Can I use frozen shrimp?

Yes. Thaw the shrimp completely and pat them dry with paper towels before adding them to the sheet pan. Excess moisture can prevent the shrimp from roasting properly.

How do I know when the shrimp are done?

Shrimp are cooked when they turn pink and opaque and curl into a loose "C" shape. If they curl tightly into an "O" shape, they have likely been overcooked.

Can I make this ahead of time?

You can prep the potatoes, corn, sausage, and seasoning blend several hours in advance. For the best texture and result, wait to roast the shrimp until just before serving.

What type of sausage works best?

Smoked sausage, kielbasa, or andouille sausage all work well. Choose a fully cooked sausage with good flavor since it contributes significantly to the finished dish.

Can I use different potatoes?

Yes. Baby red potatoes, baby gold potatoes, or fingerling potatoes all work beautifully. Just cut them into similar-sized pieces for even cooking.

What should I serve with a sheet pan shrimp boil?

This recipe is a complete meal on its own, but it's wonderful with : a simple arugula salad, crusty bread, coleslaw, watermelon salad, fresh fruit, and/or homemade lemonade.

Can I double the recipe?

Yes, but use two sheet pans. Overcrowding the pan can cause the ingredients to steam rather than roast.

Is this recipe gluten-free?

It can be. Simply verify that the sausage you choose is certified gluten-free.

Sheet Pan Garlic Butter Shrimp Boil: Quick and Easy Recipe

Easy Sheet Pan Garlic Butter Shrimp Boil (No-Boil Potatoes, One Pan Dinner)

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Author: Caitlin
Total Time: 56 minutes
Yield: 6 servings 1x
Diet: Gluten-Free

Description

All the flavors of a classic shrimp boil made easy. Fresh shrimp, corn, smoked sausage, and potatoes roast together on one sheet pan before being finished with a simple garlic butter sauce. Perfect for summer dinners, entertaining, and busy weeknights.

Ingredients

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Ingredients

1 pound baby potatoes, quartered
4 ears of corn, cut into thirds
12 ounces smoked sausage, sliced into rounds
1 pound large shrimp, peeled & deveined
3 tablespoons extra virgin olive oil

Seasoning Blend

2 teaspoons Redmond Real Salt
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper

Garlic Butter Finish

4 tablespoons butter, melted
4 cloves garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, roughly chopped
Flaky sea salt for serving

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Instructions

Roast the Potatoes. Preheat your oven to 425℉. Add potatoes to your sheet pan and toss with 1 1/2 tablespoons of extra virgin olive oil and half of the seasoning blend. Arrange them in a single layer and roast until they begin to soften and develop color (about 20 minutes). I prefer using two sheet pans to ensure even cooking and to avoid overcrowding.
Add the Corn and Sausage. Remove pan from the oven. Add the corn and sausage to the sheet pan and toss with the remaining olive oil and seasoning. Toss everything together, then spread evenly. Return the pan to the oven until the sausage begins to brown and the vegetables become lightly caramelized (about 15 minutes).
Add the Shrimp. Scatter the shrimp across the sheet pan. Roast until just the shrimp turn pink and opaque (about 6 – 8 minutes for large shrimp). Overcooked shrimp can become rubbery, so watch closely during this step, and note that cook time will vary based on the size of your shrimp.
Finish with Garlic Butter. Whisk together melted butter, garlic, lemon juice, parsley, and salt. Drizzle generously over the hot sheet pan immediately before serving. Finish with flaky sea salt and fresh lemon wedges if desired.