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Sheet Pan Shrimp Boil

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My dad and I used to go shrimping on the weekend. I don’t have a ton of memories with my Dad, mainly because he took on the provider role and that was that. So, a fond memory I have with my Dad is us going shrimping and crabbing in Beaufort, South Carolina. Shrimping is an easy thing, a real instant satisfaction kinda thing in comparison to fishing per se. I am not a big fisher. I prefer the sitting aspect versus the actual action of fishing. Anyway, I digress. Shrimping often consists of throwing a net out into shallow waters and then pulling it back in moments later. It pays off, catching those rascals on the pier and you learn quickly how to hold shrimp so they don’t stab you in one way or another. Like crab, it only takes a couple times getting pinched to learn how to maneuver!

Having moved to Utah 13 years ago, I miss water and the fresh catch of shrimp. Hell I even miss fishing a little. One year, I flew in dozens of pounds of crawfish so I could have a real crawfish boil. I’m that kinda nut. What can I say, I enjoy food and hosting others while we eat good food. So, a sheet pan shrimp boil is a great weeknight dinner with easy cleanup and quick results. It does make the house a little…seafood-y but that’s a small price to pay, I say.

Sheet Pan Shrimp Boil

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4 people


Sheet Pan Ingredients

  • 1 sausage link
  • 1 pound shrimp peeled is my preference
  • 3 ears corn quartered
  • 1/2 pound potatoes cubed or halved
  • 3 tbsp olive oil
  • 1 tsp salt, pepper, garlic * see notes
  • 1 tbsp Old Bay * see notes
  • 3/4 stick butter

Lemon Butter Drizzle

  • 2 tbsp melted butter (remaining stick of butter)
  • 1 tsp lemon juice
  • 2 tsp parsley chopped or dried


  • Defrost shrimp if frozen. Prep shrimp as necessary and set aside in cool area.
  • Preheat oven to 400 degrees
  • Cube or halve potatoes to roughly 1.5 inch thick in size.
  • Place in safe microwaveable bowl and fill with water to just over potatoes.
  • Microwave washed, cubed potatoes in a microwave safe dish for 5 minutes.
  • Slice sausages, and quarter corn cobs
  • Prep a sheet pan with foil and spray with oil to prevent sticking.
  • Once shrimp is defrosted and all ingredients are prepped, place on sheet pan.
  • Mix olive oil, and seasonings in a shallow bowl
  • Pour oil mixture over ingredients
  • Mix them well to have them all get coated with deliciousness
  • Dice knobs of butter and place all over sheet pan ingredients so it will melt and help the food soak up the butter
  • Place into oven and bake 30 minutes, flipping everything half way through

Lemon Butter Drizzle

  • Melt remaining butter in a microwave safe dish.
  • Mix in lemon juice and parsley.
  • Pour over baked shrimp boil when it's done baking. Enjoy immediately!


*  These days I am cooking for a 5 year old and 2 year old in mind so I’m making foods much milder than usual. Dang kids!! I highly recommend amping up the Old Bay and garlic. I’d even prefer fresh minced garlic when you can. You can also consider adding 1 tbsp of Old Bay at a time after it is complete for some off the hook flavor! 
Don’t be shy with butter. Butter is ok! 
Keyword corn, dinner, one pan, one pot, potato, sausage, sheet pan, shrimp

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