This Sheet Pan Shrimp Boil is a quick and flavorful one-pan dinner made with juicy shrimp, smoky andouille sausage, tender baby potatoes, and sweet corn tossed in buttery Old Bay seasoning. Ready in about 30 minutes, it’s the perfect easy weeknight meal with bold Southern-inspired flavor.
Print
Sheet Pan Shrimp Boil
- Total Time: 40 mins
- Yield: 4 1x
Description
This Sheet Pan Shrimp Boil is a quick and flavorful one-pan dinner made with juicy shrimp, smoky andouille sausage, tender baby potatoes, and sweet corn tossed in buttery Old Bay seasoning. Ready in about 30 minutes, it’s the perfect easy weeknight meal with bold Southern-inspired flavor.
Ingredients
- 1 pound baby Dutch yellow potatoes
- 3 ears corn, each cut crosswise into 6 pieces
- ¼ cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon Old Bay seasoning
- 1 pound medium shrimp, peeled and deveined
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400°F. Lightly oil a large baking sheet or coat with nonstick spray.
- Bring a large pot of salted water to a boil. Add potatoes and cook for 10–13 minutes until just tender.
- During the last 5 minutes of cooking, add the corn to the pot. Drain well.
- In a small bowl, mix melted butter, garlic, and Old Bay seasoning.
- Arrange potatoes, corn, shrimp, and sausage in a single layer on the prepared sheet pan.
- Pour the butter mixture over everything and gently toss to coat evenly.
- Bake for 12–15 minutes, or until shrimp are opaque and corn is tender.
- Serve immediately with lemon wedges and sprinkle with fresh parsley.
Notes
Pat potatoes and corn dry after draining to help them roast instead of steam.
Use medium or large shrimp to prevent overcooking.
Do not overcrowd the pan; use two pans if needed.
For extra heat, add a pinch of cayenne or red pepper flakes.
- Prep Time: 15 mins
- Cook Time: 25 mins
Nutrition
- Calories: 480 kcal
- Sugar: 6 g
- Protein: 28 g
