When I think of a classic seafood feast, my mind instantly drifts back to the sun-soaked shores of the Gulf Coast, where the air is thick with the aroma of spices and the promise of a memorable meal. It was on one of those balmy summer vacations with my family that I first encountered the joy of a shrimp boil. We had rented a cozy beach house, and every evening, the kitchen was transformed into a bustling hub of activity, as my relatives gathered to cook, chat, and share stories.
One particular evening stands out vividly. We had decided to try our hand at a traditional shrimp boil, but with a twist—using a sheet pan instead of the traditional large pot. The beach house kitchen was abuzz with excitement as my cousins and I worked together to prep the ingredients: fresh shrimp, baby potatoes, corn on the cob, and slices of smoky andouille sausage. My aunt was in charge of the seasoning, her hands expertly mixing Old Bay, garlic powder, and fresh lemon slices into the mix.
As the shrimp and vegetables roasted in the oven, the kitchen filled with a mouthwatering aroma that made our tummies rumble in anticipation. The smell of garlic, lemon, and smoked sausage wafted through the house, drawing everyone to the table. The ease of the sheet pan method meant less time spent stirring over a boiling pot and more time enjoying each other’s company and the stunning sunset over the ocean.
This Sheet Pan Shrimp Boil has since become a favorite in my family, not just for its incredible flavors but for the memories it evokes. It’s a dish that brings people together, making it perfect for both casual weeknight dinners and festive gatherings. The simplicity of tossing everything together on a sheet pan means you can spend less time in the kitchen and more time creating memories with loved ones.
So, whether you’re hosting a summer barbecue or just looking for an easy yet impressive weeknight dinner, this Sheet Pan Shrimp Boil is your ticket to a flavor-packed experience. With juicy shrimp, tender potatoes, sweet corn, and smoky sausage all roasted together, it’s a meal that’s as delightful to eat as it is to share. And don’t forget the creamy Old Bay Mayo on the side—it’s the perfect complement to this delicious feast!
Making Sheet Pan Shrimp Boil
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Ingredients
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 tablespoons melted butter
- 2 tablespoons extra-virgin olive oil
- 1 pound baby red potatoes, cut into quarters
- 2 ears of corn, each cut into 4 pieces
- 2 smoked andouille sausage links, sliced thin
- 1 teaspoon garlic powder
- 1 tablespoon Old Bay seasoning
- 2 lemons, sliced thin
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly chopped parsley
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh chives, finely chopped
- Juice and zest from 1/2 lemon
Directions
- Preheat your oven to 425°F (220°C). Boil a large pot of salted water and cook the quartered potatoes until just tender, about 10 minutes. Drain well.
- In a large bowl, mix the potatoes, shrimp, corn, sausage, lemon slices, garlic powder, Old Bay seasoning, melted butter, and olive oil. Season with salt and pepper to taste and toss to combine.
- Divide the mixture between two baking sheets, spreading it out into an even layer. Roast in the oven for 13 to 15 minutes, until the shrimp are cooked through and the corn is tender.
- While the shrimp boil is baking, prepare the Old Bay Mayo. Combine mayonnaise, chives, Old Bay seasoning, Dijon mustard, lemon juice, and zest in a small bowl. Mix well.
- After baking, sprinkle the dish with chopped parsley and serve with the prepared Old Bay Mayo on the side.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop to avoid overcooking the shrimp.
Cooking Tips
For an extra flavor boost, try adding a pinch of red pepper flakes to the seasoning mix. If you prefer a spicier dish, increase the amount of Old Bay seasoning.
Serving Suggestions
This shrimp boil pairs well with a simple green salad or a side of crusty bread. For a complete meal, serve with a light, refreshing white wine.
Ingredient Substitutions
You can replace andouille sausage with chorizo for a different flavor profile. If you can’t find Old Bay seasoning, a blend of paprika, celery salt, and black pepper can be used as a substitute.
Seasonal Variations
In the fall, swap corn for butternut squash and add a touch of cinnamon to the seasoning. In winter, consider adding Brussels sprouts for a hearty twist.
Allergen Information
This recipe contains shellfish and may not be suitable for those with shellfish allergies. For a shellfish-free version, use chicken or tofu in place of the shrimp.
FAQ:
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them thoroughly before cooking.
How can I make this recipe spicier?
Add extra red pepper flakes or use a hot sauce in the seasoning mix to increase the heat level.
Can I prepare this dish in advance?
While it’s best enjoyed fresh, you can prep the ingredients and store them in the refrigerator for a few hours before baking. Just be sure to bake it right before serving.
What can I use instead of Old Bay seasoning?
If you don’t have Old Bay seasoning, you can make a substitute by mixing paprika, celery salt, black pepper, and a touch of cayenne pepper.
How can I make this dish dairy-free?
Use olive oil or a dairy-free butter substitute in place of the melted butter, and make sure to use a dairy-free mayonnaise for the dipping sauce.
Can I use other types of vegetables?
Yes, feel free to add other vegetables like bell peppers, zucchini, or mushrooms. Just make sure they are cut into similar sizes for even cooking.
Sheet Pan Shrimp Boil
Ingredients
- 1 1/2 pounds medium shrimp peeled and deveined
- 2 tablespoons melted butter
- 2 tablespoons extra-virgin olive oil
- 1 pound baby red potatoes cut into quarters
- 2 ears of corn each cut into 4 pieces
- 2 smoked andouille sausage links sliced thin
- 1 teaspoon garlic powder
- 1 tablespoon Old Bay seasoning
- 2 lemons sliced thin
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly chopped parsley
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh chives finely chopped
- Juice and zest from 1/2 lemon
Instructions
- Start by preheating your oven to 425°F. Bring a large pot of salted water to a boil and cook the quartered potatoes until they are just tender, around 10 minutes. Drain the potatoes thoroughly.
- In a large mixing bowl, combine the cooked potatoes, shrimp, corn, sausage, sliced lemons, garlic powder, Old Bay seasoning, melted butter, and olive oil. Season generously with kosher salt and freshly ground black pepper, and toss everything until well mixed.
- Spread the mixture evenly across two large baking sheets, ensuring the ingredients are in a single layer. Bake in the preheated oven for 13 to 15 minutes, or until the shrimp are fully cooked and the corn is tender.
- While the sheet pan is baking, prepare the Old Bay Mayo. In a small bowl, whisk together the mayonnaise, chopped chives, Old Bay seasoning, Dijon mustard, and the lemon juice and zest.
- Once the shrimp boil is ready, garnish with freshly chopped parsley and serve immediately with the prepared Old Bay Mayo on the side. Enjoy your flavorful shrimp boil!
