Name: Sheet Pan Shrimp Boil
Total time: 50 min
Ingredients: 1.5 pounds baby yellow potatoes, halved if large; 4 ears fresh corn, each cut crosswise into 4 pieces; 0.5 cup cup unsalted butter; 3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish; 2 tablespoons finely chopped shallot (from 1 medium shallot); 2 tablespoons whole-grain mustard; 1 teaspoon grated lemon zest plus 1 Tbsp. fresh juice (from 1 lemon), plus wedges for serving; 1 tablespoon plus ½ tsp. Old Bay seasoning, divided; 1.5 pounds medium peeled, deveined raw shrimp, tail-on; 1 pound hickory-smoked sausage (such as Conecuh), cut into 2-in. pieces

Active Time:

15 mins

Total Time:

50 mins

Servings:

8

This sheet pan shrimp boil has all the hallmarks of the traditional seafood boil one we know and love, but it really fine-tunes the ingredients. Consider it a shrimp boil 2.0 with cleaner flavors, and better texture and color.

Shrimp can be finicky as it cooks quickly, so using the oven instead of a huge stock pot can help you avoid that funky, overdone texture. Plus, you can do it all on one pan for easy clean up, and there's no waiting around for ages while the water comes to a boil.

If you can't find the particular potatoes called for in the recipe, feel free to substitute for small Yukon Golds or Ruby Sensations and halve the larger ones. For those who want to keep the spirit of the shrimp boil alive (but don't want to create all the hullabaloo of an actual one), you can use unpeeled shrimp. Serve with extra napkins and a cold beer for those who are up for a dinnertime challenge.

Ingredients for Sheet Pan Shrimp Boil

To make this shrimp boil, you'll need:

Baby yellow potatoes: Small potatoes are the perfect size when halved, but can also be substituted with larger potatoes (cut into chunks), like Yukon Golds.
Fresh corn: Cut each cob into 4 pieces for easy grabbing.
Unsalted butter: Melted butter coats the ingredients to add flavor and help with browning.
Flat-leaf parsley: A fresh, herby touch.
Chopped shallot: Adds complexity and flavor.
Whole-grain mustard: Contrasts the rich flavor of the sausage and potatoes.
Lemon zest and juice: Brightens the mix.
Old Bay seasoning: A classic for highlighting seafood flavors.
Deveined raw shrimp: Tail-on to enhance the flavor of the dish and for a nice presentation.
Hickory-smoked sausage: Salty, meaty, and rich, it plays against the shrimp with its smoky flavor. You can also substitute in andouille sausage, kielbasa, chorizo, or even Italian sausage.

How To Make Sheet Pan Shrimp Boil

A crowd-pleasing meal on the table in under an hour with very little cleanup? We're in. Full instructions are below, but here's a brief recap before you get started:

Step 1. Preheat oven to 425°F. Line a baking sheet with foil; set aside. Cook potatoes in boiling water 10 minutes. Add corn; cook 5 minutes. Drain.
Step 2. Microwave butter, parsley, shallot, mustard, lemon zest and juice, and 1 tablespoon of Old Bay until butter is melted. Set aside.
Step 3. Pour half the butter mixture over potato mixture; toss to coat. Spread in an even layer on baking sheet. Toss remaining butter mixture with shrimp and sausage. Pour over potato mixture. Sprinkle with remaining Old Bay. Bake 14 to 18 minutes. Garnish with parsley and lemon wedges.

Do I have to boil the corn and potatoes?

Shrimp cook quickly, so to make sure everything is ready at the same time, boil the potatoes and corn before adding to the sheet pan. You'll be rewarded with soft, tender chunks of potato and juicy corn for your efforts.

What To Serve with Sheet Pan Shrimp Boil

This is a one-pan meal that covers all the bases to satisfy a crowd. If you want to add an extra side dish to the table, pair with a green salad, homemade cornbread or garlic bread, mac and cheese, coleslaw, or collard greens.

Preparing Sheet Pan Shrimp Boil Ahead

Prepare parts of this dish up to two days in advance to bake fresh before serving:

Boil the potatoes and corn, and store in an airtight container in the refrigerator.
Prepare butter mixture; wrap and refrigerate.

On the day of serving, melt butter mixture, assemble and bake dish as directed.

Storing & Reheating Leftover Shrimp Boil

Store leftovers in an airtight container in the refrigerator up to four days. Bake in a preheated 425°F oven until hot throughout.

More Shrimp Dishes We Love

Editorial contributions by Katie Rosenhouse.

Ingredients

1 1/2 lbs. baby yellow potatoes, halved if large
4 ears fresh corn, each cut crosswise into 4 pieces
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 juice (from 1 lemon), plus wedges for serving
1 Tbsp. plus 1/2 tsp. Old Bay seasoning, divided
1 1/2 lbs. medium peeled, deveined raw shrimp, tail-on
1 lb. hickory-smoked sausage (such as Conecuh), cut into 2-in. pieces

Directions

Prepare oven and pan:

Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil; set aside.
Cook potatoes and corn:

Bring a large pot of water to a boil over high. Add potatoes; cook, undisturbed, 10 minutes. Add corn; cook, undisturbed, 5 minutes. Drain; transfer potatoes and corn to a large bowl.
Make butter mixture:

While potatoes and corn cook, place butter, parsley, shallot, mustard, lemon zest and juice, and 1 tablespoon of the Old Bay in a small microwavable bowl. Microwave on HIGH until butter is melted and mixture is aromatic, about 1 minute, stirring after 30 seconds. Set aside.
Bake shrimp and sausage:

Pour half of the melted butter mixture over potato mixture in bowl; toss to coat. Spread in an even layer on prepared baking sheet. Add remaining melted butter mixture to bowl (do not wipe bowl clean); add shrimp and sausage, and toss to completely coat. Spread in an even layer over potato mixture, scraping all of the butter mixture from bowl onto baking sheet. Sprinkle evenly with remaining ½ teaspoon Old Bay. Bake in preheated oven until shrimp are cooked through and sausages are hot, 14 to 18 minutes. Garnish with additional parsley, and serve alongside lemon wedges.