Sheet Pan Shrimp Boil

This Sheet Pan Shrimp Boil is a simplified version of the Southern classic, made right in the oven without losing any of the bold, zesty flavor. I toss shrimp, potatoes, corn, and sausage in seasoned butter and roast everything to perfection on one pan. It’s rustic, hearty, and makes cleanup a breeze—perfect for a weeknight dinner or casual get-together.

Why You’ll Love This Recipe

I love this recipe because it gives me that classic shrimp boil flavor without the mess of a big pot of boiling water. Everything cooks together on one pan, so I save time and dishes. It’s customizable, fast, and full of flavor from the Old Bay seasoning, garlic, and lemon. Best of all, it looks impressive but takes minimal effort—exactly how I like it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large shrimp, peeled and deveined (tails on or off)

• Baby red or gold potatoes, halved

• Corn on the cob, cut into smaller chunks

• Smoked sausage, sliced into rounds

• Butter, melted

• Olive oil

• Garlic, minced

• Old Bay seasoning (or Cajun seasoning)

• Lemon wedges

• Fresh parsley, chopped (for garnish)

• Salt and black pepper to taste

Directions

1. I preheat the oven to 425°F (220°C) and line a large sheet pan with parchment or foil.

2. I start by boiling the potatoes in salted water for 10 minutes until just tender, then drain.

3. In a large bowl, I toss the parboiled potatoes, corn pieces, and sausage with half of the melted butter, olive oil, garlic, and Old Bay seasoning.

4. I spread them out on the sheet pan and roast for 15 minutes.

5. Meanwhile, I toss the shrimp with the remaining butter and more seasoning.

6. After 15 minutes, I add the shrimp to the pan and return it to the oven for another 8–10 minutes, until the shrimp are pink and cooked through.

7. Once out of the oven, I squeeze fresh lemon over the top and sprinkle with chopped parsley before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: about 40 minutes

Variations

I swap in kielbasa, andouille, or turkey sausage depending on what I have. If I want more kick, I add extra cayenne or use Cajun seasoning instead of Old Bay. Sometimes I throw in sliced bell peppers or red onion for more veggies. For a lighter version, I use olive oil instead of butter, and skip the sausage altogether.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store everything in an airtight container. To reheat, I warm it in the oven at 350°F for about 10 minutes or in a skillet over medium heat until everything is hot. I avoid microwaving the shrimp too long to prevent rubbery texture.

FAQs

Do I have to boil the potatoes first?

Yes, I like to boil them first so they cook evenly with the rest of the ingredients in the oven. Otherwise, they’d take too long to roast.

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before seasoning so they roast instead of steam.

What’s the best sausage to use?

I prefer smoked sausage like kielbasa or andouille for that extra savory, spicy flavor.

Can I make this ahead?

I prep all the ingredients and store them in the fridge. When I’m ready, I just assemble on the sheet pan and roast.

Can I double this recipe?

Absolutely. I just use two sheet pans and rotate them halfway through baking for even cooking.

Conclusion

This Sheet Pan Shrimp Boil is one of my favorite no-fuss meals that still feels like a treat. It brings all the bold, coastal flavors I love into a quick, oven-roasted dinner that’s as easy as it is satisfying. Whether I’m cooking for family, friends, or just myself, it always delivers big flavor with little cleanup.