Sheet-Pan Shrimp Boil

By Millie Peartree

Updated September 17, 2020

  • Johnny Miller for The New York Times
Media 1 of 1
Total Time
50 minutes
Rating
4(1,698)
Comments
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There is absolutely nothing like a shrimp boil, but this flavorful recipe captures its essence by roasting the ingredients on a sheet tray instead of simmering them in a pot of broth. Serve it on its own or tossed with pasta. The slight char brings out seafood’s sweetness, so for contrast, serve with tart lemons or a tangy cocktail sauce

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Ingredients

Yield:4 to 6 servings

FOR THE ROASTED POTATOES

  • 1 pound baby red or yellow potatoes, halved (or quartered, if large)

  • 2 tablespoons extra-virgin olive oil

  • 2 garlic cloves, minced

  • Kosher salt and black pepper

FOR THE BROILED CORN

  • 4 ears fresh corn, husked, cut into 4 segments

  • 2 tablespoons unsalted butter, softened

FOR THE BROILED SHRIMP

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 2 garlic cloves, minced

  • 1 teaspoon seafood seasoning, such as Old Bay, or Cajun seasoning

  • 1 teaspoon ground paprika

  • ½ teaspoon ground cayenne, or to taste

  • ½ teaspoon black pepper

  • 2 pounds peeled and deveined tail-on jumbo shrimp, fresh or frozen and thawed, patted dry

  • 1 lemon, cut into 8 wedges

  • 1 tablespoon chopped fresh parsley leaves (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

29 grams carbs; 254 milligrams cholesterol; 372 calories; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 4 grams fiber; 767 milligrams sodium; 35 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Place a rack in the center of the oven.

  2. Step 2

    Prepare the potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.

  3. Step 3

    Prepare the corn: Spread each piece of corn with some of the butter and set aside.

  4. Step 4

    Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood or Cajun seasoning, paprika, cayenne and pepper. Add the shrimp and stir to coat evenly. Set aside.

  5. Step 5

    Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly.

  6. Step 6

    Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink.

  7. Step 7

    Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.

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Ratings

4 out of 5
1,698 user ratings
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Comments

Randy in NC

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!

Kelsey N.

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!

Annie

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

Rainrunner

Not specific to this recipe, but I’ve never understood why anyone would leave shrimp tails on for a dish that’s eaten with utensils. Otherwise, this looks pretty tasty, as long as one makes sure the shrimp don’t overcook.

Lynn

Delicious exactly as written and easy to adjust to personal preferences. Guests and I all liked having separate seasoning for shrimp, corn and potatoes. Made 3 times in 3 ovens. Each was different. Use times as estimates. My notes: Doubled spices for shrimp (I like to assault my taste buds with spices) Added thyme to potatoes Potatoes should be almost done before switching to broil Added andouille sausage in 1/2" diagonals and put on sheet with shrimp

Gina Rappolee

I’m confused. Step 1 says to put the rack in the center of the oven. Then Step 5 says to move the rack to the middle of the oven. I’m assuming this is a mistake. I’m going to assume Step 5 meant to move the rack up higher since the oven was setting was changed to broil. Any comments?

Kay

I was confused at first about this step as well. I had the rack in the middle of the oven in step 1. In step 5 I put the rack in the middle of the broiler, not the oven. Little sections of the corn and potatoes were charred, nothing was burnt. It turned out perfectly and was so easy to make. The only thing I will do differently next time, and there will be a next time, is to use more Old Bay seasoning. The heat needs to be kicked up a notch to taste more authentic.

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