Shrimp boil is one of those classic Southern dishes that screams celebration, summer nights, and messy, hands-on fun. But what if you don’t have a backyard, don’t want to spread newspapers all over your kitchen table, or simply want a fuss-free version of this feast? Enter the Sheet Pan Shrimp Boil — a genius, no-mess twist on the traditional shrimp boil that cooks everything on one pan, in your oven.
I stumbled upon this method during a craving frenzy when I was living in a tiny apartment. With zero outdoor space and no huge pots, I had to get creative. Roasting the shrimp, sausage, potatoes, and corn together on a sheet pan not only gave me that same mouthwatering flavor but made cleanup a breeze. Even my Louisiana-born friend was skeptical at first — but she quickly admitted this version tastes amazing and is way less chaotic than the real deal.
Why You’ll Love This Sheet Pan Shrimp Boil
- No newspapers or bags — no mess, no fuss!
No need to spread out messy papers or eat outside to keep the table clean. - Caramelized, roasted goodness
Boiling can’t give you those crispy, golden edges that roasting delivers. Every bite is packed with deep, roasted flavor. - One pan to clean
Forget huge pots, colanders, and serving bowls. Everything cooks and serves on one tray — total kitchen win. - Perfect for small spaces
No backyard? No problem. You can enjoy the shrimp boil experience anytime, anywhere.
Ingredients You’ll Need
- 1.5 pounds baby potatoes (small red or fingerlings) — crisp on the outside, tender inside
- 2-3 ears fresh corn, cut into 2-3 inch chunks
- 1 pound peeled and deveined raw shrimp (medium to large size)
- 12 ounces andouille sausage, sliced — adds authentic smoky spice
- 6 tablespoons butter — for rich, buttery sauce
- 3 cloves garlic, minced — fragrant flavor boost
- 2 tablespoons Old Bay seasoning — the star spice of shrimp boil!
- Optional: lemon wedges and chopped fresh parsley for garnish
How to Make It: Step-by-Step
1. Parboil the potatoes and corn
Boil potatoes for about 10 minutes until just tender, adding corn for the last 4-5 minutes. Drain and set aside — this ensures even cooking without overcooked shrimp.
2. Make the garlic butter sauce
Melt butter in a small pan, stir in minced garlic and Old Bay seasoning. Let the garlic soften without browning — this buttery mixture is what brings everything to life.
3. Arrange everything on your sheet pan
Spread potatoes, corn, sausage slices, and shrimp evenly in a single layer on your largest baking sheet. Crowding causes steaming, so give everything room to roast.
4. Coat with the butter sauce
Pour the garlic butter evenly over the pan and toss gently so every piece is well coated.
5. Roast at 400°F for 12-15 minutes
Keep an eye on the shrimp — they cook fast! You’re looking for pink, curled shrimp, golden sausage edges, and caramelized potatoes and corn.
6. Serve with lemon and parsley
Squeeze fresh lemon juice over everything and sprinkle with parsley for freshness and color. Serve straight from the pan for a casual, festive vibe.
Tips for the Best Sheet Pan Shrimp Boil
- Don’t skip parboiling the potatoes — they take longer than shrimp and sausage to cook through.
- Watch the shrimp closely — overcooked shrimp get rubbery fast.
- Use parchment paper on your pan for easier cleanup.
- If your pan is small, use two pans to avoid overcrowding.
- Lemon wedges are a must — the acidity cuts through the rich butter perfectly.
What to Serve with Your Shrimp Boil
This is a hearty, all-in-one meal, but some crusty bread is amazing for soaking up leftover buttery sauce. A crisp green salad adds a refreshing counterpoint, and cold beer or iced sweet tea makes it a true Southern feast.
Variations and Add-Ins
- Toss in sliced bell peppers or onions for extra veggies.
- Like it spicy? Add sliced jalapeños or a dash of cayenne.
- During crawfish season, add some crawfish tails to the pan.
- Can’t find andouille? Kielbasa or smoked chorizo works too, though the flavor shifts a bit.
Make-Ahead Friendly
Parboil your potatoes and corn earlier in the day, then just assemble and roast when ready. This recipe is perfect for casual entertaining since the oven does most of the work while you relax with your guests.
Frequently Asked Questions
Why parboil the potatoes first?
Because they take longer than shrimp to cook, parboiling ensures everything finishes perfectly together.
Can I use frozen shrimp?
Yes, but thaw completely and pat dry to avoid extra water making the pan soggy.
What if I don’t have Old Bay seasoning?
Try a homemade mix of paprika, celery seed, bay leaf powder, mustard seed, black pepper, and cayenne. Cajun seasoning is a good stand-in too.
How do I know when the shrimp are done?
They turn bright pink, curl up slightly, and become opaque. Don’t overcook!
Can I add other vegetables?
Absolutely! Mushrooms, onions, and peppers all roast well here.
This sheet pan shrimp boil has quickly become my go-to recipe when I want something impressive, flavorful, and easy. It’s like all the fun of a traditional boil, without the fuss. Perfect for weeknights or weekend get-togethers — I hope you love it as much as I do!
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Sheet Pan Shrimp Boil: Easy, Flavor-Packed, No-Mess Dinner
- Total Time: 40 Minutes
- Yield: 6 Servings
Description
Shrimp boil is one of those classic Southern dishes that screams celebration, summer nights, and messy, hands-on fun. But what if you don’t have a backyard, don’t want to spread newspapers all over your kitchen table, or simply want a fuss-free version of this feast? Enter the Sheet Pan Shrimp Boil — a genius, no-mess twist on the traditional shrimp boil that cooks everything on one pan, in your oven.
Ingredients
-
Baby potatoes (about 1.5 pounds)
Small, waxy potatoes like baby reds or fingerlings are ideal. Their thin skins crisp up nicely in the oven while the inside stays tender. Larger potatoes won’t cook as evenly or get that perfect roasted texture. -
Fresh corn on the cob (2-3 ears)
Cut into 2-3 inch chunks so they’re easy to pick up and fit comfortably on the sheet pan. Fresh corn adds a sweet, juicy crunch that balances the smoky sausage and shrimp. -
Raw shrimp (1 pound), peeled and deveined
Go for medium or large-sized shrimp, raw and peeled with tails removed for ease of eating. Buying them deveined saves time and makes the dish more approachable, especially if you’re serving guests. -
Andouille sausage (about 12 ounces)
This spicy, smoked sausage is a classic in Louisiana boils. Its bold flavor and firm texture hold up well to roasting. If you can’t find andouille, kielbasa or smoked chorizo can work as a substitute but expect a slightly different flavor. -
Old Bay seasoning (2 tablespoons)
This signature blend of celery salt, paprika, black pepper, and other spices is essential for authentic shrimp boil flavor. It infuses the whole dish with a warm, savory spice profile. Don’t skip or substitute unless you make your own blend. -
Butter (6 tablespoons)
Rich butter is the base of your sauce, melting into the shrimp, sausage, and veggies to bring everything together with lusciousness. -
Fresh garlic (3 cloves, minced)
Adds a fragrant, savory kick to the butter sauce — a must-have flavor boost. -
Optional extras: lemon wedges for serving, fresh parsley for garnish, and extra Old Bay for sprinkling at the table.
Instructions
Fill a large pot with salted water and bring it to a boil. Add the baby potatoes and cook for about 10 minutes — they should be just tender enough to pierce with a fork but not falling apart. During the last 4-5 minutes, toss in the corn chunks so they soften but keep their snap. Drain everything and set aside to cool slightly.
While the potatoes and corn cook, melt the butter gently in a small saucepan over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Remove from heat and stir in the Old Bay seasoning thoroughly. This buttery, spiced sauce will coat your shrimp, sausage, and veggies, so be generous here!
Spread the potatoes and corn evenly across your largest rimmed baking sheet. Slice the andouille sausage into 1/2-inch thick rounds and scatter them on the pan. Finally, add the peeled shrimp in a single layer. Make sure nothing is piled on top of anything else — crowding traps steam and prevents roasting.
Pour the warm garlic butter and Old Bay mixture evenly over the entire pan. Use your hands or tongs to toss and gently toss everything until all the potatoes, corn, shrimp, and sausage are coated in the flavorful butter.
Place the sheet pan in a preheated oven at 400°F (200°C). Roast for about 12-15 minutes, watching carefully. The shrimp should turn bright pink and curl slightly, the sausage edges should crisp up a little, and the potatoes and corn will develop golden, caramelized spots. Be careful not to overcook the shrimp — they go from perfectly tender to rubbery quickly!
Remove from the oven, transfer to a large serving dish or serve straight from the pan. Squeeze fresh lemon wedges over the top for a burst of brightness, and sprinkle with chopped parsley if desired. Extra Old Bay at the table lets everyone season to taste.
Notes
-
Don’t skip parboiling the potatoes — they take longer than shrimp and sausage to cook through.
-
Watch the shrimp closely — overcooked shrimp get rubbery fast.
-
Use parchment paper on your pan for easier cleanup.
-
If your pan is small, use two pans to avoid overcrowding.
-
Lemon wedges are a must — the acidity cuts through the rich butter perfectly.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Cuisine: Southern