Gulf Coast-Style Sheet Pan Shrimp Boil
This easy Sheet Pan Shrimp Boil is packed with juicy shrimp, tender potatoes, sweet corn, and smoky andouille sausage, all roasted with Old Bay and finished with a garlicky herb butter. It's a one-pan dinner that's perfect for summer or easy entertaining!
Servings: 6 servings
Ingredients
- 1/3 cup olive oil
- 1 Tablespoon Old Bay seasoning
- 1 1/2 teaspoons kosher salt
- 1 1/2 pounds small red potatoes halved (about 18-20 small potatoes)
- 12 ounces andouille or kielbasa sausage cut into 1 1/2-inch lengths
- 6 ears yellow corn shucked and snapped in half
- 1 1/2 to 2 pounds extra-large shrimp (10-12 count) peeled and deveined, tails on
- Zest of 1 lemon
Herb Butter
- 1/2 cup salted butter softened
- 4 cloves garlic finely grated
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 teaspoon Old Bay seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- Chopped chives, chopped parsley, lemon wedges for serving
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Combine olive oil, Old Bay seasoning, and 1 1/2 teaspoons salt in a small bowl.1/3 cup olive oil, 1 Tablespoon Old Bay seasoning, 1 1/2 teaspoons kosher salt
- Scatter the potatoes, sausage, and corn on the baking sheet. Drizzle with 3 tablespoons of the oil mixture, tossing to evenly coat. Spread in an even layer, then roast until the potatoes are fork-tender, around 20-25 minutes.1 1/2 pounds small red potatoes, 12 ounces andouille or kielbasa sausage, 6 ears yellow corn
- In another bowl, toss the shrimp with the remaining oil mixture and lemon zest.1 1/2 to 2 pounds extra-large shrimp (10-12 count), Zest of 1 lemon
- In a medium bowl, combine the butter, garlic, parsley, chives, Old Bay seasoning, smoked paprika, and salt. Mash with a fork until combined.1/2 cup salted butter, 4 cloves garlic, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh chives, 1 teaspoon Old Bay seasoning, 1 teaspoon smoked paprika, 1/4 teaspoon kosher salt
- Scatter the shrimp over the potatoes and corn, then roast another 5-7 minutes until the shrimp are pink and opaque. Spread the butter mixture over the shrimp boil, then return the pan to the oven for 1-2 minutes or until the butter has melted.
- Sprinkle with fresh chives and parsley and serve with lemon wedges for squeezing over the top.Chopped chives, chopped parsley, lemon wedges
Notes
Tips
- Don’t overcrowd the pan. Use two if needed so everything roasts, not steams.
- Make sure potatoes are fully tender before adding shrimp.
- Pat shrimp dry for best texture and even roasting.
- Add herb butter while everything’s hot so it melts right into the pan.
- Line the sheet pan with parchment for easy cleanup.
Storage & Make Ahead
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Not recommended - shrimp can get rubbery and potatoes won’t hold up well.
- Reheat: Warm on a baking sheet at 350°F for about 10 minutes until heated through, or in the Air Fryer until hot.
- Make Ahead: Roast potatoes, sausage, and corn ahead of time, then finish with shrimp and herb butter before serving.
Nutrition
Calories: 672kcal | Carbohydrates: 38g | Protein: 32g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 1940mg | Potassium: 1127mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1350IU | Vitamin C: 21mg | Calcium: 104mg | Iron: 3mg
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