Sheet Pan Shrimp Boil

When I’m craving the flavors of a classic seafood boil but don’t want to deal with a massive pot of boiling water, this Sheet Pan Shrimp Boil comes to the rescue! It captures all those beloved coastal flavors—tender shrimp, smoky sausage, sweet corn, and buttery potatoes—in one easy, fuss-free dinner.

This brilliant shortcut method delivers the same mouthwatering results as a traditional boil, but with significantly less effort and cleanup. The sheet pan approach allows everything to roast to perfection, creating caramelized edges and concentrated flavors that you just can’t achieve with boiling.

Why You’ll Love This

• One-pan convenience means minimal cleanup after dinner
• Ready in just 45 minutes, perfect for busy weeknights
• Customizable heat level to suit your family’s preferences
• Makes an impressive presentation for casual entertaining
• Leftovers taste amazing reheated for lunch the next day

Ingredients

• 1 pound baby Dutch yellow potatoes
• 3 ears corn, each cut crosswise into 6 pieces
• 1 pound medium shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• ¼ cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon Old Bay seasoning
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Preheat oven to 400°F and lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until just tender, about 10-13 minutes. Add corn during the last 5 minutes of cooking time, then drain everything well.
3. In a small bowl, mix together the melted butter, minced garlic, and Old Bay seasoning.
4. Place the parboiled potatoes, corn, shrimp, and sliced sausage in a single layer on the prepared baking sheet. Pour the butter mixture over everything and gently toss to coat.
5. Bake for 12-15 minutes, or until the shrimp are opaque and the corn is tender.
6. Serve immediately with lemon wedges and garnish with fresh parsley if desired.

Tips & Variations

• For spicier flavor, add sliced jalapeños or a sprinkle of cayenne pepper
• Add other seafood like scallops or chunks of firm white fish during the final 8-10 minutes of cooking
• Pre-cook potatoes in the microwave for 2-3 minutes to ensure they’re fully tender by the end
• Try using different sausage varieties like chorizo or chicken sausage for unique flavor profiles
• For a buttery finish, drizzle everything with a mixture of melted butter, garlic, and lemon juice after cooking
• Make a foil packet version for camping or grilling by dividing ingredients between heavy-duty foil pouches

Serving Suggestions

Serve your sheet pan shrimp boil with crusty bread for soaking up all those amazing juices. For the authentic experience, consider pouring everything onto a newspaper-lined table and eating with your hands! A cold beer or crisp white wine makes the perfect beverage pairing.

For a complete meal, add a simple side salad with a light vinaigrette dressing to balance the richness of the main dish. If you’re feeling fancy, a small dish of melted garlic butter on the side provides an extra dipping option.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 2 days
• Shrimp are done when they turn pink and opaque—be careful not to overcook them
• For best results, use large shrimp (21-25 count per pound) with tails on for easier handling
• Don’t crowd the sheet pan—use two pans if necessary for proper roasting

FAQs

Can I make this with frozen shrimp?
Yes! Thaw frozen shrimp completely before adding them to the sheet pan, and pat them dry with paper towels to prevent excess moisture.

What if I can’t find Old Bay seasoning?
You can make your own by combining paprika, salt, pepper, cayenne, and a pinch of celery salt, or substitute with a Cajun or seafood seasoning blend.

Can I prep any components ahead of time?
Absolutely! Cut all the vegetables and sausage up to a day ahead and store in the refrigerator. You can also mix the spices and have them ready to go.

How do I know when everything is done cooking?
Potatoes should be fork-tender, corn should be slightly charred, sausage should be browned, and shrimp should be pink and opaque—not translucent.

Sheet Pan Shrimp Boil

Recipe by Feel Tasty

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When I’m craving the flavors of a classic seafood boil but don’t want to deal with a massive pot of boiling water, this Sheet Pan Shrimp Boil comes to the…

Servings6

Prep10 min

Cook30 min

Calories385 kcal

Ingredients

• 1 pound baby Dutch yellow potatoes
• 3 ears corn, each cut crosswise into 6 pieces
• 1 pound medium shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• ¼ cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon Old Bay seasoning
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley leaves

Steps

1. Preheat oven to 400°F and lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until just tender, about 10-13 minutes. Add corn during the last 5 minutes of cooking time, then drain everything well.
3. In a small bowl, mix together the melted butter, minced garlic, and Old Bay seasoning.
4. Place the parboiled potatoes, corn, shrimp, and sliced sausage in a single layer on the prepared baking sheet. Pour the butter mixture over everything and gently toss to coat.
5. Bake for 12-15 minutes, or until the shrimp are opaque and the corn is tender.
6. Serve immediately with lemon wedges and garnish with fresh parsley if desired.

Nutrition (per serving)

• Calories: 385 kcal