Sheet Pan Shrimp Boil Recipe

Say hello to a crowd-pleaser that’s big on flavor but effortless in execution: the Sheet Pan Shrimp Boil. This vibrant feast brings all the fun and flavor of a coastal cookout right into your kitchen, without a giant pot or fussy prep. Each bite bursts with plump shrimp, zesty sausage, and tender veggies, all snugged up together on a single pan for the easiest cleanup imaginable. Whether you’re stepping up your weeknight dinner or throwing an impromptu gathering, this Sheet Pan Shrimp Boil is the cozy, craveworthy answer you’ll reach for again and again.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity—each component adds something special, so choose quality and freshness whenever possible. These ingredients bring vibrant color, contrasting textures, and the Louisiana-inspired flavors that make every bite of Sheet Pan Shrimp Boil irresistible.

• Jumbo shrimp (1 lb): Opt for peeled and deveined shrimp for ease—they cook quickly and soak up all the seasoning perfectly.
• Andouille sausage (13 ounces): This spicy, smoky sausage is the soundtrack to every Southern seafood boil, adding depth and a kick of heat to the pan.
• Baby potatoes (1 lb): Tri-color, Yukon gold, or red potatoes all work; their tiny size delivers creamy bites and fabulous color.
• Corn on the cob (3 ears): Fresh corn, cooked whole and then sliced, brings sweetness and classic shrimp boil charm.
• Garlic (4 cloves, minced): Essential for its punchy aroma and complexity—it marries all the other flavors together.
• Creole seasoning (1 tablespoon): The soul of the Southern boil—make your own or use a favorite blend for bold, punchy flavor.
• Fresh parsley, chopped: Just a sprinkle at the end adds fresh, herbal brightness and restaurant-worthy looks.

How to Make Sheet Pan Shrimp Boil

Step 1: Preheat and Prep the Pan

Start by heating your oven to 400°F. Grab your largest baking sheet and give it a light coat of oil or nonstick spray. This ensures nothing sticks and each ingredient roasts up golden and irresistible.

Step 2: Season and Arrange the Base

Gently toss the potatoes and sausage with half of the creole seasoning right on the baking sheet. Spread them into an even layer—but don’t crowd the space! Leave enough room for the corn, which you’ll either keep in their husks or wrap in foil. Nestle those beautiful ears right onto the tray alongside the sausage and potatoes.

Step 3: Roast the Potatoes, Sausage, and Corn

Slide the sheet pan into the oven and let everything roast for 25 minutes. The potatoes will start to become tender, the sausage will sizzle and brown, and the corn gets perfectly steamy and sweet.

Step 4: Add Shrimp, Garlic, and Finishing Seasoning

After 25 minutes, take the pan out (don’t forget those oven mitts!). Scatter the shrimp and minced garlic over the pan and sprinkle with the rest of the creole seasoning. Return the sheet pan to the oven and roast for another 10-12 minutes. The shrimp should turn beautifully pink and opaque—careful not to overcook!

Step 5: Slice Corn, Garnish, and Serve

Once everything’s sizzling and perfectly cooked, set the corn aside to cool enough to handle. Remove the husks or foil, slice the ears into smaller pieces, and toss them right back on the pan. Finish everything with a shower of fresh parsley and that last pinch of creole seasoning, then get ready to dig in. Serve immediately for maximum enjoyment!

How to Serve Sheet Pan Shrimp Boil

Garnishes

A handful of chopped fresh parsley is my go-to for lifting up the whole platter with color and freshness. You can also offer lemon wedges for a zippy, citrus pop or an extra dusting of creole seasoning for those who crave even more aromatic heat. If you really want to treat your crowd, set out a side of melted butter or a simple garlicky aioli to swirl each bite through.

Side Dishes

Though Sheet Pan Shrimp Boil is hearty and vibrant on its own, it’s fun to round out the meal. Consider a fresh green salad tossed with a tangy vinaigrette or a warm baguette to mop up every last burst of flavor off the pan. For summertime, classic coleslaw or simple sliced tomatoes add a cool contrast.

Creative Ways to Present

Make dinnertime festive by transferring the finished Sheet Pan Shrimp Boil straight onto butcher paper or a giant serving tray, letting everyone dig in family-style—it’s delightfully interactive! For an elevated touch, serve individual portions in shallow bowls scattered with parsley and corn medallions. If it’s a picnic, pack the cooked boil into wide-mouthed jars and bring little pots of dipping sauces—picnic perfection!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store everything in an airtight container in the fridge as soon as it cools down. The flavors actually deepen overnight, making tomorrow’s lunch or quick dinner a savory treat. Eat within 2 days for best taste and texture; after that, the shrimp can become a little firmer and the potatoes a touch softer.

Freezing

Freezing is best reserved for the shrimp and sausage components, as potatoes and corn tend to lose their lovely texture in the freezer. To freeze, cool the cooked shrimp and sausage thoroughly, spread them out on a lined tray to avoid sticking, then transfer to a sealed freezer bag for up to 1 month. When you’re ready for another Sheet Pan Shrimp Boil night, thaw gently in the fridge.

Reheating

For best results, spread your leftovers back onto a baking sheet and reheat in a 350°F oven until warmed through, about 10 minutes. This method helps the sausage stay crispy and the shrimp tender. If you’re in a hurry, a quick zap in the microwave works, but use short bursts to prevent the shrimp from turning rubbery.

FAQs

Can I use frozen shrimp for this Sheet Pan Shrimp Boil?

Absolutely! Just make sure to thaw the shrimp thoroughly and pat them dry before tossing on the sheet pan—this keeps them from watering down the vibrant flavors and ensures even roasting.

What’s the best substitute for andouille sausage?

If you can’t find andouille, try kielbasa or another smoked sausage with a bit of spice. Even a milder turkey or chicken sausage works great if you prefer a lighter bite.

Can I make this Sheet Pan Shrimp Boil spicy or mild?

That’s the fun of it! Simply adjust your creole seasoning blend or buy/make a mild one if you’re heat-shy. For extra fire, offer hot sauce at the table, or toss in a pinch of cayenne.

How do I keep the shrimp from overcooking?

Timing is everything: Only add the shrimp for the last 10-12 minutes of roasting, and remove the pan as soon as they’re opaque and pink. Overcook them, and they become tough, so keep an eye out and err on the side of slightly under rather than over!

Can I add other vegetables to the Sheet Pan Shrimp Boil?

Sure! Bell peppers, zucchini, or chunks of onion all roast up beautifully and soak in the creole spices. Just add them in with the potatoes and sausage at the start so everything finishes together.

Final Thoughts

The easiest, liveliest dinner in your repertoire is waiting—give this Sheet Pan Shrimp Boil a spin and see how quickly it wins over your family or friends. Bright, bold, and bursting with Southern coastal spirit, it’s a true celebration on a sheet pan that never gets old. Enjoy every bite!

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