Sheet-Pan Shrimp Boil

By Millie Peartree

Updated Sept. 17, 2020

Sheet-Pan Shrimp Boil
Johnny Miller for The New York Times
Total Time
50 minutes
Rating
4(1,665)
Comments
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There is absolutely nothing like a shrimp boil, but this flavorful recipe captures its essence by roasting the ingredients on a sheet tray instead of simmering them in a pot of broth. Serve it on its own or tossed with pasta. The slight char brings out seafood’s sweetness, so for contrast, serve with tart lemons or a tangy cocktail sauce

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Ingredients

Yield:4 to 6 servings

    For the Roasted Potatoes

    • 1pound baby red or yellow potatoes, halved (or quartered, if large)
    • 2tablespoons extra-virgin olive oil
    • 2garlic cloves, minced
    • Kosher salt and black pepper

    For the Broiled Corn

    • 4ears fresh corn, husked, cut into 4 segments
    • 2tablespoons unsalted butter, softened

    For the Broiled Shrimp

    • 2tablespoons olive oil
    • 1tablespoon lemon juice
    • 2garlic cloves, minced
    • 1teaspoon seafood seasoning, such as Old Bay, or Cajun seasoning
    • 1teaspoon ground paprika
    • ½teaspoon ground cayenne, or to taste
    • ½teaspoon black pepper
    • 2pounds peeled and deveined tail-on jumbo shrimp, fresh or frozen and thawed, patted dry
    • 1lemon, cut into 8 wedges
    • 1tablespoon chopped fresh parsley leaves (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

372 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 35 grams protein; 767 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Place a rack in the center of the oven.

  2. Step 2

    Prepare the potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.

  3. Step 3

    Prepare the corn: Spread each piece of corn with some of the butter and set aside.

  4. Step 4

    Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood or Cajun seasoning, paprika, cayenne and pepper. Add the shrimp and stir to coat evenly. Set aside.

  5. Step 5

    Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly.

  6. Step 6

    Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink.

  7. Step 7

    Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.

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Ratings

4 out of 5
1,665 user ratings
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Comments

Randy in NC

Shrimp Boil on a sheet pan? Sure, why not! But you left out the sausage! Kielbasa or Andouille – no Carolina Shrimp Boil is complete without it!

Kelsey N.

This was a good recipe to use as a base, but I ended up modifying it quite a bit. The tsp of Old Bay was not enough, and I ended up using it on the corn and potatoes as well. I also added andouille sausage 10 min after the potatoes started which was delicious. The potatoes needed closer to 35 minutes to get tender, and I took them out before broiling the corn to prevent them from getting burnt. This was much easier than doing a full boil and the roasting added a ton of flavor - I'll make again!

Annie

Less cayenne, more old bay. 1 1/2 pounds potatoes

Gina Rappolee

I’m confused. Step 1 says to put the rack in the center of the oven. Then Step 5 says to move the rack to the middle of the oven. I’m assuming this is a mistake. I’m going to assume Step 5 meant to move the rack up higher since the oven was setting was changed to broil. Any comments?

Katie

Made this tonight for 2 people so cut everything in half basically. Added Old Bay to the potatoes and used garlic powder instead of garlic cloves to avoid burning like other comments mentioned. We only had canned corn at home, so I made that separately on the stove top (drained, heated 1 Tablespoon of butter, added corn and a little salt and pepper, cooked for 5 minutes). Came together quick, and when I put everything together, it was great! I would definitely make it again!

Tom

Definitely add andouille, especially if you have access to quality product. Really, any very good smokey sausage adds a nice layer of flavor. Sliced bite-sized and added 10 mins after the potatoes. Good fish-market shrimp and summer-fresh corn also really helps this recipe shine. I use Tony Chachere's Creole Seasoning and probably more like a heaping half tsp of cayenne, because that's how I like it.

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