Sheet pan shrimp boil. My mom visited a couple of weeks ago and when she visits, Lauren and I know we’re going to eat well, whether it’s cooking at home or going to some great restaurants in the Baltimore area. One dish that she became obsessed with a couple of years ago was shrimp boil. I remember her making it once a week for about a month. It might have been more often honestly, but things are a bit hazy. With it being summer and in the heart of Old Bay country, she wanted to bring back the Old Bay shrimp boil on a sheet pan that she made so often.
This recipe is actually inspired by one of my favorite blogs – Damn Delicious. The main difference is I just like a little more butter, garlic and Old Bay. I mean it is an Old Bay shrimp boil! A traditional shrimp boil can be quite messy, but with this all being made in one pan, it couldn’t be easier. Well you technically use a pot to boil the potatoes and corn, so I guess you use two dishes but I digress!
While it can be made year round, it just tastes better this time of year with fresh corn. So with summer in the air, now is the perfect time to give this Old Bay shrimp boil a try. Enjoy! Oh and if you’re feeling like another shrimp dish, then check out these Caribbean shrimp tacos or shrimp and grits.
Sheet Pan Shrimp Boil
- 1 lb baby potatoes, cut in half
- 3 ears corn, cut into 6 pieces each
- 1/3 cup unsalted butter, melted
- 6 cloves garlic, minced
- 1 tbsp + 1 tsp Old Bay seasoning
- 1 lb medium shrimp, peeled and deveined
- 1 (12 oz package) smoked andouille sausage, cut into 1/2 inch slices
- 1 lemon, cut into wedges
- 2 tbsp fresh parsley, chopped
- Preheat oven to 400F. Lightly oil baking sheet nonstick spray. Bring a large pot of salted water to boil and cook potatoes until just tender, about 10 minutes. Stir in corn last 5 minutes. Drain.
- In a small bowl, combined melted butter, Old Bay and minced garlic. Place the shrimp, potatoes, corn and sausage in an even layer. Stir in butter mixture and toss until everything is combined.
- Place in oven and baked for 12-15 minutes, or until shrimp are slightly opaque and corn is cooked. Remove from oven and garnish with fresh lemon and parsley. Enjoy!