Sheet-Pan Shrimp Boil Recipe (2024)

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!

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

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!

For a Louisiana taste use Tony Chachere’s Creole spice blend or any other Creole spice blend.

I will try this with one caution. We like the flavor roasting gives food.I would be very cautious about broiling thawed shrimp for 4 minutes as it seems they would be way overcooked- something most do NOT want. Even with the rack in middle of oven, I would be very cautious about cooking them for 4 minutes. I suggest checking after 1 minute; turning immediately when they start turning pink .

This dish brought back memories of visiting the gulf coast. I used the zest and juice of a whole small lemon and extra olive oil for a slightly juicier dish. Added 2 sliced aidell's cajun sausages after 10 min. Started on the middle rack, and then moved up to top third spot after first 2 min of broiling. Used Costco large gulf shrimp. Keeper recipe for sure.

I don't think anyone is claiming that it is easier. But, having been raised in the south and eating lots of shrimp boils, I can tell you that there are a couple of differences. The first is taste. Each element of this recipe has its own unique taste - instead of everything pretty much tasting the same as in a shrimp boil. The next is texture. In the shrimp boil, everything is pretty soft be it corn, shrimp, or potatoes. The final is nutrition. When you boil something, you lose a lot of nutrients

We don’t eat shellfish so improvised with white fish and it came out great!

Try rosemary, oregano and a generous amount of paprika, along with garlic. We use this combo on grilled shrimp in summee

I made this for dinner last night and it was great! Even better, we had leftovers (it was only my husband and me last evening), so this morning I smashed and fried up the potatoes and corn in a bit of olive oil, scattered the shrimp on top to warm them up, and served with a fried egg on top. This is one of those dishes where the flavor improves overnight. So make extra and serve for a special breakfast.

Very good, easy dinner that looked really nice. I made as directed—corn is not in season, so used Green Giant frozen corn on the cob, which was surprisingly good. Used Old Bay on potatoes as well as shrimp.

Made a batch for 2 with half shrimp but over ratio on potato, corn, seasonings. Added Old Bay to the potato oil, and used more at the table ... but no cayenne to family taste. 400F oven to address others comments on burnt garlic. Timing on every step should be seen as highly subjective ... how big are your potatoes, how hot is your broiler? Convection could be the perfect middle ground. Great concept to run with.

Simmer the garlic in oil, strain out the garlic and reserve, toss the potatoes in the garlic and broil. Toss the garlic back in after broiling.

This was amazing! Far superior in flavor to a boiled dinner--Carbonizing the food adds so much more flavor than boiling

My broiler is in the same area as the oven. The lower drawer is considered a food warmer section. Currently I use it for sheet pan storage.

Just made this but added some andouille sausage - it was so easy, fast and delicious. Will definitely make again.

I prefer it with heavier on the spices than it calls for here and drizzled butter over the ingredients before baking.

Delicious! I used fingerling potatoes and two ears of corn. Changed the cooking time slightly; the corn took a slight more time to get it browned, but overall very good. I could see making this in batches for a gathering.

This was extremely tasty. I varied the cooking times due to less corn and less potatoes, but other than that wonderful and not too much time to put together.

I did the shrimp in a cast iron pan and then poured over corn and potatoes. My broiler is just not working well enough. We will see.

I added four Cajun smoked sausages for added flavor and heat.

My people throw halved artichokes into our boils, so I'm going to add some frozen artichoke hearts to this recipe.

This is so much better than a “Carolina shrimp boil” where everything comes out greasy from the sausage.

My friend makes this and parboils the potatoes and corn, which you can do early in day. Then everything on pan together with the andouille sausages and pours herb butter with old bay over all. Bake! Delicious.

Very fun, and delicious. I did toss in some sliced andouille like some others, it was a nice add.

I love reading all the comments! So many good ideas from those that cooked the recipe. I too added andouille chicken sausage. Went the slow and steady way with convection at 400. I had time to test doneness of the various foods and visit with guests. The broil scared me, but I had a little char on everything in the end! Too many recipes to test before guests and this was perfect first time around. Will be more confident next time and we really loved the concept!

A fun late summer dish. I would also make this by cutting the kernels off the corn, depending on your crowd.

We are only two people here in my house! I’m assuming this can be cut in half?

Was really nice. Was cooking for my Autistic son who has severe aversion to any kind of heat in his food. So we left out the cayenne and seasoning and replaced with smoked paprika and salt respectively. Ended up very mild but very buttery and tasty. Will cook again. My son loved it.

One of the best recipes I've cooked from the NYT and I've done over 450. Loaded with flavor that quite honestly is robbed from a true boil. Did add Andouille sausage. After rubbing butter on corn, shook Old Bay on each piece. 1.5lbs baby yellow potatoes, 1lb Andouille (added 10 minutes after potatoes started roasting). 1/8tsp cayenne pepper, two tsp Tony Chachere’s Creole spice in shrimp mixture plus other ingredients listed. Fresh ground black pepper. Many thanks Ms. Peartree. Fabulous!!!