Imagine a plate filled with juicy shrimp, tender potatoes, and vibrant corn, all coated in zesty seasonings that dance on your taste buds. A Sheet Pan Shrimp Boil is like a coastal vacation for your mouth, bringing together the best flavors of summer right into your kitchen. For more inspiration, check out this dinner recipes recipe.
I remember the first time I made this dish; it was during a family gathering when we had more mouths than chairs. The aroma wafted through the house, drawing everyone into the kitchen like moths to a flame. The anticipation was palpable as we dug into this colorful feast, and I realized that food truly brings people together.
Why You'll Love This Recipe
- This Sheet Pan Shrimp Boil offers an effortless way to enjoy seafood without the mess
- The flavors are so vibrant and fresh that you’ll feel like you’re dining by the ocean
- It’s visually stunning, making it perfect for impressing guests or just treating yourself
- Plus, cleanup is a breeze with everything cooked on one pan!
Sharing this dish with my friends brought smiles and compliments, leaving us all craving for seconds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Shrimp: Use large, deveined shrimp for the best texture and flavor; fresh or frozen works perfectly.
Baby Potatoes: Small potatoes cook evenly and add heartiness; red or yellow varieties are great choices.
Fresh Corn: Sweet corn on the cob adds crunch; make sure it’s bright yellow and firm.
Smoked Paprika: This spice gives a smoky depth; it’s my secret weapon in flavor enhancement.
Old Bay Seasoning: Classic seasoning for seafood boils; you can’t go wrong with this iconic blend.
Olive Oil: A drizzle helps everything roast beautifully and adds richness to the dish.
Lemon Wedges: Fresh lemon juice brightens up flavors; don’t skip this tangy touch!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Sheet Pan Shrimp Boil
Preheat oven to 400°F (200°C) while you gather your ingredients. Line a large sheet pan with parchment paper for easy cleanup later.
Prepare Your Ingredients: Wash the baby potatoes thoroughly and cut them in half if they are too large. Shuck the corn and cut it into thirds for easy handling.
Toss with Seasonings: In a large mixing bowl, combine shrimp, potatoes, corn, olive oil, smoked paprika, Old Bay seasoning, salt, and pepper. Toss until everything is well coated.
Arrange on Sheet Pan: Spread the mixture evenly across your prepared sheet pan. Leave some space between each ingredient to allow for even cooking; no one likes soggy shrimp!
Bake Until Perfectly Cooked: Place your sheet pan in the preheated oven and bake for about 20-25 minutes. The shrimp should be pink and opaque while potatoes are fork-tender.
Add Lemon Zest: Before serving, squeeze fresh lemon juice over the top for a burst of brightness that elevates every bite. Garnish with lemon wedges for flair!
This simple yet delicious meal captures the essence of summer gatherings without requiring massive effort or cleanup — perfect for busy weeknights or festive occasions.
Content
Fresh shrimp is best; always opt for wild-caught for superior flavor and texture. I learned this the hard way when my last batch tasted like a rubber band.
Cooking the shrimp just until pink ensures they are tender and juicy. Overcooking them turns those delightful morsels into chewable erasers, which is not a vibe.
Don’t skimp on the spices! A generous sprinkle of Old Bay or Cajun seasoning makes all the difference. Trust me; your taste buds will thank you later.
Perfecting the Cooking Process
Start by roasting your veggies first for about 15 minutes, then add shrimp and cook until they turn pink. This order allows everything to cook perfectly without overcooking any ingredient.
Add Your Touch
Feel free to swap out shrimp for chicken or sausage if seafood isn’t your jam. Toss in corn, potatoes, or other seasonal veggies for added flair!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave until warm to avoid rubbery shrimp.
Chef's Helpful Tips
- To achieve optimal flavor, consider marinating your shrimp before cooking
- Always preheat your sheet pan for crispy textures
- Avoid overcrowding the pan to ensure even cooking and browning
Sharing a meal of Sheet Pan Shrimp Boil with friends turned into laughter and compliments that made my cooking heart swell with pride.
FAQ
How long does it take to cook a Sheet Pan Shrimp Boil?
Typically, it takes about 20-25 minutes from start to finish for a perfect boil.
Can I use frozen shrimp instead of fresh?
Yes! Just make sure to thaw them completely before cooking for best results.
What should I serve with a Sheet Pan Shrimp Boil?
Serve it alongside crusty bread or a fresh salad for a delightful meal experience.
Sheet Pan Shrimp Boil
- Total Time: 35 minutes
- Yield: Serves 4
Description
Experience the vibrant flavors of summer with this effortless Sheet Pan Shrimp Boil. Packed with juicy shrimp, tender baby potatoes, and sweet corn, all seasoned to perfection, this dish is a crowd-pleaser for any gathering. With minimal cleanup and maximum flavor, it’s perfect for busy weeknights or festive occasions.
Ingredients
- 1 lb large shrimp, deveined
- 1 lb baby potatoes (red or yellow), halved
- 2 ears fresh corn, cut into thirds
- 2 tsp smoked paprika
- 2 tbsp Old Bay seasoning
- 3 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a large bowl, combine shrimp, potatoes, corn, olive oil, smoked paprika, Old Bay seasoning, salt, and pepper; toss to coat.
- Spread the mixture evenly on the prepared sheet pan.
- Bake for 20-25 minutes until shrimp are pink and opaque and potatoes are fork-tender.
- Before serving, drizzle fresh lemon juice over the top.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Coastal
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 180mg
