Easy Shrimp Boil recipe made hassle-free and mess-free using a single sheet pan! It’s the BEST and easiest way to make shrimp boil at home!
This Shrimp Boil recipe is the ultimate easy weeknight dinner with just minutes of prep! Everything bakes in a single sheet pan instead of boiling in a large pot for easy cleanup and superior flavor. This Sheet Pan Shrimp Boil is loaded with succulent shrimp, tender potatoes, sweet corn and smokey sausage all enveloped in Cajun seasonings then baked to golden, juicy perfection then drizzled with Lemon Parsley Butter – drool. Serve it alongside some cornbread and fruit salad for the perfect summer meal!
SHRIMP BOIL RECIPE VIDEO
What is a Shrimp Boil?
A Southern Boil or Shrimp Boil is a social gathering that’s famous throughout Louisiana, Georgia and North Carolina in which family and friends get together to feast on shrimp, sausage, sweet corn, and potatoes. All of the ingredients are combined in giant outdoor stockpots and boiled until cooked through. The contents are then drained and dumped out onto a newspaper lined table for a casual, tasty interactive buffet of sorts.
SHRIMP BOIL recipe
Traditional Shrimp Boils are great for serving a large crowd because you can cook a large quantity of food at once, but for family weeknight dinners – a Sheet Pan Shrimp Boil is the way to go. The entire dinner cooks on one sheet pan with just minutes of prep without standing over a steaming pot. This oven method is easier (no boiling water, no draining), quick to clean up (just throw away the foil) and perfect for busy nights!
Here’s why you’ll love this Shrimp Boil recipe:
- Easy. To make this Sheet Pan Shrimp Boil as easy as possible, you’ll mix the potatoes, corn and sausage in a bowl with olive oil and seasonings, then use the same bowl to later mix the shrimp. That’s only one bowl to clean and one piece of foil to toss!
- Accessible. Not everyone owns a giant stock pot required for Shrimp Boils but most people have large rimmed baking sheets – or you can use two medium sheets.
- Prep ahead. You can prep the sheet pan ahead of time with all of the ingredients except the shrimp then just pop it in the oven at dinner time. Add the shrimp after 15 minutes of baking and dinner is served.
- No babysitting. Traditional Shrimp Boil recipes require monitoring a boiling stockpot. This can get hot and steamy in the summer months. Roasting the Sheet Pan Shrimp Boil in the oven requires zero babysitting and doesn’t raise your core temperature 10 degrees.
- Flavor! Above all, roasting Shrimp Boils in the oven provides superior flavor and texture as the ingredients are enveloped in EVOO and seasonings so the ingredients soak in flavor on the inside while they caramelize on the outside resulting in the perfect balance of salty, smoky and sweet with a subtle kick of heat. When you boil the ingredients, everything comes out with a similar boiled texture.
- Fun to serve. You can still dump the Shrimp Boil out onto a table of newspaper if you want and dig in!
To make this Sheet Pan Shrimp Boil recipe, I start by steaming the potatoes in the microwave for 7 minutes. Meanwhile, I prep the corn and sausage. Par-boiling the potatoes allows you to literally bake all of the ingredients on one sheet pan instead of pre-boiling the potatoes and corn in a large stock pot before adding to the sheet pan like many recipes call for – which kind of defeats the one pan purpose in my opinion.
Now, we get to roast the potatoes, corn and sausage together for 15 minutes, add the shrimp and roast for an additional 10 minutes and out comes perfectly roasted potatoes, tender corn, caramelized sausage, and juicy shrimp. Easy to make, easy to clean, and scrumdiddlyumptious!
WHAT INGREDIENTS ARE IN A SHRIMP BOIL?
A traditional Shrimp Boil usually consists of shrimp and other seafood such as crab, crawfish, oyster, corn, potatoes, (sometimes other veggies) onions, garlic, seasonings and often sausage. For this Shrimp Boil Recipe, we are going to streamline the contents and use:
- Purchase wild caught shrimp. Look for wild caught shrimp versed farm-raised for the best flavor and texture.
- Purchase raw, deveined shrimp. Look for shrimp that is raw (not precooked), peeled and deveined. Buying prepared shrimp saves you TONS of time and makes your job a snap because all you have to do is defrost the shrimp.
- Purchase large shrimp. Use large shrimp, 21-25 count (which means there are 21-25 shrimp in a pound), so your shrimp are large enough so they don’t easily overcook, provide the most appealing juicy texture and don’t overcrowd your pan.
- Frozen shrimp is awesome! Frozen shrimp is frozen shortly after it’s caught which means it’s frozen at peak freshness. So, unless you live coastal (and even then), it is even more fresh than the seafood counter by the time it’s purchased and you actually use it. Frozen shrimp is also more economical than fresh which means you can keep it stocked and read to use any time.
- How Much Shrimp Should I Buy Per Person? As a general rule of thumb, you will want a quarter pound of shrimp per person. This will provide a generous serving with the corn, potatoes and sausage. Of courses, you’ll want to take into consideration who you are serving and adjust accordingly. So, that means this Shrimp Boil recipe serves 4 adults and probably closer to 6 people if there are children.
- Use precooked sausage. You will need one 11-12-oz. package of smoked andouille chicken sausage – this sausage comes fully cooked. Look for “fully cooked,” “cooked,” or “smoked” on the label. This is the standard size package sold at most stores. If you find a package with more or less – just use more or less- this recipe is very forgiving. Look for the cooked sausage in the refrigerated section next to the ground Italian sausage links or breakfast sausage.
- Use andouille chicken sausage. Andouille chicken sausage comes seasoned with paprika, pepper, garlic, red pepper, etc. so it’s delicious all on its own so you won’t even miss that it’s lightened up.
- Stock up! Now, just stock up on some packages of sausage and stash them in the freezer so you’ll be ready to make this Shrimp Boil recipe and rescue dinner any night of the week!
- Use fresh sweet corn. To find the freshest corn, you want to focus on the smell and feel of the corn rather than the look of the kernels. The corn should smell sweet and the be firm when pressed and free of blackened tassels.
- Use corn immediately. Corn on the cob will usually keep well for about 1 to 3 days in the refrigerator but it is sweetest the sooner it is used.
- Time saver. You can purchase already shucked corn or partially shucked corn to make dinnertime prep a breeze.
- Use waxy potatoes. You will want to use waxy potatoes such as Dutch, Yukon Gold or red potatoes. Waxy potatoes remain moist and hold their shape without falling apart or becoming mealy.
- Use baby potatoes. I recommend Dutch baby potatoes because they roast up buttery tender, you don’t have to peel them and you only have to chop them into half or thirds instead of meticulously chopping whole potatoes. If you can’t find Dutch baby potatoes, you may also use baby red potatoes.
- Don’t skimp! You will need Old Bay seasoning, garlic powder, ground mustard, ground coriander, dried dill, salt and pepper to make the Shrimp Boil recipe come alive.
- Add additional salt. I find corn and potatoes need more salt than the shrimp and sausage so you may need to add freshly cracked salt just to the corn and potatoes after roasting – but make sure to taste first!
- Sheet Pan Lemon Garlic Shrimp and Asparagus
- Sheet Pan Shrimp Scampi
- Sheet Pan Fajita Salmon with Cilantro Lime Butter
- Sheet Pan Parmesan Pesto Chicken and Veggies
- Sheet Pan Chili Dijon Pork Tenderloin with Potatoes and Green Beans
- Sheet Pan Honey Mustard Pretzel Chicken & Potatoes
- Sheet Pan Lemon Garlic Butter Salmon with Crispy Parmesan Panko & Broccoli
CAN I ADD OTHER VEGETABLES?
This Shrimp Boil recipe is extremely flexible. You are welcome to swap some of the ingredients for others veggies if you wish but take care to swap in equal amounts so the proportions of olive oil and seasonings stays the same and so everything fits nicely on one sheet pan. The following veggies require approximately 25-30 minutes to cook so they can be added at the beginning of the recipe with the sausage, corn and potatoes:
- Brussels sprouts: stems trimmed, sliced in half through stem
- Butternut squash: peeled, chopped into 1” cubes
- Green beans: ends trimmed
- Broccoli: chopped into medium size florets
- Cauliflower: chopped into medium bite size florets
- Carrots: sliced thinly
- Mini sweet bell peppers: chopped into thick squares
You can also add quick cooking vegetables partly through roasting with the shrimp. The following require 10-12 minutes:
- Asparagus: chopped into 2” pieces
- Cherry tomatoes: left whole
- Zucchini: sliced 1/4-inch thick
IS THIS SHRIMP BOIL RECIPE GLUTEN FREE?
Yes! This Shrimp Boil recipe is gluten free – no substitutions needed!
HOW TO PREP SHRIMP
If you are new to cooking shrimp, here is some helpful information to prepare and cook shrimp perfectly every time, whether for this Shrimp Boil recipe or any of my other fabulous shrimp recipes:
CAN I MAKE THIS SHRIMP RECIPE WITH FROZEN SHRIMP?
Yes! I use frozen shrimp all the time just like I did in this Shrimp Boil recipe. Just make sure you thaw the shrimp completely and pat it dry before using.
HOW DO I DEFROST SHRIMP?
You will want to use raw shrimp for this Sheet Pan Shrimp Boil. I typically use frozen shrimp and just defrost it before using. There are two options for defrosting your shrimp:
- Easy Defrost: The easiest way to defrost your shrimp in the refrigerator overnight. Simply remove one-pound frozen shrimp (if it’s more than a one-pound package) to a covered bowl and let them defrost in the refrigerator overnight.
- Quick Defrost: Place the frozen shrimp in a colander then place the colander in a large bowl. Fill the bowl with cold tap water and let it sit for 10 minutes. After 10 minutes, replace the water with new cold tap water and submerge the shrimp again. Let shrimp sit an additional 10- 20 minutes. If the shrimp isn’t completely defrosted, then repeat.
WHAT’S THE EASIEST WAY TO PEEL AND DEVEIN SHRIMP?
I like to purchase shrimp that is already peeled and deveined so all the work is done for me! If you purchase shrimp that is not deveined, it will still have the dark, sandy intestinal tract running along the back of the shrimp just beneath the surface. Sometimes it will be very dark and sometimes it will be harder to spot depending on when the shrimp ate last.
While eating the shrimp with the veins won’t harm you, it can add grittiness and distract from the clean shrimp taste so I highly recommended removing it. To devein shrimp:
- First, locate the vein in the shrimp running along its back.
- Make a shallow cut and use the tip of the knife to lift it out.
- The veins and shells can then be thrown away.
- Rinse the shrimp and lay on a paper towel to dry.
Should I cook SHRIMP WITH THE TAIL ON OR OFF?
Cook your shrimp with the tails on because the tail shells contain flavor that seeps out and we get more robust shrimp flavor, much like cooking meat on the bone. Also, Shrimp Boils are meant to be eaten more like buffet finger food so the tail allows you to easily pick the shrimp up. Once your shrimp is cooked and resting, you can remove the tails if you desire.
How to Make Shrimp Boil in the Oven
- Parboil potatoes. Microwaving cut potatoes for 7 minutes ensures they cook quickly and fully in the oven and emerge buttery tender at the same time the rest of the ingredients are done roasting.
- Whisk seasonings together. We will use one bowl to coat both the corn, sausage and potatoes and then use the same bowl to later coat the shrimp for easy cleanup. First, start by whisking together 3 tablespoons EVOO, Old Bay seasoning, garlic powder, ground mustard, coriander, dill, pepper and salt.
- Coat potatoes, corn and sausage. Add the potatoes corn and sausage and stir until evenly coated. You can stir, stir, stir or get your hands dirty to make sure each ingredient is evenly coated.
- Bake for 15 minutes. Spread all the ingredients out in an even layer on a foil-lined, lightly greased baking sheet. This makes cleanup a snap because all you have to do is throw away the foil after baking!
- Coat shrimp. While the sheet pan is in the oven, add the shrimp to the seasoning bowl (don’t wipe out). Drizzle with 1 tablespoon EVOO, 1 teaspoon Old Bay Seasoning and ¼ teaspoon salt. Stir until evenly coated.
- Add shrimp. After 15 minutes, remove baking sheet from oven and give everything a good stir. Add shrimp and spread everything into a single layer and bake for an additional 10-12 minutes, or until the shrimp is opaque and cooked through.
- Drizzle with butter. As soon as the shrimp is done, drizzle the entire pan with Parsley Lemon Butter and toss to coat. The Lemon Parsley Butter is delicious but optional. You can also serve the Shrimp Boil with simple sides of fresh lemon slices and fresh chopped parsley.
HOW DO I KNOW WHEN MY SHRIMP IS COOKED?
Shrimp is very simple to cook – and literally takes minutes! The key to success is to not overcook your shrimp. There are two indicators of cooked shrimp -the color and shape. Here’s what to look for:
- Color: Raw shrimp starts off translucent gray and as it cooks, it turns pink and opaque with some pink and bright red accents. You will want to remove the shrimp from the skillet as soon as it is fully opaque without any gray left. Look at the crevice in the back of the shrimp where the vein was removed. When the base of this crevice becomes opaque, the shrimp is done.
- Shape: You can also check the shape of your shrimp. This test isn’t always accurate with smaller shrimp but works well with large shrimp. As shrimp cook, their muscle contract which cause them to curl. As soon as the shrimp begin to curl, they are usually done cooking. Perfectly cooked large shrimp will have “C” shape while over cooked shrimp have an “O” shape.
TIPS FOR SHRIMP BOIL RECIPE
- Use a large pan. It is important to use a rimmed jelly roll pan which measures 15 x 21 inches like this. The size of the sheet pan matters because we want our ingredients to fit on the pan in a single layer without being overcrowded. When ingredients overlap, they steam instead of roast which affects both the flavor and texture. If you don’t have a jelly roll pan, you can use 2 smaller pans.
- Use foil for easy cleanup. Line your sheet pan with foil to make cleanup a breeze. If you don’t have foil, you can also use parchment paper or a nonstick mat.
- Use fresh corn. Use the freshest corn possible because it is the sweetest.
- Use cut corn. For a shortcut, use mini ears of corn so you don’t have to cut them and/or pre-shucked corn.
- Purchase prepared shrimp. Use shrimp that is already shelled and deveined which saves you TONS of prep time.
- Use large shrimp. Using large shrimp ensures juicy shrimp and also is important so the shrimp doesn’t overcrowd the pan. If you use smaller shrimp, there are more shrimp per pound which means overlapping ingredients – no Bueno.
- Thaw shrimp. It might sound obvious, but it isn’t to some 😉. Make sure you thaw the shrimp before roasting so it cooks evenly and so melting water doesn’t inhibit the caramelization process. Also, gently thaw the shrimp using my above detailed methods – never the microwave!
- Use andouille sausage. It comes seasoned with Cajun seasoning for superior flavor and a hint of heat.
- Don’t over-cook shrimp. Cook shrimp just until opaque for the juiciest shrimp. As soon as the shrimp turn pinkish white and start to curl, they’re done-don’t be tempted to cook them a second longer!
- Cook shrimp with tails on. I recommend cooking your shrimp with the tails on because the tail shells contain flavor that seeps out and we get more robust shrimp flavor. Once your shrimp is cooked and resting you can remove the tails if you desire.
- Scale recipe. If you’re cooking just for two or for small eaters, this Shrimp Boil recipe is easy to cut in half. The baking instructions remain the same.
SHRIMP Boil VARIATIONS:
This Shrimp Boil recipe is delicious as written or it is easy to customize. Here are a few ideas:
- Spice it up. If you know you love heat, increase the Old Bay seasoning to 1 ½ tablespoons when adding to the potatoes, corn and sausage and 1 ½ teaspoons when adding to the shrimp. Alternatively, you can sprinkle on additional Old Bay seasoning to your own serving after roasting.
- Add veggies. Swap some of the potatoes, corn and/or sausage for some of your favorite veggies such as tomatoes, bell peppers, zucchini, etc. See above section for roasting times.
- Use chicken. You can swap the shrimp or sausage for chopped chicken. Chop chicken into 1 1/2” chunks; cook for approximately 12 minutes or until cooked through.
How to serve a sheet pan shrimp boil
Once the Sheet Pan Shrimp Boil emerges from the oven, how do you serve it? You can go conservative and divvy up servings onto plates but the traditional way is to cover your table with clean newspaper or butcher paper then pour the contents right onto the paper. Seeing as the contents of the Shrimp Boil are already laid out on a tray, however, it makes sense to eat directly from the baking tray once it’s cooled off some. And of course – we’re talking about eating with your hands! Just keep a stack of napkins and wet naps handy – the kids will love it!
What Side dishes to serve with a shrimp boil?
The beauty of this Shrimp Boil recipe is that it is a meal-in-one complete with protein, veggies and starch but we also love it with a fresh green salad or crusty bread. Here are some of our favorite sides to serve with it:
- Green Salad: my Cucumber Tomato Salad with Italian Dressing is crisp and refreshing as well as my Wedge Salad with Blue Cheese Ranch, Green Bean Salad or sweeter Strawberry Avocado Broccoli Salad or Strawberry Spinach Salad.
- Pasta Salads: are always a fabulous addition especially because you can prep them ahead of time. I LOVE my Italian Pasta Salad with Tortellini as well as BLT Pasta Salad with Lemon Chive Dressing and Creamy Bacon Pea Pasta Salad with Lemon Chive Dressing. Salad.
- Fruit: sweet, refreshing fruit pairs beautifully with the savory Shrimp Boil. You can go as simple as plain pineapple, grilled pineapple or my Caramelized Grilled Pineapple is sensation. You can also serve this Shrimp Boil with a symphony of fruit in fruit salad form such as Pina Colada Fruit Salad, Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette, Tropical Fruit Salad, or Creamy Grape Salad.
- Comfort food: Stovetop Mac and Cheese, Million Dollar Macaroni and Cheese, Baked Beans with Brown Sugar and Bacon, Slow Cooker Creamed Corn or Corn Casserole for the win!
- Bread: is the easiest side to add and perfect to mop up the leftover juices. Go simple with a side of crusty bread or we’re obsessed with my Moist Sweet Cornbread, Dinner Rolls, Garlic Bread, Parmesan Breadsticks, or Pesto Pull Apart Bread.
MAKE AHEAD SHRIMP BOIL
You can prep this Shrimp Boil almost 100% ahead of time. Toss the par-boiled potatoes, corn and sausage ingredients in the olive oil and spices and line in a single layer on the baking sheet, cover with plastic wrap and refrigerate for up to 24 hours. You can also stir the shrimp in the oil and seasonings and refrigerate separately.
When it comes time to bake, remove from the refrigerator while the oven is preheating. Then bake as directed, adding 5 extra minutes before adding the shrimp.
SHRIMP BOIL MEAL PREP
Shrimp Boil makes excellent meal prep to make ahead and serve later. Let the sheet pan cool to room temperature then divide between 4-6 container. Store in the refrigerator for up to 3 days.
HOW TO STORE LEFTOVERS
If you’re fortunate enough to have leftovers of our Sheet Pan Shrimp Boil, you can wrap them up in the foil they have cooked on or transfer to an airtight container and refrigerated for up to three days. You can reheat on a sheet pan in the oven, or in the microwave.
CREATIVE WAYS TO USE LEFTOVERS
This Shrimp Boil is fabulous reheated and eaten in its sublime simplicity or you can cut the corn off the cob and add the potatoes, sausage and shrimp to the following:
- Soups. Add to your favorite soups.
- Pasta salad. Toss with cold pasta or tortellini along with additional olive oil.
- Creamy Pastas. Stir into your favorite creamy pastas such Mac and Cheese, Fettuccine Alfredo, Cacio e Pepe, Fettuccine Alfredo or Creamy Mushroom Orzo.
- Risotto: stir into any of your favorite risotto recipes: Mushroom Risotto, Parmesan Risotto, Spinach Risotto – yum!
- Pizza. Top your favorite pizza crust with marinara followed by cheese, sausage, peppers, shrimp and potatoes. You can also make shortcut pizza using French bread or mini pizzas using bagels.
- Greens. Keep it extra healthy by serving over sautéed or fresh spinach or any of your favorite greens. Top with a fried or soft-boiled egg.
- Scrambled eggs. Chop up sausage, shrimp, and potatoes then add to scrambled eggs along with mozzarella cheese when the eggs are almost set.
LOOKING FOR MORE EASY SHRIMP RECIPES?
- Fresh Shrimp Spring Rolls
- Shrimp with Sun-Dried Tomato Pasta
- Mesquite Bacon Wrapped Shrimp
- Coconut Cashew Shrimp with Pineapple Dip
- Coconut Honey Lime Shrimp with Sriracha Mango Dip
- Lemon Garlic Cream Ravioli with Shrimp and Asparagus
- Roasted Shrimp Fettuccine Alfredo
HELPFUL TOOLS TO MAKE SHEET PAN SHRIMP BOIL
- Large Jelly Roll Pan (15”L x 21:W x 1”H): I use this pan all the time for sheet pan meals and roasting vegetables. You don’t want your veggies to overlap or they will steam instead of caramelize. This pan is commercial grade, 18-gauge aluminum for great strength and durability and can hold your heaviest food without warping.
- Quality Knives: a chef’s knife will be your most used kitchen tool by far! Quality knives make prep time much quicker and are important for safety as well. If you’re concerned about moola, please remember that your best chef knives, depending on how hard you use them and how well you take care of them, can easily last 25 years or more. I love my Wusthof but there are hundreds of less expensive knives with great reviews such as this one.
- Cutting Board: I use my big solid cutting board daily so it’s worth the investment. This extra-large cutting board allows you to prep all your veggies on one surface and the bamboo is easier on knives than plastic.
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