Craving all the flavours of a classic seafood boil without the mess or giant pot of boiling water?

Ina Garten’s Roasted Shrimp Boil is the elegant, no-fuss alternative. Roasted on a single sheet pan with bold seasoning and perfectly balanced textures, this dish brings all the richness of a traditional shrimp boil with much less effort and cleanup.

With plump shrimp, tender potatoes, smoky sausage, and sweet corn, all tossed in seasoned butter and roasted to perfection, this recipe is a crowd-pleaser made simple. Let’s explore how to recreate this comforting, Southern-inspired favourite the Ina Garten way.

What is Ina Garten’s Roasted Shrimp Boil?

Ina Garten’s take on the shrimp boil is a roasted version of the classic Southern seafood boil. Instead of boiling the ingredients together, they’re spread out on a sheet pan and roasted in the oven. This method intensifies flavours, ensures a crisp-tender texture, and keeps everything beautifully seasoned.

The dish typically includes large shrimp, baby potatoes, corn on the cob, smoked sausage, garlic, butter, lemon, and Old Bay or Cajun spices—all roasted until golden and aromatic.

Ina Garten Roasted Shrimp Boil recipe — Ina Garten Roasted Shrimp Boil

Other Popular Ina Garten Recipes

Reasons to Try Ina Garten’s Roasted Shrimp Boil

No large pot needed – Everything roasts on a sheet pan for easy prep and cleanup.
More flavourful than boiling – Roasting concentrates taste and adds crispness.
One-pan meal – Protein, starch, and veggies cook together for convenience.
Quick and easy – Ready in under an hour with very little hands-on time.
Customizable ingredients – Use your preferred sausage, seasoning, or add extras like clams or mussels.
Perfect for gatherings – Great for feeding a group without standing over a stove.

Ingredients Needed to Make Ina Garten’s Roasted Shrimp Boil

Here’s what you’ll need for this simple yet flavour-packed recipe:

1 1/2 pounds large shrimp, peeled and deveined (tails on or off)
1 pound baby potatoes, halved
3 ears of corn, cut into thirds
12 ounces smoked sausage, sliced into 1-inch pieces
3 tablespoons olive oil
4 tablespoons unsalted butter, melted
2 teaspoons Old Bay seasoning (or Cajun seasoning)
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions to Prepare Ina Garten’s Roasted Shrimp Boil

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment or foil for easy cleanup.
Prepare the vegetables – Toss the baby potatoes and corn with 2 tablespoons olive oil, salt, pepper, and half of the seasoning. Spread evenly on the sheet pan.
Roast the vegetables – Roast the potatoes and corn for 20 minutes, flipping once halfway through for even browning.
Add sausage and shrimp – Remove the sheet pan from the oven. Add the sausage and shrimp, drizzle with melted butter and remaining olive oil, and sprinkle with remaining Old Bay and garlic powder. Toss everything gently in the pan to coat.
Continue roasting – Return the pan to the oven and roast for another 10–12 minutes, or until the shrimp are pink and opaque, and everything is lightly crisped.
Finish and serve – Squeeze lemon juice over the top, sprinkle with chopped parsley, and serve directly from the pan or platter.

What Goes Well With Ina Garten’s Roasted Shrimp Boil

Serve with crusty bread – Perfect for soaking up the seasoned butter and juices.
Pair with coleslaw – A tangy, crunchy slaw balances the richness.
Add a dipping sauce – Garlic butter or remoulade complements the seafood.
Offer lemon wedges – Enhances the shrimp and brightens every bite.
Include iced tea or white wine – Refreshing drinks round out the meal.
Serve with a side salad – Keeps things light and balanced.

Key Tips for Making Ina Garten’s Roasted Shrimp Boil

Use large shrimp – They hold up better to roasting and remain juicy.
Stagger roasting times – Potatoes need a head start before shrimp and sausage go in.
Dry the shrimp – Helps them roast rather than steam.
Don’t skimp on seasoning – Old Bay or Cajun spice brings the signature flavour.
Toss everything directly on the pan – Ensures all ingredients are coated evenly.
Roast at high heat – Promotes caramelisation and rich flavour.
Serve immediately – Best enjoyed hot, straight from the oven.

Creative Variations of Ina Garten Roasted Shrimp Boil

Add clams or mussels – Place on the sheet pan with shrimp for extra seafood flair.
Use sweet potatoes – A sweeter twist that pairs nicely with Cajun spice.
Swap the sausage – Try andouille, kielbasa, or even chorizo for different flavour profiles.
Include bell peppers – Adds colour and sweetness.
Try different seasoning blends – Lemon pepper or herbes de Provence give new life to the dish.
Add a drizzle of hot sauce – For an extra spicy kick at the end.
Use buttered breadcrumbs – Sprinkle over the top for crunch before serving.

Storage Guidelines for Ina Garten’s Roasted Shrimp Boil

Refrigerate leftovers promptly – Store in an airtight container for up to 2 days.
Separate shrimp if needed – Prevents overcooking during reheating.
Store with lemon wedges separately – Add fresh citrus only when reheating.
Avoid freezing – Shrimp texture can suffer when frozen and reheated.
Cool completely before sealing – Prevents moisture build-up.
Use for meal prep – Reheat and enjoy as a quick lunch or light dinner.

Reheating Tips for Ina Garten’s Roasted Shrimp Boil

Reheat in the oven – Use a 350°F oven for 10–12 minutes until hot.
Avoid microwaving shrimp – Use low heat and short intervals to avoid a rubbery texture.
Add a splash of butter – Refreshes the moisture and flavour.
Cover with foil when reheating – Prevents the shrimp from drying out.
Reheat vegetables and sausage first – Add shrimp last for best results.
Top with fresh herbs or lemon – Revives the flavours and aroma after reheating.

Nutrition Value (per serving)

Calories: 420 kcal
Protein: 32g
Fat: 24g
Carbohydrates: 22g
Fiber: 3g
Sodium: 850mg
Cholesterol: 190mg

Note: Nutrition values are approximate and may vary based on ingredients used.

FAQs

Do you need to boil ingredients before roasting in a shrimp boil?

No, boiling isn’t required for Ina Garten’s roasted shrimp boil. The potatoes and corn roast directly in the oven, which concentrates their flavour and eliminates the need for a separate boiling step. Just stagger the cooking times to ensure everything roasts evenly.

How do you keep shrimp from overcooking in the oven?

Add the shrimp toward the end of the roasting time—after the potatoes and corn have partially cooked. Shrimp only need 10–12 minutes at 425°F to become perfectly pink and tender without turning rubbery.

Can I use frozen shrimp for a roasted shrimp boil?

Yes, but thaw the shrimp completely and pat them dry before roasting. This helps prevent excess moisture, which can interfere with caramelisation and make the shrimp steam instead of roast.

What is the best seasoning for a shrimp boil sheet pan?

Old Bay seasoning is the most traditional choice for a shrimp boil. It offers a balanced blend of salt, celery seed, paprika, and spices. You can also use Cajun seasoning or your own custom mix for added heat or smokiness.

Wrapping Up

Ina Garten’s Roasted Shrimp Boil is everything you want in a seafood feast—rich flavour, satisfying texture, and easy cleanup, all on one pan. With bold seasoning, juicy shrimp, and hearty vegetables, this recipe is perfect for both casual family dinners and entertaining guests.

The best part? You get all the flavour of a traditional boil without the fuss. Give it a try and make it your go-to for effortless seafood nights.