Sheet Pan Shrimp Boil
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This is absolutely divine! My entire family loves it!! Thanks for the wonderful addition to my menu.
Made this for Christmas evening dinner! A hit! Easy and minimal cleanup! We loved!!❤️
My family loves it but my son doesn’t like potatoes and the rest of the family don’t eat a lot of them so they get wasted,is there something else I can replace the potatoes with?
Roast some asparagus, broccoli, or green beans?
Mushrooms
Love! Make regularly! So easy and so good!
This is sooo delicious! This recipe is my go-to whenever we have guests over for dinner.
Everyone must be making this, can’t find Old Bay seasoning anywhere around here!! I used a steak seasoning and added smoked paprika, it was delicious. I’m pretty sure any seasoning you use/like you will love this easy recipe!
Same here! No Old Bay at all. I used a spicy garlic Cajun seasoning (Kinder’s) and it smells great — still waiting on it to finish cooking!
Damn delicious, indeed! This is a keeper – so much easier than the boiling pots!
OMG! I haven’t tried it yet – I just found this and just found the sheet-pan cooking concept! Shrimp in the house requires the fan on high, windows and doors open, no matter what the weather, and my wife far away from the kitchen. She does like shrimp (breaded is her favorite), but only if I remove the shells and there is minimum to no seasoning. Totally opposite my family.
My family loved shrimp and Maryland Blue Crabs steamed in Old Bay seasoning (Plus?). Uncle had his own Crab Shack with two 4 foot by 4 foot steamers. You start with at least a bushel of Blue Crab, add a couple of shovels of Old Bay to cover, and repeat and don’t skimp on the Old Bay! I believe a dozen were $5.00 at that time (long long ago). Blue crab size are small compared the Dungeness – 2 to 4 crabs per person. Talk about seasoning, the Old Bay plus whatever else he used was caked on- it covered the entire crab!! Lots of finger-lickin’ Good! One brother moved to Seattle and when we visited, he had a bushel of still steaming hot blue crab flown from Maryland to Seattle! Family New Years Eve was at least 5 pounds of spiced shrimp, or more, depending how many attended.
I’m in Seattle now and, don’t get me wrong, I love the Dungeness and King crab, but it was originally a shock to the system when I found it served cold and no spice! My first thought was “NO WAY. Where can I find hot crab loaded with Old Bay?”
And I love my wife, 2 daughters and their families, but they inherited mom’s opinion of spice, smells and messy shells. So, I was looking for a good way to cook the shrimp outside and look what I found!!!
I’ll still probably need to separate and spice my portion, and do the rest basically plain (well, maybe a little spice) and spend time shelling more shrimp than my own, but with this recipe it will be worth it!
5 Stars even before I have made it. Thanks!!
This was such an easy recipe and tasted awesome.
Absolutely delicious! I added some creole seasoning and a sliced onion. My husband adored it, said he’d be happy getting something like this in a restaurant. I will make it again. For sure, probably many times. Thank you!
Seriously, OMG!! Best shrimp “boil” ever! I have catered parties in the past for clients that wanted a Louisiana or Charleston “themed” event and done the whole “boil a HUGE pot of water for hours to flavor the pot of liquid”, and it was great, but I hate the whole process for just the two of us at home. I searched for a sheet pan version, having seen one done recently on TV and since I LOVE your site and your recipes, thought, I’m giving your version a shot. SO GLAD that I did! It was EXCELLENT! I seriously cannot believe how much better it is than using a big ole pot of seasoned water. So much more flavor, and just the right amount of kick that I can’t ever seem to get in the seasoned water without using a LOT more ingredients. I adjusted the amounts for just the two of us, and I’m serious, best shrimp “boil” ever. To be transparent, I did not spray the sheet pan, because I use a very high quality, non-stick one and I tossed everything together in a bowl to evenly distribute the butter sauce over the ingredients, then dumped it onto the sheet pan. I also halved my potatoes and roasted them cut side down. I may add an onion and some sliced lemon next time. Sooo good, this will definitely be a go to recipe for me this summer. I can’t wait to entertain with this (one day, post COVID). YUM!
Wow! Thank you for posting this. It was absolutely delicious, and I see why it’s so popular. Definitely 5 stars. I added a chopped yellow onion; maybe next time I’ll add a green pepper.
Awesome!! I made it for dinner tonight, and it was delicious! I will definitely make this again.
Hello everyone! We just made this for easter and it was a hit! 5 stars plus! It’ll be a family staple for years to come. Only thing we did different was up the shrimp 2lbs (we had 10 people). We also used jumbo and medium shrimp. We added a dusting of creole seasoning and old bay at the end while it was cooling down, squeezed some lemon wedges on it then bam! You’re family will definitely kiss the chef after they try this! Thanks!
Tonight was the second time I made this recipe for my family. I used Conecuh smoked sausage, which was recommended by a former Cajun Country inhabitant at my local grocery store (he said it was more authentic, so we tried it. Very tasty!) Since I had 1.5 lb bags of shrimp and potatoes, and used 4 ears of corn and 1 lb of sausage, I made double the amount of seasoned butter, and used two pans. It was truly damn delicious!
My family and I loved this recipe. I made it while on vacation and it was ready in no time. I added asparagus to the mix because we had extra and it was a nice compliment. I will definitely do this again.
It’s not one pan if you have to boil the potatoes and corn. Other than that, looks good.
I imagine you can forego the boiling by using small potatoes cut in half and cooking 20-23 minutes or so.
Or buy the steam in the bag baby potatoes???
Do I start the potatoes in boiling water or cold water? Thank you!
You would start the potatoes in cold water then add the corn after the water has started boiling. The rule is if you are boiling vegetables, the ones that grow under ground like potatoes starts in cold water, vegetables that grow above ground like corn, peas, starts in boiling water.
This is a great recipe, but I only boil the corn, I use baby red potatoes and roast them. Then add the corn. Superb taste and I use Tony Chacheres or slap your mamas seasoning.
Are you using raw shrimp or cooked shrimp?
Raw
We just love, love, love this recipe. Can’t taste any better or be any easier! Thanks for posting!
Super tasty and simple! I was in a hurry, shopped way too fast and ended up with frozen ears of corn (February not the season!) and frozen shrimp that I swore were just tail on. Bottom line, I defrosted the shrimp under running cold water per bag’s directions while I sliced the sausage and prepared the butter, garlic, etc.
This dish could not have been any more straightforward and I even forgot to add parsley and the sliced lemon!
However, I will do both when I reheat for my husband – running late from work.
Would definitely make again!