Why You’ll Love This Recipe
You’ll love this Sheet Pan Shrimp Boil for its ease, flavor, and versatility. It has all the deliciousness of a traditional shrimp boil without the mess or hassle. Everything roasts together in the oven, creating a dish that’s juicy, seasoned, and ready in under an hour. Plus, cleanup is a breeze since it’s all cooked on a single pan.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Raw shrimp, peeled and deveined (tails on or off)
- Baby red potatoes, halved
- Corn on the cob, cut into small rounds
- Smoked sausage or andouille sausage, sliced
- Olive oil or melted butter
- Old Bay seasoning
- Garlic, minced
- Lemon wedges
- Fresh parsley, chopped
- Salt and pepper to taste
Directions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- In a large bowl, toss the potatoes with olive oil, garlic, and half of the Old Bay seasoning. Spread them on the sheet pan and roast for 15 minutes.
- Add the sausage and corn to the pan, drizzle with a bit more oil, and toss. Roast for another 10 minutes.
- Add the shrimp to the pan, season with remaining Old Bay, and toss to coat everything evenly.
- Roast for 8–10 minutes, or until the shrimp are pink and cooked through.
- Remove from oven, squeeze fresh lemon juice over the top, and garnish with chopped parsley.
- Serve immediately with extra lemon wedges and melted butter on the side if desired.
Servings and timing
This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Variations
- Spicy: Add cayenne pepper or a few dashes of hot sauce before roasting.
- Garlic butter: Toss everything in melted garlic butter instead of olive oil for extra richness.
- Low-carb: Skip the potatoes and add more vegetables like zucchini or cauliflower.
- Cajun twist: Use Cajun seasoning in place of Old Bay for bolder flavor.
- Grilled version: Wrap ingredients in foil packets and grill instead of roasting for a smoky taste.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat for 5–7 minutes or in the oven at 350°F for about 10 minutes until hot. Avoid microwaving too long, as shrimp can become rubbery. This dish is best enjoyed fresh but can be revived with a drizzle of melted butter or fresh lemon juice when reheating.
FAQs
1. Can I use frozen shrimp?
Yes, just thaw completely and pat dry before seasoning and roasting.
2. What kind of sausage works best?
Smoked sausage or andouille sausage adds great flavor, but any fully cooked sausage works.
3. Can I make this ahead of time?
You can prep all ingredients and refrigerate them separately. Roast when ready to serve for best results.
4. How do I know when the shrimp are done?
Shrimp are cooked when they turn pink and opaque, usually in 8–10 minutes.
5. Can I use other seafood?
Absolutely—add crab legs, scallops, or mussels for a seafood medley.
6. What sides go well with shrimp boil?
Serve with garlic bread, coleslaw, or a green salad to round out the meal.
7. Can I use pre-cooked shrimp?
You can, but add them only in the last 3–4 minutes of roasting to prevent overcooking.
8. How do I make it dairy-free?
Use olive oil instead of butter for the same great flavor without dairy.
9. Can I add vegetables?
Yes, bell peppers, zucchini, or broccoli roast beautifully in this dish.
10. Can I double the recipe?
Yes, just use two sheet pans to avoid overcrowding so everything roasts evenly.
Conclusion
Sheet Pan Shrimp Boil is a delicious, easy, and mess-free way to enjoy a Southern classic. With perfectly seasoned shrimp, sausage, potatoes, and corn all roasted together, it’s a meal that’s bursting with flavor and texture. Whether for a family dinner or a casual gathering, this one-pan wonder delivers bold taste and effortless cleanup every time.
PrintSheet Pan Shrimp Boil
Sheet Pan Shrimp Boil is a flavorful, one-pan twist on the coastal classic. Loaded with shrimp, sausage, corn, and potatoes, it’s seasoned with Old Bay and roasted to perfection for an easy, mess-free seafood feast ready in under an hour.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasted
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1 pound raw shrimp, peeled and deveined (tails on or off)
- 1 pound baby red potatoes, halved
- 2 ears corn on the cob, cut into 2-inch rounds
- 8 ounces smoked sausage or andouille sausage, sliced
- 3 tablespoons olive oil or melted butter
- 2 tablespoons Old Bay seasoning
- 3 cloves garlic, minced
- 1 lemon, cut into wedges
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- In a large bowl, toss the potatoes with olive oil, garlic, half of the Old Bay seasoning, salt, and pepper. Spread on the sheet pan and roast for 15 minutes.
- Add the sausage and corn to the pan, drizzle with a bit more oil, and toss to coat. Roast for another 10 minutes.
- Add the shrimp to the pan, season with remaining Old Bay, and toss everything evenly.
- Roast for 8–10 minutes, or until shrimp are pink and cooked through.
- Remove from oven and squeeze fresh lemon juice over the top. Garnish with chopped parsley.
- Serve immediately with extra lemon wedges and melted butter, if desired.
Notes
- Use thawed, dry shrimp to avoid excess moisture during roasting.
- Don’t overcrowd the pan—use two if needed for even roasting.
- For extra flavor, drizzle with melted garlic butter before serving.
- Pair with coleslaw or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 920mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 190mg
