Sheet Pan Shrimp Boil

If you’re looking for a fast, crowd-pleasing dinner that feels like summer on a plate, this sheet pan shrimp boil is it.

Inspired by the flavors of a classic Southern shrimp boil—but without the mess or massive pot—this version brings everything together on a single sheet pan. No boiling water. No draining heavy pots. No need to wait for a sunny day by the coast. Just bold, zesty, buttery goodness with shrimp, corn, sausage, and potatoes, roasted to golden perfection in your oven.

I made this recipe for a family get-together where I needed something festive but stress-free. Everyone loved it—from my seafood-loving cousin to my “meat and potatoes” uncle. And what I realized is this: you don’t need to be near the ocean to enjoy a seafood boil. You just need one good pan and the right seasonings.

Ready to bring that beachy, bold flavor to your table—with none of the hassle? Let’s do it.

Why I Love This Recipe

You know that feeling when dinner looks impressive but is secretly so easy to make? That’s this sheet pan shrimp boil.

Here’s why it’s a staple in my kitchen:

It combines the best of everything. Tender shrimp, sweet corn, smoky sausage, buttery baby potatoes—all roasted until the edges get golden and everything is kissed with Old Bay spice and lemon. It’s hearty, colorful, and bursting with bold flavor in every bite.

Unlike a traditional shrimp boil, you don’t need a huge outdoor setup or gallons of water. This method keeps everything contained and mess-free. Plus, the oven caramelizes the ingredients in a way that boiling never could—especially the sausage and corn. That subtle char? Absolutely delicious.

Another reason? It’s super customizable. Want it spicier? Add Cajun seasoning. No shrimp on hand? Use scallops or even chicken. It’s one of those recipes that works for weeknights, potlucks, and even holiday weekends.

But my favorite part? The hands-off cooking time. You pop everything in the oven, and while it roasts, you can actually relax—or whip up an easy side dish or drink.

Ingredients for Sheet Pan Shrimp Boil

This dish is all about simple ingredients working together to deliver big flavor.

You don’t need anything fancy—just a mix of fresh produce, quality protein, and seasonings that bring it all to life.

Here’s what you’ll need:

• Shrimp (1½ pounds, large, peeled and deveined): Go for tail-on if you like that classic presentation. Frozen and thawed works great too—just pat them dry.
• Baby potatoes (1½ pounds): Red or yellow potatoes work best. Cut larger ones in half. These roast beautifully and soak up the butter and spices.
• Smoked sausage (12–14 oz): Andouille, kielbasa, or any smoked sausage works. Slice into thick coins so they hold up during roasting.
• Corn on the cob (3–4 ears): Break or slice each ear into thirds. The sweetness balances the spices.
• Butter (½ cup, melted): Adds richness and helps everything roast with golden edges.
• Old Bay seasoning (2–3 tablespoons): The heart of that seafood boil flavor. Adjust to taste.
• Garlic (4 cloves, minced): Gives it a bold, savory punch.
• Lemon (1, sliced + juice of another): Brightens the whole dish.
• Fresh parsley (for garnish): Optional, but adds a nice fresh finish.
• Salt and pepper (to taste)

Optional add-ons: A dash of smoked paprika for more warmth, or a pinch of cayenne if you love heat.

How Much Time Will You Need

This recipe is quick enough for a weeknight but festive enough for a weekend cookout.

Here’s the breakdown:

• Prep time: 15–20 minutes
• Cook time: 25–30 minutes
• Total time: Around 45 minutes

Depending on how fast you chop, you could have dinner ready in under an hour. And cleanup? One sheet pan.

How to Make This Sheet Pan Shrimp Boil

This method makes everything simple. The trick is roasting in stages so each ingredient cooks perfectly.

Step 1: Prep your oven and ingredients
Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.

Scrub the baby potatoes and cut them in half if needed. Slice the sausage into thick rounds. Cut the corn into smaller pieces. Pat the shrimp dry so they roast instead of steaming.

Step 2: Roast the potatoes and sausage
In a large bowl, toss the potatoes and sausage with half of the melted butter, half the Old Bay, and some salt and pepper. Spread them out on the sheet pan in a single layer.

Roast for about 20 minutes, or until the potatoes are starting to get tender and golden around the edges.

Step 3: Add corn and garlic
After the first 20 minutes, remove the pan from the oven and carefully toss in the corn and garlic. Drizzle with a bit more melted butter and seasoning if needed. Return the pan to the oven and roast for another 10 minutes.

Step 4: Add shrimp and lemon
Take the pan out again and add the shrimp. Toss everything gently to coat. Lay a few lemon slices on top and squeeze fresh lemon juice over the whole pan. Roast for 6–8 more minutes, or until the shrimp turn pink and opaque.

Step 5: Garnish and serve
Remove the pan from the oven. Garnish with chopped parsley and a bit more Old Bay if you like. Serve immediately with lemon wedges and crusty bread—or just enjoy as is.

Substitutions

Not a fan of shrimp? Can’t find Old Bay? Don’t worry—this recipe is flexible and forgiving.

Try these swaps to make it your own:

• Shrimp substitute: Use scallops, chunks of white fish (like cod or tilapia), or even boneless chicken thighs for a land-based version.
• Sausage substitute: Turkey sausage, chicken sausage, or vegetarian smoked sausage all work.
• Potatoes: Yukon Gold, fingerlings, or even diced sweet potatoes. Just keep sizes uniform.
• Old Bay seasoning: Try Cajun seasoning, Creole blend, or a mix of paprika, celery salt, garlic powder, and black pepper.
• Butter: For a dairy-free option, use olive oil or vegan butter.

If you’re cooking for a specific dietary need, the swaps can help adapt this to be pescatarian or dairy-free while still being full of flavor.

Best Side Dishes for Sheet Pan Shrimp Boil

To make your shrimp boil night feel even more special, try pairing it with one (or more) of these simple sides:

1. Garlic Bread
Crispy, buttery, and perfect for sopping up that seasoned butter from the pan.

2. Coleslaw
A cool, crunchy counterbalance to the warm, roasted ingredients.

3. Watermelon Feta Salad
Light, refreshing, and slightly sweet—it adds a summery touch that complements the savory boil perfectly.

Serving and Presentation Tips

This dish may be rustic at heart, but you can absolutely elevate the way it hits the table. Whether you’re feeding the family or hosting a casual dinner party, a few thoughtful touches can turn your sheet pan shrimp boil into a visual and flavorful experience.

Here’s how to serve it like a pro:

• Serve it straight from the pan. There’s something communal and satisfying about setting the whole sheet pan on the table. Just be sure to line the pan nicely with parchment, and garnish generously with parsley and lemon wedges.
• Use butcher paper or parchment on a big board. For that Southern seafood boil vibe, transfer the shrimp, sausage, corn, and potatoes onto a large cutting board or table lined with butcher paper. Let everyone dig in family-style.
• Add lemon halves for squeezing. Roasting a few lemon halves alongside the shrimp adds smoky depth, and they’re great for guests to squeeze over their plate.
• Serve with individual ramekins of melted butter or aioli. A little extra sauce always takes it up a notch.

And don’t forget the napkins—it’s a hands-on kind of meal.

Tips and Tricks to Make This Recipe Even Better

Want to get that golden, just-crispy-enough finish every time? Or ensure your shrimp never turn rubbery? These small tricks make a big difference:

• Use two sheet pans if needed. If your ingredients are crowded, they’ll steam instead of roast. Give everything room to caramelize properly.
• Parboil potatoes for extra tenderness. Want ultra-creamy potatoes inside with golden skins? Boil them for 6–8 minutes first, then roast.
• Season each layer. Don’t wait until the end to add flavor—season the potatoes, sausage, corn, and shrimp as you go for layered taste.
• Add shrimp at the very end. Overcooked shrimp is tough and dry. Add them in the last 6–8 minutes only—watch for that perfect pink color.
• Roast lemon slices. This small step boosts the aroma and adds depth to every bite.

And if you like a little kick, a drizzle of hot sauce or sriracha before serving works wonders.

Common Mistakes to Avoid

This recipe is simple, but a few common missteps can throw things off.

Here’s what to watch for:

• Overcrowding the pan. Everything needs space to roast, not steam. Use a second pan or a larger tray if needed.
• Adding shrimp too early. Shrimp cook fast—if you toss them in too soon, you’ll end up with rubbery bites. Always wait until the end.
• Skipping the dry step. If your shrimp or veggies are too wet, they won’t brown well. Pat them dry with paper towels before seasoning.
• Using low heat. Stick with 425°F to get those crispy, caramelized edges. Lower temps won’t give you that texture.
• Under-seasoning. Potatoes and corn can soak up a lot of flavor. Be generous with your spices, butter, and lemon.

Get these details right, and this dish will come out perfect every single time.

How to Store It

Got leftovers? Lucky you! Sheet pan shrimp boil stores surprisingly well, and the flavors deepen after a day.

Follow these tips to keep it fresh:

• Refrigerate: Transfer everything to an airtight container and refrigerate for up to 3 days. Keep the shrimp separate, if possible, to avoid overcooking during reheating.
• Reheat: Spread leftovers on a baking sheet and warm in the oven at 350°F for 10–12 minutes. Or reheat individual portions in the microwave—just go low and slow to avoid tough shrimp.
• Freeze: It’s best not to freeze cooked shrimp (they get mushy), but you can freeze the potatoes, sausage, and corn. Just add fresh shrimp when reheating and serve.

Pro tip: Add a splash of fresh lemon juice when reheating to bring the flavor back to life.

FAQ

Can I use frozen shrimp?
Yes! Just make sure to thaw and pat them dry thoroughly before roasting. Wet shrimp won’t get that beautiful roast.

Can I make this ahead of time?
You can prep everything ahead—chop the sausage, parboil the potatoes, cut the corn, and even season the shrimp. Store ingredients separately and roast just before serving.

Is this recipe spicy?
Not particularly. Old Bay has a mild kick, but you can dial it up by adding cayenne, hot sauce, or Cajun seasoning.

What other veggies can I add?
Bell peppers, zucchini, or mushrooms work great—just add them with the corn so they roast and don’t overcook.

Can I grill this instead of roasting?
Absolutely. Wrap the seasoned ingredients in heavy-duty foil packets and grill over medium heat for about 20–25 minutes, flipping halfway.

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