A delectable combination of the traditional corn, potatoes, Andouille sausage and shrimp, this Sheet Pan Shrimp Boil is a ridiculously easy to make and delicious meal your family will request again and again.
I love a traditional low country shrimp boil but I wouldn't necessarily make it on any old weeknight. This recipe on the other hand is PERFECT for getting a delicious and healthy meal on the table fast and with minimal effort. And let's be honest, isn't that what we're all looking for?
Picking your shrimp: Peel on or off?
I personally recommend using peel on shrimp for this recipe. Those peels prevent the shrimp from getting dry and they have a ton of flavor.
Easy Peel Shrimp are now available at most grocery stores and retain the flavor and protection of the peel while being incredibly quick and (as the name) easy to remove when it's time to eat!
Other seafood recipes you will love.
- Raw, peel on shrimp: I recommend using Easy Peel Shrimp and make sure they are raw. Precooked shrimp won't work in this recipe!
- Andouille sausage
- Fresh corn on the cob
- Baby potatoes: I like using the mini potatoes for this recipe as they only need to be cut in half and get super tender very quickly. If you prefer to use a different larger potato be sure to cut them smaller so they cook in the time.
- Salted butter: I love using Kerrygold salted butter in pretty much all my recipes. Unsalted will work too just add an extra pinch of salt. You can also replace with additional olive oil to make dairy free.
- Olive oil
- Seafood Seasoning: My absolute favorite seasoning to use in this recipe is Yep!Shake Seafood Seasoning. You can use any of your favorite brands including Old Bay.
- Lemon wedges
- Fresh parsley (optional)
Step by Step Instructions
Time needed: 40 minutes.
How to make a low country style Sheet Pan Shrimp Boil:
- Preheat the oven and prep the vegetables.
- Combine veggies on the sheet pan and mix with oil and seasoning. Bake at 400 degrees F for 12-15 minutes.
- While veggies are cooking prep the shrimp. Mix melted butter with seasoning and pour over shrimp. Mix to combine.
- Remove veggies from the oven and pour seasoned shrimp on top. Put back in the oven and cook for an additional 12 minutes.
- Remove from oven and squeeze fresh lemon juice over the top. Serve hot with fresh parsley if desired. Enjoy!
This Sheet Pan Shrimp Boil really is a complete meal in itself! However, it's also delicious served with a simple side salad and big glass of my favorite Iced Tea Lemonade.
You can, but I do recommend using shrimp with the peel on for flavor and tenderness. If you use peeled shrimp be sure to check on them after about 8-10 minutes of cooking for doneness.
No, pre-cooked shrimp will not work with this recipe. It will dry out in the oven and won't have the same flavor.
Yes! I love using traditional Andouille but some versions can be a little spicy. I recommend picking a similar sausage such as Kielbasa or smoked sausage.
You certainly can! Just be sure to cut them into smaller pieces so that get cooked through in the time.
Other recipes for you to enjoy.
Made this Sheet Pan Shrimp Boil recipe? Let me know what you think in the comments!
Sheet Pan Shrimp Boil
- Large sheet pan
- 4 large corn on the cob, fresh
- 12 oz Andouille sausage
- 1.5 lb baby potatoes
- 1 tbsp olive oil
- ½ tbsp Seafood seasoning I recommend Yep!Shake
- 2 lb raw, easy peel shrimp I recommend using peel on shrimp for this recipe.
- 2 tbsp salted butter Can sub unsalted butter. Just add an extra pinch of salt.
- 1 tbsp Seafood seasoning
- Lemon wedges
- fresh parsley, chopped optional
- Preheat oven to 400 degrees F.
- Remove the husk from the corn and cut off the ends. Then slice each cob into 4 equal pieces. Wash the baby potatoes and cut in half.Slice the andouille to about ⅓rd inch thickness. Combine the corn, potatoes and andouille slices on a large sheet pan. Drizzle with about 1 tbsp of olive oil and sprinkle ½ tbsp Seafood Seasoning. Toss until evenly coated. Place the sheet pan in the preheated oven and cook at 400 degrees for 15-18 minutes.
- While the vegetables are cooking prepare the shrimp. Pat shrimp dry with a paper towel and place in a large mixing bowl. Melt 2 tbsp of butter and combine with 1 tbsp of Seafood Seasoning and about ½ tbsp of olive oil. Pour the butter mixture over the shrimp and toss to coat evenly.
- Remove the vegetables from the oven and place the shrimp on top of the vegetables. Put the pan back in the oven and continue cooking at 400 degrees F for another 12 minutes until the shrimp are cooked through. Remove from the oven and serve hot with lemon wedges and fresh parsley if desired. Enjoy!