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Sheet Pan Shrimp Boil

Shrimp Boil Recipe – How Many Shrimp Per Person

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  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 35 minutes
  • Yield: 6 - 8 Servings 1x
  • Category: Main Course
  • Cuisine: American


This easy shrimp boil is perfect for hot summer days. Or chilly Fall nights. Made for shrimp lovers, this easy dinner comes together fast.


Units Scale

4 quarts water

1 can beer (not IPA)

1 to 2 packages of Shrimp Boil (Do not cut open the packets) (Old Bay or Zatarain’s)

2 T apple cider vinegar

3 medium onions, peeled and halved

2 heads garlic – halved crosswise

6 ribs celery, cut into 3” pieces

1 18 oz package of baby red potatoes

1 T cayenne or Louisiana hot sauce (optional)

5 Lemons, halved

1 14 oz package Andouille Smoked Sausage cut into 2″ pieces

2 lbs fresh shrimp with shells (Large or extra-large)

1 ear of corn per person, broken into halves

Sauce for Shrimp Dipping


In a 10 to 12 quart stockpot add 4 quarts of water and 1 can of beer, the shrimp boil packet of your choice, apple cider vinegar, onions, celery and garlic, potatoes and sausage. Bring to a boil on high heat and boil covered for 15 minutes.

Squeeze juice from lemons into the water and then add the lemons into the pot. If you want this spicier stir in the hot sauce or cayenne. Stir in the shrimp. Return to a boil, cover and boil 1 minute.

Remove from heat and stir in corn. Let stand for 5 minutes. Drain well. Pour onto a large sheet pan. Garnish with more lemon wedges and parsley and serve with dipping sauce of your choice.


Please see post for serving suggestions.