Easy and Classic Sheet Pan Shrimp Boil
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Entertaining made easy and delicious with this Classic Sheet Pan Shrimp Boil. Delicious Old Bay seasoning and flavorful Andouille sausage will make you think you’re at a New England clambake!
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Summer is for easy entertaining… and easy meals. This Classic Sheet Pan Shrimp Boil fits that bill superbly. It feeds a crowd and is succulently delicious with the familiar seasoning of Old Bay and Andouille sausage.
A fun meal to serve outdoors or indoors.
And, of course, sheet pan dinners are so incredibly convenient.
This isn’t a clambake — but it reminds me of one.
My Slightly Disastrous Clamback Story
New England clambakes have always fascinated me. At 19, I persuaded our large church youth group to have a clambake near the Columbia River in Portland, Oregon.
RELATED: Stove Top Clambake
It was a disaster.
I did my homework… promise… reading everything on hosting a clambake. I bought the freshest ingredients and searched high and low for the correct seaweed.
And found it, which was nearly impossible in my town back then.
The day was perfect… a cloudless blue sky. Not too hot, not too cool.
I talked the guys into digging gigantic holes in the ground. We layered everything perfectly… or so I thought.
We lined the caverns with found rocks… just like the books said.
Guess what?
My research never indicated that rocks could explode. Seriously! It was scary… and quite disastrous.
No one got hurt, and it took forever for the cooking holes to reach the right temperature. And guess what I discovered… We did it all wrong.
The silver lining? The food that exploding rocks didn’t destroy was absolutely amazing!
It could have been SO much worse.
The next time I attend a traditional clambake, it will be in New England… with people who know what they are doing!
Sheet Pan dinners — whether they be clams — or shrimp… are so much easier.
What I Love About Sheet Pan Shrimp Boil
After baking in the oven, the aroma of the roasted potatoes, juicy shrimp, and flavorful sausage fills the kitchen. The butter mixture coats each ingredient perfectly, creating a mouthwatering combination of flavors. The colors of shrimp, zucchini, corn, and onion are vibrant!
A squeeze of lemon wedge over the top of this sheet pan meal adds a refreshing tang to the already delicious dinner. The perfectly cooked, tender, and opaque shrimp, along with the corn, has a delightful sweetness, each bite bursting with flavor. The andouille sausage adds a savory touch we love.
And if by chance you are fortunate enough to have leftovers, as this recipe makes a generous portion, it’s easy to repurpose what remains for another meal the next day.
To do this, I like to cut the corn from the cob, add canned diced tomatoes or cherry tomatoes for extra freshness, and serve over pasta. A little like my favorite Easy Garden Pasta.
This sheet pan shrimp boil is so versatile, tasting great the first time but equally enjoyable the next day!
Ingredients for Sheet Pan Shrimp Boil
You will find ingredient measurements in the recipe card below, but here is a quick list of what you will need:
- Gold potatoes: Look for small gold potatoes or fingerling potatoes for this recipe
- Fresh ears of corn, sliced
- Large shrimp peeled and deveined.
- Smoked andouille sausage, thinly sliced
- Yellow onion, wedged
- Zucchini, sliced
- Lemons, cut into wedges
- Seasonings and flavors: melted butter, minced garlic, Old Bay Seasoning, red pepper flakes, and fresh parsley
How to Make Sheet Pan Shrimp Boil
Preheat the oven to 400°F and oil a baking sheet.
Step 1: Cook potatoes and corn
In a large pot of boiling salted water, cook potatoes until just tender, about 10 minutes, depending on size. Add corn during the last 5 minutes of cooking. Drain.
Step 2: Combine sauce ingredients
In a small bowl, combine butter, garlic, Old Bay Seasoning, and red pepper flakes.
Step 3: Bake shrimp boil
Spread potatoes, corn, shrimp, onion, zucchini, and sausage in a single layer on the prepared baking sheet. Drizzle and coat ingredients with butter mixture.
Bake in the oven for 12-15 minutes or until the shrimp are opaque and the corn is tender. Serve with lemon wedges.
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Easy and Classic Sheet Pan Shrimp Boil
Equipment
Ingredients
- 1 pound small gold potatoes or fingerling potatoes halved
- 3 ears corn sliced into 9 pieces
- 1/4 cup butter melted
- 4 cloves garlic minced
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon crushed red pepper flakes
- 1 pound large shrimp peeled and deveined
- 6 smoked andouille sausage thinly sliced
- 1 medium yellow onion cut into wedges
- 1 zucchini sliced
- 2 lemons cut into wedges
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F and oil a baking sheet.
- In a large pot of boiling salted water, cook potatoes until just tender, about 10 minutes, depending on size. Add corn during the last 5 minutes of cooking. Drain.
- In a small bowl combine butter, garlic, Old Bay Seasoning and red pepper flakes.
- Spread in a single layer on the prepared baking sheet: potatoes, corn, shrimp, onion, zucchini, and sausage. Drizzle and coat ingredients with butter mixture.
- Bake in the oven for 12-15 minutes or until the shrimp are opaque and the corn is tender.
- Serve with lemon wedges.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
so much flavor so easily!!
Hi Lee! Thank you so much for trying this recipe! I’m so glad you enjoyed it.