Quick & Easy Sheet Pan Shrimp Boil: All the Flavor, Less the Fuss!
This Sheet Pan Shrimp Boil recipe offers the classic flavors of a traditional seafood boil - plump shrimp, smoky sausage, tender potatoes, and sweet corn - with minimal fuss and cleanup. Everything is tossed on a single sheet pan and roasted in the oven, ready in under 30 minutes. It's a fast, easy, and flavorful meal perfect for weeknights or casual get-togethers.
Equipment
- large baking sheet
- Parchment paper or foil for lining the baking sheet
- Large bowl
- small bowl or measuring cup
Ingredients
Hauptzutaten
- 1 pound raw jumbo shrimp peeled and deveined; jumbo size holds up best
- 12 ounces smoked sausage Andouille, kielbasa, or other smoked sausage; sliced into bite-sized coins
- 1 pound small yellow potatoes or red potatoes scrubbed and cut into halves or quarters of roughly the same size
- 2 corn cobs fresh; cut into 2-inch sections (frozen cobettes can work)
- 8 ounces white mushrooms sliced or quartered if large
- 1 medium sweet onion cut into chunky petals or wedges
- 16 tablespoons salted butter 2 sticks; melted
- 1.5 tablespoons Old Bay seasoning
- 2 teaspoons minced garlic fresh
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Prep the Pan and Preheat: Get your oven nice and hot at 400°F (200°C). Line a large baking sheet with parchment paper or foil for even easier cleanup (trust me on this!).
- Start the Sturdier Veggies and Sausage: In a large bowl, toss the cut potatoes, sausage slices, and onion petals.
- Make the Flavor Bomb Butter: In a small bowl or measuring cup, melt the butter. Stir in the Old Bay seasoning and minced garlic until everything is well combined. It will smell amazing!
- First Toss and Roast: Pour about half of the melted butter mixture over the potatoes, sausage, and onion in the bowl. Toss everything together until it's well coated. Spread this mixture out in a single layer on your prepared baking sheet. Pop it in the preheated oven for about 10-12 minutes. This gives the potatoes and sausage a head start since they take a little longer than the shrimp.
- Add the Rest of the Goodies: While the first batch is roasting, add the corn sections and mushrooms to the bowl with the remaining butter mixture. Give them a good toss to coat.
- Bring It All Together: After the first 10-12 minutes, carefully take the baking sheet out of the oven. Add the shrimp and the corn and mushroom mixture to the sheet pan. Make sure everything is in a single layer so it roasts instead of steams.
- Final Roast: Return the sheet pan to the oven and roast for another 8-12 minutes, or until the shrimp is pink and cooked through, and the vegetables are tender. The exact time will depend on your oven and how small you cut the potatoes. Keep an eye on that shrimp – you don't want to overcook it!
- Finish and Serve: Carefully remove the sheet pan from the oven. Sprinkle the chopped fresh parsley over everything. You can serve it right from the pan, or pile it onto plates or even spread it out on a newspaper-lined table for that authentic boil feel (without the messy pot!). Don't forget to spoon extra buttery sauce over everything!
Notes
Tips for Success: Don't Crowd the Pan - use two pans if necessary. Cut Veggies Evenly. Timing is Everything for Shrimp - add late. Prep Ahead - chop veggies and sausage, melt butter/mix seasoning beforehand. Taste the Butter Sauce before using. Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently (microwave on lower power or skillet). Freezing is not recommended.