This Sheet Pan Shrimp Boil uses one pan and is packed with flavor! The combination of sausage, corn, potatoes, fresh shrimp and Old Bay seasoning baked in the oven makes a great indoor alternative to a classic low country shrimp boil.
This meal is designed to feed a crowd, but is also a great move for seafood cravings on a weeknight!
My favorite meal ever is a low country shrimp boil, but it takes a good bit of effort and logistics. It also requires nice weather, a boiler, propane tank, seafood buckets, newspapers…it’s just a little too involved for a weeknight meal.
Enter: Sheet Pan Shrimp Boil.
This is so easy! You literally throw it all on a pan with a few pats of butter, bake and dinner is on the table in under 30 minutes!
- It’s a great alternative to an outdoor shrimp boil. A quicker cook time and no need to worry about the weather!
- It’s a one pan meal! You can combine, cook and serve all from the same sheet pan. I recommend this over-sized Nordic Ware pan for a little extra room and space for the ingredients to cook.
How to Make a Sheet Pan Shrimp Boil
There are definitely a few items of note before you begin making this recipe:
- Use shell-on jumbo shrimp. Because I am from the Gulf Coast, I prefer fresh shrimp to frozen. Regardless of what’s available to you, make sure they are shell-on jumbo shrimp.
- If available, definitely use a spicier sausage. We use Andouille sausage, which is a regional ingredient, and full of Cajun flavors. It’s great in Gumbo too!
Here’s how you make a sheet pan shrimp boil:
- First, preheat your oven, get out your sheet pan and your ingredients.
- Then, add your potatoes, corn and onion to the sheet pan. Drizzle a little olive oil and toss.
- Place in the oven and bake at 375F degrees for about 20 minutes or until potatoes are fork tender. Remove from the oven, and get ready to add the shrimp.
- To the pan of fork-tender potatoes, corn and onion, spread the shrimp on top in a single layer. Add a few pats of butter, and sprinkle liberally with Old Bay seasoning.
- Place back into the oven for another 8-10 minutes or until the shrimp are done.
- When the shrimp are done, remove from the oven and serve!
Can you cook shrimp with the shells on?
Yes! For this recipe, it is highly recommended that the shrimp be cooked whole – shells, tails and feet. Cooking whole takes the shrimp a little longer to cook, but keeps the meat tender and moist. Otherwise, you will end up with rubber!
How do you know when shrimp are done?
Shrimp are done when the tails are bright pink and the white slightly opaque. Remember, the shrimp will continue cooking even after removing them from the oven. The shell creates insulation around the flesh.
TIP: If you think the shrimp are almost done – but not quite – remove from the oven and wrap the sheet pan with foil for about 5 minutes. It’s much easier to return the pan to the oven, than turn back cooking time. 🙂
You can plop the sheet pan right in the middle of the table or serve buffet style. We like to have this with a loaf of crusty french bread, warm melted butter for dipping and a cold beer!
- 1 pound baby red potatoes, whole
- 3 ears of corn cut crosswise into 4 pieces each*
- 1 onion, quartered
- 1 stick of butter, sliced into pats, plus more melted for dipping
- 2 pounds raw jumbo shrimp, shells and tails on
- 2 links smoked Andouille sausage, cut into 1/2 -inch slices*
- 2 lemons, halved
- Old Bay seasoning
- First, preheat your oven to 375F degrees.
- Then, add your potatoes, corn, onion and one lemon to the sheet pan. Drizzle a little olive oil and toss.
- Place in the oven and bake for about 20 minutes or until potatoes are fork tender. Remove from the oven, and get ready to add the shrimp.
- Spread the shrimp on top of the ingredients in a single layer. Add a few pats of butter, and sprinkle liberally with Old Bay seasoning.
- Place back into the oven for another 8-10 minutes or until the shrimp are done.*
- When shrimp are done, remove from the oven, squeeze remaining lemon halves over the ingredients, and serve.*
* You can use fresh or frozen corn cobs for this recipe. Buy them already halved for added convenience.
*If Andouille sausage is not available where you are, swap for spicy, cajun-style sausage or keilbasa.
Serving Size:1 grams
Amount Per Serving: Calories: 380Total Fat: 17gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 276mgSodium: 1279mgCarbohydrates: 26gFiber: 3gSugar: 3gProtein: 31g