Sheet Pan Shrimp Boil
A shrimp boil has all the makings of a great meal: bold flavors, hearty ingredients, and that “everyone dig in” energy. But realistically, I’m not hauling out a giant stock pot or covering my table in newspaper on a Tuesday night.
This sheet pan version keeps everything you love about a classic shrimp boil and strips away the hassle. No big equipment, no heavy cleanup, no boiling half the pantry. Just succulent shrimp, smoky sausage, tender potatoes, and sweet corn roasted together on one tray. It’s fast, flavorful, and gives you that restaurant-quality finish without the mess.
Why You’ll Love this Recipe
- Quick to pull together: Everything cooks on one tray, so dinner feels effortless without sacrificing flavor.
- Minimal cleanup: Eat on the sheet pan and dump the garage in the trash.
- Big, bold flavor
What You’ll Walk Away Knowing
- How to brighten up frozen shrimp
Ingredient List
Shrimp: I used large shrimp (31-40 count) for this recipe. They were peeled, but I will also use peel-on shrimp when I can find it. Use whatever size preference you have, just change the time you cook to less if they’re smaller and more if they’re larger. Fully thaw the shrimp before cooking to minimize water leaching onto the baking sheet.
Brighten the Shrimp: In a coriander, sprinkle 1 teaspoon of salt on the shrimp and allow to sit for 10 minutes before rinsing off. The salt will bring that just caught brininess back to the shrimp without having to overseason the whole dish.
Andouille Sausage: I love the spice on andouille sausage. You can use a mild sausage like a kielbasa if you prefer. Slice the sausage at a diagonal into bite sized pieces.
Gem Potatoes: These are the cutest potatoes ever. I love that I can boil them without cutting them. The skin gets crispy and it pops in your mouth when you bite it. If you can’t find or don’t want gem potatoes, you can also use red potatoes, Yukon gold, and russet potatoes that are cut in 2 bite chunks.
Corn on the Cob: I used fresh corn cut into thirds. You can also use frozen corn.
Parsley: Adds freshness, but is completely optional. If you don’t want to spend the time cleaning and cutting parsley, just skip it.
How to Make a Sheet Pan Shrimp Boil
1. Prep your oven and pan:
Preheat the oven to 425°F and line a baking sheet with parchment.
2. Brighten the shrimp:
Place your shrimp in a colander and sprinkle with 1 teaspoon salt. Let them rest for 10 minutes, then rinse well. (This wakes up their natural brininess without overpowering the dish.)
3. Boil the potatoes and corn:
Bring a medium pot with 6 quarts of water and 2 teaspoons of salt to a boil. Add the gem potatoes and cook for 6–8 minutes until fork tender, but not falling apart. Add the corn and cook for an additional 5 minutes. Drain both and set aside.
4. Butter and sausage:
Return the empty pot to the stove over medium-low heat. Melt 4 tablespoons of butter. Add the boiled potatoes, corn, and sliced andouille. Toss everything so it’s thoroughly coated in butter.
5. Start the roast:
Spread the mixture onto the prepared sheet pan. Bake for 7 minutes to let the edges crisp slightly.
6. Add the shrimp:
Drizzle or brush the shrimp with a bit more melted butter, then scatter them over the sheet pan. Sprinkle generously with Old Bay.
7. Final roast:
Return the pan to the oven and bake for 15–18 minutes, until the shrimp are pink and cooked through.
8. Serve:
Stir together melted butter, minced garlic, and a pinch of Old Bay for dipping. Serve everything hot with lemon wedges, mustard, sour cream, and parsley if you’re feeling fancy.
Expert Tips
Don’t overcrowd the pan.
Only fill the baking sheet 70% of the way so that all of the ingredients have room to crisp instead of steam. Use a second baking sheet if you need to make more for a crowd or need to spread everything out.
Dry the shrimp really well before roasting.
Even after rinsing the salt off, pat them dry. Damp shrimp steam; dry shrimp get that tender-but-slightly-snappy bite everyone loves.
Don’t skip the butter baste.
The butter is your flavor carrier. Baste the shrimp lightly before they hit the oven — it helps Old Bay stick and keeps them juicy.
Want smoky depth? Add smoked paprika or a splash of Worcestershire.
Just a pinch/splash turns the whole sheet pan into a low-country magic trick.
If you’re using peel-on shrimp, season the shells.
Mix a little butter + Old Bay + garlic and brush it right over the shells. The flavor transfers beautifully as the shrimp cook.
Crisp the potatoes more (optional):
If you love ultra-crispy potatoes, drain them and let them steam-dry for 2 minutes, then toss in butter. Dry potatoes = better browning.
Storage: You can store any leftovers in the refrigerator for up to 3 days. Reheat in the microwave or the oven.
What to Serve
This sheet pan shrimp boil is a full meal on its own, so I usually keep the extras simple. A bowl of melted butter seasoned with Old Bay and a little microplaned garlic is perfect for dipping. If you want to round things out, choose something snackable and easy to grab with your hands—think spinach squares, warm dinner rolls, or even a crisp wedge salad for something cool and crunchy alongside all the buttery goodness.
FAQs
Frozen shrimp lose some of their natural salinity as they thaw. A quick salt rest “brightens” them and restores that ocean-fresh flavor without making the whole dish too salty.
Yes. Frozen corn works beautifully. For potatoes, use frozen roasted potatoes if possible because they hold texture better than raw frozen ones.
Use any potato that holds shape: red, Yukon gold, or russets cut into two-bite chunks. Just boil until barely tender so they don’t fall apart on the sheet pan.
They should be opaque, pink, and curled into a loose “C.” If they’re tight little O’s, they’ve gone too far. (Still tasty, just firmer.)
Warm everything low and slow. Reheat at 300°F for about 10 minutes. Add a dab of butter to keep the shrimp juicy.
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Sheet Pan Shrimp Boil
Ingredients
- 1 lb shrimp large
- 12 ounces Andouille sausage sliced on a diagonal
- 2 lbs gem potatoes
- 2 ears of corn cut into thirds
- 1 stick butter
- 1 tablespoon Old Bay
- 3 cloves garlic
- 2 tablespoons parsley
- 1 lemon cut into wedges
Instructions
- Prep your oven and pan: Preheat the oven to 425°F and line a baking sheet with parchment.
- Brighten the shrimp: Place 1 lb shrimp in a colander and sprinkle with 1 teaspoon salt. Let them rest for 10 minutes, then rinse well. (This wakes up their natural brininess without overpowering the dish.)
- Boil the potatoes and corn: Bring a medium pot with 6 quarts of water and 2 teaspoons of salt to a boil. Add 2 lbs gem potatoes and cook for 6–8 minutes until fork tender, but not falling apart. Add 2 ears of corn and cook for an additional 5 minutes. Drain both and set aside.
- Butter and sausage: Return the empty pot to the stove over medium-low heat. Melt 4 tablespoons of butter.
- Add the boiled potatoes, corn, and 12 ounces Andouille sausage. Toss everything so it’s thoroughly coated in butter.
- Start the roast: Spread the mixture onto the prepared sheet pan. Bake for 7 minutes to let the edges crisp slightly.
- Add the shrimp: Drizzle or brush the shrimp with a bit more melted butter, then scatter them over the sheet pan. Sprinkle generously with 1 tablespoon Old Bay.
- Final roast: Return the pan to the oven and bake for 15–18 minutes, until the shrimp are pink and cooked through.
- Serve: Stir together melted butter, 3 cloves garlic, and a pinch of Old Bay for dipping. Serve everything hot with lemon wedges, mustard, sour cream, and 2 tablespoons parsley if you’re feeling fancy.
Notes
Mix a little butter + Old Bay + garlic and brush it right over the shells. The flavor transfers beautifully as the shrimp cook. Crisp the potatoes more (optional):
If you love ultra-crispy potatoes, drain them and let them steam-dry for 2 minutes, then toss in butter. Dry potatoes = better browning. Storage: You can store any leftovers in the refrigerator for up to 3 days. Reheat in the microwave or the oven.
This recipe is a game changer. Easy to make, but tastes like it was a challenge. It’s probably all of the butter.