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A Sheet Pan Shrimp Boil is a rustic summer meal of juicy shrimp, spicy sausage, tender potatoes and crisp corn that is baked on a big sheet pan in the oven. It’s perfect for feeding a crowd and take about 30 minutes to make!
Throwing a party this summer? This Sheet Pan Shrimp Boil makes the perfect meal. Serve with some yummy garlic bread and a Copycat Olive Garden Salad and you’ve got a complete, crowd-pleasing meal!
Shrimp Boil Dinner on a Sheet Pan
I love love making this recipe for summertime parties. This shrimp boil on a sheet pan is so incredibly easy. Just roughly chop the ingredients, toss them in some flavorful seasoning and throw it all on a big baking sheet pan.
This recipe will feed a crowd or just your family; you can adjust the amounts to feed as many as you need.
A traditional seafood boil is cooked like the name suggests, cooked in a big pot of boiling water. Making it on a sheet pan is so much easier than messing with a big pot, and you get that amazing caramelization that you can’t get from a pot of water. The flavors are so much richer, and each item can stand on its own.
Ingredients You’ll Need
The ingredients for a sheet pan shrimp boil are pretty simple and rustic – nothing fancy here. For the shrimp you can leave the tails on because they look pretty, or remove them for easy eating.
- Shrimp – Medium-sized shrimp are a good size or you could use large shrimp.
- Potatoes – Red potatoes are great because they hold their shape really well and blend in with the other colors on the sheet.
- Smoked Sausage – Since it’s already fully cooked, you don’t have to worry about minimum temperatures. Just slice it into thick pieces on the diagonal (angled) for a prettier cut.
- Corn on the Cob – Use fresh corn, or you can even grab these from the freezer section.
- Lemons – Fresh lemons are so good. Just give the lemons a firm roll on the counter with the palm of your hand to really get that juices flowing.
- Old Bay Seasoning – Find this in the seasoning aisle with the blended seasonings.
- Garlic powder
- Butter – Salted or unsalted is fine.
How To Make a Sheet Pan Shrimp Boil
- Preheat your oven to 425 degrees F. This recipe will cook pretty quickly at a high temperature, especially the shrimp, which is what we want.
- Boil a pot of water on the stove to cook the potatoes until they are just tender. Pierce them with a sharp paring knife. It’s ok if there is a slight resistance because they will cook a bit more in the oven.
- Toss all of the ingredients together in a large bowl then arrange them on a sheet pan. I recommend using foil or parchment paper for easy clean up.
- Bake for about 12-13 minutes or until the shrimp is cooked through.
FAQs
A Shrimp Boil is literally boiling shrimp in a pot…with sausage, potatoes and corn. It usually revolves around a large gathering where everyone eats with their hands.
Old Bay is a savory blend of 18 herbs and spices like celery salt, paprika, and black pepper, that are delicious on all sorts of fish recipes. It’s also versatile and can be used on chicken or pork.
Absolutely! You can swap out the veggies or add more, like carrots, broccoli, brussels sprouts, asparagus, cherry tomatoes or green beans. Salmon pieces would a great addition to the shrimp.
Frozen shrimp are a great option if fresh isn’t available it is just too pricey. Make sure to fully defrost the shrimp first by either placing in a covered bowl in the fridge overnight, or submerging in cold running water for 10-15 minutes.
First, you want to peel and devein them…this step is eliminated if you can find already peeled and deveined shrimp. I like to leave the tails on so they are easier to eat. Also make sure to rinse them really well.
Shimp cook very quickly. They turn from an opaque gray to a bright pink in a matter of minutes. You’ll want to watch that the tails don’t start to curl because that means they are beginning to overcook.
Serving Suggestions
You can serve these sheet pan shrimp boil just as is. It really is a complete meal on a pan. I like to garnish with fresh herbs like minced parsley because it gives a little color. Add some a loaf of bread and a salad and you’re good to go!
Make sure to offer some sauce options for dipping, like Cocktail Sauce, Tartar Sauce or simple melted butter.
What To Do With Leftovers
If you happen to have leftovers from your sheet pan shrimp boil, wrap them up and place in an airtight container. Reheat on a sheet pan in the oven, taking care not to overcook the shrimp. For microwave reheating, I recommend heating the shrimp separately.
Expert Tips
- Use the largest baking sheet you have, or plan to use two and just swap them halfway through.
- Use heavy duty foil. Not only will it help with clean up, but it will save you from tears that end up spilling the juices anyway.
- Purchas shrimp that is already peeled and deveined.
- The beauty of this recipe is that you can make it year round and not just reserve it for the summertime. Use fresh corn when you can, but if you can’t grab some from the freezer section.
- To skip the heat, use regular smoked sausage. Andouille is delicious but the heat may be too much for some palettes.
More Sheet Pan Dinners
- Smoked Sausage & Apple Sheet Pan Dinner
- Teriyaki Barbecue Pineapple Chicken Sheet Pan Dinner
- Sheet Pan Meatloaf and Potatoes
- Sheet Pan Pizza
- Italian Chicken & Vegetables Sheet Pan Dinner
Shrimp Boil Sheet Pan Dinner
Ingredients
- 1 pound baby red potatoes quartered
- 1 pound raw medium shrimp peeled and deveined (tails on)
- 3 ears of corn cut crosswise into 4 pieces each
- 2 links smoked andouille sausage cut into ½ -inch slices
- 2 lemons sliced
- 1 teaspoon garlic powder
- 1 tablespoon Old Bay seasoning
- ¼ cup melted butter
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons freshly chopped parsley for garnish
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or spray with nonstick cooking spray.
- In a large pot of salted boiling water, cook potatoes until just tender, about 10 minutes. Drain.
- In a large bowl, combine cooked potatoes, shrimp, corn, sausage, lemons, garlic powder, Old Bay, melted butter, salt and pepper. Toss until combined, then arrange on a large baking sheet.
- Bake until shrimp is cooked through and corn is tender, 13 to 15 minutes.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This dinner was absolutely delicious! My only problem was the time it took to peel and devein the shrimp. Have never done that before and don’t ever plan to again!
However, I finally found frozen peeled and deveined shrimp in our local Fred Meyer so I will be making again.
Thank you Liz! Awesome feedback, thanks for stopping by.
This was the best shrimp boil I’ve had and I lived in Hilton Head, SC for a while!! Such a deep, bold flavor compared to boiling in a big pot of water. I made homemade cocktail sauce to go with it. It was beautiful I wanted to post a picture as my teens do. Thank you
You are so welcome L. Kaplan! Love the feedback! Thanks for stopping by.
If I use already cooked shrimp, could I bake everything except the shrimp for 10 minutes then add in the already cooked shrimp and bake 5-10 more minutes?
If the shrimp is already cooked, it’s best served cold. Shrimp overcooks really quickly, so baking it even for 5 minutes would make it tough and rubbery.
This was delicious! Did it for Christmas Eve dinner and it was a hit! Easy and delicious! Clean up was a breeze!
Nice! Thanks for stopping by Darla.
Planning this for tonight. I do alot of shortt cuts, so will use the precooked potatoes. My question is will the uncook corn cobs be cooked enough in that short a time? I may use the frozen (thawed) cobettes.
Looking forward to this. 🙂
Will add stars after I see how it turns out, but looks delish
Yes they cook at a high enough temperature so the corn will cook through.
Another winner. I wound up using defrosted, frozen green giant cobettes. I did use the red baby potatoes. The entire dish was delicious and gorgeous. Another new favorite. Thank you for such great, easy, yummy recipes. I wish I could post a picture
You’re so welcome Diane! thank you so much for stopping by!