This Sheet Pan Shrimp Boil recipe is a complete dinner for the whole family! The easiest way to have a traditional shrimp boil at home!
Old Bay Shrimp Boil
If you’re looking for a delicious meal that is not only hearty but has the side dishes cooked in, you have to try my Sheet Pan Shrimp Boil! Also called a Low Country Boil, this is the perfect meal for a busy evening any time of year.
Unlike a standard seafood boil which would require outdoor cooking in a big pot, this easy recipe allows for an oven method that will let you have the same flavors in your own kitchen. The best part is that this sheet pan version lets you serve fewer people while still offering the same flavors of a low country shrimp boil.
Just like the traditional way of cooking a classic shrimp boil, this dish includes a few simple ingredients. With succulent shrimp, creole seasoning, tender potatoes, a delicious butter mixture, and lemon juice, this is one of those sheet pan dinners that you’ll find yourself adding to your monthly meal plan.
This easy meal is naturally gluten free and chock full of protein, so it’s the perfect option for lots of different dietary concerns.
Whether you’re looking for a summer dinner to mimic traditional seafood boils you may have grown up with or just a sheet pan dinner that the entire family will love, this is a fun way to feed everyone!
Shrimp Boil Recipe
How To Make:
2 bags Patagonian Red Shrimp 16 oz, frozen
12 oz andouille chicken sausage
20 small red skin potatoes
2-3 ears sweet corn on the cob
2 tablespoons olive oil
8 tablespoons unsalted butter, divided
3 tablespoons Old Bay seasoning
3 teaspoons minced garlic in olive oil
Salt and pepper to season
Preheat your oven to 425 degrees.
Bring a large pot of water to boil and boil your red potatoes for about 15 minutes or until fork tender.
Melt 4 tablespoons of butter in a large pan and sauté the shrimp for 4 – 5 minutes until cooked through. Strain any liquid and set it aside.
Remove the husks from the ears of corn and cut each of the fresh corn cobs into 4 pieces each. This will leave you with 8 – 12 corn cob pieces.
Slice the andouille sausage into bite size pieces.
In a large bowl, combine your cooked shrimp, corn, spicy sausage, and tender potatoes and toss with 4 tablespoons of melted butter, 2 tablespoons of olive oil, 3 tablespoons of Old Bay seasoning, and 3 teaspoons of garlic. Season with some kosher salt and black pepper to taste.
Line a large baking sheet with aluminum foil or parchment paper for easy cleanup. You will want this to be a rimmed baking sheet to keep all of the ingredients on the pan.
Pour your shrimp mixture onto the prepared baking sheet, spreading all of the ingredients out across the entire pan in a single layer. It won’t necessarily be an even layer, but do your best.
Scrape the bowl to make sure that you’ve gotten all of the garlic butter sauce onto the pan. Bake in the preheated oven for 40 minutes.
Top with bits of fresh parsley after baking. Serve with lemon slices and crusty bread and enjoy!
Store any leftovers in the fridge in an airtight container for up to 3 days.
Will Everything For this Southern Boil Cook Correctly On A Single Sheet Pan?
Yes! There are a lot of ingredients here, but that is the fun of a seafood boil. If you are sure to spread the mixture across the pan, everything will cook correctly. Besides, most of it has been cooked before you put the sheet pan dish in the oven.
Do I Have To Use Frozen Shrimp For This Easy Sheet Pan Shrimp Boil?
No! I prefer to use frozen shrimp so that I don’t have to devein shrimp and I can have them in my freezer whenever I want to use them for shrimp recipes, but you don’t have to. If you choose to use fresh shrimp for this sheet pan meal, make sure that they are deveined and cook them in the melted butter as in the instructions. It will take only a few minutes since they aren’t frozen, so keep a close eye while the shrimp cooks in the pan.
Can I Turn This Into A Sweet Potato Seafood Boil?
Yes! This is something that I’ve been introduced to recently and while this original recipe is amazing, you can try it with sweet potatoes as well. Instead of red potatoes, boil some sweet potatoes. You may want to cut these into smaller pieces once you’ve boiled them. Prepare your juicy shrimp, flavorful sausage, tender corn, and everything else the same way, using your cajun seasoning and other ingredients. Bake your shrimp boil in the oven and enjoy!
Are You Looking For More Tasty Sheet Pan Meals? Here Are Some Of My Favorites:
- Sheet Pan Mozzarella Chicken And Potatoes
- Sheet Pan Gnocchi With Roasted Vegetables
- Sheet Pan Salmon And Green Beans With Sweet Potatoes
- Sheet Pan Rainbow Vegetables with Tahini Dressing
- Sheet Pan Sausage and Peppers with Pierogies
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- 2 bags Patagonian Red Shrimp 16 oz, frozen
- 12 oz andouille chicken sausage
- 20 small red skin potatoes
- 2-3 ears sweet corn on the cob
- 2 Tbsp olive oil
- 8 Tbsp unsalted butter, divided
- 3 Tbsp Old Bay seasoning
- 3 tsp minced garlic in olive oil
- Salt and pepper to season
- Fresh parsley
- Lemon wedges
- Preheat your oven to 425 degrees.
- Bring a large pot of water to boil and boil your red potatoes for about 15 minutes or until fork tender.
- Melt 4 tablespoons of butter in a large pan and sauté the shrimp for 4 - 5 minutes until cooked through. Strain any liquid and set aside.
- Remove the husks from the ears of corn and cut each of the fresh corn cobs into 4 pieces each. This will leave you with 8 - 12 corn cob pieces.
- Slice the andouille sausage into bite size pieces.
- In a large bowl, combine your cooked shrimp, corn, spicy sausage and tender potatoes and toss with 4 tablespoons of melted butter, 2 tablespoons of olive oil, 3 tablespoons Old Bay seasoning and 3 teaspoons garlic. Season with some kosher salt and black pepper to taste.
- Line a large baking sheet with aluminum foil or parchment paper. You will want this to be a rimmed baking sheet in order to keep all of the ingredients on the pan.
- Pour your shrimp mixture onto the baking sheet, spreading all of the ingredients out across the entire pan in a single layer. Scrape the bowl to make sure that you've gotten all of the butter sauce onto the pan.
- Bake for 40 minutes.
- Top with bits of fresh parsley after baking. Serve with lemon slices and crusty bread and enjoy!
Store any leftovers in the fridge in an airtight container for up to 3 days.
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Amount Per Serving: Calories: 707Total Fat: 32gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 185mgSodium: 1797mgCarbohydrates: 77gFiber: 7gSugar: 7gProtein: 30g
This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.