A mouthwatering sheet pan shrimp boil that brings the flavor of a traditional seafood boil to your dinner table with minimal cleanup. This easy one-pan meal combines succulent shrimp, smoky sausage, sweet corn, and tender potatoes with bold Cajun seasonings.
Easy Sheet Pan Shrimp Boil Recipe
There’s something magical about a traditional shrimp boil – the communal experience of gathering around a newspaper-covered table, peeling shrimp, and savoring the bold flavors of the South. But let’s be honest: traditional shrimp boils can be quite the production. Enter the sheet pan shrimp boil – all the incredible flavors you love about a classic seafood boil, simplified for weeknight cooking with significantly less cleanup!
This sheet pan shrimp boil recipe captures the essence of summer cookouts and coastal dining while being accessible enough for any home cook to master. Whether you’re craving a taste of New Orleans or looking for an impressive yet simple dinner option, this recipe delivers restaurant-quality results from your own oven.
THIS RECIPE:
- Transforms a traditionally complex dish into an easy sheet pan meal
- Requires just 15 minutes of prep time for a complete dinner
- Combines classic seafood boil flavors with minimal cleanup
- Easily customizable to feed 2 or 10+ people
| RECIPE DETAILS | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 people |
| Yield | 1 sheet pan (approximately 4-6 servings) |
This sheet pan shrimp boil is the ultimate no-fuss dinner solution that doesn’t compromise on flavor. Each bite delivers the perfect combination of tender shrimp, smoky andouille sausage, sweet corn, and perfectly cooked potatoes – all infused with classic Cajun seasoning. The best part? Everything roasts together on a single sheet pan, allowing the flavors to mingle beautifully while saving you from washing multiple pots and pans.
Ingredients for Sheet Pan Shrimp Boil
The secret to an exceptional sheet pan shrimp boil lies in selecting high-quality, fresh ingredients. While traditional shrimp boils typically feature whatever seafood is local and in season, this simplified version focuses on shrimp as the star protein, complemented by classic accompaniments like corn, potatoes, and sausage.
Main Ingredients:
- 1½ pounds large shrimp (21-25 count), peeled and deveined with tails on
- 12 ounces andouille sausage, sliced into ¼-inch rounds
- 1 pound baby Yukon gold potatoes, halved (or quartered if large)
- 3 ears fresh corn, husked and cut into 2-inch pieces
- 1 large red onion, cut into wedges
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 1 lemon, sliced into wedges
For the Cajun Seasoning:
- 2 tablespoons Old Bay seasoning
- 1 tablespoon paprika (preferably smoked)
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
For Garnish:
- ¼ cup fresh parsley, chopped
- 1 lemon, cut into wedges
- Hot sauce, to serve (optional)
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Shrimp | 1½ pounds, large (21-25 count) | Look for wild-caught when possible; fresh shrimp should smell like the ocean, not fishy |
| Sausage | 12 ounces | Traditional andouille provides authentic flavor, but smoked kielbasa works well too |
| Potatoes | 1 pound | Baby Yukon golds cook evenly and have a buttery texture; red potatoes are a good substitute |
| Corn | 3 ears | Choose corn with bright green husks and golden silk for maximum sweetness |
| Seasonings | As listed above | Fresh herbs will provide more flavor than dried if available |
How to Make Sheet Pan Shrimp Boil
Creating a sheet pan shrimp boil is all about proper timing and layering. Unlike a traditional boil where everything cooks together in a pot, we’ll be adding ingredients to the sheet pan in stages to ensure everything is perfectly cooked. The starchy potatoes need the most time, while the shrimp cook quickly at the end.
Step-by-Step Instructions:
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
Prepare the Cajun seasoning by combining all spice ingredients in a small bowl. Mix thoroughly and set aside.
Par-cook the potatoes by placing halved potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover with a plate or plastic wrap and microwave on high for 3-4 minutes until slightly tender but not fully cooked.
Combine potatoes, corn, and onion on the prepared baking sheet. Drizzle with olive oil and sprinkle with half of the Cajun seasoning mixture. Toss to coat evenly.
Roast the vegetables for 15 minutes, until potatoes begin to soften and corn starts to caramelize slightly.
Add the sausage to the sheet pan, distributing it evenly among the vegetables. Return to the oven for another 5 minutes.
Prepare the shrimp while the other ingredients are roasting. In a medium bowl, toss shrimp with melted butter, minced garlic, and the remaining Cajun seasoning.
Add the seasoned shrimp to the sheet pan, distributing evenly. Place lemon wedges around the pan.
Roast for a final 5-7 minutes until shrimp are pink, opaque, and cooked through. Be careful not to overcook the shrimp, as they can become tough and rubbery.
Garnish with fresh parsley and serve immediately with additional lemon wedges and hot sauce if desired.
Pro tip: For even more flavor, allow the sheet pan to rest for 2-3 minutes after removing from the oven. This gives the ingredients time to absorb the delicious juices that have collected on the pan.
Tips for Making Sheet Pan Shrimp Boil
A perfect sheet pan shrimp boil is all in the details. Here are some expert recommendations to ensure your dinner is a hit every time:
- Choose the right shrimp: Look for shrimp labeled “shell-on” or “peel and eat” with the tails intact for the most authentic boil experience
- Don’t overcrowd your pan: Use a large, rimmed sheet pan and arrange ingredients in a single layer for even cooking
- Adjust the spice level: The cayenne pepper can be increased or decreased based on your heat preference
- Pat ingredients dry: Remove excess moisture from potatoes and corn before roasting for better caramelization
| Technique | Recommendation |
|---|---|
| Shrimp Selection | Buy frozen raw shrimp and thaw just before cooking for the freshest flavor |
| Potato Preparation | Par-cooking potatoes ensures they’ll finish at the same time as quicker-cooking ingredients |
| Seasoning Distribution | Toss ingredients with seasonings in a bowl before arranging on the sheet pan for even coverage |
| Temperature Testing | Shrimp are done when they turn opaque and reach an internal temperature of 120°F |
When working with multiple ingredients that require different cooking times, staging is essential. The par-cooking method for potatoes gives them a head start, ensuring everything finishes cooking at the same time. For maximum flavor development, make sure your oven is fully preheated before adding any ingredients to the sheet pan.
Make-Ahead Instructions
While this sheet pan shrimp boil is quick to prepare, you can still save time by prepping components in advance:
You can prepare various elements of this sheet pan shrimp boil up to 24 hours in advance:
Vegetables: Cut potatoes, corn, and onions up to 24 hours ahead. Store potatoes submerged in cold water in the refrigerator to prevent browning. Drain and pat dry before using.
Cajun Seasoning: Mix the spice blend up to 1 month in advance and store in an airtight container at room temperature.
Shrimp: Thaw frozen shrimp in the refrigerator overnight. Peel and devein up to 24 hours before cooking. Store in an airtight container in the refrigerator.
Sausage: Slice sausage up to 3 days ahead and store in an airtight container in the refrigerator.
For fastest assembly, you can also par-cook the potatoes up to 12 hours ahead. After microwaving, let them cool completely before storing in the refrigerator in an airtight container.
Storing Leftovers
Seafood dishes require proper storage to maintain food safety and quality:
Store any leftover sheet pan shrimp boil in airtight containers in the refrigerator for up to 2 days. For best results, separate the shrimp from other components, as seafood has a shorter shelf life than vegetables and sausage.
When reheating, the microwave works for quick results but can overcook the shrimp. For best results, reheat in a 350°F oven for 8-10 minutes until warmed through. Add a tablespoon of water or broth to the container to create steam and prevent drying out.
Pro tip: Leftover sheet pan shrimp boil makes an excellent addition to pasta, salads, or rice bowls the next day. Simply chop the ingredients into smaller pieces and toss with your favorite base.
Freezing Sheet Pan Shrimp Boil
While fresh is always best for seafood dishes, you can freeze components of your sheet pan shrimp boil if necessary:
Cooked shrimp can be frozen for up to 3 months. To freeze properly, cool completely then place in freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing.
The vegetable components don’t freeze well after cooking, as potatoes and corn tend to become mushy upon thawing. If you must freeze the entire dish, expect textural changes upon reheating.
To thaw frozen shrimp boil components, transfer from freezer to refrigerator and allow to thaw overnight. Reheat in a 350°F oven until warmed through, about 10-15 minutes. Adding fresh lemon juice and a sprinkle of fresh herbs after reheating will help revive the flavors.
Serving Suggestions
This sheet pan shrimp boil is a complete meal on its own, but there are many ways to enhance your dining experience:
For an authentic seafood boil experience, transfer the entire contents of the sheet pan to a large serving platter or directly onto a newspaper-covered table. Provide small bowls of melted butter with minced garlic and lemon for dipping the shrimp.
Perfect Accompaniments:
- Crusty French bread or garlic bread for soaking up the flavorful juices
- Coleslaw or a simple green salad for freshness and crunch
- Corn muffins or hush puppies for a Southern-inspired feast
- Cold beer, sweet tea, or a crisp Sauvignon Blanc to drink
For a more formal presentation, serve individual portions in shallow bowls, making sure each serving includes shrimp, sausage, corn, and potatoes. Garnish with additional fresh parsley and lemon wedges just before serving.
FAQ
Can I use frozen shrimp for the sheet pan shrimp boil?
Yes, frozen shrimp work perfectly for this recipe. Thaw them overnight in the refrigerator or under cold running water if you’re short on time. Make sure to pat them dry with paper towels before seasoning to ensure they roast properly rather than steam.
What can I substitute for andouille sausage?
If you can’t find andouille sausage or prefer something less spicy, kielbasa, chorizo, or smoked sausage all work well. For a lighter option, chicken sausage is also delicious. The key is to choose a pre-cooked sausage with good flavor that will complement the Cajun seasoning.
How can I make this sheet pan shrimp boil less spicy?
To reduce the heat level, simply decrease or omit the cayenne pepper in the Cajun seasoning mixture. You can also use a mild paprika instead of smoked paprika. The Old Bay seasoning provides excellent flavor without excessive heat.
Can I add other seafood to this sheet pan shrimp boil?
Absolutely! Small clams or mussels work well – add them at the same time as the shrimp. If using scallops, add them 2-3 minutes after the shrimp to prevent overcooking. For fish like cod or salmon, cut into 2-inch pieces and add with the shrimp, but check for doneness after 4 minutes.
Is there a way to make this sheet pan shrimp boil for a larger crowd?
For larger gatherings, simply double the recipe and use two sheet pans. Rotate the pans halfway through cooking and add a few extra minutes to the cooking time. Be careful not to overcrowd the pans, as this will cause the ingredients to steam rather than roast, resulting in less flavor development.
This easy sheet pan shrimp boil brings the spirit of a Southern seafood feast to your table with minimal effort and maximum flavor. By roasting instead of boiling, the ingredients develop a wonderful caramelization that intensifies their natural sweetness. Whether you’re cooking for a weeknight family dinner or a casual gathering with friends, this one-pan wonder is sure to become a regular in your recipe rotation!