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Sheet Pan Shrimp Boil
5 from 828 votes

Sheet Pan Shrimp Boil

This Sheet Pan Shrimp Boil assembles baby potatoes, corn pieces, smoked andouille sausage, and medium shrimp on a baking sheet coated with a garlic-Old Bay butter mixture. The potatoes and corn are first parboiled then combined with shrimp and sausage for oven roasting. The shrimp bake until opaque, imparting a tender texture. Lemon wedges and fresh parsley garnish provide brightness to the savory seafood and sausage flavors.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6 servings
Course: Main Course

Ingredients

  • 1 pound potato baby dutch yellow variety
  • 3 corn each cut crosswise into 6 pieces, ears
  • ¼ cup butter melted, unsalted
  • 4 cloves garlic minced
  • 1 tablespoon Old Bay seasoning
  • 1 pound Shrimp peeled and deveined, medium
  • 1 (12.8-ounce) package andouille sausage thinly sliced, smoked
  • 1 lemon cut into wedges
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  3. In a small bowl, combine butter, garlic and Old Bay seasoning.
  4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  6. Serve immediately with lemon wedges, garnished with parsley, if desired.