Sheet Pan Shrimp Boil

Name: Sheet Pan Shrimp Boil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs large shrimp (21-25 count), peeled and deveined; 8 oz andouille sausage (or smoked kielbasa), sliced into rounds; 1 lb baby red or yellow potatoes, halved; 2 ears corn on the cob, cut into 2-inch pieces; 4 tbsp unsalted butter, melted; 2 tbsp Old Bay seasoning; 4 garlic cloves, minced; 2 tbsp olive oil; 1 lemon, cut into wedges; 2 tbsp fresh parsley, chopped

All the bold, buttery flavors of a classic Low Country boil - shrimp, sausage, corn, and potatoes - roasted on a sheet pan with Old Bay seasoning for easy cleanup.

50 minEasyServes 4430 cal/serving

AmericanDinnerOvenPescatarianHigh ProteinGluten-FreeAlcohol-Free

Ingredients

1.5 lbs large shrimp (21-25 count), peeled and deveined
8 oz andouille sausage (or smoked kielbasa), sliced into rounds
1 lb baby red or yellow potatoes, halved
2 ears corn on the cob, cut into 2-inch pieces
4 tbsp unsalted butter, melted
2 tbsp Old Bay seasoning
4 garlic cloves, minced
2 tbsp olive oil
1 lemon, cut into wedges
2 tbsp fresh parsley, chopped

Instructions

1

Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed sheet pan with foil.
2

Toss 1 lb halved baby red or yellow potatoes with 2 tbsp olive oil and 1 teaspoon of the Old Bay seasoning. Spread on the sheet pan in a single layer. Roast for 15 minutes.
3

Meanwhile, mix the melted 4 tbsp unsalted butter with 4 minced garlic cloves and the remaining Old Bay seasoning.
4

Remove the pan from the oven. Add 8 oz sliced into rounds andouille sausage (or smoked kielbasa) and 2 ears cut into 2-inch pieces corn on the cob, then pour half the butter mixture over everything and toss to coat.
5

Return to the oven and roast for 10 minutes.
6

Add 1.5 lbs peeled and deveined large shrimp (21-25 count) to the pan and pour the remaining butter mixture over them. Roast until the shrimp are pink, curled, and opaque and have reached an internal temperature of 145 degrees F (63 degrees C), about 6 to 8 more minutes.
7

Squeeze lemon over the pan and sprinkle with 2 tbsp chopped fresh parsley. Serve directly from the pan.

Questions

Can I make Sheet Pan Shrimp Boil dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Sheet Pan Shrimp Boil keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

Can I halve or double Sheet Pan Shrimp Boil?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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