Bring the flavors of a coastal feast to your table with this easy Sheet Pan Shrimp Boil, a perfect summer dinner recipe that’s ready in just 35 minutes. Combining succulent shrimp, smoky sausage, tender potatoes, and sweet corn, this one-pan meal is mess-free and family-friendly. With minimal cleanup and bold, buttery flavors, this Sheet Pan Shrimp Boil is ideal for summer gatherings, weeknight dinners, or any time you crave a taste of the ocean. Follow our simple recipe to create this delicious summer dinner recipe at home!
Why You’ll Love This Sheet Pan Shrimp Boil
This Sheet Pan Shrimp Boil is a game-changer for summer dining, offering bold flavors with minimal effort. Here’s why it’s a must-try summer dinner recipe:
- One-Pan Wonder: Everything cooks on a single sheet pan, making cleanup a breeze.
- Quick and Easy: Ready in 35 minutes, perfect for busy summer evenings.
- Bold Flavors: Buttery garlic and Old Bay seasoning create a coastal feast in every bite.
- Family-Friendly: Loved by kids and adults alike, it’s a crowd-pleaser for gatherings.
- Seasonal Delight: Highlights sweet summer corn, making it a true summer dinner recipe.
What Makes Sheet Pan Shrimp Boil Special?
The Sheet Pan Shrimp Boil brings the essence of a traditional shrimp boil to your oven, without the need for newspapers or boiling pots. This summer dinner recipe combines juicy shrimp, smoky andouille sausage, baby potatoes, and corn, all tossed in a garlicky butter sauce with a kick of Old Bay seasoning. Baked on a single sheet pan, it’s a mess-free way to enjoy a coastal classic. Perfect for summer when sweet corn is in season, this dish evokes memories of beachside feasts while keeping prep and cleanup effortless.
Ingredients for Sheet Pan Shrimp Boil
To prepare this flavorful Sheet Pan Shrimp Boil (serves 4-6), gather these ingredients:
- 1 lb baby Dutch yellow potatoes
- 3 ears corn, each cut crosswise into 6 pieces
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tbsp Old Bay seasoning
- 1 lb medium shrimp, peeled and deveined
- 1 (12.8-oz) package smoked andouille sausage, thinly sliced
- 1 lemon, cut into wedges
- 2 tbsp chopped fresh parsley (optional, for garnish)
Ingredient Tips:
- Shrimp: Use fresh or thawed frozen shrimp, patted dry for even browning.
- Potatoes: Baby Dutch yellow potatoes cook quickly and hold their shape; substitute with red potatoes if needed.
- Corn: Fresh summer corn is ideal for this summer dinner recipe, but frozen corn cobs can work in a pinch.
- Old Bay Seasoning: Provides classic seafood flavor; adjust to taste for more or less spice.
How to Make Sheet Pan Shrimp Boil
Follow these steps to create a delicious Sheet Pan Shrimp Boil:
1. Preheat and Prep:
- Preheat your oven to 400°F (204°C).
- Lightly oil a large baking sheet or coat with nonstick spray.
2. Parboil Potatoes and Corn:
- In a large pot of boiling salted water, cook 1 lb baby potatoes for 10-13 minutes until just tender.
- Add 3 ears of corn (cut into pieces) during the last 5 minutes of cooking.
- Drain well and set aside.
3. Make the Butter Mixture:
- In a small bowl, combine 1/4 cup melted butter, 4 minced garlic cloves, and 1 tbsp Old Bay seasoning.
4. Assemble on the Sheet Pan:
- Arrange the parboiled potatoes, corn, 1 lb shrimp, and sliced andouille sausage in a single layer on the prepared baking sheet.
- Drizzle the butter mixture over everything and toss gently to coat.
5. Bake:
- Bake for 12-15 minutes, until the shrimp are opaque and the corn is tender.
6. Serve:
- Serve immediately with lemon wedges and a sprinkle of 2 tbsp chopped parsley, if desired, for a vibrant summer dinner recipe.
Tips for the Perfect Sheet Pan Shrimp Boil
- Parboil Ahead: Boil potatoes and corn 1-2 days in advance and store in the fridge for a quicker summer dinner recipe.
- Pat Shrimp Dry: Remove excess moisture from shrimp to ensure they brown nicely.
- Even Layer: Spread ingredients in a single layer on the sheet pan for uniform cooking.
- Adjust Seasoning: Taste and add more Old Bay or salt if desired for extra flavor.
- Reheat Properly: Reheat leftovers in a 425°F oven, covered with foil, to avoid rubbery shrimp.
Creative Variations for Sheet Pan Shrimp Boil
Customize this Sheet Pan Shrimp Boil with these fun twists:
- Veggie Boost: Add bell peppers, zucchini, or green beans for extra color and nutrition.
- Spicy Kick: Include a pinch of cayenne or extra chili flakes in the butter mixture.
- Protein Swap: Replace shrimp with scallops or cubed chicken for a different summer dinner recipe.
- Herb Twist: Swap parsley for fresh dill or cilantro for a new flavor profile.
- Low-Carb Option: Skip potatoes and add more low-carb veggies like asparagus or mushrooms.
Serving and Presentation Tips
This Sheet Pan Shrimp Boil is a vibrant summer dinner recipe that’s perfect for casual or festive occasions. Try these serving ideas:
- Serve straight from the sheet pan on a rustic table for a communal, family-style meal.
- Pair with crusty bread or cornbread to soak up the buttery sauce.
- Complement with a summer salad like cucumber dill or watermelon feta for a refreshing contrast.
- Garnish with lemon wedges and parsley for a pop of color and brightness.
- Offer with chilled drinks like iced tea or a citrusy beer to enhance the coastal vibe.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for 1-2 days.
- Freeze: Freeze cooked shrimp and sausage (without potatoes or corn) for up to 1 month; reheat in the oven to maintain texture.
- Reheat: Warm in a 425°F oven, covered with foil, for 8-10 minutes to prevent overcooking shrimp.
- Prep Ahead: Parboil potatoes and corn up to 2 days in advance and store in the fridge.
FAQs About Sheet Pan Shrimp Boil
Can I use frozen shrimp for this summer dinner recipe?
Yes, thaw frozen shrimp overnight in the fridge or under cold water for 5-10 minutes, then pat dry to ensure even cooking.
Can I make this summer dinner recipe ahead of time?
Parboil potatoes and corn 1-2 days ahead and store in the fridge. Assemble and bake just before serving for the freshest flavor.
How do I store leftovers of this summer dinner recipe?
Keep in an airtight container in the fridge for 1-2 days; reheat in the oven to avoid rubbery shrimp.
Can I add other vegetables to this summer dinner recipe?
Yes, bell peppers, zucchini, or asparagus make great additions to this Sheet Pan Shrimp Boil.
What can I serve with this summer dinner recipe?
Pair with crusty bread, cornbread, or a summer salad like cucumber or watermelon for a complete meal.
More summer dinner recipe ideas you’ll love
Conclusion
This Sheet Pan Shrimp Boil is a quick, flavorful summer dinner recipe that brings the taste of a coastal feast to your kitchen with minimal effort. Perfect for family dinners, summer gatherings, or any time you crave a mess-free seafood meal, it’s sure to become a seasonal favorite. Try it today and enjoy a delicious, one-pan feast that’s as easy as it is delightful!
Sheet Pan Shrimp Boil
Ingredients
- 1 lb baby Dutch yellow potatoes
- 3 ears corn each cut crosswise into 6 pieces
- 1/4 cup unsalted butter melted
- 4 cloves garlic minced
- 1 tbsp Old Bay seasoning
- 1 lb medium shrimp peeled and deveined
- 1 12.8-oz package smoked andouille sausage, thinly sliced
- 1 lemon cut into wedges
- 2 tbsp chopped fresh parsley optional, for garnish
Instructions
- Preheat and Prep: Preheat your oven to 400°F (204°C). Lightly oil a large baking sheet or coat with nonstick spray.
- Parboil Potatoes and Corn: In a large pot of boiling salted water, cook 1 lb baby potatoes for 10-13 minutes until just tender. Add 3 ears of corn (cut into pieces) during the last 5 minutes of cooking. Drain well and set aside.
- Make the Butter Mixture: In a small bowl, combine 1/4 cup melted butter, 4 minced garlic cloves, and 1 tbsp Old Bay seasoning.
- Assemble on the Sheet Pan: Arrange the parboiled potatoes, corn, 1 lb shrimp, and sliced andouille sausage in a single layer on the prepared baking sheet. Drizzle the butter mixture over everything and toss gently to coat.
- Bake: Bake for 12-15 minutes, until the shrimp are opaque and the corn is tender.
- Serve: Serve immediately with lemon wedges and a sprinkle of 2 tbsp chopped parsley, if desired, for a vibrant summer dinner recipe.
Notes
- Parboil Ahead: Boil potatoes and corn 1-2 days in advance and store in the fridge for a quicker summer dinner recipe.
- Pat Shrimp Dry: Remove excess moisture from shrimp to ensure they brown nicely.
- Even Layer: Spread ingredients in a single layer on the sheet pan for uniform cooking.
- Adjust Seasoning: Taste and add more Old Bay or salt if desired for extra flavor.
- Reheat Properly: Reheat leftovers in a 425°F oven, covered with foil, to avoid rubbery shrimp.
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