Variation
Switch the andouille for kielbasa for a milder, smokier flavor profiling.
Dinner · Seafood · American
Sheet Pan Shrimp Boil with Old Bay
Bring the coastal flavor of a traditional Low Country feast to your kitchen with this easy Sheet Pan Shrimp Boil with Old Bay, ready in under 45 minutes.
Prep
15 min
Cook
25 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Vegetable Prep
- 1
Par-boil Potatoes
Place halved potatoes in a pot of salted water. Bring to a boil and cook for 8 minutes until slightly tender, then drain.
Tip: This ensures the potatoes finish at the same time as the quick-cooking shrimp.
Seasoning Base
- 1
Whisk Butter Blend
In a small bowl, combine melted butter, olive oil, Old Bay, garlic, and lemon juice.
Tip: Save a tablespoon of this mixture to brush on the shrimp at the very end.
How to Make Sheet Pan Shrimp Boil with Old Bay
Total time: 40 min · Yields 4 servings
- 1
Preheat and Prepare
Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with non-stick spray or parchment paper.
- 2
First Roast: Heavy Veggies
Spread the par-boiled potatoes, corn pieces, and sliced andouille sausage onto the sheet pan. Drizzle with 3/4 of the seasoned butter mixture and toss to coat thoroughly.
- 3
Oven Time
Roast the vegetable and sausage mixture for 12 to 15 minutes. The corn should begin to soften and the sausage should start to brown slightly.
- 4
Add the Shrimp
Remove the pan from the oven. Nestle the shrimp and lemon slices into the gaps between the other ingredients. Drizzle with the remaining butter mixture.
- 5
Final Roast
Return the pan to the oven and roast for an additional 6 to 8 minutes. The shrimp are done when they are opaque and have curled into a 'C' shape.
- 6
Garnish and Rest
Remove from the oven. Let the pan rest for 2 minutes to allow the juices to settle before garnishing with fresh parsley.
Chef's Tips
- Don't crowd the pan. If the ingredients are stacked, they will steam rather than roast. Use two pans if necessary.
- For extra spice, sprinkle a pinch of cayenne pepper into the butter mixture.
- Use fresh corn if possible. Summer corn has a natural sweetness that balances the salty Old Bay spice.
- Always pat your shrimp dry with paper towels before adding them to the pan to ensure the seasoning sticks.
What to Serve with Sheet Pan Shrimp Boil with Old Bay
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve directly on the sheet pan for a communal feel.
- Provide empty bowls for shrimp tails and corn cobs.
- Offer small ramekins of warm clarified butter.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Add halved Brussels sprouts or bell peppers for a boost of greens.
Variation
Top with a drizzle of garlic aioli before serving for a creamy finish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to prevent the shrimp from becoming rubbery. Freezing is not recommended.
Further reading
Frequently asked questions
Can I use frozen shrimp?
Yes, but ensure they are fully thawed and patted very dry before roasting to avoid a watery pan.
What if I don't have Old Bay?
You can use a mix of paprika, celery salt, black pepper, and a pinch of dry mustard as a substitute.
Do I really need to boil the potatoes first?
Yes. Potatoes take much longer to cook than shrimp or corn. Par-boiling ensures every bite is perfectly soft.
Is andouille sausage very spicy?
It has a moderate kick. If you are sensitive to heat, use smoked kielbasa or a mild Italian sausage instead.
How can I tell when the shrimp are done?
Look for a bright pink color and an opaque center. They should curl inward but not into tight, rubbery 'O' shapes.
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