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–+ servings
Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil: Flavorful Feast in Minutes

This Sheet Pan Shrimp Boil combines shrimp, sausage, and vegetables for a quick, gluten-free meal in under 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Boil
  • 1 pound Medium Shrimp, peeled and deveined Use cooked shrimp for a reduced cooking time.
  • 12.8 ounces Smoked Andouille Sausage, thinly sliced Turkey sausage can be a leaner alternative.
  • 3 ears Corn Frozen corn can be substituted if fresh isn’t available.
  • ¼ cup Unsalted Butter, melted Olive oil can be a healthier alternative.
  • 4 cloves Garlic, minced Garlic powder can be used as an alternative.
  • 1 tablespoon Old Bay Seasoning Cajun seasoning can be a substitute.
  • 2 tablespoons Fresh Parsley, chopped Use dried parsley in a pinch.
  • 1 Lemon, cut into wedges Lime can be substituted for a different citrus note.
  • 1 pound Baby Dutch Yellow Potatoes Substitute with red potatoes or sweet potatoes if desired.

Equipment

  • Large baking sheet
  • Large Pot
  • small bowl

Method
 

Step-by-Step Instructions for Sheet Pan Shrimp Boil
  1. Preheat your oven to 400°F (200°C) and lightly oil a large baking sheet to prevent sticking.
  2. In a large pot, bring water to a boil and add your baby Dutch yellow potatoes. Cook until just tender, about 10-13 minutes. Add the corn in the final 5 minutes of cooking, then drain.
  3. In a small bowl, combine melted butter, minced garlic, and Old Bay seasoning. Mix thoroughly to create a fragrant butter blend.
  4. On the prepared baking sheet, arrange the drained potatoes, corn, medium shrimp, and sliced smoked Andouille sausage in a single layer.
  5. Drizzle the garlic butter mixture over the ingredients, tossing gently to coat everything evenly.
  6. Bake for about 12-15 minutes, until the shrimp is opaque and the corn is tender.
  7. Remove from the oven, squeeze lemon wedges over the dish, and sprinkle chopped parsley on top. Serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For best flavor, use fresh ingredients where possible. Feel free to customize with additional veggies like bell peppers or zucchini.

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