Kirbie's Cravings

Foil Sheet Pan Oven Shrimp Boil

This easy sheet pan shrimp boil is baked in the oven using one sheet pan and aluminum foil. All of the potatoes, corn, sausage and shrimp cook together for an easy dinner that’s easy to clean-up.

overhead photo of Foil Sheet Pan Oven Shrimp Boil

Traditional shrimp boil is made in a pot, but this oven method is so much easier to clean-up. It’s a complete dinner on one sheet pan with lots of corn, sausage, potatoes and shrimp.

What I like about doing it this way is that you can easily make more if you are serving a crowd or you can make it in smaller amounts, too. This recipe makes enough for four people, but you can easily double it.

close-up of Foil Sheet Pan Oven Shrimp Boil

Ingredients

  • For the shrimp, you will need one pound. I prefer medium to large-sized shrimp. They also need to be peeled and deveined.
  • For the corn, I just cut two ears in half for four small cobs.
  • Andouille sausage is a spicy smoked pork sausage. If you don’t like spicy sausage you can substitute kielbasa sausage.
  • For the potatoes, par-boil them first. This gives them a head start otherwise they take a lot longer to cook than the rest of the ingredients. Sometimes I leave the potatoes out when I don’t have the time to precook them.
  • Old Bay seasoning is a mix of different spices and really makes this shrimp boil delicious. There really isn’t a substitute although you could use Cajun seasoning, which is not the same thing but would work well.
  • You will also need some olive oil and lemons and parsley for garnish.

Line your baking sheet with foil which will make it really easy to clean-up. Spread all of the ingredients in an even layer on the sheet pan. They should not be too crowded otherwise the different ingredients may not cook evenly.

Drizzle olive oil over the top of everything. Sprinkle the seasoning over the top, too. Cover the pan with foil leaving space inside for the air to circulate.

Bake for 20 to 25 minutes at 425°F. Until the shrimp and corn are cooked. Uncover and add more seasoning, if desired. Squeeze lemon juice and sprinkle parsley over the top and serve.

Can I use frozen shrimp?

You can but you will need to thaw it first. The easiest way is to leave the package of shrimp in the refrigerator overnight. You can also thaw the shrimp in a bowl of cold water for 20 minutes or so before you use it.

If you use frozen shrimp be sure to pat it dry once it’s thawed. It will have a lot of excess water and they will cook better if you remove some of it before cooking the shrimp.

What kind of potatoes are best for sheet pan shrimp boil?

You want to choose a waxy variety like new potatoes, Yukon golds, red potatoes or fingerlings. Waxy ones hold their shape a lot better than starchy ones.

Be sure to cut your potatoes into equal-sized pieces so they cook evenly.

Foil Sheet Pan Oven Shrimp Boil photo

This sheet pan shrimp boil is so good when corn is in season during the summer, but we’ve made it in the winter, too. I love all the flavors and how easy it is to prep and clean-up. Here are some more recipes we love to make, too:

Foil Sheet Pan Oven Shrimp Boil

Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Dishes
Cuisine: American
Shrimp boil is cooked in the oven on a single sheet pan sealed with aluminum foil for an easy meal with minimal clean-up.

Ingredients

  • 2 tbsp olive oil
  • 1 lb medium or large raw shrimp peeled and deveined (I usually use 26/30 count or 31/40 count)
  • 2 ears of corn each cut into 4 pieces
  • 1 (12-oz) package cooked smoked andouille sausage links, cut into 1/2 inch slices
  • 4 baby potatoes par-boiled quartered (optional; cooking will be faster without the potatoes)
  • Old Bay seasoning
  • 1 lemon quartered
  • 1 tbsp chopped fresh parsley

Instructions

  • Preheat oven to 425°F. Line a large baking sheet (I used a two thirds sheet pan) with two sheets of foil.
  • Add shrimp (if using frozen shrimp, make sure they are completely defrosted), andouille sausage, potatoes and corn to the sheet pan. Make sure everything is on the sheet pan with no overlap.
  • Lightly drizzle surface of ingredients with 2 tbsp olive oil. Sprinkle Old Bay seasoning evenly across top, so that everything has a light layer of seasoning.
  • Cover the pan with foil and seal with the bottom foil to make a large foil packet sealed on all four sides. Cook in the oven for 20-25 minutes, until shrimp and corn are cooked.
  • Garnish with fresh parsley. Sprinkle with additional Old Bay seasoning if needed. Squeeze fresh lemon juice over shrimp boil before serving.

Nutrition

Serving: 0.25of recipe, Calories: 531kcal, Carbohydrates: 26g, Protein: 36.3g, Fat: 32.5g, Saturated Fat: 9.2g, Polyunsaturated Fat: 4.3g, Monounsaturated Fat: 14.9g, Trans Fat: 0.2g, Cholesterol: 234.3mg, Sodium: 861.2mg, Fiber: 3.5g, Sugar: 5.4g, Vitamin A: 100IU, Vitamin C: 24.8mg, Calcium: 90mg, Iron: 2mg, Net Carbs: 23g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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8 comments on “Foil Sheet Pan Oven Shrimp Boil”

  1. Got to love sheet pan dinners! This dish is certainly a peek of sunshine in this cold, rainy Feb!!

  2. Just made this today and it came out great. Easy clean up, too. Will be keeping this recipe for future use. Thanks! 

  3. How would I best adjust this recipe to use with cooked frozen shrimp?

    • I’d suggest defrosting the shrimp, seasoning them, but then hold off adding them to the pan until towards the end of cooking time.

  4. Hi! Is this still good reheated as leftovers? I’m looking to make it a 4-day meal prep. 

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