Easiest Gluten-Free, Dairy-Free Shrimp Boil

It’s been crazy around here the past couple days! We’re heading to Russia on Tuesday so we’ve been packing, organizing, and tying up some lose ends. Since we will be celebrating Independence Day on a trans-Atlantic flight, we couldn’t resist making one of our summer favorites a bit early to enjoy.

My dad can make a killer traditional shrimp boil, but when you’re short on time, cooking for a small group, and want to minimize the mess, you’ve got to go with the sheet pan shrimp boil.

A shrimp boil is the perfect dish to serve on the 4th as it’s the ultimate one-pot, or in this case one pan, meal. An iconic Southern feast!

Juicy corn, spicy chicken sausage, seasoned shrimp, and tender potatoes coated in the always delicious Old Bay Seasoning. It’s a big pan of festive, messy fun! Perfect for enjoying by the pool with friends or at a backyard Summer party with a cold beer. This is seriously good eats for us occasional lazy hosts.



For Shrimp Boil:

  • 1 lb baby yellow or red potatoes
  • 2 ears of corn, each cut crosswise into 4 pieces
  • 1/4 cup dairy-free butter substitute, melted
  • 5 garlic cloves, minced
  • 1 tbsp Old Bay Seasoning
  • 1 lb shrimp, peeled and deveined
  • 3 cajun style chicken sausages, thinly sliced
  • 1 lemon, cut into wedges and divided
  • Pepper, to taste
  • 2 tbsp fresh parsley leaves, chopped

For Dipping Sauce:

  • 1/4 cup cocktail sauce
  • 1 tbsp horseradish


  1. Preheat oven to 425 degrees Fahrenheit and lightly oil two large baking sheet.
  2. In a large pot of salted boiling water, boil potatoes until tender enough to pierce with a fork, roughly 10-12 minutes. Stir in corn during last 5 minutes. Drain and return to pot.
  3. In a small bowl combine butter, garlic and Old Bay.
  4. Add shrimp, sausage, 1/2 the lemon slices to the potatoes. Season with pepper.
  5. Pour butter mix over top and gently toss until well combined.
  6. Spread the mixture out in a single-layer across the baking sheets.
  7. Bake 12-15 minutes or until the shrimp are cooked through and corn is tender.
  8. In the meantime, whisk together the cocktail sauce and horseradish in a small bowl.
  9. Remove shrimp boils from oven and sprinkle with fresh parsley.
  10. Serve warm with the remaining lemon slices and a side of the dipping sauce. And some fresh bread. Everyone loves fresh bread especially to soak up all the leftover buttery seasoning. :)