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A sheet pan shrimp boil brings the flavors of a coastal seafood feast straight to your kitchen without the mess or the big pot. I love how this recipe captures that special festive feeling with much less hassle, using simple steps and easy cleanup. It is perfect for feeding a crowd or just making your weeknight dinner a little more fun.
I first made this for my family after a summer trip to the Gulf Coast and my kids ask for it every time they spot corn at the market. The buttery spice and that roasted sausage perfume really fill the kitchen with good energy.
Ingredients
- Baby Dutch yellow potatoes: Give a creamy texture that holds up to roasting. Be sure to pick small sizes so they cook quickly
- Fresh corn: Adds sweetness and crunch. Go for bright green husks and plump kernels
- Unsalted butter: Brings richness. Use the best butter you can for a lush finish
- Garlic: Deepens the flavor. Fresh cloves are best here for punch
- Old Bay seasoning: Is a staple for that signature seafood flavor—a classic blend with celery salt and paprika
- Medium shrimp: Quickly cook up juicy and firm. Wild caught if possible for best bite
- Smoked andouille sausage: Offers smoky spice. Choose a sausage with a nice snap and bold aroma
- Lemon: Brings lively acidity. Use a juicy fresh lemon with smooth skin
- Fresh parsley: Adds color and brightness. Flat leaf is my go to for the best freshness
Step-by-Step Instructions
- Prep the Pan:
- Lightly oil a baking sheet or give it a good coating of nonstick spray so nothing sticks and cleanup is breeze
- Parboil the Vegetables:
- Bring a large pot of salted water to a boil. Drop in the potatoes and cook them until barely fork tender about ten to thirteen minutes. Add the pieces of corn in the last five minutes so they finish together. Drain everything very well so they roast not steam
- Make the Spice Butter:
- In a small bowl whisk the melted butter with chopped garlic and Old Bay seasoning. Keep stirring until you see flecks of spice and garlic swimming in rich butter
- Arrange on the Sheet:
- Lay the drained potatoes corn cut pieces shrimp and sliced sausage out in a single layer on the baking sheet. Pour that butter mixture right over and toss everything with your hands or a big spoon so each bite gets some seasoning
- Roast to Finish:
- Slide the sheet pan into your preheated four hundred degree oven and bake for twelve to fifteen minutes. Watch for the shrimp to turn bright pink and just opaque and for the corn to pick up deep yellow color
- Garnish and Serve:
- Pull everything out piping hot. Squeeze fresh lemon wedges across the top. Scatter chopped parsley for color and serve right from the pan for that casual party vibe
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My favorite part is the smoked andouille sausage It perfumes the kitchen with a savory hit that reminds me of summer barbecues growing up My little ones love sneaking extra lemon over their shrimp and helping lay out everything on the tray which always brings a laugh to the table
Storage Tips
If you have leftovers let them cool and store in an airtight container in the fridge They will stay fresh for up to two days Reheat gently in the oven covered so the shrimp do not turn rubbery This also keeps the potatoes from drying out For a quick lunch pile leftovers onto a salad or into tacos
Ingredient Substitutions
No Old Bay on hand A pinch of smoked paprika celery salt and a little cayenne will get you close Swap smoked sausage for kielbasa or even chorizo for a different flavor twist If fresh corn is not in season frozen cob pieces work perfectly in a pinch
Serving Suggestions
Pile the shrimp boil up on a large platter with all the fixings for a party style meal I love adding fresh crusty bread to soak up the buttery juices and coleslaw for a cool contrast A simple mixed green salad and slices of extra lemon keep the meal bright and balanced
Cultural and Historical Notes
Sheet pan shrimp boils are inspired by classic Southern seafood boils which are all about gathering friends around big piles of seafood sausage corn and potatoes Traditionally cooked in massive outdoor pots this version gives you all the flavor without the outdoor fuss It is a dinner party trick and a weeknight staple in my home since it captures those picnic feels indoors
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This is a dish that will turn even an ordinary evening into something a little more joyful and memorable. Enjoy making memories around the sheet pan with everyone you love.
Frequently Asked Questions
- → How do I prevent overcooked shrimp?
Bake until shrimp just turn opaque, typically 12-15 minutes; overcooking can make them tough.
- → Can I use frozen shrimp?
Yes, thaw and pat dry before baking to ensure they cook evenly and absorb flavors well.
- → Is another sausage suitable?
Smoked sausage like kielbasa works well if andouille isn't available—choose something flavorful.
- → Can this be prepared ahead?
Parboil the potatoes and corn ahead of time, then assemble on the pan just before baking.
- → How should leftovers be stored?
Refrigerate in an airtight container up to 2 days. Reheat gently to maintain shrimp texture.
- → What can I serve with this dish?
Crusty bread and a fresh green salad complement the bold, savory flavors nicely.