Sheet Pan Shrimp Boil Recipe
There’s something irresistibly satisfying about a meal that combines hearty, flavorful ingredients in one pan, and this sheet pan shrimp boil is exactly that kind of dish. It’s a simpler, more weeknight-friendly take on the classic seafood boil—a summertime favorite that’s usually made in a massive pot, often served outdoors with paper towels for plates and ice-cold drinks nearby. But here, you get all the same flavors without the fuss (and with a lot less cleanup). With plump shrimp, tender potatoes, smoky andouille sausage, and sweet corn, all coated in a buttery garlic and Old Bay seasoning mix, this recipe delivers big on flavor with minimal effort.
I remember the first time I made this sheet pan shrimp boil. It was a random Wednesday night, and I was craving seafood, but the thought of setting up a full boil seemed way too ambitious. I’d just started experimenting with sheet pan dinners—a lifesaver for those of us juggling work, family, and everything in between—and thought, why not? That first bite had me hooked! The shrimp were juicy, the potatoes perfectly tender, and the corn had soaked up all that Old Bay goodness. Now, this recipe has become a go-to for casual dinners with friends and family, and it’s always a crowd-pleaser.
The origin story of the shrimp boil
The shrimp boil, also known as a “low country boil” in parts of the American South, has roots in coastal cooking traditions where fresh seafood was abundant and meals were often shared in large, communal settings. Historically, these boils were made in big pots over open fires, and they were (and still are) all about celebrating local ingredients—shrimp, sausage, corn, and potatoes, all flavored with a generous sprinkle of seasoning like Old Bay. Over time, the shrimp boil has evolved, with variations popping up all over the U.S., especially in states like Louisiana and Georgia. This sheet pan version is a modern twist, designed to bring the feast indoors with a lot less hassle!
Let’s talk ingredients: the stars of the show
The beauty of this recipe is in its simplicity, but each ingredient plays a key role in making this dish so delicious. Here’s why:
- Baby Dutch yellow potatoes: These small potatoes cook up tender and buttery. You can swap them for red potatoes or fingerlings if needed, but I love the creamy texture of Dutch yellows.
- Corn: Sweet and juicy, the corn really shines here, soaking up all the garlicky butter and Old Bay flavor. Fresh is best, but if it’s out of season, frozen corn on the cob works too.
- Shrimp: Plump, juicy shrimp are the star of the show. I always use medium shrimp, peeled and deveined for easy eating. If you can’t find shrimp, scallops or even chunks of firm white fish (like cod) could be great alternatives.
- Andouille sausage: Smoky, spicy, and packed with flavor. If you don’t have andouille, you could substitute kielbasa or even chorizo, but I think the andouille adds just the right kick to this dish.
- Old Bay seasoning: This classic seafood spice mix is non-negotiable! It’s the flavor backbone of any shrimp boil, with a perfect blend of celery salt, paprika, black pepper, and other spices. If you don’t have Old Bay, you could make your own mix, but trust me, the original is worth it.
- Garlic and butter: Because everything is better with garlic and butter, right? The melted butter helps everything roast up beautifully, while the garlic adds a deep, aromatic flavor.
Essential kitchen tools: What you need (and what you can skip)
For this recipe, you don’t need any fancy gadgets—just a few basics from your kitchen:
- Baking sheet: You’ll want a large, sturdy baking sheet to hold all your ingredients in a single layer. A good-quality sheet will help everything cook evenly. If you’re like me and sometimes don’t feel like scrubbing, line it with foil or parchment paper for super easy cleanup.
- Large pot: For parboiling the potatoes and corn. I’ve tried skipping this step (oops!) and trust me, it’s necessary to get that tender texture before roasting.
- Mixing bowl: Just a small one to mix up the garlic-butter-Old Bay concoction.
Step-by-step: My foolproof method (and a few hard-learned lessons)
- Preheat the oven to 400°F. The high temperature helps everything get that perfect golden brown color and crispy edges.
- Boil the potatoes: Start by bringing a large pot of salted water to a boil. Add the baby potatoes and cook for about 10-13 minutes, until they’re just tender but not falling apart. Add the corn in for the last 5 minutes of cooking. (I’ve tried adding the corn at the beginning, but it tends to overcook, so stick to the 5-minute rule.)
- Mix the butter and seasoning: In a small bowl, melt the butter, then stir in the minced garlic and Old Bay seasoning. You could add a little lemon zest here for extra brightness if you’re feeling fancy!
- Assemble everything on the sheet pan: Drain the potatoes and corn, then spread them out on your prepped baking sheet along with the shrimp and sausage. Drizzle the butter mixture over everything and gently toss to coat. Make sure the shrimp aren’t overlapping too much—they’ll cook more evenly this way.
- Bake for 12-15 minutes, or until the shrimp turn that gorgeous pink color and are opaque throughout. The corn will be tender, and the sausage will be nice and browned on the edges. (Pro tip: Keep an eye on the shrimp; they cook fast and can go from perfect to overdone in a blink!)
- Serve with lemon wedges: The fresh lemon juice adds just the right amount of tang to balance out the richness of the dish. Garnish with some fresh parsley, if you like a pop of green. Serve it hot, straight from the pan.
Variations: Mixing it up for different tastes
I’ve played around with this recipe a lot, and here are some fun variations you can try:
- Make it spicy: Add a sprinkle of cayenne pepper or smoked paprika to the butter mixture if you like a little heat.
- Gluten-free: This recipe is naturally gluten-free, but double-check your sausage to make sure it doesn’t contain any sneaky gluten ingredients.
- Low-carb option: If you’re cutting back on carbs, you can swap the potatoes for chunks of zucchini or cauliflower. The texture will be different, but they’ll still soak up all that yummy seasoning.
- Seasonal twist: In the summer, I sometimes add cherry tomatoes and sliced bell peppers to the mix. In the fall, I’ll swap the corn for Brussels sprouts.
- International flair: Try a Spanish twist by swapping the Old Bay for smoked paprika and saffron, or go for a Cajun-style shrimp boil with extra cayenne and thyme.
Serving ideas: Let’s make it a feast!
For a casual gathering, I love serving this sheet pan shrimp boil with some crusty bread on the side to mop up all the buttery, garlicky goodness. If you’re hosting, keep it fun and low-key—just bring the whole pan to the table and let everyone dig in! For a little extra flair, you can serve it on parchment paper directly on the table for that authentic shrimp boil feel.
Garnish with fresh parsley for a pop of color, and add lemon wedges for squeezing. If you want to go all out, you could serve it alongside a simple green salad or coleslaw for some crunch.
Drink pairings: What to sip alongside
When it comes to drinks, I like to keep it classic. An ice-cold beer, like a pale ale or a crisp lager, pairs beautifully with the smoky, spicy flavors of the dish. If you prefer wine, go for something light and refreshing, like a chilled Sauvignon Blanc or a fruity rosé. And for the non-drinkers, an iced tea with a slice of lemon is always a winner.
Storing and reheating tips
Leftovers of this shrimp boil are rare in my house, but when they do happen, they’re easy to store. Just pop everything into an airtight container and refrigerate for up to 2 days. To reheat, spread the leftovers on a baking sheet and warm them in a 350°F oven for about 10 minutes. The shrimp may not be as juicy as they were fresh, but everything else holds up really well.
Scaling the recipe: More or less?
This recipe easily scales up or down depending on how many people you’re serving. Just keep in mind that if you’re doubling the recipe, you’ll need two baking sheets to ensure everything cooks evenly. You don’t want to overcrowd the pan, or the shrimp will steam instead of roast. For smaller servings, you can halve the ingredients, but keep the cooking time the same.
Wrapping up: You’ve got to try this!
This sheet pan shrimp boil is one of those dishes that’s sure to become a staple in your kitchen. It’s perfect for busy weeknights or casual weekend get-togethers, and it brings all the flavors of a seafood boil right to your table—without the mess. Plus, the cleanup is a breeze, and that’s always a win in my book! So go ahead, give it a try, and don’t be afraid to put your own spin on it.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes, just be sure to thaw them completely before using. Pat them dry with paper towels to remove any excess moisture so they roast up nicely.
2. What can I substitute for Old Bay seasoning?
If you can’t find Old Bay, you can make a simple mix of celery salt, paprika, black pepper, and a pinch of cayenne. But if you ask me, Old Bay is worth hunting down!
3. How can I tell when the shrimp are done?
The shrimp will turn pink and opaque when they’re cooked through. Keep a close eye on them, as they can overcook quickly.
4. Can I make this recipe ahead of time?
You can prep the potatoes and corn in advance, but I recommend cooking the shrimp and sausage just before serving for the best texture.
5. What side dishes go well with this?
Crusty bread, a simple green salad, or coleslaw make great accompaniments. You could also serve it with rice if you want to bulk up the meal a bit.
Sheet Pan Shrimp Boil Recipe
This easy sheet pan shrimp boil delivers all the flavor of a classic seafood boil with less mess. Ready in 30 minutes!
- Total Time: 30 minutes
- Yield: 4 1x
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 the oven to 400°F. The high temperature helps everything get that perfect golden brown color and crispy edges.
- Boil the potatoes: Start by bringing a large pot of salted water to a boil. Add the baby potatoes and cook for about 10-13 minutes, until they’re just tender but not falling apart. Add the corn in for the last 5 minutes of cooking. (I’ve tried adding the corn at the beginning, but it tends to overcook, so stick to the 5-minute rule.)
- Mix the butter and seasoning: In a small bowl, melt the butter, then stir in the minced garlic and Old Bay seasoning. You could add a little lemon zest here for extra brightness if you’re feeling fancy!
- Assemble everything on the sheet pan: Drain the potatoes and corn, then spread them out on your prepped baking sheet along with the shrimp and sausage. Drizzle the butter mixture over everything and gently toss to coat. Make sure the shrimp aren’t overlapping too much—they’ll cook more evenly this way.
- Bake for 12-15 minutes, or until the shrimp turn that gorgeous pink color and are opaque throughout. The corn will be tender, and the sausage will be nice and browned on the edges. (Pro tip: Keep an eye on the shrimp; they cook fast and can go from perfect to overdone in a blink!)
- Serve with lemon wedges: The fresh lemon juice adds just the right amount of tang to balance out the richness of the dish. Garnish with some fresh parsley, if you like a pop of green. Serve it hot, straight from the pan.
Notes
Serving ideas: Let’s make it a feast!
For a casual gathering, I love serving this sheet pan shrimp boil with some crusty bread on the side to mop up all the buttery, garlicky goodness. If you’re hosting, keep it fun and low-key—just bring the whole pan to the table and let everyone dig in! For a little extra flair, you can serve it on parchment paper directly on the table for that authentic shrimp boil feel.
Garnish with fresh parsley for a pop of color, and add lemon wedges for squeezing. If you want to go all out, you could serve it alongside a simple green salad or coleslaw for some crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner