Sheet Pan Shrimp Boil

This Sheet Pan Shrimp Boil is the ultimate answer to dinner on a busy evening when you want big Cajun flavor without big mess. Everything happens in a single pan you get all the classic tastes of a seafood boil with barely any cleanup and only a few minutes of hands on time.

You will not miss traditional seafood boils after trying this sheet pan version. The first time I made it for a neighborhood cookout everyone raved and there were no leftovers in sight.

Ingredients

• Baby Dutch yellow potatoes: add a creamy texture and hold up well to roasting choose smooth even sized potatoes so they cook evenly
• Corn on the cob: brings sweet crunch and color look for ears that feel heavy and have bright green husks
• Unsalted butter: gives richness melted so every piece is coated toasty and flavorful
• Fresh garlic: deepens the flavor skip pre minced for the best punch
• Old Bay seasoning: brings signature seafood boil taste check freshness for optimal flavor
• Medium shrimp: cook quickly and soak up seasoning pick peeled and deveined to save time
• Smoked andouille sausage: gives smoky spicy kick choose a well marbled sausage with a bold aroma
• Lemon wedges: add brightness squeeze just before serving for zingy lift
• Fresh parsley: finish the dish with color and freshness chop right before adding

Step-by-Step Instructions

Prepare and Boil Vegetables:

Fill a large pot with water add salt and bring to a boil. Drop in potatoes and cook for ten to thirteen minutes until just fork tender. Add corn pieces in the last five minutes. Drain thoroughly and set aside to let excess water evaporate

Mix the Seasoning:

In a small bowl whisk melted butter minced garlic and Old Bay seasoning until evenly combined. This will coat every ingredient with flavor as it bakes

Assemble on the Sheet Pan:

Scatter cooked potatoes and corn plus shrimp and sliced andouille sausage in a single layer on a lightly oiled baking sheet. Pour the butter mixture all over. Use clean hands or a spatula to gently toss everything together making sure even coverage

Bake the Shrimp Boil:

Slide the sheet pan into a preheated four hundred degree oven. Roast for twelve to fifteen minutes until shrimp are opaque and pink sausage is sizzling and corn is tender. Keep an eye near the end to avoid overcooking the shrimp

Garnish and Serve:

Remove from oven and immediately squeeze fresh lemon wedges across the hot pan. Shower with chopped parsley. Serve right away while everything is hot and bursting with flavor

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I am obsessed with the juicy shrimp and the burst of sweet corn in every bite. Last summer we made three pans for a birthday party and it is still the most requested dish from my friends.

Storage Tips

Let leftovers cool completely then store in an airtight container in the refrigerator for up to two days. Warm gently in a low oven or covered skillet. I have found the flavors deepen after a night in the fridge which is a huge bonus if you like making ahead

Ingredient Substitutions

Swap smoked turkey sausage if you want a lighter taste or try kielbasa for a milder option. Yukon gold potatoes work fine instead of Dutch yellow. If corn is out of season use frozen mini cobs just thaw and pat dry. Any seafood boil seasoning can stand in for Old Bay if you have a favorite blend on hand

Serving Suggestions

Pile everything on a big platter and serve with extra lemon wedges. Add warm crusty bread or a green salad to round out the meal. Sometimes I double the recipe so there is enough for a leftover lunch the next day

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Cultural and Historical Context

The sheet pan version pays tribute to the classic Southern shrimp boil often cooked outside for a crowd over a huge propane burner. By roasting on a pan you get those nostalgic flavors in a modern easy format no newspaper required and no giant pots to scrub

Recipe FAQs

→ Can I substitute the andouille sausage?

Yes, kielbasa or another smoked sausage works well and still provides great flavor.

→ Can I use larger shrimp?

Absolutely. Adjust baking time if using larger shrimp to prevent overcooking.

→ Do I need to peel the potatoes?

No, baby Dutch yellow potatoes can be cooked with skin on for added texture and nutrients.

→ How do I prevent the shrimp from drying out?

Bake just until shrimp turn opaque and pink, usually 12-15 minutes, for the best results.

→ Is it necessary to parboil the potatoes?

Yes, parboiling ensures the potatoes become tender during the short oven bake time.

→ Can frozen shrimp be used?

Yes, but thaw and pat them dry before assembling to avoid excess moisture on the pan.