1. Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but be sure to thaw them completely before cooking. Thaw shrimp overnight in the fridge or use a quick thaw method by running them under cold water for 5-10 minutes. Pat them dry thoroughly to avoid excess moisture that can interfere with browning.

2. Can I make the Sheet Pan Shrimp Boil ahead of time?

Yes, parts of this recipe can be prepped ahead. You can parboil the potatoes and corn 1-2 days in advance and store them in an airtight container in the fridge. On the day of cooking, simply assemble the ingredients on the baking sheet and bake as directed.

3. How do I store leftovers from the Sheet Pan Shrimp Boil?

To store leftovers, place them in an airtight container and refrigerate for 1-2 days. For best results when reheating, warm the leftovers in the oven at 425°F, covered with foil, until heated through. Avoid reheating in the microwave, as it can make the shrimp rubbery.

Sheet Pan Shrimp Boil Recipe – A Simple, Flavorful, and Mess-Free Feast

Name: Sheet Pan Shrimp Boil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound baby Dutch yellow potatoes; 3 ears corn, each cut crosswise into 6 pieces; 1/4 cup unsalted butter, melted; 4 cloves garlic, minced; 1 tablespoon Old Bay seasoning; 1 pound medium shrimp, peeled and deveined; 1 (12.8-ounce) package smoked andouille sausage, thinly sliced; 1 lemon, cut into wedges; 2 tablespoons chopped fresh parsley leaves

Sheet Pan Shrimp Boil

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The Sheet Pan Shrimp Boil is a quick, one-pan seafood dish that combines shrimp, smoked sausage, baby potatoes, corn, and garlic butter, all cooked together in a flavorful blend of Old Bay seasoning. Perfect for a hassle-free dinner, this recipe offers all the classic shrimp boil flavors without the mess or fuss of traditional boiling methods.

Author: Martina
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 pound baby Dutch yellow potatoes
3 ears corn, each cut crosswise into 6 pieces
1/4 cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon Old Bay seasoning
1 pound medium shrimp, peeled and deveined
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley leaves

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Instructions

Preheat oven to 400°F (200°C) and lightly grease a baking sheet or coat it with nonstick spray.
Parboil the potatoes and corn in a large pot of salted water until the potatoes are tender (about 10-13 minutes) and the corn is soft (about 5 minutes). Drain and set aside.
In a small bowl, combine the melted butter, minced garlic, and Old Bay seasoning to create the butter mixture.
Place the parboiled potatoes, corn, shrimp, and sausage in a single layer on the prepared baking sheet.
Drizzle the butter mixture over the ingredients and toss gently to combine.
Place the baking sheet in the oven and bake for 12-15 minutes or until the shrimp turn opaque and the corn is tender.
Remove from the oven and serve immediately, garnished with lemon wedges and parsley.

Notes

For a quicker preparation, parboil the potatoes and corn a day ahead and store them in the fridge.
If you have leftover shrimp boil, reheat it in the oven at 425°F covered with aluminum foil for the best results.
Feel free to add extra seafood, like crab or clams, for a more luxurious version.
If you prefer, use turkey sausage or vegetarian sausage as a lighter alternative.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 3g
Sodium: 950mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 180mg

Find it online: https://whatocook.com/sheet-pan-shrimp-boil/