Sheet Pan Shrimp Boil Recipe

If you’re anything like me, you love meals that pack a ton of flavor with minimal effort. That’s why this sheet pan shrimp boil has become a go-to in my kitchen. It’s got everything: succulent shrimp, tender potatoes, sweet corn, and smoky sausage—all roasted to perfection in a garlic butter sauce. And the best part? You get that classic shrimp boil taste without the giant pot of boiling water or the mess! It’s all done on one baking sheet. Trust me, once you try this, you’ll be making it on repeat.

this RECIPE

🍤 A family favorite born out of necessity

The first time I made this was on a weeknight when I was craving something hearty and flavorful but had no interest in standing over the stove for an hour. I had a bag of shrimp in the freezer, some leftover sausage in the fridge, and potatoes that were on their last leg. I tossed it all onto a baking sheet with some butter and Old Bay seasoning, and let’s just say, it was a hit. The smell of garlic and Old Bay wafting through the house as it cooked? Heavenly. Now, whenever I need to whip up something fast yet impressive, this sheet pan shrimp boil is my secret weapon.

Where the shrimp boil comes from (and how this one’s different)

A shrimp boil is a classic Southern dish, particularly popular in coastal areas where fresh seafood is abundant. Traditionally, everything—shrimp, corn, potatoes, and sausage—is boiled together in a large pot, often seasoned with Old Bay or a similar spice blend. It’s a social dish, typically dumped out on a big table lined with newspaper so everyone can dig in.

The beauty of this sheet pan version? No giant pots of water, no draining, and way less mess. You get that same incredible flavor but with way less effort. Roasting the ingredients also gives everything a slightly crisp texture, which is a nice contrast to the usual boiled version.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

Each ingredient in this recipe plays a key role in the flavor and texture of the dish, but there’s plenty of room to customize it to suit what you have on hand.

• Baby Dutch yellow potatoes: These little guys are perfect because they cook quickly and have a buttery flavor. If you can’t find them, Yukon Gold potatoes are a great alternative. Just make sure to cut them into bite-sized pieces so they cook evenly.
• Corn: Sweet, juicy corn on the cob is essential for that true shrimp boil feel. Fresh is best, but in a pinch, frozen corn cobs will work too.
• Shrimp: Medium shrimp are the star here. I always peel and devein them before cooking to make eating easier, but if you prefer the flavor of cooking shrimp in the shell, you can leave them on.
• Smoked beef sausage: Adds that savory, smoky flavor that balances the sweetness of the corn and shrimp. You can swap in any smoked sausage you like, but I find beef sausage has just the right balance of spice and richness.
• Old Bay seasoning: A must for any shrimp boil. If you don’t have it, you can make your own blend with paprika, celery salt, and a pinch of cayenne. It won’t be exactly the same, but it’ll still be delicious.
• Butter and garlic: The melted butter infused with garlic and Old Bay brings everything together. For a dairy-free version, olive oil works just as well and adds a slightly fruitier taste.

Kitchen gear: what you need (and what you can totally skip)

This recipe is pretty simple when it comes to equipment, which is one of the reasons I love it so much.

• Large baking sheet: Make sure it’s big enough to hold everything in a single layer so that everything cooks evenly. If your baking sheet is too small, the shrimp won’t roast properly, and you’ll end up steaming the ingredients instead.
• A large pot: You’ll need this to parboil the potatoes and corn. Trust me, you want to get those potatoes softened up a bit before roasting, or they’ll take forever in the oven.
• Tongs or a spatula: For tossing the shrimp, sausage, and veggies in that delicious butter mixture. This way, everything gets evenly coated in flavor.
• Aluminum foil or parchment paper (optional): Lining your baking sheet can make cleanup even easier, especially with all that melted butter involved.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Preheat your oven to 400°F. This gets the sheet pan nice and hot, which helps everything roast evenly. If your oven runs a little hot, like mine sometimes does, you might want to keep an eye on the shrimp during the last few minutes of cooking.
2. Parboil the potatoes and corn. Boil the potatoes first for about 8-10 minutes to get them tender. Then, add the corn to the pot during the last 5 minutes. This step ensures everything will cook through in the oven without burning or drying out.
3. Prepare the butter mixture. In a small bowl, mix together the melted butter, minced garlic, and Old Bay seasoning. The smell of that butter and garlic alone is worth the prep!
4. Toss everything together. Spread your parboiled potatoes and corn onto your prepared baking sheet. Add the shrimp and sausage, and then drizzle the butter mixture over the top. Toss everything gently to ensure each piece is coated in that flavorful sauce. A word of advice: don’t overcrowd the pan, or the shrimp will steam instead of roast.
5. Roast for 12-15 minutes. You’ll know it’s ready when the shrimp are opaque and slightly pink, and the corn is tender. Be careful not to overcook the shrimp—they can go from perfect to rubbery in just a couple of minutes.
6. Serve with lemon wedges and parsley. A little squeeze of lemon brightens everything up, and the parsley adds a pop of freshness and color.

Make it your own: variations and adaptations

I’ve played around with this recipe quite a bit, and there are so many ways you can adapt it to fit your tastes or dietary needs:

• Gluten-free: This recipe is naturally gluten-free as long as you check that your sausage is free from gluten-containing fillers.
• Low-carb: You can easily make this dish low-carb by swapping out the potatoes for cauliflower florets. They’ll roast beautifully and soak up all that delicious seasoning.
• Vegan: While the shrimp and sausage are the stars of the show, you can easily make a vegan version by using plant-based sausages and swapping the shrimp for tofu or mushrooms. Use olive oil or a plant-based butter alternative to keep it dairy-free.
• Spicy twist: Want to kick up the heat? Add a teaspoon of cayenne pepper or red pepper flakes to the butter mixture. You’ll get a nice, slow burn that balances out the sweetness of the corn and the richness of the butter.
• Seasonal swap: In the summer, you can swap the shrimp for scallops or even chunks of firm white fish like cod. In the fall, I’ve tried this with sweet potatoes instead of regular potatoes, and it was fantastic!

How to serve and plate like a pro

This dish is best served family-style, right off the baking sheet. I like to sprinkle the whole thing with a bit of extra parsley and place the lemon wedges strategically around the pan for easy grabbing. You can transfer everything to a large platter if you’re feeling fancy, but honestly, the sheet pan presentation is rustic and charming on its own.

For sides, a simple green salad or some crusty bread to mop up any leftover garlic butter works wonders. If you’re hosting, placing a bowl of lemon wedges on the table lets everyone add as much zing as they like.

What to drink

If you’re looking for drinks to serve with your sheet pan shrimp boil, I’ve got a few favorites. A refreshing iced tea with lemon is a classic pairing that complements the brightness of the lemon in the dish. If you want something a bit more fun, try a sparkling lemonade or even a ginger ale—its spicy kick pairs well with the smoky sausage and the sweetness of the corn. For a lighter option, a simple cucumber-infused water works beautifully and adds a refreshing note to balance out the richness of the butter and sausage.

Storing leftovers and reheating like a champ

If you have any leftovers (though that rarely happens in my house), you can store them in an airtight container in the fridge for up to three days. When it’s time to reheat, I recommend using the oven. Spread the leftovers on a baking sheet and reheat at 350°F for about 10 minutes. This helps the shrimp stay juicy and prevents everything from getting soggy. Microwaving works too, but the texture won’t be quite as good.

Scaling the recipe for more (or fewer) servings

This recipe serves about four, but you can easily adjust it for more or fewer people. If you’re cooking for a crowd, just double or triple the ingredients and use two baking sheets. Make sure to rotate them halfway through cooking to ensure everything roasts evenly. For smaller batches, simply halve the recipe, but keep an eye on the shrimp—they’ll cook a bit faster.

Wrapping it up

I hope you’ll give this sheet pan shrimp boil a try! It’s a no-fuss, flavor-packed meal that’s perfect for weeknights, but fancy enough to serve for guests. And don’t be afraid to make it your own—whether you swap out the veggies, kick up the heat, or try a new type of sausage, the possibilities are endless. Let me know how it turns out!

Frequently Asked Questions

1. Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before adding to the baking sheet so they roast properly.

2. Can I skip parboiling the potatoes?
It’s best not to. Parboiling ensures they’re tender and cooked through when the shrimp are done roasting.

3. What if I don’t have Old Bay seasoning?
You can make your own mix with paprika, garlic powder, celery salt, and a pinch of cayenne pepper.

4. Can I substitute the shrimp with another type of seafood?
Yes, definitely! You can use scallops, mussels, or even chunks of firm white fish like cod or haddock.

5. How do I prevent the shrimp from overcooking?
Keep a close eye on them in the last few minutes of roasting—they’re done as soon as they turn opaque and pink.

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