Sheet Pan Shrimp Boil
There is no shortage of flavor with this sheet pan recipe for a traditional shrimp boil. It’s easy to make with little to no clean up!
Servings Prep Time
6people 10minutes
Cook Time
Servings Prep Time
6people 10minutes
Cook Time
  • 1lb baby red potatoes, quartered
  • 3ears corneach cut crosswise into 6 pieces
  • 1/4cup unsalted butter, melted
  • 4cloves garlic, minced
  • 2tbs of Penzey’s shrimp and crab boil seasoning,ground
  • 1lb medium shrimp,peeled and deveined
  • 1(12.8 ounce) package andouille chicken sausage,thinly sliced
  • 1 lemon, cut into wedges
  • 2tbs chopped fresh parsley leaves
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  3. In a small bowl, combine butter, garlic, and shrimp and crab boil seasoning.
  4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  6. Serve immediately with lemon wedges, garnished with parsley, if desired.
Recipe Notes

Adapted From: Damn Delicious