This shrimp boil recipe has all the flavor of the classic dish without the mess. Make this recipe tonight for a delicious meal in just 30 minutes!
Seafood boils became a popular way to bring a community together while enjoying delicious food. Now you can enjoy that same meal at home in a fraction of the time.
And, by making it as a sheet pan dinner, there’s no need for newspapers or plastic bags.
This is a simple and easy recipe to make that requires very little prep. Who doesn’t like that, right? It is awesome to be able to make an easy, healthy, and delicious dinner without making a mess in the kitchen. Shrimp cooks so quickly and thaws in no time so you can get dinner ready quickly, like my Corn Shrimp Salad Recipe, Sweet Potato Green Beans Shrimp Skillet, Cajun Shrimp Skewers with Corn Salad, or any of these 35 Healthy Shrimp Dinner Recipes. You’ll have dinner ready in no time with these shrimp recipes!
How to peel and devein shrimp
- Remove the shells from all the shrimp.
- Use a paring knife to gently cut open the back of one of the shrimp. Then, lift out the thin, grey vein with the tip of the knife and pull it out with your fingers.
- Continue until all of the shrimp have been deveined. Place them in a colander, rinse under cool water, and pat dry with a paper towel or clean cloth.
How to make this shrimp boil recipe
- Medium shrimp, medium shrimp are approximately 25-30 shrimp per pound
- Smoked andouille sausage, thinly sliced
- Baby potatoes, cut in half
- Ears of corn, cut into thirds. Got extra corn? Try making my Parmesan Garlic Grilled Corn.
- Unsalted butter, melted
- Garlic, minced
- Old Bay seasoning
- Fresh parsley, chopped
- Baby potatoes – replace with red, fingerling, or Yukon gold potatoes
- Sausage – try smoked sausage or kielbasa to make this dish less spicy
- Vegetables – substitute or add onion, zucchini, or green beans
- Old Bay – use Cajun seasoning for a more Southern flavor
- Bring a large pot of water to a boil, then add the potatoes and cook for about 5 minutes.
- Add the corn to the potatoes and cook for another 5 minutes.
- When the potatoes are fork-tender, pour everything into a colander to drain.
- Next, mix the melted butter, garlic, and seasoning in a small bowl.
- Spread the potatoes, corn, shrimp, and sausage on a greased baking sheet in a single layer.
- Then, pour the butter mixture over everything and toss to coat.
- Place the baking sheet in the oven and cook until the shrimp are pink.
- Remove from the oven, then top with fresh parsley. Serve and enjoy!
Frequently asked questions
- Prep the ingredients up to 24 hours beforehand and keep in the refrigerator until you’re ready to cook. Cover the potatoes with cold water to remove excess starch.
- Steam the potatoes and corn in the microwave instead of boiling. Then continue the recipe as directed.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet.
- Bring water to a boil in a large pot. Then, add potatoes until just tender. It’s about 10 minutes. Add in corn. Stir during the last 5 minutes of cooking time; drain everything well.
- In a small bowl, add melted butter, garlic and Old Bay seasoning.
- Then, add potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet.
- Pour the butter mixture over and toss everything together.
- Place into oven and bake for 12-15 minutes, or until the shrimp are pink and corn is cooked.
- Garnish with fresh parsley and serve immediately.
- Save time by buying peeled and deveined shrimp.
- If you are using frozen shrimp, make sure to fully thaw them then pay them dry to remove excess moisture.
- You can prepare the ingredients for this shrimp boil up to 24 hours beforehand and keep in the refrigerator until you’re ready to cook. Cover the potatoes with cold water to remove excess starch.
- To store: Keep everything in an airtight container for up to 4 days in the refrigerator.
- To reheat: Reheat the shrimp on the stove just until warmed through to avoid overcooking them. Everything else can be reheated in the microwave.
Nutrition information is calculated using an ingredient database and should be considered an estimate.