Sheet Pan Shrimp Boil (Video) (2024)

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Sheet Pan Shrimp Boil (Video) (1)

The weather cooled down just enough to turn the oven on and I took full advantage. Introducing the sheet pan shrimp boil!

A while back I shared the standard one pot, cook it all on the stove shrimp boil. However, I’ve found an even easier way by using a sheet pan! No water, no draining, less mess. Solid win!

Now when I say sheet pan shrimp boil, I literally mean sheet pan. No parboiling potatoes, no precooking corn. It’s all done on one single sheet pan.

The trick? Cook up the potatoes and corn first, then add the the shrimp later. One stint in the oven and you’ll get perfectly roasted potatoes, tender corn, and juicy shrimp, andouille sausage all tossed in flavorful creole spices. Easy to make, easy to clean, easy as pie!

Sheet pan shrimp boil recipe coming right up 👍.

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Sheet Pan Shrimp Boil (Video) (7)

Sheet Pan Shrimp Boil

5 Stars4 Stars3 Stars2 Stars1 Star

4.7 from 13 reviews

  • Author: Aberdeen
  • Total Time: 45 minutes
  • Yield: Serves 3-4 1x
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Description

All the flavors of a classic shrimp boil without the mess! Creole seasoned juicy shrimp, andouille sausage, potatoes and tender corn.

Ingredients

Scale

  • 1 lb jumbo shrimp, peeled and deveined
  • 13 ounces andouille sausage, sliced into 1 inch rounds
  • 1 lb baby potatoes, cut into ½ inch pieces (I used baby tri color potatoes, yukon gold or red potatoes also work)
  • 3 ears of corn, husks on or wrapped in foil
  • 4 garlic cloves, minced
  • 1 tablespoon creole seasoning
  • Fresh parsley, chopped for garnish

Instructions

  1. Preheat oven to 400°F. Lightly oil a large baking sheet or grease with nonstick spray.
  2. Gently toss potatoes, sausage, and half of the creole seasoning together on the prepared baking sheet, and spread into an even layer on the tray, leaving a space for the ears of corn.
  3. Place the ears of corn in the empty space on the baking sheet and cook for 25 minutes.
  4. Briefly remove the sheet pan from the oven. Stir the shrimp, garlic, and remaining creole seasoning onto the sheet pan. Place back into the oven and cook 10-12 minutes, until shrimp are pink and opaque. Remove from heat. Set ears of corn on the side to cool.
  5. When ears of corn are cool enough to touch, remove the husks or foil and slice into smaller pieces. Add them to the sheet and top with fresh parsley and a sprinkle of creole seasoning as desired. Serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes

Reader Interactions

Comments

  1. valerie

    Could you do shrimp just by themselves, using this method???

    Reply

  2. Teresa R Pinkston

    Looks delicious but needs melted butter.

    Reply

    • Peggy W

      I agree need to add melted butter to the garlic and seasoning

      Reply

  3. Tonya

    This recipe is great! We used to make low country boil which is delicious but this is a much easier version and is just as good!!! We serve with homemade co*cktail sauce and melted garlic butter. So good! Thank you for sharing this recipe.

    Reply

    • Aberdeen

      You're so welcome! Glad you enjoyed it.

      Reply

    • Aberdeen

      Thank you so much!

      Reply

  4. Lisa

    This looks great. It says to cut the kernels off of the cob but the picture shows the corn just cut into pieces. Did I read that wrong?

    Reply

    • Aberdeen

      Thank you for pointing this out, fixed it!

      Reply

  5. Jane greer

    I’ve never made a shrimp boil but want to do something special for my granddaughter’s H S graduation family party. A little apprehensive since the recipe is new and also have one family member who is allergic to shrimp. Any suggestions? Thanks.

    Reply

    • Aberdeen

      Hi Jane! You may want to set aside some of this dish without shrimp for your family member that is allergic. Follow the recipe up to step 4, then set aside a portion for them in a separate small pan and continue to cook as the recipe states until the corn is done. Hope that helps!

      Reply

  6. Stormy Keen

    Do you know how many calories are in this meal?

    Reply

    • Aberdeen

      I don't but you can use a nutritional calorie counter for free online!

      Reply

  7. Laura

    Loved this recipe will definitely make this regularly. Great taste and simple .

    Reply

    • Aberdeen

      Thank you!

      Reply

  8. Teresa

    I want to make this but I have two small granddaughters. Is it spicey???

    Thank you.

    Reply

    • Aberdeen

      I don't think so! But I think it would depend on the brand of creole seasoning you use, usually they aren't too hot. Cajun seasoning on the other hand tends to be much spicier. If you're concerned you can make your own creole seasoning and leave out the cayenne pepper if the recipe calls for it. Hope that helps!

      Reply

  9. Paige

    I am making this tonight and very excited! Before I do I have a question. I don’t have to boil the potatoes or cook the sausage before putting it in the oven??

    Reply

    • Ana

      No you don’t!! It was delicious

      Reply

  10. Rumi

    My family devoured this! I made a double batch and there were no leftovers.

    Reply

  11. Arica

    Hi! This looks yummy! Can you use frozen shrimp??

    Reply

    • Kenisa

      Curious as well

      Reply

  12. Rasheda

    How do you cut the corn into small pieces..I tried in the past but it is very hard to slice through..

    Reply

    • Ana

      it should be easy enough to just break, that’s what I did 😊

      Reply

  13. Christie

    This was delish!! Tried it for dinner tonight as a trial run before serving it to family on a group vacation coming up. It was perfect and I wouldn’t change a thing. I love the option to bake in the oven, so we don’t have to travel with the large boil pot. Will be easy to multiply serving for a large group. THANKS for sharing.

    Reply

  14. Janice Cipriano

    If you cut the corn in small pieces first can you just cook it with the potatoes

    Reply

  15. Carolyn

    Can this be assembled and frozen as a freezer meal?

    Reply

  16. Crystal

    If I don't have andoille sausage what might be some other meat options?

    Reply

    • Nokii

      Krystal
      You can use turkey or pork kielbasa sausage

      Reply

    • Vaughn DeVorse

      You can use Adele’s andouille sausage. It comes in packages of 4 and we find it at Walmart grocery stores in the packaged meat/cheese area. I use it when I make jambalaya. 1 sausage goes a long way but I would slice up 2 for this recipe. Hope this helps.

      Reply

  17. Andree

    Just made this for dinner for my husband and myself and it was amazing! I love Cajun seasoning and this was the perfect combo. Quick and easy. Very little prep and clean up. We did make a little garlic butter sauce to drip the corn and shrimp in.

    Reply

  18. Natalie Rodriguez

    Going to make this tonight! Can I prepare in a cast iron pot too?

    Reply

  19. Donette

    This was excellent. I didn’t make any adjustments, and don’t think any are necessary after making it. I wish I could have eaten more of it! I will definitely make this again.

    Reply

  20. nancy albanese

    looks wonderful! can the corn be cut up before roasting? and would it need to be wrapped in foil then or just added to the mix?

    Reply

  21. Julie F

    Mine came out pretty much like the picture. Very easy and my husband loved it. I used fingerling potatoes from trader joes and Tony Chachere's seasoning. The only thing was I felt it was extremely salty which had to be the seasoning. The spiciness was perfect - any suggestions on how to make my own less sodium seasoning?

    Reply

    • Juniee

      Julie, look for no salt creole seasoning. T many store sell it. Hope this helps !

      Reply

  22. Paula Coxwell

    This would work as a sheet pan meal but I would not refer to it as Frogmore Stew or low country boil. The reason is that the original recipe takes on a unique moisture from the water and seasonings and the texture of the vegetables and shrimp are completely different when you do not boil them. With the sheet pan dish, everything tastes like either the Cajun seasoning or the Old Bay that you put on it. Whereas, when you boil the sausage in the water, all other ingredients take on a bit of fat/flavor and that can't be achieved in a dry environment.

    Reply

  23. Sarah Lockhart

    This is my 6th or 7th recipe from your blog that I've made, and once again, it's a hit. I actually forgot to add the garlic and it was still delicious and so easy! Your recipes are quickly filling up my previously unused recipe box. Thank you!

    Reply

  24. jennie chapman

    This was absolutely delicious - spicy - Yum!!
    I used Extra Virgin Olive Oil - not butter

    Reply

  25. Jamie

    This recipe was delicious! Definitely will make it again!

    Reply

  26. Cathy

    Can you make this with fresh corn already out of the husk? Would I still need to wrap in foil?

    Reply

  27. Cathy

    Looks so delicious. Can you use frozen shrimp that has already been cooked or does it have to be raw shrimp? Please advise. Thank you! Cathy

    Reply

    • Liz

      Cathy, did you get an answer about using frozen cooked shrimp? I was wondering the same thing.

      Reply

      • Aberdeen

        Hello! Sorry about the late response. Unfortunately, I've never made this recipe with frozen cooked shrimp. Feel free to give it a go but I can't guarantee the same results.

        Reply

  28. Dianne Bernd

    Loved the recipe! I have made it for a few guests now. I was wondering could I use lobster instead of shrimp?

    Reply

  29. Dianne Bernd

    Loved this recipe. I have made it a few times now for a different guests.
    I was wondering if you could make the same recipe with lobster?

    Reply

  30. Jean

    I'm going to make this for New Year's and I'm going to do the same that the recipe calls for but do a mild smoke on it, can't wait.

    Reply

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Sheet Pan Shrimp Boil (Video) (2024)
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