A tasty and super easy summer recipe, this Sheet Pan Shrimp Boil couldn’t get much easier. With shrimp, sausage, potatoes, corn and all the seasonings – this is one recipe you are going to want to make all the time.
If you have never had a Shrimp Boil, you are absolutely missing out. It doesn’t just have to be a southern or coastal thing either.
A lot of places you can get great high quality fresh seafood (shrimp in this case)S to use, so wherever you are from I suggest that you make this Sheet Pan Shrimp Boil this summer.
WIth all the flavors from the butter, parsley, old bay and more – this is not lacking one bit.
Sometimes we just want to take a little easier route than your average Shrimp Boil and do it in the oven.
Same great flavor, just a little different method. But trust me when I say that they both turn out great no matter how you make it!
This is great for a lunch or dinner meal, parties, holidays, gatherings, or just because you want it – there is on reason not to make it!
I find that bonding and hanging out with great friends brings you closer together and this Sheet Pan Shrimp Boil is one recipe I use to make that happen.
Some of our other favorite sheet pan meals that we have on our site include: Sheet Pan Chicken Fajitas, Sheet Pan Chicken Quesadillas and Sheet Pan Pizza.
WHY THIS RECIPE WORKS:
- Easy to find ingredients and steps.
- Serves a larger crowd.
- Ready from start to finish in about 30-40 mins!
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Large shrimp
Kielbasa sausage
Baby yellow potatoes
Corn
Garlic
Salted butter
Old Bay Seasoning
Lemon zest
Fresh lemon juice
Lemon
Fresh parsley
HOW TO MAKE A SHEET PAN SHRIMP BOIL, STEP BY STEP:
- Bring a large pot of water to a boil (do not salt water).
- Add potatoes and boil for 8-9 minutes, then add corn to potatoes and boil for 6 minutes more, drain.
- Preheat over to 400 degrees F.
- Prepare a full-size baking sheet with aluminum foil.
- Add potatoes, corn, shrimp, and sausage slices to sheet pan in a single layer.
- Add butter, garlic, seasoning, lemon zest, and lemon juice to a small mixing bowl and whisk until combined.
- Pour over sheet pan meal, top with lemon slices.
- Bake for 15-16 minutes or until shrimp are cooked through (do not overcook shrimp).
- Top with fresh parsley, if desired and serve.
WHAT SIZE SHRIMP SHOULD I USE?
We use large shrimp for this recipe, you can also use jumbo as well, but we feel that large gives us just the right amount compared to the remaining ingredients.
DO I HAVE TO LEAVE THE TAIL ON THE SHRIMP?
Usually we always leave the tail on in our Shrimp Boil Recipe, but this is more for aesthetic purposes.
You can absolutely remove the tail before making the recipe so it saves you some time in the end.
WHAT CAN I SERVE WITH THIS SHEET PAN SHRIMP BOIL?
There are so many things that go so well with this recipe, even though it is a meal in itself. Some of our favorite things to serve this with include:
- Easy Skillet Cornbread
- Cheddar Biscuits
- Coleslaw
- Seafood Sauce
- Smoked Mac and Cheese with Bacon
- Dirty Rice
- Hush Puppies
DO I HAVE TO USE OLD BAY SEASONING?
Some people love and some people hate Old Bay, if you are on the love side use it. If you are on the hate side, I suggest using some Creole seasoning or Cajun seasoning.
You will want to start out smaller with the measurements so you make sure that you are getting the flavor that you want.
HOW TO STORE:
This Sheet Pan Shrimp Boil can be stored in an airtight container in the refrigerator where it will keep for up to 4 days.
This can also be frozen, place in a freezer safe container or bag and it will keep in the freezer for up to 3 months.
To defrost, remove to the refrigerator until it is thawed. To reheat, place on in the microwave and heat in 20-30 second intervals until heated through.
TIPS AND TRICKS:
- If you want a spicier version use some Andouille sausage.
- You can cut the corn smaller if you’d like.
- Large shrimp work the best but you can use jumbo.
- We use baby yellow potatoes for this, but you can also use red.
- If you do not like Old Bay you can use some creole or cajun seasoning instead.
- You can remove the tail from the shrimp if you like, we keep it on for aesthetic purposes.
- While this is a meal in itself, you can serve it wil so many different things, see above for some ideas.
- This can be frozen, see above on how to do that.
Love a good boil? Then you cannot miss out on this easy peasy Sheet Pan Shrimp Boil!
If you like this recipe you might also like:
If you’ve tried this SHEET PAN SHRIMP BOIL or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Sheet Pan Shrimp Boil
Ingredients
- 1 pound large shrimp raw, deveined, tail-on
- 1 pound kielbasa sausage sliced
- 1 pound baby yellow potatoes halved
- 4 ears of corn cut equally into fourths
- 1 Tablespoon garlic minced
- ½ cup salted butter melted
- 1 Tablespoon Old Bay Seasoning
- 1 teaspoon fresh lemon zest
- ⅓ cup fresh lemon juice
- 1 large lemon sliced
- 2 Tablespoons fresh parsley chopped (flat or curly)
Instructions
- Bring a large pot of water to a boil (do not salt water).
- Add potatoes and boil for 8-9 minutes, then add corn to potatoes and boil for 6 minutes more, drain.
- Preheat oven to 400 degrees F.
- Prepare a full-size baking sheet with aluminum foil.
- Add potatoes, corn, shrimp, and sausage slices to sheet pan in a single layer.
- Add butter, garlic, seasoning, lemon zest, and lemon juice to a small mixing bowl and whisk until combined.
- Pour over sheet pan meal, top with lemon slices.
- Bake for 15-16 minutes or until shrimp are cooked through (do not overcook shrimp).
- Top with fresh parsley, if desired and serve.
Notes
- If you want a spicier version use some Andouille sausage.
- You can cut the corn smaller if you’d like.
- Large shrimp work the best but you can use jumbo.
- We use baby yellow potatoes for this, but you can also use red.
- If you do not like Old Bay you can use some creole or cajun seasoning instead.
- You can remove the tail from the shrimp if you like, we keep it on for aesthetic purposes.
- While this is a meal in itself, you can serve it wil so many different things, see above for some ideas.
- This can be frozen, see above on how to do that.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Leave a Reply