Super Easy Sheet-Pan Shrimp Boil that You’ll Make Over and Over Again

By 4 m read

Shrimp Boil (Photo by Erich Boenzli)
(Photo by Erich Boenzli)

There are many versions of this shrimp boil recipe, but after experimenting with different combinations, I think I’ve created a keeper. There’s actually very little boiling in this recipe, but it’s a super easy sheet pan version. It’s so easy to perfect. And it looks and tastes impressive every time. 

Shrimp Boil - Mix and match as you like (Photo by Erich Boenzli)
Mix and match as you like (Photo by Erich Boenzli)

A classic shrimp boils calls for shrimp, smoked sausage, potatoes, and corn. We just harvested our potatoes from the garden and the roadside farm stands are still selling local sweet corn. Perfect!

 

A quick pantry check confirms that frozen shrimp and fully cooked sausage are in stock! It’s looking good. There’s even a can of Old Bay in the spice cabinet and the parsley in my herb garden is still going strong. And butter is always available in our kitchen, as well as a fresh lemon and garlic. It’s a go!

 

Sheet Pan Shrimp Boil Preparation

To make sure everything will be perfectly cooked at the same time, you’ll need to parboil the potatoes and corn. This is done by cooking the small potatoes (or larger ones cut in wedges) for about 12 minutes in a pot of boiling salt water. Add the corn for the last 5 minutes. Drain well and place in a large bowl. 

 

While your potatoes and corn are boiling, defrost the shrimp in lukewarm water, pat dry, and add to the bowl. 

 

Cut your favorite pre-cooked sausage in small slices and add to the bowl. The other night, I used a mild Portuguese sausage called linguiça. We’ve also tried andouille and chorizo, and it’s amazing every time. Really, just use your favorite one. How about kielbasa?

 

If you want to add some extra umami, chop some brown mushrooms and add them to the bowl as well. And add a chopped jalapeño, to spice it up a bit. 

 

To make the marinade, in a separate bowl, melt 4 Tbsp (1/4 cup) butter with 1/4 cup Old Bay, add at least 6 garlic cloves (we like it garlicky), and stir well.

 

Pour the marinade over the ingredients in the bowl and mix well. Everything should be lightly coated.

Shrimp Boil - Looks impressive and tastes fantastic (Photo by Erich Boenzli)
Looks impressive and tastes fantastic (Photo by Erich Boenzli)

Lightly oil a sheet pan, toss the contents of the bowl once more, and spread it out to create one layer. Add a couple lemon slices and put in the oven at 400℉ for about 15 minutes or until the shrimp are pink and opaque. 

 

Garnish with some chopped Italian flat leaf parsley and serve by itself or with some garlic bread (I told you we like it garlicky around here) and a glass off your favorite white wine.

 

Your favorite sausage, creamy potatoes, and sweet corn pair so nicely with tender shrimp and the garlicky, buttery coating. You’ll love it and so will your friends. 

 

Love one-pan meals? Check out more of our one-pan recipes:

 

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Shrimp Boil (Photo by Erich Boenzli)

Super Easy Sheet-Pan Shrimp Boil that You’ll Make Over and Over Again

This Shrimp Boil recipe involves very little boiling, but is a super easy sheet pan version. So easy to perfect! Looks and tastes fantastic every time. 
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 1 lb raw shrimp, peeled and deveined
  • 1 lb fully cooked smoked sausage
  • 3/4 lb small potatoes (or larger ones cut in wedges)
  • 2 ears corn, cut into 2-inch pieces
  • 10 oz pack whole portobello mushrooms, with larger ones cut in half
  • 4 cloves garlic, smashed and chopped
  • 1 jalapeño, deseeded and chopped
  • 1 lemon, cut in wedges
  • 1/4 c Old Bay seasoning
  • 1/4 c butter
  • 2 Tbsp parsley, chopped

Instructions
 

  • To make sure everything will be perfectly cooked at the same time, you’ll need to parboil the potatoes and corn. This is done by cooking the small potatoes (or larger ones cut in wedges) for about 12 minutes in a pot of boiling salt water. Add the corn for the last 5 minutes. Drain well and place in a large bowl. 
  • While your potatoes and corn are boiling, defrost the shrimp in lukewarm water, pat dry, and add to the bowl. 
  • Cut your favorite pre-cooked sausage in small slices and add to the bowl.
  • If you want to add some extra umami, chop some brown mushrooms and add them to the bowl as well. And add a chopped jalapeño, to spice it up a bit. 
  • To make the marinade, in a separate bowl, melt 4 Tbsp (¼ cup) butter with ¼ cup Old Bay, add at least 6 garlic cloves (we like it garlicky), and stir well.
  • Pour the marinade over the ingredients in the bowl and mix well. Everything should be lightly coated.
  • Lightly oil a sheet pan, toss the contents of the bowl once more, and spread it out to create one layer.
  • Add a couple lemon slices and put in the oven at 400℉ for about 15 minutes or until the shrimp are pink and opaque.
  • Garnish with some chopped Italian flat leaf parsley and serve by itself or with some garlic bread (I told you we like it garlicky around here) and a glass off your favorite white wine.

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