we were making this meal.
So delicious! I tripled the recipe for my family beach vacation. Everybody loved it!
I’m the type of person (who for the life of me) don’t follow recipes ♀️ I get the ingredients and then don’t follow he steps step ( most of the times) ♀️. I had put everything in at the same time, then had to take out the shrimp and corn let potatoes and sausage cook longer, then add shrimp and corn back . And it turned out great a definite keeper.
Made this tonight according to the recipe – no tweaks. Voted #1 meal by the fam! Thank you!!
My absolutely favorite company meal! Great flavor and gives you plenty of time to entertain! I do the prep work ahead and simply pop the “sheet pan” in the oven. Crunchy bread and a tossed salad and BOOM! Everyone always loves it!
Mmm mm MMMM!! So good! And simple. I followed the recipe exactly, but next time I would add some cayenne or Cajun seasoning for some heat. Definitely making again.
This was delicious! I parboiled then roasted the potatoes with the sausage, then let the corn roast a bit prior to adding the shrimp, so my cooking time was closer to 2 hours. However, my husband thought this was one of my best meals as of late and he can’t wait to have it again. I also added some Cajun seasoning with the old bay, and it was perfectly spiced.
Made this a couple nights ago and it was so delicious. Finally the intense flavor that I am always looking for in a low country boil. Per reviews I added asparagus and some cayenne. Next time I would double sauce for sopping up in bread. The corn was so good! I am making corn tonight for a bbq and am going to make it the same way but will put it on the grill with the sauce after parboiling. YUM and THANKS for all your great recipes.
This is my favorite go-to sheet pan recipe. It is a hit every time I make it.
This was so good & super easy! It was a hit for my family (my daughter doesn’t like shrimp so added more sausage for her). I didn’t have the old bay seasoning so I used the Cajun. I’ll get some though to try since I’ve never used that before. We also forgot to add the parsley and use lemons. Next time I’ll be sure to try. I love all your dishes! Thank you!
I’ve made this dish three times so far, it’s amazing and delicious every time! I up the garlic a little but it’s not necessary, we just love garlic. Thanks for the fantastic recipe!
OMG…not only was this easy it was one of the best shrimp meals I have ever had. I love seafood…especially with Old Bay…so it was a no brainer for me. Everyone asked for the receipe. Perfect for the four people who came to dinner. Served it with crusty bread; a very nice Rose wine; and a salad. Finished it off with Lemon Gelato. I’ll make this again and again. A perfect summer meal.