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White serving platter holding a sheet pan shrimp boil, alongside garlic bread and Lee Kum Kee sriracha chili sauce
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White serving platter holding a sheet pan shrimp boil, alongside garlic bread and Lee Kum Kee sriracha chili sauce

Sheet Pan Shrimp Boil Recipe

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    10mins

  • Cooking

    30mins

Fusion Vegetable Seafood Pork Appetizer Lunch Dinner Less Than 60 mins

Shrimp boils may conjure up the image of warm, seaside afternoons, but the craving for this delicious dinner can strike anytime and anyplace. So, what to do when you want to serve up a succulent feast but you’re stuck inside on a wintry day? Easy! Try this recipe for a sheet pan shrimp boil!

 

Bringing the flavors of the shore indoors is a great way to feed a crowd without a lot of fuss. The unique sweet/spicy kick the Lee Kum Kee Sriracha Chili Sauce adds to this sheet pan shrimp boil will have your guests clamoring for more.

 

Why We Love It

This sheet pan seafood boil is tasty and easy to make, as well as clean. Just serve directly from the pan it’s prepared on.

 

We love that this sheet pan shrimp boil includes mains and sides all in one. With just a few minutes of boiling and a quick toss in the delicious marinade, you’ve got a full meal ready to bake and serve. This recipe for sheet pan shrimp boil will become your favorite party go-to!

What You Will Need

Ingredients

  • 1 lb. baby potatoes, halved
  • 3 ears of corn, cut in half
  • 1 lb. shrimp, peeled and deveined
  • 1 (12.8 oz.) package andouille sausage, sliced
  • chopped parsley, for garnish
  • lemon wedges, for serving

Marinade

  • ¼ cup unsalted butter, melted
  • 4 tsp. Lee Kum Kee Minced Garlic
  • 2 tsp. Lee Kum Kee Sriracha Chili Sauce
  • 1 Tbsp. Old Bay Seasoning

Made with
Lee Kum Kee products

Garlic

Other Specialty Sauces

Minced Garlic
Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)

How to make it

  1. Preheat the oven to 400˚F. Spray a baking sheet with cooking spray.
  2. Bring a large pot of water to a boil. Add in the potatoes and cook until they are partially cooked through (about 5-8 minutes). Remove the potatoes from the pot. Add the corn to the pot of water and cook for 5 minutes. Remove the corn from the pot.

  3. In a bowl, combine the melted butter, Lee Kum Kee Minced Garlic, Lee Kum Kee Sriracha Chili Sauce, and Old Bay Seasoning.

  4. Add the potatoes, corn, shrimp, and sausage to the baking sheet. Pour the butter mixture over top. Toss to combine the ingredients and sauce.
  5. Bake for 12-15 minutes until the shrimp are cooked through. Remove the baking sheet from the oven. Garnish the sheet pan shrimp boil with chopped parsley and serve with lemon wedges. Enjoy!

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