The Bluster and the Burrow
Sheet Pan Shrimp Boil
This sheet pan shrimp boil gives you all the bold, buttery flavors of a traditional shrimp boil without the mess or massive stock pot. Everything roasts on one tray for a quick, comforting, restaurant-worthy meal any night of the week.
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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
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.
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.
Nutrition
Calories: 804kcal | Carbohydrates: 53g | Protein: 45g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 316mg | Sodium: 1032mg | Potassium: 1738mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1030IU | Vitamin C: 66mg | Calcium: 139mg | Iron: 4mg
