This Sheet Pan Shrimp Boil is a one-pan, full-of-flavor, no-mess phenomenon. It’s all of the things you love about a classic boil, but so easy and delicious that it’s gonna be hard to drag out that big pot from now on.
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let’s chat shrimp boils!
Don’t get me wrong, a classic shrimp boil in the big pot in the backyard with friends and family will always be one of my all-time favorite meals. But, when you don’t want to drag out the big boiler and all the water and maybe the weather outside stinks, this Sheet Pan Shrimp Boil will give you everything you want, straight from the oven. No muss, no fuss, just pure delicious flavor.
Sheet Pan Shrimp Boil is amazing for a few reasons. My favorite? The flavor. Because we are roasting everything in one pan in the oven, none of the precious flavor is lost to a big pot of water. It’s perfectly roasted and the flavor sticks to every single millimeter of surface. More flavor is better, and that’s exactly what you get here.
I serve this straight from the sheet pan, too. I just remove it from the oven, set it down in front of my guests and everyone goes to town. I’ll have little bowls of remoulade, cocktail sauce, or even ketchup and we just devour. Paper towels for napkins because that’s just how we do.
I’ll also say this. I am not the biggest fan of cleaning up after a classic shrimp boil outside. You’ve got to wash the big pot and discard the gallons of cooking liquid. For this Sheet Pan Shrimp Boil, you just wash the sheet pan. That’s it. I like this. A lot.
what is remoulade?
Remoulade, my dear friends, is a sauce that would make the angels sing. It’s one of my all-time favorites and it pairs perfectly with seafood. It’s a little creamy and a little tangy. You’ll need mayo and whole grain mustard, with a some prepared horseradish, a bit of dill pickle juice, and some garlic, too. I love to add a healthy splash (or two) of my favorite hot sauce (Crystal, obvs). I urge you to try it once, because if you do, you’ll make it again and again. You’ll need a double batch. It’s that good.
shrimp boil and remoulade ingredients
- Salted Butter
- Old Bay Seasoning
- Garlic
- Raw Shrimp
- Baby New Potatoes
- Onion
- Andouille Sausage
- Baby Bella Mushrooms
- Fresh Corn On The Cob
- Mayonnaise
- Whole Grain Mustard
- Hot Sauce
- Prepared Horseradish
- Dill Pickle Juice
- Kosher Salt and Fresh Ground Pepper
- Lemons
how to make sheet pan shrimp boil
Time needed: 45 minutes
For the very best Sheet Pan Shrimp Boil of all time, simply:
- Make the Remoulade.
Mix all of the ingredients together and store in the fridge until you are ready to serve.
- Get the oven hot.
Preheat the oven to 425°.
- Make the butter mixture.
Melt butter in a microwave safe cup or bowl and mix in seasoning. I used Old Bay, but a Cajun seasoning mix would be amazing if you like things spicier.
- Potatoes.
In a large mixing bowl, toss the halved potatoes in 1-2 tablespoons of the butter mixture. Pour and arrange onto a baking sheet. Into the oven for 10 minutes.
- Sausage, Onion, and Mushrooms.
Toss the sausage, mushrooms and onions in 4-5 tablespoons of the butter. Carefully pour onto the baking sheet with the potatoes. Arrange in one layer and return to the oven for 15-20 minutes or until the potatoes are almost fork tender.
- Corn and Shrimp.
Toss the corn and shrimp in the remainder of the seasoned butter mixture. Add to the baking sheet with the rest of the ingredients and roast for a final 10-12 minutes – until the shrimp are just done.
- Remove from the oven and enjoy!
Remove from the oven, let it cool just a bit, and dive right in! Don’t forget to dip in the remoulade!
recipe frequently asked questions
Of all of the things that I cook and look forward to as leftovers, this Sheet Pan Shrimp Boil just isn’t one of them. I don’t think this reheats well and is best eaten fresh out of the oven. That said, we rarely have any leftovers so its usually not a problem!
This shrimp boil is 100% gluten-free. To make this recipe dairy-free, just substitute the butter for avocado oil! Easy peasy, lemon squeezy.
Because a shrimp boil is a one-pot meal situation, you don’t really need much else. However, I do have a few ideas if you wanted to serve something extra or take something to a shrimp boil at someone’s house.
Think:
–No Knead Bread
–Creamy Coleslaw
–Potato Salad
–Street Corn Salad
–Radish Salad
–Sour Cream Biscuits
Any of these wonderful recipes would be a welcome addition!
Absolutely! I love to throw a few clusters of snow crab legs on top along with the shrimp. They’re usually fully cooked so they just need to be warmed through.
You could also add mussels or clams. Just be sure that they’re fully closed before cooking. Once they’ve opened their shells, they’re done cooking. This should take just about 10 minutes or so – the same as the shrimp.
Shrimp Boil Tips
- We’ve always loved the addition of mushrooms to a boil. However, in this Sheet Pan Shrimp Boil the mushrooms roast and have the most amazing flavor. Just make sure they are completely dry before you toss them in the butter.
- I used Old Bay for this recipe because it’s not too spicy for my kids. If you want your shrimp boil spicier, add some cayenne or try using your favorite Cajun Seasoning.
- Roast the halved potatoes cut side down to absorb as much buttery goodness as possible.
- Try to purchase tail on, easy-peel shrimp. Most shrimp is immediately frozen as soon as it is caught, and by leaving the shell on, it helps to protect the meat from freezer burn. The shells also help give dishes more flavor, so its a win-win.
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Sheet Pan Shrimp Boil
Ingredients
Shrimp Boil
- 1 stick salted butter
- 3-4 cloves garlic, minced
- 2-3 tbsp Old Bay
- 1 lb baby new potatoes, halved
- 1 12 oz package of andouille sausage, cut into 1-inch slices
- 8 oz baby bella mushrooms
- 1 med onion, quartered and pieces pulled apart
- 4 ears corn, quartered
- 1 lb raw, jumbo shrimp I love to use shell-on and deveined
- lemons, quartered
Remoulade
- 1 cup mayonnaise
- ¼ cup whole grain mustard
- 2-3 tsp Old Bay
- 1 tbsp prepared horseradish
- 1 tbsp dill pickle juice
- 1 tsp hot sauce
- 1 clove garlic, grated
- kosher salt and fresh ground pepper, to taste
Instructions
Remoulade
- Mix all of the remoulade ingredients together. Add kosher salt and fresh ground pepper, to taste. Store in the fridge until ready to serve.
Sheet Pan Shrimp Boil
- Preheat the oven to 425°.
- Melt butter in a microwave safe cup or bowl, mix in garlic and Old Bay.
- In a large mixing bowl, toss the halved potatoes in 1-2 tablespoons of the butter mixture. Pour and arrange onto a baking sheet. Into the oven for 10 minutes.
- Toss the sausage, mushrooms and onions 4-5 tablespoons of the butter. Carefully pour onto the baking sheet with the potatoes. Arrange in one layer and return to the oven for 15-20 minutes or until the potatoes are almost fork tender.
- Toss the corn and shrimp in the remainder of the butter mixture. Add to the baking sheet with the rest of the ingredients and roast for a final 10 minutes – until the shrimp are just done.
- Remove sheet pan from the heat and let it cool just a few minutes. Squeeze some lemon over the top and don't forget the remoulade. Enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Sheet Pan Shrimp Boil recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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