Description
Sheet Pan Shrimp Boil is a convenient and flavorful one-pan meal combining tender baby potatoes, sweet fresh corn, smoky sausage, and succulent shrimp all baked in a zesty, buttery Old Bay seasoned sauce. Perfect for summer gatherings, this recipe streamlines the traditional shrimp boil by cooking everything on a sheet pan for easy prep and cleanup.
Ingredients
Vegetables
- 1 1/2 lbs. baby yellow potatoes, halved if large
- 4 ears fresh corn, each cut crosswise into 4 pieces
Butter Mixture
- 1/2 cup unsalted butter
- 3 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish
- 2 Tbsp. finely chopped shallot (from 1 medium shallot)
- 2 Tbsp. whole-grain mustard
- 1 tsp. grated lemon zest plus 1 Tbsp. fresh lemon juice (from 1 lemon), plus wedges for serving
- 1 Tbsp. Old Bay seasoning, divided
Proteins
- 1 1/2 lbs. medium peeled, deveined raw shrimp, tail-on
- 1 lb. hickory-smoked sausage (such as Conecuh), cut into 2-in. pieces
Instructions
- Prepare oven and pan: Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil and set aside to prepare for baking the shrimp boil.
- Cook potatoes and corn: Bring a large pot of water to a rolling boil over high heat. Add the halved baby potatoes and cook undisturbed for 10 minutes. Then add the corn pieces and cook undisturbed for an additional 5 minutes. Drain the water and transfer the cooked potatoes and corn into a large mixing bowl.
- Make butter mixture: While the potatoes and corn are cooking, combine unsalted butter, chopped parsley, shallots, whole-grain mustard, lemon zest, lemon juice, and 1 tablespoon of Old Bay seasoning in a small microwavable bowl. Microwave on high for about 1 minute until the butter has melted and the mixture becomes aromatic, stirring halfway through. Set aside the melted butter mixture.
- Combine and toss potatoes with butter mixture: Pour half of the melted butter mixture over the potatoes and corn in the large bowl. Toss gently but thoroughly to coat all pieces evenly.
- Arrange potatoes and corn on baking sheet: Spread the coated potatoes and corn in an even layer on the prepared baking sheet.
- Toss shrimp and sausage with remaining butter mixture: Add the remaining melted butter mixture to the bowl (do not clean the bowl) and add the raw shrimp and smoked sausage pieces. Toss well to coat shrimp and sausage completely in the butter mixture.
- Assemble shrimp and sausage on baking sheet: Spread the butter-coated shrimp and sausage evenly over the layer of potatoes and corn on the baking sheet. Scrape any remaining butter mixture from the bowl onto the sheet. Sprinkle evenly with the remaining 1/2 teaspoon of Old Bay seasoning.
- Bake shrimp boil: Place the baking sheet in the preheated oven and bake for 14 to 18 minutes until the shrimp are fully cooked and opaque and the sausage is heated through.
- Garnish and serve: Remove the sheet pan from the oven. Sprinkle additional chopped parsley over the top and serve warm with lemon wedges on the side for squeezing.
Notes
- Baby yellow potatoes can be substituted with Yukon Gold potatoes cut into chunks if desired.
- For the sausage, alternatives like andouille, kielbasa, chorizo, or Italian sausage can be used for different flavor profiles.
- Prepare the potatoes and corn, and butter mixture up to two days in advance and store refrigerated. On serving day, melt butter mixture and bake assembled shrimp boil fresh.
- Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a preheated 425°F oven until hot throughout.
- Serve with sides such as green salad, homemade cornbread, garlic bread, mac and cheese, coleslaw, or collard greens for a complete meal.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
