Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp for the Sheet Pan Shrimp Boil. It’s best to thaw them first. You can do this by placing the shrimp in the refrigerator overnight or by running them under cold water for about 5-10 minutes. Make sure to pat them dry thoroughly before cooking to ensure they brown evenly.

Can I prepare the potatoes and corn ahead of time?

Absolutely! To save time, you can parboil the potatoes and corn 1-2 days in advance. Store them in an airtight container in the fridge until you’re ready to cook. This makes the overall cooking process even quicker and easier.

Can I substitute the sausage with something else?

Yes, you can substitute the smoked andouille sausage with other types of sausage, such as turkey sausage or chicken sausage, if you’re looking for a leaner option. Alternatively, you can skip the sausage altogether for a lighter dish or add in other proteins like crab legs for variety.

How do I store leftovers from the Sheet Pan Shrimp Boil?

Leftovers can be stored in an airtight container in the refrigerator for 1-2 days. For best results when reheating, avoid using a microwave as it can make the shrimp rubbery. Instead, reheat the leftovers in the oven at 425°F, covered with aluminum foil, until they’re warmed through.

Sheet Pan Shrimp Boil – Easy 30-Minute Recipe

Name: Sheet Pan Shrimp Boil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound baby Dutch yellow potatoes; 3 ears corn, each cut crosswise into 6 pieces; ¼ cup unsalted butter, melted; 4 cloves garlic, minced; 1 tablespoon Old Bay seasoning; 1 pound medium shrimp, peeled and deveined; 1 (12.8-ounce) package smoked andouille sausage, thinly sliced; 1 lemon, cut into wedges; 2 tablespoons chopped fresh parsley leaves

Description

This Sheet Pan Shrimp Boil is a simple, flavorful one-pan dish featuring shrimp, smoked sausage, corn, and potatoes, all baked with butter, garlic, and Old Bay seasoning. It’s a mess-free and easy way to enjoy a seafood feast with minimal cleanup, perfect for a busy weeknight or a casual gathering.

Ingredients

Scale

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

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Instructions

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

Notes

Parboil the potatoes and corn ahead of time to save preparation time.
Reheat leftovers in the oven at 425°F, covered with aluminum foil, to avoid rubbery shrimp.
For extra flavor, try adding a bit of fresh lemon juice right before serving.
Use frozen shrimp if fresh shrimp is not available. Just make sure to thaw them properly before cooking.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Entree
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 4g
Sodium: 980mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 20g
Cholesterol: 160mg