Sheet Pan Shrimp Boil brings potatoes, corn, shrimp, and smoked andouille together under a garlic–Old Bay butter on one baking sheet. Parboiling the firm vegetables first allows the shrimp and sausage to finish in a short oven stage without leaving the potatoes crunchy.
The recipe serves 6. It needs 10 minutes of preparation and 30 minutes of cooking, for a 40-minute total, with the oven set to 400°F.
Sheet Pan Shrimp Boil Ingredients
Main Ingredients: 1 pound baby Dutch yellow potatoes; 3 ears corn, each cut crosswise into 6 pieces; 1 pound medium shrimp, peeled and deveined; 1 (12.8-ounce) package smoked andouille sausage, thinly sliced.
If you enjoy this recipe, you may also like Homemade Stromboli.
Seasoning & Garnish: ¼ cup unsalted butter, melted; 4 cloves garlic, minced; 1 tablespoon Old Bay seasoning; 1 lemon, cut into wedges; 2 tablespoons chopped fresh parsley leaves.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
How to Make Sheet Pan Shrimp Boil
- Prep oven and pan: Preheat oven to 400°F and lightly oil a baking sheet or coat with nonstick spray.
- Parboil potatoes and corn: In a large pot of boiling salted water, cook potatoes until just tender, about 10-13 minutes. Add corn during the last 5 minutes of cooking time, then drain everything well.
- Make seasoning butter: In a small bowl, mix together the melted butter, minced garlic, and Old Bay seasoning.
- Arrange on sheet pan: Place the parboiled potatoes, corn, shrimp, and sliced sausage in a single layer on the prepared baking sheet. Pour the butter mixture over everything and gently toss to coat.
- Bake until done: Bake for 12-15 minutes, or until the shrimp are opaque and the corn is tender.
- Serve hot: Serve immediately with lemon wedges and garnish with fresh parsley if desired.
If you enjoy this recipe, you may also like Bang Bang Chicken Fried Rice.
Prep oven and pan
Heat the oven to 400°F and lightly oil the baking sheet or coat it with nonstick spray. Use a pan broad enough to hold the ingredients in one layer. Preparing the pan before boiling prevents the drained potatoes and corn from cooling while you search for equipment.
Parboil potatoes and corn
Boil 1 pound baby Dutch yellow potatoes in salted water for 10–13 minutes, until just tender. Each of the 3 corn ears is cut crosswise into 6 pieces, making exactly 18 pieces. Add the corn only during the final 5 minutes, then drain everything well.
Make seasoning butter
Combine 1/4 cup melted unsalted butter with all 4 minced garlic cloves and 1 tablespoon Old Bay seasoning. Mix until the spice is evenly suspended. Stir again immediately before pouring because the garlic and seasoning can settle while the vegetables drain.
Arrange on sheet pan
Place the parboiled potatoes, all 18 corn pieces, 1 pound peeled and deveined medium shrimp, and the thinly sliced 12.8-ounce andouille package in one layer. Pour over the butter mixture and toss gently so the shrimp and vegetables receive an even coating.
Bake until done
Bake for 12–15 minutes. Begin checking at 12 minutes because medium shrimp cook quickly. They are ready when opaque and pink, while the corn should be tender. Do not extend the bake merely to darken the sausage, because overcooked shrimp become firm and dry.
Serve hot
Serve immediately, using the wedges from exactly 1 lemon at the table. Scatter 2 tablespoons chopped fresh parsley over the hot pan if desired. The lemon and parsley are the recorded finish; they should not replace or change the measured garlic–Old Bay butter.
Why the Potatoes Need a Head Start
Shrimp can become opaque within the 12–15-minute oven window, but raw baby potatoes cannot reliably become tender that quickly. The 10–13-minute parboil solves that difference. Stop at just tender, since the potatoes will continue cooking on the hot sheet pan.
Count Eighteen Corn Pieces
Cut each of the 3 ears crosswise into 6 pieces before boiling. That produces exactly 18 pieces and helps distribute corn across six servings. Similar-sized sections cook more evenly and fit among the potatoes, shrimp, and sausage without creating tall crowded areas.
Give Everything Room
A single layer exposes the shrimp and vegetables to the oven's heat and encourages the seasoned butter to coat rather than pool. If the ingredients overlap heavily, use a larger baking sheet. Do not pile shrimp beneath the potatoes, where their doneness would be difficult to see.
Use the Shrimp as the Doneness Cue
The recipe's clearest endpoint is opaque shrimp and tender corn. Check several shrimp from different parts of the pan, especially near the center. Remove the sheet once they are cooked; the residual heat will continue warming the sausage and vegetables briefly.
Keep Cleanup Simple
Drain the pot thoroughly and transfer the vegetables directly to the prepared sheet. Mixing the butter in one small bowl and serving from the baking pan limits extra dishes. Parchment is optional, but the recipe specifically calls for oil or nonstick spray on the sheet. Keep the small seasoning bowl nearby until the pan is fully coated so none of the measured garlic or Old Bay is left behind.
Serve the Six Portions Hot
Bring the pan to the table promptly after its 12–15-minute bake. Divide the shrimp, sausage, potatoes, and 18 corn pieces across six servings rather than letting one ingredient disappear into the first bowls. Offer the wedges from the single lemon alongside the portions.
Conclusion
Heat the oven to 400°F. Parboil 1 pound potatoes for 10–13 minutes, adding the 18 pieces from 3 corn ears during the last 5 minutes. Drain, spread with shrimp and sliced andouille on the prepared pan, and coat with melted butter, 4 garlic cloves, and Old Bay. Bake 12–15 minutes, then serve with one lemon and parsley.
Frequently Asked Questions
- → How many pieces should I cut the corn into?
Cut each of 3 ears into 6 crosswise pieces, for exactly 18 pieces total.
- → What temperature does the shrimp boil bake at?
Preheat the oven to 400°F before preparing the sheet pan.
- → How long should I parboil the potatoes?
Cook them for about 10–13 minutes, adding the corn during only the final 5 minutes.
- → How do I know the sheet pan is done?
Bake 12–15 minutes and stop when the shrimp are opaque and the corn is tender.