Sheet Pan Shrimp Boil

Oven-baked Shrimp Boil with Old Bay Seasoning

Tender potatoes, juicy shrimp, smoked sausage, and sweet corn tossed in melted butter and Old Bay Seasoning, this sheet pan recipe is easy to make. Typically, people think of a shrimp boil being in summer or on the East Coast, but with this simple Sheet Pan Shrimp Boil, you can enjoy these flavors any time of year.

It’s perfect for a weeknight dinner or a trip to an Airbnb. You can easily throw the ingredients in the cooler to take with you. Bake it in the oven or turn it into 5-6 tin foil dinners. Toss all the ingredients together and fill the tin foil, or place a couple of dollops of butter and a few shakes of Old Bay Seasoning on top of the mixture of each tin foil dinner. Sometimes it takes so long to cook a tin foil dinner in the fire, but if you are really hungry or don’t want to take the time, it takes a third or half of the time to cook by parboiling the potatoes first.

With all the traditional shrimp boil flavors, you are going to love how simple and easy this meal is to make.

For the Seafood Lovers

Step-by-Step Photos for How to Make Sheet Pan Shrimp Boil

Frequently Asked Questions about How to Make Oven-baked Shrimp Boil

Do I need to parboil the potatoes?

It’s important to parboil the potatoes because they take longer than the shrimp to cook in the oven. This will also prevent the shrimp from being overcooked.

Can I use frozen corn?

Yes, frozen corn will work in this recipe. If you are using frozen corn on the cob, parboil them first.

Can I prepare this meal in advance?

Prepping the ingredients the day before makes it easy to throw this meal together on the day you are going to serve it. Thaw the frozen shrimp overnight in the refrigerator. Parboil the potatoes (and corn on the cob if not using canned corn), cut up the smoked sausage, and place them in Ziploc baggies or airtight containers in the fridge until ready to bake.

Does the shrimp need to be thawed or can I throw it in frozen?

I recommend thawing the shrimp for best results. You can thaw the shrimp overnight in the refrigerator, or run them under cold water for 5-10 minutes until they are completely thawed.

Can I use chicken instead of shrimp?

If you do not like shrimp, you can substitute a couple of chicken breasts cut into 1-inch pieces. Bake at 400 degrees for 18 minutes or until the chicken is cooked through. You can also add chicken to the shrimp boil mixture, making sure to cook it for 18 minutes or until the chicken is done.

Chef’s Tools to Make a Shrimp Boil:

Sheet Pan Shrimp Boil

Prep time

25 mins

Cook time

12 mins

Total time

37 mins

Tender potatoes, juicy shrimp, smoked sausage, and sweet corn tossed in melted butter and Old Bay Seasoning--all the traditional shrimp boil flavors baked on a sheet pan.

Author: My friend, Catherine

Recipe type: Dinner/Shrimp/Seafood

Serves: 5-6

Ingredients

1 lb small red potatoes
1 lb frozen large or jumbo shrimp, thawed
1 (12 ounce) Kielbasa, cut into 1-inch pieces
1 (15.25 ounce) canned sweet corn, drained, or 2-3 ears of corn, cut into 2-inch pieces
½ cup butter
2 tsp Old Bay Seasoning

Instructions

Wash and parboil the red potatoes with the skin on for 20 minutes. (Parboil the ears of corn at this time, too, if you are using them instead of canned corn.)
Preheat the oven to 400 degrees while the potatoes are cooking.
Once the potatoes are done, drain them and then cut them in half.
Next, melt the butter in a large microwavable bowl big enough to toss all the ingredients together.
Whisk the Old Bay Seasoning into the melted butter.
Add the potatoes, Kielbasa, drained corn, and toss until thoroughly coated.
Next, pour the mixture onto a sheet pan and evenly spread it out.
Bake at 400 degrees for 12 minutes or until the shrimp is pink and cooked.
Enjoy!