Sheet-Pan Shrimp Boil
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1pound baby red or yellow potatoes, halved (or quartered, if large)
- 2tablespoons extra-virgin olive oil
- 2garlic cloves, minced
- Kosher salt and black pepper
- 4ears fresh corn, husked, cut into 4 segments
- 2tablespoons unsalted butter, softened
- 2tablespoons olive oil
- 1tablespoon lemon juice
- 2garlic cloves, minced
- 1teaspoon seafood seasoning, such as Old Bay, or Cajun seasoning
- 1teaspoon ground paprika
- ½teaspoon ground cayenne, or to taste
- ½teaspoon black pepper
- 2pounds peeled and deveined tail-on jumbo shrimp, fresh or frozen and thawed, patted dry
- 1lemon, cut into 8 wedges
- 1tablespoon chopped fresh parsley leaves (optional)
For the Roasted Potatoes
For the Broiled Corn
For the Broiled Shrimp
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
372 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 35 grams protein; 767 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 425 degrees. Place a rack in the center of the oven.
- Step 2
Prepare the potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.
- Step 3
Prepare the corn: Spread each piece of corn with some of the butter and set aside.
- Step 4
Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood or Cajun seasoning, paprika, cayenne and pepper. Add the shrimp and stir to coat evenly. Set aside.
- Step 5
Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly.
- Step 6
Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink.
- Step 7
Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.
Private Notes
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Cooking Notes
Randy in NC
Shrimp Boil on a sheet pan? Sure, why not! But you left out the sausage! Kielbasa or Andouille – no Carolina Shrimp Boil is complete without it!
Annie
Less cayenne, more old bay. 1 1/2 pounds potatoes
Kelsey N.
This was a good recipe to use as a base, but I ended up modifying it quite a bit. The tsp of Old Bay was not enough, and I ended up using it on the corn and potatoes as well. I also added andouille sausage 10 min after the potatoes started which was delicious. The potatoes needed closer to 35 minutes to get tender, and I took them out before broiling the corn to prevent them from getting burnt. This was much easier than doing a full boil and the roasting added a ton of flavor - I'll make again!
SCK
For a Louisiana taste use Tony Chachere’s Creole spice blend or any other Creole spice blend.
Ralph,
I will try this with one caution. We like the flavor roasting gives food. I would be very cautious about broiling thawed shrimp for 4 minutes as it seems they would be way overcooked- something most do NOT want. Even with the rack in middle of oven, I would be very cautious about cooking them for 4 minutes. I suggest checking after 1 minute; turning immediately when they start turning pink .
BubbaM
This dish brought back memories of visiting the gulf coast. I used the zest and juice of a whole small lemon and extra olive oil for a slightly juicier dish. Added 2 sliced aidell's cajun sausages after 10 min. Started on the middle rack, and then moved up to top third spot after first 2 min of broiling. Used Costco large gulf shrimp. Keeper recipe for sure.
Debbie Crane
I don't think anyone is claiming that it is easier. But, having been raised in the south and eating lots of shrimp boils, I can tell you that there are a couple of differences. The first is taste. Each element of this recipe has its own unique taste - instead of everything pretty much tasting the same as in a shrimp boil. The next is texture. In the shrimp boil, everything is pretty soft be it corn, shrimp, or potatoes. The final is nutrition. When you boil something, you lose a lot of nutrients
LaSalt
We don’t eat shellfish so improvised with white fish and it came out great!
Kathryne
Try rosemary, oregano and a generous amount of paprika, along with garlic. We use this combo on grilled shrimp in summee
DiverAnn
I made this for dinner last night and it was great! Even better, we had leftovers (it was only my husband and me last evening), so this morning I smashed and fried up the potatoes and corn in a bit of olive oil, scattered the shrimp on top to warm them up, and served with a fried egg on top. This is one of those dishes where the flavor improves overnight. So make extra and serve for a special breakfast.
Elizabeth
Very good, easy dinner that looked really nice. I made as directed—corn is not in season, so used Green Giant frozen corn on the cob, which was surprisingly good. Used Old Bay on potatoes as well as shrimp.
paul
Made a batch for 2 with half shrimp but over ratio on potato, corn, seasonings. Added Old Bay to the potato oil, and used more at the table ... but no cayenne to family taste. 400F oven to address others comments on burnt garlic. Timing on every step should be seen as highly subjective ... how big are your potatoes, how hot is your broiler? Convection could be the perfect middle ground. Great concept to run with.
Justin
Simmer the garlic in oil, strain out the garlic and reserve, toss the potatoes in the garlic and broil. Toss the garlic back in after broiling.
William Suval
This was amazing! Far superior in flavor to a boiled dinner--Carbonizing the food adds so much more flavor than boiling
Chris B.
My broiler is in the same area as the oven. The lower drawer is considered a food warmer section. Currently I use it for sheet pan storage.
Kozmo
This recipe was shocking, truly delicious. The amount of flavor on one tray is not to be underestimated. Use your noggin and don’t be rigid with the timing. If you think it needs longer to get some color then leave it. As others noted, add some additional Old Bay. I gave the whole tray a light dusting when I put the shrimp on. We also added some kielbasa about 10 minutes after the potatoes went in. The char and crust the sausage got from the broil almost stole the show. Absolute winner.
Kelly in SF
Just made this but added some andouille sausage - it was so easy, fast and delicious. Will definitely make again.
Nancy
I prefer it with heavier on the spices than it calls for here and drizzled butter over the ingredients before baking.
Mitsa Lasky
Delicious! I used fingerling potatoes and two ears of corn. Changed the cooking time slightly; the corn took a slight more time to get it browned, but overall very good. I could see making this in batches for a gathering.
Mitsa Lasky
This was extremely tasty. I varied the cooking times due to less corn and less potatoes, but other than that wonderful and not too much time to put together.
try with roasted garlic and smoked paprika and sesame seeds! Yum!
I did the shrimp in a cast iron pan and then poured over corn and potatoes. My broiler is just not working well enough. We will see.
Mary
I added four Cajun smoked sausages for added flavor and heat.
Cyn in Den
My people throw halved artichokes into our boils, so I'm going to add some frozen artichoke hearts to this recipe.
Paul
This is so much better than a “Carolina shrimp boil” where everything comes out greasy from the sausage.
Gay
My friend makes this and parboils the potatoes and corn, which you can do early in day. Then everything on pan together with the andouille sausages and pours herb butter with old bay over all. Bake! Delicious.
Tim in ME.
Very fun, and delicious. I did toss in some sliced andouille like some others, it was a nice add.
Laurie Galbraith
I love reading all the comments! So many good ideas from those that cooked the recipe. I too added andouille chicken sausage. Went the slow and steady way with convection at 400. I had time to test doneness of the various foods and visit with guests. The broil scared me, but I had a little char on everything in the end! Too many recipes to test before guests and this was perfect first time around. Will be more confident next time and we really loved the concept!
Renee
A fun late summer dish. I would also make this by cutting the kernels off the corn, depending on your crowd.
Sandy Beall
We are only two people here in my house! I’m assuming this can be cut in half?
Renee
My husband will eat 2 ears of corn, you can use as much of the other ingredients as you like, I made the full thing for two of us, he has the leftovers for lunch.
Rekeaki
Was really nice. Was cooking for my Autistic son who has severe aversion to any kind of heat in his food. So we left out the cayenne and seasoning and replaced with smoked paprika and salt respectively. Ended up very mild but very buttery and tasty. Will cook again. My son loved it.
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