Made on one sheet pan, this Sheet Pan Shrimp Boil has all of your favorite flavors but without all of the hassle of the summertime classic! A 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. The perfect weeknight-friendly version of a delicious seafood boil.
Keyword: low country boil, Seafood, Shrimp
Author: Anna Kate
2poundsof rawjumbo shrimp, shells on
1poundbaby red potatoeswhole
3ears of cornhalved (or 6 mini ears)
4tablespoonsof buttersliced into ¼ inch pats
1poundof smoked Andouille sausagesliced into ½ -inch slices
2lemonshalved and seeds removed
1tablespoonof Old Bay seasoning
Preheat your oven to 400F degrees.
Spray a large baking sheet (9x13 or larger) with cooking spray.
Place potatoes, onion quarters, corn cobs, and 2 lemon halves on the sheet pan.
Drizzle sheet pan ingredients with olive oil and toss to coat.
Place in preheated oven and bake for 30 minutes or until potatoes are fork-tender.
Remove the sheet pan from the oven. Toss ingredients, and add shrimp in a single layer on top.
Add butter pats and sprinkle Old Bay seasoning on top of sheet pan ingredients.
Return the pan to the oven for 8-10 minutes, or until shrimp are done.*
Remove from the oven, squeeze remaining lemon halves over the ingredients, and serve.
Serve with melted butter for dipping and french bread.
*Please read the article above for complete information, cooking tips, and more.*Ingredient Substitutions
Fresh or defrosted corn cobs will work for this recipe. Buy them already halved for added convenience.
Andouille sausage is preferred, but any Cajun, smoked, or spicy sausage will also work for this recipe. Choose flavor according to taste.
Storing & Reheating Leftovers
Store leftovers in an air-tight container for no longer than 4 days.
To reheat, spread on a sheet pan and cover with foil. Warm in a 350F degree oven for about 15-20 minutes, or until warmed through. I wouldn't recommend reheating this in the microwave.
Choosing Shrimp for this Recipe
Avoid any shrimp that have been farm-raised or have an ammonia-like odor or slimy shells. Those are big red flags to shrimp that may not have been properly handled and could be dangerous to your health, or simply, not the best flavor.
Specifically for this recipe, shell-on, jumbo shrimp is 100% necessary! This recipe cooks the shrimp inside the shell to avoid overcooking.