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This sheet pan shrimp boil has all the flavors of a classic shrimp boil with a lot less work. Potatoes, corn, smoked sausage, and shrimp roast together in the oven with plenty of Old Bay seasoning and fresh lemon, giving you the same satisfying combination without a giant stockpot or messy cleanup.
Everything cooks in stages so the potatoes become tender, the sausage browns, and the shrimp stays juicy instead of overcooking. It’s an easy one-pan dinner that’s just as good for a weeknight meal as it is for feeding a crowd.
Here’s Why This Sheet Pan Shrimp Boil Recipe Works
Easy cleanup: Everything cooks on one sheet pan, so you get the feel of a traditional shrimp boil without a giant pot of water or a sink full of dishes.
Perfectly cooked every time: Roasting the ingredients in stages gives the potatoes time to become tender while keeping the shrimp juicy and preventing it from overcooking.
Flavor in every bite: Seasoning each component separately builds Old Bay flavor throughout the dish instead of just coating the outside at the end.
Juicy shrimp: A quick trip under the broiler cooks the shrimp just until they’re plump and tender without turning rubbery.
Ingredient Notes
Baby red and yellow potatoes: Choose small waxy potatoes about 2 inches in diameter. Halving them helps them roast evenly while keeping a creamy texture inside.
Old Bay seasoning: Old Bay is the classic seasoning for a shrimp boil. Adding it in each stage of the recipe builds flavor throughout the dish instead of only seasoning the finished pan. For a bolder, spicier flavor, finish the pan with a light dusting of my Homemade Cajun Seasoning.
Fresh corn: Cut each ear into chunks so the corn roasts evenly and is easy to serve. Frozen corn on the cob sections will also work if fresh isn’t in season.
Andouille smoked sausage: Andouille adds a smoky, slightly spicy flavor, but any smoked sausage works well, including kielbasa, chicken, beef, or pork sausage.
Large shrimp: Use large (16–20 count) shrimp so they stay juicy under the broiler. Smaller shrimp cook much faster and are easier to overcook.
Lemons: Fresh lemon juice brightens the shrimp before cooking, and another squeeze over the finished pan ties all the flavors together.
Recipe Tips
Use a large sheet pan: Spread the potatoes, corn, sausage, and shrimp in a single layer so they roast instead of steam.
Cut the potatoes evenly: Similar-size pieces cook at the same rate, so you won’t end up with some potatoes undercooked while others are done.
Pat the shrimp dry: If the shrimp are wet, they’ll steam instead of broil. A quick pat with paper towels helps them brown and roast more evenly.
Watch the shrimp closely: Broilers vary in intensity, and shrimp can overcook in a minute or two. They’re done when they turn pink and curl into a loose “C.”
Serve immediately: This sheet pan shrimp boil is best served hot from the oven with fresh parsley and plenty of lemon wedges. Add a side of Garlic Bread or warm Cornbread to soak up the buttery, lemony juices left on the pan.
If you like a creamy dipping sauce, my Remoulade Sauce is a great match for the seasoned shrimp and sausage.
Frequently Asked Questions
Yes. Thaw the shrimp completely and pat them dry before seasoning. Excess moisture can prevent the shrimp from broiling properly.
No. Small halved baby potatoes roast directly on the sheet pan. Give them a 10-minute head start before adding the corn, sausage, and shrimp.
Large (16–20 count) shrimp are ideal because they’re less likely to overcook under the broiler than smaller shrimp.
Yes. Fully cooked crab legs can be added during the last few minutes of cooking, just long enough to heat through.
Absolutely. Andouille adds a smoky, slightly spicy flavor, but kielbasa or any smoked chicken, pork, or beef sausage works well.
Oven Shrimp Boil
This sheet pan shrimp boil delivers all the flavors of a classic shrimp boil with less work and easier cleanup. Serve it straight from the sheet pan with plenty of fresh lemon, and let everyone dig in while it’s hot.
For a fresh, crunchy side, serve this shrimp boil with my Creamy Coleslaw, which balances the rich sausage and buttery shrimp perfectly.
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Sheet Pan Shrimp Boil
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Ingredients
For the Potatoes
- 1½ pounds baby potatoes, halved (I used red and yellow)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1½ teaspoon Old Bay seasoning
- Salt and pepper
For the Corn and Sausage
- 3 ears corn on the cob, husked and cut into chunks
- 4 tablespoons butter, melted
- 1½ teaspoons Old Bay seasoning
- ½ teaspoon salt
- 1 pound Andouille smoked sausage, cut diagonally in 1-inch slices
For the Shrimp
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Old Bay seasoning
- ½ teaspoon Creole seasoning, homemade or store bought
- 2 pounds large shrimp, (16-20 count) peeled, deveined, tail-on
- 2 lemons
- fresh chopped parsley, for garnish
Instructions
- Heat the oven to 425°F. Place an oven rack in the middle position of the oven. Coat a large sheet pan with non-stick oil spray.
- In a large bowl, toss the potatoes with the oil, garlic, Old Bay, salt and pepper. Arrange the potatoes on the sheet pan in a single layer, transfer to the oven and roast for 10 minutes.
- In the same bowl, add the corn and sausage and toss with the butter, Old Bay and salt.
- When the potatoes have roasted for the 10 minutes, remove the sheet pan from the oven and with a wide spatula turn them over. Scatter the corn and Andouille sausage pieces. Return the sheet pan to the oven and roast for another 10 minutes.
- Whisk together the olive oil, lemon juice, Old Bay and Creole seasoning in the same large bowl, add the shrimp and toss to coat the shrimp well.
- Remove the sheet pan from the oven and turn the potatoes, corn and sausage with the spatula. Adjust the oven rack to the upper position and turn the heat unit to broil.
- Scatter the shrimp over the potatoes, corn and sausage, return the sheet pan to the oven and broil for 2 minutes. Remove the sheet pan again and turn the shrimp over, squeeze one of the lemons over the top, return the sheet pan to the oven and broil for another 2 minutes or until the shrimp have turned pink and begin to curl slightly.
- Serve immediately with some warm garlic butter and lemon wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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