Recipe Overview
Why you’ll love it: This sheet pan shrimp boil recipe has the flavor of a classic Lowcountry boil in the form of an easy weeknight dinner! It’s a complete meal on a pan with potatoes, shrimp, corn, and sausage.
How long it takes: 1 hour, 15 minutes
Equipment you’ll need: bowl, sheet pan
Servings: 4
Pin this now to find it later
Pin ItClassic Shrimp Boil
If you’ve ever been lucky enough to have an authentic Lowcountry boil—well, you’re pretty darn lucky! It’s a classic coastal Southern dish full of unpeeled shrimp, smoked sausage, corn on the cob, and whole potatoes, all boiled together in a flavorful broth. It’s typically served outdoors on a table covered in newspaper because it can get pretty darn messy. (You may know it as a shrimp boil or Frogmore stew.)
But what if you don’t have the time or space to prepare a traditional Lowcountry boil? What if it’s a Tuesday night after work? Or you’re not generally a fan of eating off newspaper? That’s where this sheet pan shrimp boil recipe comes in!
Easy Shrimp Boil on a Sheet Pan
Easy sheet pan recipe. A sheet pan shrimp boil has the same delicious flavors as the original, but with much less hassle and cleanup. Technically it’s not boiled, but in my humble opinion, roasting is even better! And you don’t need to serve it on newspaper.
Everything you need for a complete dinner. Like my mini meatloaf sheet pan dinner and sausage sheet pan dinner, this sheet pan shrimp boil has protein, carbs, and veggies all on one pan. You won’t need to make multiple sides for a well-rounded meal! (Although if you do want to add something extra, I share some ideas below.)
Quick and easy to prepare. If you’re a regular around here, you may have noticed that I LOVE a sheet pan dinner. As with this hot honey chicken sheet pan dinner, the whole process is a breeze, making it ideal for busy families. Cleaning up is easy, too.
Customizable. Adjust the seasoning blend to your tastes, switch up the proteins, try different veggies—don’t be afraid to make this recipe your own.
Ingredient Notes
- Baby potatoes: If you can’t find baby potatoes, you can use larger ones—just cut them to a smaller size. You want to use a waxy potato variety for this recipe, rather than a starchy one.
- Shrimp: Medium or large, with the tails on or off—but do peel and devein them. Frozen shrimp are fine; thaw them under cold running water.
- Corn: Freshly shucked corn on the cob is always best, but frozen will work in a pinch when fresh corn is out of season.
- Smoked sausage: You can use another type of sausage if you’d like, but smoked sausage adds a really fantastic flavor.
- Olive oil: A necessity for sheet pan dinner, oil keeps everything from sticking and helps the potatoes get crispy and golden.
- Seasonings: Old Bay seasoning is a must for authentic Lowcountry flavor! This is rounded out with garlic powder, smoked paprika, dried thyme, and black pepper.
- Lemon: Slice the lemon into wedges. A squeeze of fresh lemon is always a welcome addition to seafood.
- Fresh parsley: Sprinkle chopped parsley over the baked dinner for fresh flavor and to enliven the color.
How to Make Sheet Pan Shrimp Boil
Prepare. Preheat your oven to 425ºF and whisk together the seasonings in a small bowl.
Season the potatoes. Toss the potatoes with a tablespoon of oil and a tablespoon of the seasonings. Make sure they’re very well-coated. Bits that aren’t oiled won’t get as crispy!
Start cooking. Transfer the potatoes to a sheet pan, spacing them evenly. Roast for 15 minutes.
Season the corn and sausage. While the potatoes roast, toss the corn and sausage with a tablespoon of oil and a tablespoon of seasoning.
Add the corn and sausage. Spread the potatoes and sausage around the potatoes. Bake for 10 minutes more.
Recipe Tip
Don’t overcrowd the pan! As you add more elements, the pan will get more and more crowded. That’s okay! But in the beginning, spread everything out as much as possible. This will ensure your potatoes and corn get nicely roasted instead of steaming.
Season the shrimp. We’re in the home stretch! Toss the shrimp with the rest of the oil and seasoning.
Finish. Add the shrimp to the pan and cook for 8 to 10 minutes, or until the shrimp are pink and curl into a C-shape. The C should be loose—the shrimp should not curl to the point that the tail touches the body, as this is a sign that it’s over-cooked.
Serve. Garnish with parsley and lemon wedges, then serve.
Recipe Variations
- Make it spicier. I tested this sheet pan shrimp boil with and without cayenne, and I preferred it without. But if you like your seafood boil a little spicier, you can add a pinch (or a few pinches) of cayenne to the seasoning mix.
- Drizzle it with butter. A lot of people like their seafood boil to be finished with melted butter or garlic butter. You can serve this sheet pan shrimp boil with a side of butter for dipping or drizzle some over the entire pan before serving if you’d like.
- Try another seafood. Not a fan of shrimp? Swap in crab legs, lobster claws, or clams—just adjust the cooking times accordingly. You could even use salmon or another firm fish if you like.
What to Serve With Shrimp boil
- Cornbread. You can’t go wrong with this cornbread muffin recipe with herbs and cheddar!
- Rolls or biscuits. My Parker House rolls would also be delicious Southern-style pairings.
- Coleslaw. This creamy coleslaw recipe is a cool and refreshing side.
- Salad. Keep it super simple with this house salad recipe.
Refrigerate: Store any leftover sheet pan shrimp boil in an airtight container in the fridge for up to 3 days. I like divvying up leftovers into airtight containers with cooked rice for meal prep lunches. (I don’t recommend freezing this recipe, as potatoes tend not to freeze well and the shrimp will likely get tough after freezing and reheating.)
Reheating: You can transfer the leftovers to a small sheet pan or baking dish, cover with foil, and bake at 350ºF until the shrimp are just warmed through. (If necessary, remove the shrimp from the pan and continue cooking the rest until it’s also warm.) You can also use the microwave if you’d like, but it’s more prone to over-cooking the shrimp.
More Shrimp Recipes
Sheet Pan Shrimp Boil
Ingredients
- 2 tablespoons Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon coarse ground black pepper
- 3 tablespoons olive oil
- 16 oz. baby potatoes, halved (see note)
- 3 ears corn, each ear cut into quarters
- ½ pound smoked sausage, sliced into ¼ -inch rounds
- 16 oz. medium or large shrimp (16/20), peeled and deveined (tails on or off)
- 2 tablespoons chopped fresh parsley
- 1 lemon, sliced into wedges
Instructions
- Preheat oven to 425°F.
- In a small bowl, combine Old Bay, garlic powder, smoked paprika, thyme, and pepper to make seasoning blend.2 tablespoons Old Bay seasoning, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, ½ teaspoon coarse ground black pepper
- In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, and 1 tablespoon seasoning.16 oz. baby potatoes, halved
- Spread the potatoes evenly on the prepared sheet pan and roast in the oven for 15 minutes.
- While the potatoes are roasting, toss the corn and smoked sausage in a large bowl (use the same one you used for the potatoes) with 1 tablespoon olive oil and 1 tablespoon seasoning. Set aside.3 ears corn, each ear cut into quarters, ½ pound smoked sausage, sliced into ¼ -inch rounds
- After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven. Add the corn and sausage to the pan, spreading them evenly around the potatoes. Return the pan to the oven and roast for another 10 minutes.
- In the same large bowl, toss the shrimp with the remaining 1 tablespoon olive oil and 1 tablespoon seasoning.16 oz. medium or large shrimp (16/20), peeled and deveined
- After the corn and sausage have roasted for 10 minutes, remove the pan from the oven. Add the shrimp to the pan, spreading them out evenly. Return the pan to the oven and roast for an additional 8 to 10 minutes, or until the shrimp are pink, opaque, and curled in a C-shape.
- Remove the sheet pan from the oven, and garnish with fresh parsley and lemon wedges.2 tablespoons chopped fresh parsley, 1 lemon, sliced into wedges
- Serve immediately.
Notes
- Potatoes: Any type of waxy potatoes will work, such as red potatoes, Yukon gold, baby potatoes. Avoid starchy potatoes like russets. If the potatoes are larger, cut them into approx. 1 inch cubes before tossing with seasoning.
- Make it spicy: If you like your seafood boil a little spicier with more of a Cajun feel, you can add a pinch (or a few pinches) of cayenne to the seasoning mix. You could also substitute my Cajun seasoning for the spice mixture in this recipe.
- Served with butter: You can serve this sheet pan shrimp boil with a side of melted butter for dipping, or drizzle melted butter over the entire pan before serving if you’d like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
