Sheet Pan Shrimp Boil

Imagine the bold, smoky aroma of seasoned shrimp, sausage, and tender corn filling your kitchen — all without a giant pot of boiling water on your stovetop. This Sheet Pan Shrimp Boil delivers every flavor of a classic coastal seafood boil in a fraction of the time. It is special because it captures that festive, crowd-pleasing energy with minimal cleanup. Whether you call it a sheet pan seafood boil or an oven shrimp boil, this recipe transforms simple ingredients into something extraordinary. You’ll learn how to nail the seasoning, layer your ingredients perfectly, and serve a stunning dinner your whole family will request again and again.

Why You’ll Love This Recipe

This Sheet Pan Shrimp Boil is the ultimate weeknight dinner upgrade. First, everything cooks on a single pan, which means less mess and faster cleanup. The combination of juicy shrimp, smoky andouille sausage, sweet corn, and buttery potatoes creates layers of flavor that feel indulgent yet effortless to pull together. Old Bay seasoning ties everything together with that unmistakable, savory coastal kick that tastes like summer on a plate. Unlike a traditional seafood boil that requires monitoring a massive pot, this oven version gives you more control over doneness and far less stress. It is also incredibly flexible — perfect for a casual family dinner or a laid-back dinner party. The bright lemon wedges and fresh parsley finish the dish with color and freshness that makes it look as impressive as it tastes.

Ingredients List for the Sheet Pan Shrimp Boil

Gather these simple, flavorful ingredients before you begin. Most are pantry staples or easy finds at your local grocery store.

• 1 pound baby Dutch yellow potatoes

• 3 ears corn (each cut crosswise into 6 pieces)

• 1/4 cup unsalted butter (melted)

• 4 cloves garlic (minced)

• 1 tablespoon Old Bay seasoning

• 1 pound medium shrimp (peeled and deveined)

• 1 (12.8-ounce) package smoked andouille sausage (thinly sliced)

• 1 lemon (cut into wedges)

• 2 tablespoons chopped fresh parsley leaves

Pro Tips

Parboil the potatoes properly. Baby Dutch yellow potatoes are dense and need a head start in boiling water before hitting the oven. Skipping this step leads to undercooked, hard bites in your finished dish.

Do not overcrowd the sheet pan. Spreading everything in a single, even layer ensures the shrimp roast rather than steam. Overcrowding traps moisture and results in rubbery shrimp and soggy vegetables. Use a large rimmed baking sheet or divide between two pans if needed.

Watch the shrimp closely. Shrimp cook fast — usually in 12 minutes at 400°F. Pull the pan the moment they turn pink and opaque. Overcooked shrimp become tough and chewy, which diminishes the entire eating experience. Set a timer and check early for best results.

Instructions

Step 1: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Step 2: In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.

Step 3: In a small bowl, combine butter, garlic and Old Bay seasoning.

Step 4: Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.

Step 5: Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

Step 6: Serve immediately with lemon wedges, garnished with parsley, if desired.

Variations

Spicy Cajun Twist
Swap Old Bay seasoning for a Cajun spice blend and add a pinch of cayenne pepper to the butter mixture. This variation of the Sheet Pan Shrimp Boil delivers serious heat that fans of bold Southern flavors will love. Add sliced jalapeños to the pan for an extra fiery kick.

Low-Country Style with Crab
For a true low-country seafood boil experience, add crab legs alongside the shrimp. Adjust your baking time slightly to ensure everything is cooked through evenly. The combination of crab and andouille sausage is especially rich and satisfying.

Garlic Butter Herb Version
Double the garlic in the butter mixture and stir in fresh thyme or rosemary along with the parsley. This herb-forward variation adds a more refined, aromatic profile to your easy sheet pan seafood boil while keeping the same simple one-pan cooking method.

Storage and Serving

Storing Leftovers
Store leftover Sheet Pan Shrimp Boil in an airtight container in the refrigerator for up to 2 days. Keep the lemon wedges and parsley separate until ready to serve. Shrimp do not reheat well in high heat, so warm leftovers gently in a skillet over low heat or in the microwave in 30-second intervals to avoid overcooking.

Serving Suggestions
Serve this dish straight from the pan for a casual, family-style presentation. Line your table with newspaper or butcher paper for a fun, authentic seafood boil experience. Pair it with crusty sourdough bread to soak up the garlicky butter sauce pooled on the pan. A simple green salad or coleslaw on the side rounds out the meal beautifully and balances the richness of the sausage and butter.

FAQs

Can I use frozen shrimp for this Sheet Pan Shrimp Boil?
Yes, frozen shrimp works well. Thaw them completely under cold running water and pat them dry before adding to the pan. Excess moisture can make the shrimp steam rather than roast.

Can I substitute a different sausage?
Absolutely. Kielbasa or smoked chorizo are excellent alternatives to andouille sausage. Both bring a similar smoky depth of flavor that complements the shrimp and Old Bay seasoning.

Do I have to parboil the potatoes first?
Yes. Baby potatoes are too dense to cook through in 12-15 minutes in the oven alone. Parboiling ensures they are tender and match the cook time of the shrimp and corn.

Can I make this recipe ahead of time?
You can parboil the potatoes and corn and prepare the butter mixture in advance. However, the full dish is best assembled and baked fresh to prevent overcooked shrimp.

What size baking sheet works best?
A large rimmed 18×13-inch sheet pan is ideal. This size gives all the ingredients enough room to spread in a single layer, which is critical for proper roasting and even browning.

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