Sheet Pan Shrimp Boil

After you try this Sheet Pan Shrimp Boil recipe, you may never use a stockpot again. Honestly!

After you try this Sheet Pan Shrimp Boil recipe, you may never use a stockpot again. Honestly!

Lately, I’ve been turning to my sheet pan to get supper on the table. There’s something about bringing one pan to the table filled with color and flavor that just makes me happy.

I’m a big fan of a good old shrimp boil, as you might know from this amazing recipe over here. All of those flavors mingling together, the colors, the textures, the newspaper-covered table, and eating the meal without any utensils. So. Much. Fun.

It’s a bit time-consuming for a simple mid-week dinner though. So I figured I might be able to replicate it on a sheet pan.

One concern I had was the different cooking times of the ingredients, so I took inspiration from the classic boil and staggered when the ingredients went onto the pan. The resulting dish was absolutely delicious!

What Ingredients are in a Shrimp Boil?

A traditional boil includes the catch-of-the-day, vegetables, spicy sausage, and spices. The ingredients were tossed into a big pot, boiled, and then dumped onto a table that had been covered with newspapers.

For our sheet pan boil will be using:

Shrimp: I don’t have access to waterways with shrimp, so I rely on my stash of frozen shrimp. I think I’ve mentioned before that a bag of frozen shrimp is one of my staples. For this recipe I like to use large-sized shrimp which are about 31 – 35 per pound. For a quick and easy way to thaw the shrimp, refer to this post.

Vegetables: I use potatoes and corn-on-the-cob. Quartered onions would make a good addition, too.

Sausage: My preference is andouille, though you could substitute kielbasa. Make sure that you choose sausages that are pre-cooked.

Seasoning: Any seafood seasoning will work, however, my favorite is Old Bay. No Old Bay in the pantry? You can make your own with this recipe. I also add a little more paprika because I like the color and smokiness that it adds.

Lemon: A squeeze of fresh lemon over the finished dish adds a nice brightness. More wedges for serving is always appreciated.

Parsley: Because every dish needs a colorful accent in my opinion :)

How to Make a Sheet Pan Shrimp Boil

There are two things that will impact the success of this dish. The first is staggering each ingredients’ cooking time. And the second is setting up your oven before you preheat it.

But don’t worry, these are both very simple things to do. I promise.

Before you preheat your oven, make sure that you have one rack placed in the lowest position in the oven and a second rack placed 4” below the boiler element. Once that’s done, preheat the oven to 425˚F.

You will be prepping each of the ingredients in stages. So while one ingredient is cooking, you’ll be getting the next one ready.

Starting with the potatoes, place them in a large bowl, drizzle with olive oil and season with salt and pepper. Transfer them to a rimmed baking sheet. The best size for this recipe is a half-sized sheet pan which is about 18”x13” with a one-inch lip.

Place the sheet pan in the preheated oven and roast the potatoes for 10 minutes.

While the potatoes are cooking, using the same bowl toss the corn with melted butter and season with salt and pepper.

Remove the sheet pan from the oven, stir the potatoes and then scatter the corn onto the baking sheet. Make sure that they are in a single layer and have room for the heat to cook all sides.

Place the sheet pan back in the oven and roast the corn and potatoes for another 15 minutes.

The final preparation step is the shrimp. Using the same large bowl you used for the potatoes and corn, add oil, butter, seasonings, and lemon juice, stirring to combine. Add the shrimp and toss in the sauce to coat evenly.

Remove the sheet pan from the oven and switch the oven to broil. Scatter the shrimp and the andouille on the pan. Make sure that any sauce that may be remaining in the bowl is scraped over the shrimp and veggies.

Place the baking sheet under the broiler and cook for 3 – 5 minutes being careful not to over cook the shrimp. As soon as they start to turn pink and are slightly opaque, they’re done.

I like to squeeze a half a lemon over the finished dish and serve more wedges on the side. Sprinkle with some parsley and call everyone to the table.

 

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Sheet Pan Shrimp Boil


  • Author: Leigh Olson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

After you try this Sheet Pan Shrimp Boil recipe, you may never use a stockpot again. Honestly!


Ingredients

  • 1 lb. baby red potatoes, quartered
  • 3 Tbsp. olive oil, divided
  • 2 tsp. salt, divided
  • 1 tsp. pepper, divided
  • 3 ears corn, shucked and cut crosswise into 1 1/2 to 2-inch pieces
  • 3 Tbsp. melted butter, divided
  • 1 lb. medium shrimp, peeled and deveined
  • 2 tsp. seafood seasoning, Old Bay or your favorite
  • 1 lemon, divided
  • 1 tsp. smoked paprika
  • 2 links Andouille sausage, cut into 1/2-inch slices
  • 2 Tbsp. chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 425˚F with one rack in the center and the second 4-inches from the broiler.
  2. Place potatoes in a large bowl. Add 2 tablespoons of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Stir.
  3. Arrange potatoes in a single layer on a rimmed baking sheet. Bake until fork tender, about 10 minutes.
  4. While potatoes are baking, put the corn in the same large bowl and add 2 tablespoons of the melted butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Stir.
  5. Remove pan from oven and arrange corn among potatoes. Bake until potatoes and corn are lightly browned, about 15 minutes.
  6. Cut the lemon in half. Juice one half and cut the other into 4 wedges.
  7. While potatoes and corn bake, in the same large bowl stir together the remaining 1 tablespoon of melted butter, the remaining 1 tablespoon of olive oil, and the seafood seasoning. Add shrimp and toss to coat.
  8. Remove pan from oven. Set oven to broil.
  9. Arrange shrimp and andouille around the potatoes and corn, keeping everything in a single layer.
  10. Broil on top rack until the shrimp are pink and opaque, 3 – 5 minutes.
  11. Remove from oven, sprinkle with parsley (if using) and serve with the lemon wedges.
Sheet Pan Shrimp Boil

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