Sheet Pan Shrimp Boil!

I recently threw out some dinner ideas to the husband and he dismissed some of them as being too heavy. I stay inside all the time, I forget that we should change up dinners based on the weather. It’s pretty much always 70F in my world, I forget about the people who spend time outdoors. So, to Pinterest! I searched for some summer meals and came across this one. The husband loves a shrimp boil, but I hate how the corn sucks up the peppery boil packet flavors. This recipe calls for preboiling the potatoes and corn, so it doesn’t cook as long in the boil flavors. Plus, no boil packet. And the house doesn’t get all hot and humid.

I halved everything except the butter mixture. That I left as is. It made just enough for two that way. Now, I’m thinking I’ll repeat the meal since I have half of everything but shrimp and corn left over. That’s a short trip to the store.

  • 1 pound baby red potatoes cut in half
  • 1/2 pound yellow dutch baby potatoes
  • 2 Tbs salt
  • Water for boiling
  • 4 ears corn each cut into 4-6 pieces
  • 1 onion quartered
  • 1/4 cup butter melted
  • 1 Tbs garlic minced
  • 1 Tbs Old Bay Seasoning
  • 1 Lb medium shrimp peeled and deveined
  • 1 Lb smoked andouille sausage sliced into chunks
  • 1 lemon cut into wedges
  • 2 Tbs fresh parsley chopped


  1. Preheat oven to 400 degrees F.
  2. Coat a baking sheet with nonstick spray, and set aside.
  3. Fill a large pot with water, and salt and potatoes. Bring to a boil.
  4. Cook potatoes until just tender and parboiled, about 8-10 minutes.
  5. Add corn to the boiling water during the last 3 minutes of cooking time
  6. Drain water, set potatoes and put on the prepared baking sheet.
  7. In a small bowl, combine butter, garlic, half the parsley and Old Bay Seasoning.
  8. Add shrimp and sausage and onions to the corn and potatoes and baking sheet
  9. Stir in butter mixture and gently toss to combine, then spread out to make sure everything is in a single layer.
  10. Place into oven and bake for 12-15 minutes, or until the shrimp are pink and cooked through, sausage is hot, and corn is tender.
  11. Serve immediately garnished with remaining parsley and lemon wedges.

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