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shrimp, potatoes, corn, mushrooms, and sausage roasted on a sheet pan with a side of remoulade

Sheet Pan Shrimp Boil Recipe

Sheet pan shrimp boil with bold flavor and minimal cleanup. Loaded with shrimp, sausage, corn, and potatoes—an easy, no-fuss dinner perfect for weeknights or feeding a crowd.
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Main Dish
Cuisine: American
Servings: 6 servings
Calories: 535kcal
Author: Ruth Truett

Equipment

  • large mixing bowl
  • tongs
  • chef's knife
  • cutting board
  • sheet pan

Ingredients

Shrimp Boil

  • 1 stick salted butter
  • 3-4 cloves garlic, minced
  • 2-3 tablespoon 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 teaspoon Old Bay
  • 1 tablespoon prepared horseradish
  • 1 tablespoon dill pickle juice
  • 1 teaspoon 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

We do not like our corn cooked too long. In my opinion, it only needs to just warm through during the last 10 minutes of the cook time. If you like yours more well-done, simply add it in earlier. 
 

Nutrition

Serving: 1serving | Calories: 535kcal | Carbohydrates: 21g | Protein: 14g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 975mg | Potassium: 658mg | Fiber: 3g | Sugar: 3g | Vitamin A: 696IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 2mg
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