Sheet Pan Shrimp Boil Recipe

There’s something about a classic shrimp boil that feels like the perfect laid-back meal for gathering friends and family. It’s casual, it’s hearty, and best of all, it’s incredibly easy. But sometimes, boiling up a huge pot just feels like too much fuss—especially when you can recreate all those same flavors with the simplicity of a sheet pan. Enter the Sheet Pan Shrimp Boil: a one-pan wonder that gives you all the joy of a traditional shrimp boil without the need for extra-large pots or messy clean-up. Whether you’re hosting a weeknight dinner or just want to treat yourself to a seafood feast, this recipe is a game-changer.

I first tried this recipe after a long day at the beach—something about the salty air had me craving seafood, but I was too tired to deal with the traditional boil set-up. That’s when I stumbled upon the idea of roasting everything on a sheet pan, and let me tell you, it was a revelation! The shrimp came out perfectly tender, the sausage crispy around the edges, and the buttery, garlicky Old Bay seasoning soaked into every bite. Plus, no one could believe how quick and simple it was to throw together.

this RECIPE

🍤 A twist on tradition: why sheet pan shrimp boil is a must-try

The beauty of this recipe is how it captures all the flavors of a classic shrimp boil—juicy shrimp, smoky sausage, sweet corn, and buttery potatoes—without the hassle of boiling a huge pot of water or setting up a big outdoor spread. Everything gets tossed together on one sheet pan, meaning less clean-up and a quicker cooking process. And since the oven does most of the work, it’s almost foolproof. The real secret here? That melted butter mixed with garlic and Old Bay seasoning. It infuses every component with a deep, savory flavor, and when you squeeze some fresh lemon over the top, it’s the perfect balance of rich and tangy.

A meal that reminds me of summer nights 🌅

Growing up near the coast, shrimp boils were a staple at family gatherings. We’d all sit outside at a picnic table covered in newspaper, digging into heaps of shrimp, corn, and sausage with our hands. I remember the smell of Old Bay seasoning hanging in the warm air, the laughter as we cracked open shrimp shells, and how everything tasted just a little better with sand between our toes. This sheet pan version brings back those memories but with a much easier clean-up! And while I don’t always have the chance to throw a full shrimp boil these days, this recipe lets me recreate those flavors whenever the craving hits—whether it’s a Tuesday night or a Sunday afternoon.

The story behind the shrimp boil

The shrimp boil is a Southern staple, particularly popular along the Gulf Coast. It’s a social meal meant to be shared, with ingredients like shrimp, sausage, potatoes, and corn all boiled together in a pot, seasoned with a hefty amount of Old Bay or Cajun seasoning. Traditionally, everything gets dumped onto a table for communal feasting, but over time, this dish has been adapted in different ways, from stovetop versions to this super simple sheet pan method. It’s a dish that speaks to casual, comforting, crowd-pleasing vibes—and that’s why it’s stood the test of time.

Let’s talk ingredients: what makes this dish sing

• Shrimp: Shrimp is the star of this dish, and since we’re roasting, you want them medium-sized, peeled, and deveined so they cook evenly. I find wild-caught shrimp has the best flavor, but if you’re in a pinch, frozen shrimp works too—just make sure to thaw them first.
• Smoked andouille sausage: This sausage brings a smoky, spicy kick that balances out the sweetness of the shrimp and corn. If you can’t find andouille, kielbasa or another smoked sausage will do just fine. I’ve even tried it with chorizo for a slightly spicier twist!
• Baby Dutch yellow potatoes: These small, tender potatoes hold their shape beautifully when roasted, soaking up all that buttery Old Bay goodness. If you don’t have baby potatoes, red potatoes or fingerlings will work just as well.
• Corn on the cob: Fresh corn adds sweetness and crunch, making it an essential part of this meal. I always cut mine into smaller pieces so it’s easier to handle on the pan, but if you’re feeling extra lazy (no judgment), frozen corn works in a pinch.
• Old Bay seasoning: This iconic spice blend is the cornerstone of any shrimp boil. It’s a mix of celery salt, paprika, mustard, and other spices, giving the dish its signature flavor. If you’re out of Old Bay, a Cajun seasoning mix will do the trick—just be aware that Cajun seasoning tends to be spicier.
• Butter and garlic: Melted butter mixed with garlic is like liquid gold in this recipe. It coats everything in a savory, aromatic flavor that’s hard to resist.
• Lemon: Fresh lemon wedges on the side are non-negotiable. They add that bright acidity that cuts through the richness of the butter and sausage, balancing out the dish perfectly.

Kitchen gear: what you need (and what you can skip)

For this recipe, a baking sheet is essential. I recommend using a sturdy, rimmed baking sheet, as you’ll want something that can handle all those ingredients without warping. I also suggest lightly oiling it or using nonstick spray to prevent sticking. If you don’t have a large baking sheet, you can use two smaller ones, but keep an eye on cooking times, as things may roast a bit quicker when spread out.

Aside from the baking sheet, you’ll also need a large pot for parboiling the potatoes and corn. The parboiling step helps ensure everything cooks evenly in the oven, so don’t skip it! A mixing bowl to toss the butter and seasoning with the shrimp, sausage, and veggies is helpful too.

Step-by-step: the foolproof method to shrimp boil perfection

1. Preheat your oven: First things first, preheat your oven to 400°F. This is the perfect temperature for getting everything roasted and slightly crispy without overcooking the shrimp.
2. Parboil the potatoes and corn: In a large pot of salted, boiling water, cook your baby potatoes for about 10 minutes, just until they’re fork-tender but not mushy. During the last 5 minutes, toss in the corn so everything cooks at once. This step ensures that your potatoes and corn are tender without getting overcooked in the oven.
3. Make the butter mixture: While the potatoes and corn are boiling, combine melted butter, minced garlic, and Old Bay seasoning in a small bowl. This buttery mixture is going to coat everything and infuse it with flavor.
4. Assemble everything on the sheet pan: Once the potatoes and corn are ready, drain them and spread them out on your baking sheet. Add the shrimp and sliced sausage, then pour over that glorious butter mixture. Use your hands or a spoon to gently toss everything until it’s evenly coated.
5. Roast to perfection: Pop the sheet pan into the oven and roast for 12-15 minutes, just until the shrimp are opaque and pink, and the corn is tender. Keep an eye on it—overcooked shrimp can get rubbery, and no one wants that!
6. Serve and enjoy: As soon as the shrimp are done, remove the pan from the oven and garnish with fresh parsley. Serve immediately with lemon wedges on the side for squeezing over the top.

Fun variations to try

• Spicy twist: If you love heat, add some crushed red pepper flakes or cayenne to the butter mixture for an extra kick.
• Vegan version: Skip the shrimp and sausage, and load up on extra veggies like zucchini, bell peppers, and mushrooms. You can use plant-based sausage if you still want that smoky flavor.
• Low-carb swap: Swap the potatoes for cauliflower florets to make this dish keto-friendly, or try using chunks of zucchini in place of the corn.
• Seasonal spins: In the summer, use fresh, in-season corn and toss in some cherry tomatoes. In the fall, roasted Brussels sprouts make a fun addition.

How to serve this like a pro

For a laid-back gathering, I like to serve this sheet pan shrimp boil right from the pan. It’s rustic, fun, and makes clean-up a breeze. If you want to fancy things up a bit, you can transfer everything to a large serving platter. Garnish with extra lemon wedges and a sprinkle of parsley for color. You can even set out small bowls of melted butter for dipping, just like a traditional boil. Pair it with some crusty bread to soak up any extra juices—trust me, you’ll want every last drop.

Drink pairings: what to sip alongside your shrimp boil

When it comes to drinks, this meal pairs beautifully with a crisp, refreshing white wine like Sauvignon Blanc or a cold beer—think light lagers or wheat beers. If you’re feeling festive, a citrusy cocktail like a classic margarita or a lemony gin and tonic complements the bright flavors of the shrimp and corn. For non-drinkers, a sparkling lemonade or iced tea is equally refreshing.

Storage and reheating tips

If you happen to have leftovers (though it’s rare in my house), store them in an airtight container in the fridge for up to 2 days. To reheat, spread everything back out on a baking sheet and pop it in the oven at 350°F for about 10 minutes, just until warmed through. You can also reheat in the microwave, but the shrimp might turn a bit rubbery, so the oven is your best bet.

Scaling the recipe for a crowd

Need to feed a bigger group? No problem. You can easily double this recipe—just make sure to use two sheet pans so everything has space to roast evenly. When scaling up, I’ve found that the cooking times stay pretty much the same, but always keep an eye on the shrimp so they don’t overcook. If you’re cooking for fewer people, you can cut the recipe in half, but honestly, the leftovers are so good, I’d make the full batch anyway!

Wrapping it up

This Sheet Pan Shrimp Boil is one of those recipes that hits all the right notes: it’s easy, flavorful, and perfect for when you want a no-fuss dinner that feels a little special. The best part? You don’t need to be anywhere near the ocean to enjoy it. So go ahead, give it a try, and feel free to experiment with your own variations—you might just discover a new favorite way to shrimp boil.

FAQs

1. Can I use frozen shrimp?
Yes, just make sure to thaw them completely before cooking so they roast evenly.

2. Do I have to parboil the potatoes and corn?
Yes! This step ensures that everything cooks through at the same time on the sheet pan.

3. What’s a good substitute for andouille sausage?
Kielbasa, smoked sausage, or even chorizo work well as substitutes.

4. Can I make this recipe ahead of time?
You can parboil the potatoes and corn a few hours in advance, but I recommend roasting everything just before serving.

5. How do I keep the shrimp from overcooking?
Keep an eye on them—they only need 12-15 minutes in the oven. Once they’re opaque and pink, they’re done!

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