Description
Shrimp boil is one of those classic Southern dishes that screams celebration, summer nights, and messy, hands-on fun. But what if you don’t have a backyard, don’t want to spread newspapers all over your kitchen table, or simply want a fuss-free version of this feast? Enter the Sheet Pan Shrimp Boil — a genius, no-mess twist on the traditional shrimp boil that cooks everything on one pan, in your oven.
Ingredients
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Baby potatoes (about 1.5 pounds)
Small, waxy potatoes like baby reds or fingerlings are ideal. Their thin skins crisp up nicely in the oven while the inside stays tender. Larger potatoes won’t cook as evenly or get that perfect roasted texture. -
Fresh corn on the cob (2-3 ears)
Cut into 2-3 inch chunks so they’re easy to pick up and fit comfortably on the sheet pan. Fresh corn adds a sweet, juicy crunch that balances the smoky sausage and shrimp. -
Raw shrimp (1 pound), peeled and deveined
Go for medium or large-sized shrimp, raw and peeled with tails removed for ease of eating. Buying them deveined saves time and makes the dish more approachable, especially if you’re serving guests. -
Andouille sausage (about 12 ounces)
This spicy, smoked sausage is a classic in Louisiana boils. Its bold flavor and firm texture hold up well to roasting. If you can’t find andouille, kielbasa or smoked chorizo can work as a substitute but expect a slightly different flavor. -
Old Bay seasoning (2 tablespoons)
This signature blend of celery salt, paprika, black pepper, and other spices is essential for authentic shrimp boil flavor. It infuses the whole dish with a warm, savory spice profile. Don’t skip or substitute unless you make your own blend. -
Butter (6 tablespoons)
Rich butter is the base of your sauce, melting into the shrimp, sausage, and veggies to bring everything together with lusciousness. -
Fresh garlic (3 cloves, minced)
Adds a fragrant, savory kick to the butter sauce — a must-have flavor boost. -
Optional extras: lemon wedges for serving, fresh parsley for garnish, and extra Old Bay for sprinkling at the table.
Instructions
Fill a large pot with salted water and bring it to a boil. Add the baby potatoes and cook for about 10 minutes — they should be just tender enough to pierce with a fork but not falling apart. During the last 4-5 minutes, toss in the corn chunks so they soften but keep their snap. Drain everything and set aside to cool slightly.
While the potatoes and corn cook, melt the butter gently in a small saucepan over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Remove from heat and stir in the Old Bay seasoning thoroughly. This buttery, spiced sauce will coat your shrimp, sausage, and veggies, so be generous here!
Spread the potatoes and corn evenly across your largest rimmed baking sheet. Slice the andouille sausage into 1/2-inch thick rounds and scatter them on the pan. Finally, add the peeled shrimp in a single layer. Make sure nothing is piled on top of anything else — crowding traps steam and prevents roasting.
Pour the warm garlic butter and Old Bay mixture evenly over the entire pan. Use your hands or tongs to toss and gently toss everything until all the potatoes, corn, shrimp, and sausage are coated in the flavorful butter.
Place the sheet pan in a preheated oven at 400°F (200°C). Roast for about 12-15 minutes, watching carefully. The shrimp should turn bright pink and curl slightly, the sausage edges should crisp up a little, and the potatoes and corn will develop golden, caramelized spots. Be careful not to overcook the shrimp — they go from perfectly tender to rubbery quickly!
Remove from the oven, transfer to a large serving dish or serve straight from the pan. Squeeze fresh lemon wedges over the top for a burst of brightness, and sprinkle with chopped parsley if desired. Extra Old Bay at the table lets everyone season to taste.
Notes
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Don’t skip parboiling the potatoes — they take longer than shrimp and sausage to cook through.
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Watch the shrimp closely — overcooked shrimp get rubbery fast.
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Use parchment paper on your pan for easier cleanup.
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If your pan is small, use two pans to avoid overcrowding.
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Lemon wedges are a must — the acidity cuts through the rich butter perfectly.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Cuisine: Southern