Sheet Pan Lowcountry Boil Salad w/ Old Bay Vinaigrette is a simple yet elegant seafood supper that’s full of shrimp boil flavor with no hot pot of boiling water in sight!
Sheet Pan dinners are all the rage in my house, and this Lowcountry Boil Salad is my family’s all-time fav.
I know what you’re thinking...a Lowcountry Shrimp Boil...salad? Uuuuuummm...how does that work?
Well, I promise you it works, and it is the most delicious salad I’ve ever eaten in my life. I adore this salad. I daydream about this salad. I want to marry this salad and eat it every day for the rest of my life.
I love this salad so much, I even like to serve it as an appetizer along with London Broil or Succulent Bone-In Ribeye Steak. It's so fancy, I'll even serve it as the main course and follow it up with a nice slice of tart Lemon Pie.
The idea for this recipe came from my favorite restaurant in Charleston, Grace and Grit. They’re mostly known for their famous grit flights, shrimp and grits, and boiled peanut succotash, but their “Frogmore Salad” is the real shining star.
My husband and I wouldn’t normally order a chilled shrimp salad, but I grew up with the owner/chefs and they surprised us one night by sending it out to our table. No lie, one bite of that salad blew our minds, and my husband has continually begged me to recreate it for him until I finally did.
Lowcountry Boil Ingredients
The basic ingredients for a true Charlestonian Lowcountry Boil aka Frogmore Stew aka Shrimp Boil are:
- Fresh (local) shrimp
- Thick smoked Roger Wood’s “Lumber Jack” smoked sausage
- Sweet “Silver Queen” white corn-on-the-cob
- Vidalia onions
- Creamy red potatoes
- Old Bay seafood seasoning
- Fresh lemons and cocktail sauce
This Lowcountry Shrimp Boil Salad calls for all that goodness plus a few extra additions:
- Unsalted butter
- Cold and crunchy hearts of romaine
- A bright and lemony drizzle of Old Bay Vinaigrette
Sheet Pan Lowcountry Boil Salad
All of the sheet pan shrimp boil recipes I’ve seen always call for boiling the potatoes and corn in a big ole pot of water before finishing everything off in the oven. Now, call me cuckoo, but why wouldn’t you just cook the rest of it in the pot also? The whole point of a sheet pan supper is to make it as simple as possible, and two completely separate cooking methods for one meal is definitely not easy.
This sheet pan dinner does require you to cook the meal in two stages, you’re just adding the corn and potatoes to the pan before adding everything else, but everything is cooked on one sheet pan and no hot pot of boiling water is needed!
How to Devein Shrimp
To easily peel and devein the shrimp: Pinch the legs between your thumb and forefinger and pull them down to remove. This should crack the shell making it easy to completely remove.
Devein by running a paring knife along the back of the shrimp creating a small slit and exposing the black vein. Lift out the black vein with the knife, then rinse the shrimp under cold running water. Pat dry before adding salt and pepper.
Old Bay Vinaigrette
The Old Bay Vinaigrette requires nothing more than adding all the ingredients to a mason jar, sealing the lid, and giving it a good shake. Then, once it’s all cooked, you have two serving options: serve fresh out of the oven with a simple salad on the side or let it get nice and cold so the flavors marinate then serve it over a crisp bed of hearts of romaine.
Trust me. The latter is the way to go.
Sheet Pan Lowcountry Boil Salad w/ Old Bay Vinaigrette
For the Sheet Pan Lowcountry Boil Salad:
- 2 large Ears “Silver Queen” or white corn-on-the-cob shucked
- 1 lb baby red potatoes quartered
- 2 tablespoon unsalted butter melted
- ¾ Lb (About 4 links) Roger Wood “Lumber Jack” Smoked sausage or andouille sausage, thinly sliced on a bias
- ½ Vidalia onion Sliced
- 1 lb fresh shrimp (local if possible!) Peeled, deveined, and patted dry* see notes
- salt and pepper to taste
- Old Bay Vinaigrette recipe below
- 3 tbsp fresh parsley for garnish
- Romain hearts chopped
- fresh lemon wedges
- Old Bay Seasoning for garnish
For the Old Bay Vinaigrette:
For the Lowcountry Boil Salad:
- Preheat the oven to 425 degrees and spritz a large sheet pan with non-stick spray. Make the Old Bay Vinaigrette while the oven is preheating.
- Add quartered potatoes and onions to one side of the prepared sheet pan and place the corn on the other. Cover all of the veggies with the butter and sprinkle with salt and pepper. Toss to coat and bake for 20 minutes while you prepare the remaining ingredientss.
- Add the sausage and deveined shrimp to the section on the sheet pan with potatoes and onions and flip the corn. Drizzle all of the meat and veggies with 2 tablespoon of Old Bay Viniagrette and toss to combine. Spread out in an even layer (as best as you can) and return to the oven.
- Roast for an additional 10-12 minutes or until shrimp is opaque and sausage is heated through. Sprinkle with fresh parsley and toss to combine. Serve immediately as is or allow to chill in the fridge until ready to serve.
- To serve, cut kernels off of corn, add it to the chilled Lowcountry Boil, and mix. Add a scoop or two of chilled Lowcountry Boil over a bed of romaine hearts with an extra drizzle of Old Bay Vinaigrette and fresh lemon wedges.
For the Old Bay Vinaigrette:
- Add all of the ingredients to a mason jar, screw on the lid, and shake until it’s well mixed.
More sheet pan suppers you may enjoy:
- Sheet Pan Brown Sugar Pork Chops w/ Apples & Green Beans
- Lemon Pepper Tilapia Sheet Pan Dinner
- Easy Alaskan Cod Sheet Pan Dinner
- Sheet Pan Shrimp with Pineapple