35 Minute Sheet Pan Shrimp Boil That Will Wow Everyone

Oh, do I have a lifesaver of a recipe for you! Picture this: it’s 6 PM, you’re exhausted, but you still want something delicious that won’t leave you scrubbing pots for hours. Enter the Sheet Pan Shrimp Boil—your new best friend for busy nights. I stumbled onto this gem when my sister texted last minute that she was swinging by for dinner. Twenty minutes later, we were feasting on juicy shrimp, buttery potatoes, and sweet corn, all perfectly seasoned and cooked on one glorious sheet pan. No fuss, no mess, just pure flavor. Trust me, once you try it, you’ll wonder how you ever lived without it.

Why You’ll Love This Sheet Pan Shrimp Boil

Listen, I know what you’re thinking—another recipe that promises to be easy but secretly requires a million steps. Not this one! Here’s why this sheet pan shrimp boil will become your weeknight hero:

• Lightning fast – From fridge to table in 35 minutes flat (I’ve timed it during my hungriest moments)
• One pan wonder – The only cleanup is that single sheet pan you can practically lick clean
• Flavor bomb – That Old Bay and butter combo? Absolute magic on shrimp
• Complete meal – Protein, veggies, carbs—all roasting together in perfect harmony
• Impresses guests – Looks fancy, tastes like you slaved for hours (our little secret)

Seriously, this recipe checks every box. Even my picky nephew asks for seconds!

Ingredients for Sheet Pan Shrimp Boil

Okay, let’s gather our cast of characters for this flavor party! I’ve learned the hard way that having everything prepped and ready makes this recipe fly by. Here’s exactly what you’ll need, with all my little notes about why each ingredient matters:

The Star Players

• 1 lb large shrimp (21/25 count), peeled and deveined – Pro tip: Get them with tails on for prettier presentation, but I usually remove them for easier eating
• 1 lb baby potatoes, halved – The small red ones are my fave—they cook fast and stay creamy inside
• 2 ears fresh corn, cut into thirds – Frozen works in a pinch, but fresh gives that perfect summer sweetness

The Flavor Makers

• 2 tbsp olive oil – Divided between the veggies and shrimp
• 1 tbsp Old Bay seasoning – The secret weapon! If you don’t have it, I’ll share swaps later
• 1 tsp garlic powder – Trust me, powder works better than fresh here—no burning!
• 1 tsp smoked paprika – Adds that gorgeous color and subtle depth
• 1/2 tsp kosher salt – I always use kosher—it seasons more evenly than table salt
• 1/4 tsp freshly ground black pepper – Freshly cracked makes all the difference

The Finishing Touches

• 2 tbsp melted butter – Because everything’s better with butter, right?
• 1 lemon, sliced into rounds – For roasting and extra wedges for serving
• Handful of fresh parsley, chopped – That pop of green makes it look restaurant-worthy

See? Nothing crazy or hard-to-find. Just simple ingredients that sing together beautifully. Now let’s make some magic happen!

How to Make Sheet Pan Shrimp Boil

Alright, let’s get cooking! The beauty of this recipe is how everything comes together in stages on one pan. I’ve made this so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try.

Prep the Potatoes and Corn

First things first – crank that oven to 425°F (220°C). While it’s heating, toss those halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer on your sheet pan – I like to use a rimmed baking sheet so nothing rolls off. Pop them in the oven for 15 minutes. This head start gives the potatoes time to get nice and tender before we add the other ingredients.

After the 15 minutes are up, pull the pan out (careful, it’s hot!) and add your corn pieces. Give everything a quick stir to redistribute, then slide it back in for another 10 minutes. You’ll know they’re ready when the potatoes are fork-tender and the corn has some golden spots.

Season and Add the Shrimp

While the veggies are roasting, let’s get our shrimp ready. In a medium bowl, combine the shrimp with the remaining olive oil, Old Bay, garlic powder, and smoked paprika. I like to use my hands to really massage those spices in – it’s messy but effective! The shrimp should be evenly coated in that gorgeous orange spice mix.

When the timer goes off, take the pan out and push the potatoes and corn to the sides to make space in the center. Add your seasoned shrimp and arrange the lemon slices around them. Drizzle everything with that melted butter – this is where the magic happens! The butter will mingle with the spices and create the most amazing sauce as it roasts.

Back in the oven it goes for just 5-7 minutes. Watch closely – shrimp cook FAST. They’re done when they’ve turned pink and opaque. Any longer and they’ll get rubbery, and nobody wants that!

Garnish and Serve

Pull that beautiful pan out of the oven and immediately sprinkle with chopped parsley. The heat will release all those fresh herbal aromas. I like to give everything one final gentle toss to coat in the buttery pan juices.

Serve this straight from the pan at the table – it makes for such a fun, casual presentation. Don’t forget extra lemon wedges for squeezing! The bright acidity cuts through the richness perfectly. And if you’re feeling fancy, a little bowl of melted butter for dipping never hurt anyone.

Pro tip: Have some crusty bread on hand to sop up all those delicious pan juices. You’ll thank me later!

Tips for the Best Sheet Pan Shrimp Boil

After making this recipe more times than I can count (seriously, my neighbors start sniffing the air when I make it), I’ve learned a few tricks to take your sheet pan shrimp boil from good to “oh-my-goodness-can-I-have-the-recipe” great. Here are my hard-earned secrets:

Dry Those Shrimp Thoroughly

This might seem nitpicky, but trust me – take an extra minute to pat your shrimp completely dry with paper towels before seasoning. Wet shrimp steam instead of roast, and we want that beautiful caramelization! I learned this hard way when my first batch came out swimming in liquid instead of getting those perfect browned edges.

Give Everything Breathing Room

Resist the urge to cram everything onto one pan! If your sheet pan looks like a packed subway at rush hour, use two pans instead. Crowding leads to steamed, soggy veggies and unevenly cooked shrimp. I use a standard half-sheet pan (18×13 inches) – anything smaller and you’ll run into trouble.

Spice It Your Way

Love heat? Add a pinch of cayenne to the seasoning mix. Feeding kids? Cut the Old Bay in half. The beauty of this recipe is how customizable it is. My husband likes when I add a teaspoon of brown sugar to the spices for a sweet-savory kick – don’t knock it till you try it!

Don’t Skip the Butter Baste

When you pull the pan out to add the shrimp, take 10 seconds to spoon some of that melted butter over the potatoes and corn. This little extra step gives everything an irresistible glossy finish and deeper flavor. I call it “flavor insurance.”

Watch the Clock Like a Hawk

Set a timer for the shrimp – they go from perfect to rubbery in what feels like seconds. At 5 minutes, start checking. They’re done when they form a loose “C” shape (if they curl into tight “O”s, they’re overdone). And remember – they’ll keep cooking a bit from residual heat after coming out of the oven!

There you have it – my tried-and-true tips for sheet pan shrimp boil perfection. Follow these, and you’ll be passing along your own advice to friends in no time!

Ingredient Substitutions

Okay, let’s talk swaps! We’ve all been there – halfway through a recipe only to realize we’re missing something. No panic needed with this flexible sheet pan shrimp boil. Here are my favorite substitutions that still deliver amazing results:

No Old Bay? No Problem!

If you don’t have Old Bay seasoning (or can’t find it), mix up this quick substitute:

• 1 tsp paprika – For that signature color
• 1/2 tsp celery salt – The secret ingredient!
• 1/4 tsp each: black pepper, cayenne, dry mustard
• Pinch of nutmeg and cinnamon – Just a whisper makes it special

It won’t be identical, but it’ll give you that same coastal vibe. I’ve also used Cajun seasoning in a pinch – just know it’ll be spicier!

Shrimp Alternatives

Not a shrimp fan? Or maybe the store was out? Try these instead:

• Andouille sausage slices – Adds smoky depth (roast with potatoes from the start)
• Scallops – Cook time stays the same, just watch for that golden sear
• Chicken thighs – Cut into chunks and add with the corn (needs extra 5 minutes)
• Firm tofu cubes – Pat dry first for best texture (vegetarian win!)

Veggie Variations

The potatoes and corn are classics, but here’s how I mix it up sometimes:

• Sweet potatoes – Cut small and roast longer (so good with the spices!)
• Broccoli florets – Add with the shrimp for crisp-tender perfection
• Bell peppers – Thin strips add color and sweetness
• Frozen corn – Thaw and pat dry first (I use this in winter months)

Butter Options

Out of butter? These work in a pinch:

• Ghee – Higher smoke point, same rich flavor
• Olive oil – Lighter but still delicious
• Coconut oil – Adds subtle sweetness (great with shrimp)

The moral of the story? This recipe is wonderfully adaptable. Don’t let missing ingredients stop you – get creative and make it your own! Just remember: the cooking times might need slight adjustments with substitutions, so keep an eye on things.

Serving Suggestions

Now for the best part – eating! This sheet pan shrimp boil is a complete meal on its own, but I love rounding it out with a few simple sides. Here’s how I serve it depending on the occasion:

Must-Have Bread

You have to have something to soak up those incredible pan juices! My go-tos:

• Crusty baguette – Toasted with garlic butter if I’m feeling fancy
• Cornbread muffins – The sweet-savory combo is unreal
• Dinner rolls – Perfect for making little shrimp sliders

Cool & Crunchy Sides

Something fresh balances the richness beautifully:

• Simple green salad – Just greens, lemon vinaigrette, maybe some avocado
• Classic coleslaw – The creaminess pairs so well with spicy shrimp
• Cucumber salad – Thin slices with dill and vinegar for brightness

For a Crowd-Pleasing Spread

When I’m feeding a group, I’ll add:

• Cheese grits – Southern-style comfort at its finest
• Grilled asparagus – Because more veggies never hurt
• Chilled white wine – A crisp Pinot Grigio is my pick

Pro tip: Serve everything family-style right on the table with plenty of napkins. The messy fingers and happy faces are half the fun!

Storage and Reheating

Okay, let’s talk leftovers—though in my house, we rarely have any! If you do manage to save some of this sheet pan shrimp boil, here’s how to keep it tasting just as amazing as when it first came out of the oven.

Fridge Storage

First, let your leftovers cool slightly—about 10-15 minutes is perfect. Then transfer everything to an airtight container. I like to separate the shrimp from the veggies if there’s room, but it’s not a dealbreaker. Pop it in the fridge within 2 hours of cooking, and it’ll stay fresh for up to 2 days. After that, the shrimp can get a little… questionable.

Reheating Like a Pro

Now, here’s where most people go wrong—don’t you dare microwave this! The shrimp will turn rubbery, and the potatoes get that weird soggy texture. Instead, spread everything out on a baking sheet (yes, your trusty sheet pan again) and warm it in a 350°F oven for 5-8 minutes. If you’re reheating a small portion, the toaster oven works beautifully too.

Want my secret trick? Sprinkle a tiny bit of water over the potatoes and corn before reheating—just a teaspoon or two. It helps them stay moist without making everything steam. Then, right at the end, drizzle with a little fresh melted butter to bring back that just-cooked richness.

Can You Freeze It?

Honestly? I don’t recommend freezing this one. The shrimp gets a weird texture when frozen and reheated, and the potatoes turn mealy. If you absolutely must, freeze just the potatoes and corn (without shrimp) for up to a month. Thaw in the fridge overnight, then roast with fresh shrimp when ready to eat.

There you have it—my foolproof methods for keeping your sheet pan shrimp boil delicious even as leftovers. Though between you and me? It’s usually so good that storage never becomes an issue!

Sheet Pan Shrimp Boil FAQs

I get asked the same questions about this recipe all the time—so let’s tackle those burning queries before you start cooking! Here’s everything you need to know to make your sheet pan shrimp boil foolproof.

Can I use frozen shrimp?

Absolutely! Just thaw them completely first—overnight in the fridge works best. Pro tip: After thawing, pat them extra dry with paper towels to prevent excess moisture. Frozen shrimp actually work great because they’re typically flash-frozen at peak freshness. I always keep a bag in my freezer for last-minute meals!

How spicy is this recipe?

With the standard 1 tablespoon of Old Bay, it’s got a pleasant kick—maybe a 3/10 on the spice scale. For sensitive palates (or kids), cut the Old Bay to 1 teaspoon. Spice lovers? Add 1/4 teaspoon cayenne or red pepper flakes when seasoning the shrimp. The beauty is you can totally customize the heat level!

Do I have to use baby potatoes?

Not at all! Regular potatoes work fine—just cut them into 1-inch chunks so they cook evenly. I’ve used Yukon Golds, red potatoes, even sweet potatoes (though those needs an extra 5 minutes). The key is making sure all pieces are roughly the same size so nothing gets over- or undercooked.

Can I prep this ahead of time?

You bet! Here’s my make-ahead strategy: Chop potatoes and corn up to 24 hours in advance—store them separately in water in the fridge (this prevents browning). Pat dry before using. Mix your dry spices ahead too. The only thing I don’t recommend prepping early is seasoning the shrimp—do that right before cooking for best texture.

What if I don’t have a sheet pan?

No worries—use any large, rimmed baking dish or even a broiler pan in a pinch. Just avoid glass dishes (they don’t conduct heat as well) and make sure whatever you use has edges to contain all those delicious juices. If using something smaller than a half-sheet pan, you might need to cook in batches to avoid overcrowding.

Still have questions? Drop them in the comments below—I’m happy to help troubleshoot! Now go forth and make some sheet pan magic.

Nutritional Information

Let’s talk numbers for a hot second—because I know some of y’all are watching those macros! Important disclaimer: These are estimates based on standard ingredients, and your exact counts may vary depending on brands and portion sizes. That said, here’s the nutritional breakdown per serving (about 1/4 of the recipe):

• Calories: 320
• Protein: 25g (shrimp for the win!)
• Carbs: 30g
• Fiber: 4g (thanks, potatoes and corn!)
• Sugar: 4g
• Fat: 12g
• Saturated Fat: 4g

Not too shabby for a meal that tastes this indulgent, right? The shrimp packs serious protein punch, while the veggies keep it balanced. Want to lighten it up? Reduce the butter to 1 tbsp and you’ll save about 50 calories per serving—though I’m team “butter makes everything better” myself!

Try this recipe and share your results! Tag me on Instagram—I love seeing your kitchen creations. Now who’s ready to ditch the pots and pans for some sheet pan magic?

Print