Sheet Pan Shrimp Boil
What do you say to dinner being ready in under 45 minutes with easy prep and easy cleanup? I’m in. Sheet Pan Shrimp Boil brings it and you don’t even need forks.
Have you ever been to a shrimp boil? They are popular in parts of the southern U.S. and consist of shrimp, potatoes, corn, and a few other things thrown into a huge pot, boiled, then dumped onto a newspaper-covered table. No utensils are necessary because everyone digs in and eats with their hands.
While I haven’t been to a shrimp boil, I have gone to a New England clambake. It was the evening before my brother’s college graduation and the university hosted a family picnic. Lobster, crab, clams, corn, and potatoes were among the delicious things to eat while wearing an oversized plastic bib with a picture of a lobster on the front.
Seafood boils can also include crab and crawfish. They are a fun way to serve dinner family-style while enjoying the weekend or holidays outdoors, indoors, or at the beach. Plus, no dishes to clean up.
This shrimp boil recipe features Old Bay seasoning.
Old Bay Seasoning was created in Baltimore, Maryland by Gustav Brunn, a German Jew and concentration camp escapee. After Brunn and his family fled Germany and moved to the United States, he resumed his work as a spice seller.
His spice seasoning was a hit with vendors at the nearby fish market. The ingredient list of 18 herbs and spices included celery salt, red pepper, black pepper, and paprika. Brunn also added some spices not normally associated with seafood, like cloves, cinnamon, and nutmeg.
Old Bay’s appeal extended beyond the Maryland coast and soon became a best-selling seasoning mix nationwide. It was known for its zesty flavor that complemented seafood, chicken, and veggies. The brand was later purchased by McCormick & Company and continues to be popular.
- Despite the name, no boiling happens in this recipe. It is all sheet pan, all oven, and all delicious.
- Don’t have baby potatoes? Use normal ones but cut them into bite-size pieces.
- Plates are optional. Seriously, you can eat directly off the pan like my husband and I did standing at the kitchen counter while recounting our work day and sharing a beer.
- 1 ½ pounds red and yellow baby potatoes
- 13 oz. package smoked andouille sausage, cut into ½ inch slices
- 2 ears fresh corn, cut crosswise into 1-inch pieces
- 1 pound large shrimp, peeled
- ¼ cup butter, melted
- 1 Tbsp Old Bay seasoning
- Chopped parsley to garnish
- Preheat the oven to 400 F/204 C. Liberally grease a rimmed sheet pan with olive oil.
- Add the potatoes and cut sausage to the sheet pan in a single layer. Bake for 20 minutes.
- Remove the pan from the oven. Scootch the sausage and potatoes over to make room for the corn pieces and shrimp. Arrange everything so it is in a single layer.
- Stir together the melted butter and Old Bay. Pour half the mixture over the shrimp and the remainder of it over the corn and potatoes. Return the pan to the oven and bake for 12 minutes or until the shrimp is pink.
- Garnish with chopped parsley and serve.