Sheet Pan Shrimp Boil
Sheet Pan Shrimp Boil 🍤🔥 is a easy American (Southern) recipe that serves 4. 350 calories per serving. Recipe by JenksBBQ on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $29.77 total, $7.44 per serving
Ingredients
- 1 lb Large Shrimp (peeled and deveined, tails on or off per preference)
- 12 oz Andouille Sausage (sliced into 1/4‑inch rounds)
- 1.5 lb Red Potatoes (washed, cut into quarters)
- 2 Corn on the Cob (cut into 2‑inch pieces; can use frozen corn kernels (1 cup) if out of season)
- 4 Tbsp Unsalted Butter (softened, melted)
- 2 Tbsp Old Bay Seasoning (plus extra 1 tsp for topping)
- 2 Tbsp Cajun Garlic Butter (Heath Riles Cajun Creole garlic butter or homemade blend)
- 3 cloves Garlic (minced)
- 1 Lemon (cut into wedges for serving)
- 2 Tbsp Fresh Parsley (chopped, for garnish)
- 1 spray Cooking Spray (to coat sheet pan)
Instructions
Prep Vegetables and Sausage
Slice the andouille sausage into 1/4‑inch rounds. Cut the corn kernels off the cobs into 2‑inch pieces. Wash and quarter the red potatoes.
Time: PT5M
Par‑boil Potatoes and Corn
Bring a large pot of salted water to a boil. Add the potato quarters and cook for 7 minutes, then add the corn pieces and continue cooking for another 5 minutes until both are just tender.
Time: PT12M
Temperature: Boiling
Make Cajun Garlic Butter
In a mixing bowl, combine melted unsalted butter, Old Bay seasoning, Cajun garlic butter, and minced garlic. Stir until smooth.
Time: PT5M
Assemble on Sheet Pan
Spray the sheet pan with cooking spray. Drain the potatoes and corn and spread them evenly on the pan. Add the raw shrimp and sliced sausage on top. Pour the butter mixture over everything and toss gently to coat. Sprinkle an extra pinch of Old Bay and a little more Cajun garlic butter on top.
Time: PT5M
Cook in Oven or Pellet Grill
Place the sheet pan in a pre‑heated 350°F oven or pellet grill set to 350°F. Roast for 17–18 minutes, or until the shrimp turn pink and opaque and the sausage is browned.
Time: PT18M
Temperature: 350°F
Finish and Serve
Remove the pan from heat. Squeeze fresh lemon wedges over the top and sprinkle chopped parsley for garnish. Serve directly from the pan or transfer to a serving platter.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 4g
Dietary info: Contains shellfish, Contains dairy, Gluten‑free if gluten‑free sausage is used
Allergens: Shellfish, Dairy
Ingredient Substitutions
- Instead of Large Shrimp: Large peeled and deveined frozen shrimp (thawed), Scallops
- Instead of Andouille Sausage: Smoked kielbasa, Chorizo
- Instead of Red Potatoes: Yukon Gold potatoes, Baby potatoes
- Instead of Corn on the Cob: Frozen corn kernels, Sweet corn off the cob
- Instead of Unsalted Butter: Margarine, Olive oil (for a lighter version)
- Instead of Old Bay Seasoning: Cajun seasoning, Seafood boil seasoning blend
- Instead of Cajun Garlic Butter: Garlic herb butter, Plain melted butter with 1 tsp Cajun seasoning
- Instead of Garlic: Garlic powder (1 tsp), Shallots (2 small, minced)
- Instead of Lemon: Lime wedges, Lemon juice (1 tbsp)
- Instead of Fresh Parsley: Cilantro, Dried parsley (1 tsp)
- Instead of Cooking Spray: Olive oil (brush lightly), Butter (thinly spread)
Equipment Needed
- Sheet Pan
- Large Pot
- Colander
- Cutting Board
- Chef Knife
- Mixing Bowl
- Spatula or Tongs
- Measuring Spoons
- Oven or Pellet Grill
Critical Steps — Do Not Skip
- Boiling potatoes and corn just until tender (not fully cooked).
- Ensuring shrimp are raw when placed on the pan and not overcooked during the final bake.
- Coating all ingredients evenly with the seasoned butter mixture.
Chef Tips from the Video
- Use smoked andouille for deeper flavor.
- Add a pinch of smoked paprika to the butter mixture for extra smokiness.
- Line the sheet pan with parchment paper for easier cleanup.
Troubleshooting
Shrimp are rubbery and overcooked.
Reduce the final bake time to 12‑14 minutes or remove the pan as soon as shrimp turn pink and opaque.
Potatoes are still hard after baking.
Par‑boil potatoes a few minutes longer next time, or cut them into smaller pieces.
Dish is dry.
Add an extra tablespoon of butter or a splash of chicken broth before baking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; shrimp texture degrades.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Slice sausage and cut corn ahead of time; store in the fridge for up to 24 hours.
- Prepare the Cajun garlic butter mixture a day ahead and keep refrigerated.
- Par‑boil potatoes and corn, then cool and refrigerate; assemble and bake when ready.
Frequently Asked Questions
What is the cultural significance and history of a shrimp boil in Southern American cuisine?
Shrimp boils are a staple of coastal Southern gatherings, especially in the Gulf Coast and Lowcountry regions. They originated as communal meals where fresh seafood was boiled with corn, potatoes, and sausage, creating a hearty, shareable feast.
What are the traditional regional variations of shrimp boil in Southern United States cuisine?
In Louisiana, the boil often includes crawfish, extra cayenne, and a heavier dose of Cajun spices. In the Carolinas, mustard sauce and hot sauce are common additions. The basic concept—seafood with corn, potatoes, and sausage—remains the same.
How is a shrimp boil traditionally served in Southern American culture?
Traditionally the entire boil is served on a newspaper‑covered table or directly on the sheet pan, with diners pulling apart the shrimp, corn, and potatoes with their hands. Lemon wedges and extra seasoning are offered on the side.
What occasions or celebrations is a shrimp boil traditionally associated with in Southern American culture?
Shrimp boils are popular for casual weekend gatherings, beach picnics, Fourth of July celebrations, and family reunions. They’re also a favorite for seafood festivals along the Gulf Coast.
How does a shrimp boil fit into the broader Southern American cuisine tradition?
The shrimp boil embodies Southern cuisine’s love for bold seasoning, communal dining, and simple, fresh ingredients. It pairs naturally with other Southern staples like collard greens, biscuits, and sweet tea.
What are the authentic traditional ingredients for a shrimp boil versus acceptable substitutes?
Authentic ingredients include large Gulf shrimp, smoked andouille sausage, fresh corn on the cob, red potatoes, Old Bay seasoning, and butter. Substitutes can be frozen shrimp, smoked kielbasa, frozen corn kernels, or Yukon Gold potatoes while still delivering a similar flavor profile.
What other Southern dishes pair well with a sheet pan shrimp boil?
Serve the boil alongside classic Southern sides such as coleslaw, baked beans, cornbread, or a simple cucumber salad. A chilled glass of sweet tea or a light lager complements the flavors nicely.
What makes this sheet pan shrimp boil special or unique in Southern cuisine?
Using a sheet pan instead of a traditional large pot reduces cleanup and creates a caramelized, slightly crisp edge on the potatoes and sausage, while still delivering the classic boil flavors.
What are the most common mistakes to avoid when making sheet pan shrimp boil?
Common errors include overcooking the shrimp, under‑boiling the potatoes, and not coating the ingredients evenly with the butter mixture. Follow the timing cues and toss everything well before baking.
How do I know when the shrimp in the sheet pan shrimp boil are done cooking?
The shrimp are done when they turn pink and opaque and curl into a loose “C” shape. They should feel firm to the touch but not rubbery. Check at the 15‑minute mark to avoid overcooking.
What does the YouTube channel JenksBBQ specialize in?
The YouTube channel JenksBBQ specializes in outdoor grilling, smoking, and easy backyard recipes with a focus on Southern flavors and practical, step‑by‑step tutorials for home cooks.
Last updated: September 4, 2026
