Sheet Pan Shrimp Boil Recipe

I reimagined the shrimp boil as the easiest, mess-free Sheet Pan Dinners recipe that fits on one pan with no newspapers, no bags, and almost no clean-up.

I love a recipe that looks fancy but is lazy to make. My sheet pan shrimp boil is that trick.

Everything roasts on one sheet pan so there is no newspapers, no bags and almost no clean up. The combo of smoky sausage and large shrimp is stupid good, seriously it tastes like a backyard boil but without the chaos.

It always makes people think I did way more work than I did and most times I cant tell if they notice how little effort it took. If you want a fast crowd pleaser this is my go to Easy Shrimp recipe.

Ingredients

• starchy red potatoes give fiber, carbs and soak up flavors
• Savory, fatty protein with smoky salt adds depth and spice
• Corn brings sweet carbs, a bright pop and nice crunch
• Lean shrimp provide protein, low fat, cooks fast and taste bright
• Olive oil supplies healthy monounsaturated fats, helps brown and coat
• Butter adds rich mouthfeel and a buttery, slightly sweet finish
• Old Bay is a herby spicy mix, salty umami punch gives seaside vibe
• Garlic is pungent aromatic that builds depth and wakes flavors
• Lemon supplies bright acidity, balances richness and adds citrus zip
• Parsley is a fresh herb that adds color and grassy finish

Ingredient Quantities

• 1 1/2 pounds small red potatoes halved (about 700 g)
• 12 ounces smoked sausage (kielbasa or Andouille) sliced into 1/2 inch rounds
• 3 ears corn, each cut into 3 pieces
• 1 1/2 pounds large shrimp (16–20 count) peeled and deveined, tails on
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter, melted
• 2 to 3 tablespoons Old Bay seasoning
• 1 teaspoon smoked paprika
• 4 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 lemons, cut into wedges
• 1/4 cup fresh parsley, chopped

How to Make this

Equipment Needed

1. Large pot for boiling the potatoes, a big stockpot works best
2. Colander to drain the potatoes and corn
3. Large rimmed baking sheet lined with foil or parchment for roasting everything
4. Mixing bowl for tossing shrimp, sausage and seasoning
5. Chef knife for slicing sausage, corn and trimming shrimp
6. Cutting board (use separate sides if you gotta)
7. Tongs for turning and serving the hot pieces
8. Measuring spoons and a 1/4 cup measure for butter and spices
9. Pastry brush or a spoon to brush the melted butter over the food

FAQ

Sheet Pan Shrimp Boil Recipe Substitutions and Variations

• Potatoes: swap the small red potatoes for baby Yukon Golds or fingerlings, they get creamier and brown faster, just cut to similar size and shave off 5 to 10 minutes of roast time.
• Smoked sausage: use fresh chorizo (remove the casing and crumble) or chicken apple sausage for a milder option, just watch salt since chorizo can be spicier.
• Corn: frozen kernels (about 2 cups) work great if you dont have ears, stir them in near the end and roast only until heated so they dont dry out.
• Shrimp: swap for sea scallops or firm white fish like cod or halibut, scallops cook in about 6 to 8 minutes, fish time depends on thickness so check for flake.

Pro Tips

– Par-cook the potatoes so you dont end up with a soggy mess. Boil them until just fork tender, drain and let them dry a bit, then finish in the hot pan or oven to get a crisp golden crust. If you skip this step the potatoes will take forever and the shrimp will be overcooked by the time theyre done.

– Pat the shrimp completely dry and season right before cooking. Shrimp cook in like 2 minutes, so pull them off the heat as soon as theyre opaque, even if they look slightly underdone, theyll finish from residual heat. Overcooked shrimp get rubbery fast so dont be afraid to remove them early and toss back in at the end to rewarm.

– Add the garlic late and use the butter/oil combo to baste. Garlic burns quick and turns bitter, so throw it in the pan in the last minute or two, then spoon the melted butter and oil over the sausage and shrimp for glossy flavor. If you brown the butter a little first, it adds a nice nutty depth, just watch it so it doesnt burn.

– Work in stages for easy timing and cleanup. Cook potatoes and sausage first to build flavor, move them off to a warm tray, then do corn and shrimp quick. Use a foil-lined sheet pan or a cast iron skillet so the char bits get concentrated and cleanup is faster. Save the lemon for squeezing at the end, a quick squeeze brightens everything without cooking away the fresh flavor.