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–+ servings
Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil

Yield: 6 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
The easiest shrimp boil! With juicy shrimp, corn, potatoes, smoky sausage, and Old Bay seasoning, all cooked on one sheet pan! 30 min dinner.
5 stars (296 ratings)

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

Equipment

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.

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.