Description
This Gulf Coast-Style Sheet Pan Shrimp Boil is a delicious and easy-to-make seafood feast that brings the flavors of the southern coast right to your oven. Featuring tender red potatoes, smoky andouille sausage, sweet corn, and juicy extra-large shrimp all roasted together on one sheet pan, this recipe is perfectly seasoned with Old Bay and finished with a flavorful herb butter. Ideal for a weeknight dinner or casual gathering, it offers minimal cleanup with maximum taste.
Ingredients
Scale
Main Ingredients
- 1/3 cup olive oil
- 1 Tablespoon Old Bay seasoning
- 1 1/2 teaspoons kosher salt
- 1 1/2 pounds small red potatoes, halved (about 18–20 small potatoes)
- 12 ounces andouille or kielbasa sausage, cut into 1 1/2-inch lengths
- 6 ears yellow corn, shucked and snapped in half
- 1 1/2 to 2 pounds extra-large shrimp (10–12 count), peeled and deveined, tails on
- Zest of 1 lemon
Herb Butter
- 1/2 cup salted butter, softened
- 4 cloves garlic, finely grated
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 teaspoon Old Bay seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
For Serving
- Chopped chives
- Chopped parsley
- Lemon wedges
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Mix Oil and Seasoning: In a small bowl, combine 1/3 cup olive oil, 1 tablespoon Old Bay seasoning, and 1 1/2 teaspoons kosher salt. This seasoned oil mixture will add bold flavor to the ingredients.
- Roast Potatoes, Sausage, and Corn: Scatter the halved potatoes, sausage pieces, and corn halves evenly across the prepared baking sheet. Drizzle with 3 tablespoons of the oil mixture and toss to coat everything evenly. Spread in a single layer to ensure even roasting. Place in the oven and roast for about 20-25 minutes until potatoes are fork-tender and beginning to brown.
- Prepare the Shrimp: Meanwhile, in another bowl, toss the peeled and deveined shrimp with the remaining seasoned oil mixture and the zest of one lemon to infuse brightness and extra flavor.
- Make the Herb Butter: In a medium bowl, combine softened butter, grated garlic, chopped parsley, chopped chives, 1 teaspoon Old Bay seasoning, 1 teaspoon smoked paprika, and 1/4 teaspoon kosher salt. Mash and mix well with a fork until all ingredients are thoroughly incorporated into a flavorful herb butter.
- Add Shrimp and Finish Roasting: Remove the baking sheet from the oven once the potatoes are tender. Scatter the prepared shrimp over the potatoes, corn, and sausage. Return the sheet to the oven and roast for an additional 5-7 minutes until the shrimp turn pink and opaque.
- Apply Herb Butter and Serve: Spread the prepared herb butter evenly over the hot shrimp boil on the pan. Return to the oven for 1-2 minutes more to melt the butter and let the flavors meld. Remove from the oven, sprinkle with extra chopped chives and parsley, and serve immediately with lemon wedges for squeezing.
Notes
- Don’t overcrowd the pan: use two baking sheets if needed so that everything roasts properly rather than steaming.
- Ensure potatoes are fully tender before adding the shrimp for best texture.
- Pat shrimp dry before tossing in oil for even roasting and best texture.
- Add herb butter while everything is hot so it melts right into the dish enhancing flavor.
- Line the sheet pan with parchment paper for easy cleanup and to prevent sticking.
- Storage & Make Ahead: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended as shrimp can become rubbery and potatoes lose texture.
- To reheat, warm on a baking sheet at 350°F for about 10 minutes or use an air fryer until heated through.
- For make ahead, roast potatoes, sausage, and corn in advance, then add shrimp and herb butter just before serving.
