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Sheet Pan Shrimp Boil

This sheet pan shrimp boil is a crowd-pleaser. It's loaded with juicy shrimp, tender potatoes, and sweet corn, all tossed in a flavorful blend of spices and served family-style on a sheet pan.

98% would make again

Under 30 minutes

Under 30 minutes


for 6 servings

  • 1 lb baby dutch yellow potato (455 g)
  • 3 ears corn, husked and cut crosswise into 6 pieces
  • ¼ cup unsalted butter (55 g), melted
  • 4 cloves garlic, minced
  • 1 tablespoon old bay seasoning
  • 1 lb medium shrimp (455 g), peeled and deveined
  • 12.8 oz smoked andouille sausage (360 g), 1 package, thinly sliced
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped

Nutrition Info

  • Calories 467
  • Fat 26g
  • Carbs 32g
  • Fiber 3g
  • Sugar 4g
  • Protein 26g

Estimated values based on one serving size.


  1. Preheat oven to 400˚F (200˚C).
  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 and drain well.
  3. In a small bowl, combine butter, garlic, and Old Bay Seasoning.
  4. Place potatoes, corn, shrimp and sausage in a single layer onto a greased baking sheet. Gently toss with the butter mixture.
  5. Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  6. Serve immediately with lemon wedges, and sprinkle with parsley.
  7. Enjoy!
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