Sheet Pan Shrimp Boil Recipe
If you’re on the lookout for a cheerful, fuss-free dinner that’s sure to impress family and friends, let me rave about my Sheet Pan Shrimp Boil. All the beloved flavors of a classic Southern shrimp boil come together in glorious golden heaps, but without the sprawling pots or the need to cook outdoors. Plump shrimp, sweet corn, smoky sausage, and buttery potatoes roast together and soak up that magical blend of Old Bay, lemon, and garlic. Everything gets beautifully caramelized, and as you pull the baking sheet out of the oven, the aroma alone will have everyone gathering in the kitchen. This Sheet Pan Shrimp Boil is a hands-down favorite for busy weeknights or relaxed weekend gatherings.
Ingredients You’ll Need
This recipe keeps it delightfully simple, focusing on just a handful of powerhouse ingredients that deliver big on flavor and color. Each addition plays a starring role, from the juicy, spiced shrimp right down to that final punch of fresh parsley—don’t skip a thing!
- Baby Dutch yellow potatoes: Their creamy texture and small size mean they cook up tender and hold all the buttery seasoning perfectly.
- Corn on the cob: Sweet, crunchy, and bursting with freshness, corn rounds out each bite with a sunny pop of color and flavor.
- Unsalted butter: Melted and tossed with garlic and spices, it bathes everything in richness and helps crisp those potato edges.
- Garlic: For that irresistible savory note—you’ll notice the difference in every bite.
- Old Bay seasoning: The classic blend that brings that unmistakable shrimp boil character, melding everything with zippy, spicy warmth.
- Medium shrimp (peeled and deveined): Tender, juicy, and quick-cooking, these are the undeniable stars of the show.
- Smoked andouille sausage: Sliced thin, this adds a smoky kick and hearty flavor that perfectly complements the seafood.
- Lemon wedges: A spritz of lemon at the end brightens and lifts the whole dish.
- Chopped fresh parsley: A dash right before serving adds color and a fresh, herbaceous finish.
How to Make Sheet Pan Shrimp Boil
Step 1: Parboil the Potatoes and Corn
The key to nailing this Sheet Pan Shrimp Boil is starting with vegetables that are just fork-tender, not mushy. Toss the potatoes into boiling salted water, letting them cook until almost (but not quite) done—about 10 to 13 minutes. Slide in the corn rounds for the last 5 minutes so everything finishes together. Drain them well for best roasting results and to avoid soggy veggies on your pan.
Step 2: Mix the Butter, Garlic, and Old Bay
This dreamy, aromatic trio transforms the whole sheet pan into the stuff of seafood boils. In a small bowl, combine that melted butter with minced garlic and a healthy spoonful of Old Bay. The mixture will smell incredible already—trust me, it’s worth taking a deep sniff.
Step 3: Assemble Everything on the Sheet Pan
Grab your largest baking sheet and line it with foil or parchment if you like easy cleanup. Pile on the potatoes, corn, shrimp, and sliced sausage in a single, even layer for that perfect roast. Pour the butter-spice mixture over everything and gently toss with your hands or a spatula—get every nook and cranny coated in flavor.
Step 4: Roast to Perfection
Pop your creation into a preheated 400 degree F oven, and let it work its magic for 12 to 15 minutes. You’ll know it’s ready when the shrimp turn pink and opaque, the corn is tender, and the sausage edges sizzle just a bit. Don’t wander too far; this step goes fast!
Step 5: Add Lemon and Parsley, Then Serve
Right out of the oven, squeeze fresh lemon wedges over the top and add a scattering of vibrant parsley. You won’t believe how much zest and brightness these last touches bring to your Sheet Pan Shrimp Boil. Serve it hot and fragrant straight from the pan for the most fun and flavor.
How to Serve Sheet Pan Shrimp Boil
Garnishes
Nothing brightens up the finished Sheet Pan Shrimp Boil like a good handful of fresh parsley and a generous squeeze of lemon. I love putting extra lemon wedges on the table so everyone can add their own splash of citrus. If you’re feeling extra, a tiny sprinkle of flaky sea salt can also work wonders here!
Side Dishes
This wholesome, colorful meal hardly needs anything else, but if you want to round it out, try a loaf of crusty bread to soak up any buttery drippings, or a crisp green salad for a little freshness alongside. Classic coleslaw or a scoop of creamy potato salad would be totally at home next to your Sheet Pan Shrimp Boil as well.
Creative Ways to Present
For that classic shrimp boil experience (and extra fun), spread out a layer of parchment paper right on the dining table and let everyone dig in family-style. Or serve the Sheet Pan Shrimp Boil in shallow bowls with plenty of juices spooned over the top, paired with chilled drinks and a handful of napkins for a real hands-on dinner party vibe.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Sheet Pan Shrimp Boil can be stored in an airtight container in the refrigerator for up to 2 days. The shrimp, veggies, and sausage will all hold up well and soak in even more savory flavor overnight.
Freezing
While potatoes and sausage freeze surprisingly well, shrimp and corn are best enjoyed fresh (the texture can change after freezing). If needed, freeze portions without the shrimp and corn, then add freshly cooked seafood when reheating for best results.
Reheating
For the tastiest results, reheat leftovers from your Sheet Pan Shrimp Boil in a 350 degree F oven for about 10 minutes, just until everything is warmed through. This preserves the texture better than the microwave and keeps those edges nicely crisp.
FAQs
Can I use frozen shrimp for this Sheet Pan Shrimp Boil?
Absolutely! Just thaw the shrimp thoroughly and pat them dry with paper towels before adding them to your baking sheet. This ensures they cook evenly and don’t release too much moisture as they roast.
What if I don’t have Old Bay seasoning?
No worries! You can mix up your own with a blend of celery salt, paprika, cayenne, garlic powder, and a pinch of black pepper. It’ll still bring plenty of zesty, classic shrimp boil flavor.
Can I add other vegetables?
Definitely! Bell peppers, onions, or even zucchini work beautifully here—just cut them so they roast in the same time as the potatoes and corn. Mixing it up keeps things exciting, especially if you’re making Sheet Pan Shrimp Boil often.
Is it possible to make this dish dairy-free?
Yes, it’s easy! Swap the unsalted butter for olive oil or your favorite dairy-free margarine. You’ll still get wonderful richness and the seasoning will cling just as well.
How spicy is this recipe?
It has a subtle kick from the andouille sausage and Old Bay seasoning, but nothing too fiery. To spice it up, add extra cayenne or smoked paprika, or offer hot sauce at the table for those who love heat.
Final Thoughts
If you’re ready for a no-fuss, flavor-packed dinner that feels festive and fun, it doesn’t get better than gathering around a Sheet Pan Shrimp Boil. I hope you give it a try and create your own delicious memories—it might just become your new favorite way to celebrate good company and great food!
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Sheet Pan Shrimp Boil Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delicious and easy-to-make Sheet Pan Shrimp Boil recipe that brings together tender baby potatoes, sweet corn, succulent shrimp, and flavorful andouille sausage all roasted on a sheet pan with a zesty butter and Old Bay seasoning mixture. Perfect for a quick and satisfying weeknight meal or a casual get-together with friends and family.
Ingredients
Potatoes:
- 1 pound baby Dutch yellow potatoes
Corn:
- 3 ears corn, each cut crosswise into 6 pieces
Butter Mixture:
- ¼ cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon Old Bay seasoning
Shrimp Boil:
- 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: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Cook Potatoes and Corn: 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.
- Prepare Butter Mixture: In a small bowl, combine butter, garlic, and Old Bay seasoning.
- Assemble and Roast: Place potatoes, corn, shrimp, and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
- Bake: Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
- Serve: Serve immediately with lemon wedges, garnished with parsley, if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 1100mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 220mg
Keywords: Sheet Pan Shrimp Boil, Shrimp Boil recipe, Sheet Pan recipe, one-pan meal
