All this talk about Mardi Gras food has me daydreaming about the shrimp boils we have in Arkansas.  Sure, we eat some crayfish when we can, but we are more likely to have a shrimp boil than one with mud bugs.
What if I told you that you could have the taste of a shrimp boil in the convenience of a sheet pan with just a small prep?  I think I just heard you say, “Heck yeah!” This is it.
Adapted from

Sheet Pan Shrimp Boil


  • 1 pound baby yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1/4 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon Old Bay Seasoning
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 lemon, cut into wedges


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  3. In a small bowl, combine butter, garlic and Old Bay Seasoning.
  4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  6. Serve immediately with lemon wedges.
  7. Now go open a beer and enjoy your evening.

 READ MORE: Recipe Monday: Shrimp Creole