This super simple Sheet Pan Shrimp Boil is the perfect way to get loads of Low Country flavor in weeknight style. This sheet pan dinner is packed with spicy Andouille sausage, fresh corn, creamer potatoes, and jumbo shrimp. Top it off with melted butter, fresh garlic, and the classic Old Bay Seasoning and you have the perfect Southern supper.
Sheet Pan Shrimp Boil served Low Country style will not only be a super fun treat, it will be the quickest clean-up.
I love sheet pan dinners. The best part is the clean-up, because you just whip the foil and parchment off that pan and throw it in the garbage. On a weeknight that is the way it is done.
Make your life really easy, and give your family an authentic low country experience. Just skip the plates and silverware for this meal as well. Lay out a sheet of parchment paper at each place setting. Then place your beautiful sheet pan shrimp boil in the center of the table with a roll of paper towels and let everyone dig in.
Cooking a Perfect Sheet Pan Shrimp Boil.
This recipe is very straight forward, but I still have a few tips to make sure you get it just right.
Prep The Potatoes
Potatoes cook a little slower than everything else, and you don’t want to have rubbery shrimp because the potatoes took 10 minutes more than everything else. Always, parboil the potatoes. To do this, simply rinse the potatoes and put them in a pot and cover with cool water. Bring them to a boil on the stove and let boil for 10 minutes. Drain the potatoes and add them to the sheet pan.
Making the Cut
Slice the Andouille sausage on the diagonal to create a lot of surface area. This will give you a nice crisp sausage.
Also, clean the corn removing all of the husk and silk. Give it a good rinse. Then slice 2” rings.
Frozen or Fresh Shrimp?
The answer to this is really about availability. There are very few places on earth that the shrimp will actually be caught and sold fresh the same day. If you happen to live in one of these place, I think the answer is pretty clearly fresh.
However, if like me you live inland or in an area where shrimp are not farmed or fished then frozen is a great affordable option that will leave you with some flexibility when you shop and cook this recipe. If the shrimp is thawed at the fish counter (Yes, the shrimp at the fish counter was previously frozen.), you will need to cook it with-in a day or two. If you buy it frozen, then you can simple defrost by placing it in a cool bowl of water about 10-15 minutes prior to cooking. So how you buy it is up to you.
The only strong recommendation I have is to buy the Jumbo shrimp peeled and deveined, because that is a serious time saver.
Mixing It Up!
Once everything is thawed, parboiled, cleaned, and cut, throw it on a lined sheet pan.
Melt the butter in the microwave. Mince or press the garlic cloves and add them to the butter. Drizzle the butter and garlic over the shrimp boil ingredients. Sprinkle Old Bay Seasoning over everything and toss. I usually just get in there with my hands and make sure that everything gets a nice coating.
Cook it Up!
Bake the Sheet Pan Shrimp Boil for 25 Minutes at 375°.
Serve it Up!
Throw This in the middle of the dining table with a few lemons cut into wedges and roll of paper towels and go to town.
For another Quick Sheet Pan Dinner this BALSAMIC GLAZED CHICKEN AND ROASTED VEGETABLE SALAD SHEET PAN DINNER.
“The early months of marriage often are times of critical tumult,–whether that of a shrimp pool or of deeper water,–which afterwards subside into cheerful peace. ”
— George Eliot