This sheet pan shrimp boil has everything you love about the classic, with less mess and way less work. Juicy shrimp, buttery potatoes, smoky sausage, and sweet corn roast together on one pan with loads of Old Bay flavor.
Why You Need To Make This Shrimp Boil Sheet Pan
- Quick cook time: Shrimp and sausage roast fast, so youāre not stuck waiting around. Itās ready in about 40 minutes from start to finish.
- Balanced and hearty: Youāve got protein, veggies, and carbs all in one pan. No need to cook separate sides or figure out what goes with it.
- Simple prep: You donāt need to boil anything ahead of time. Just chop, toss with seasoning, and roast.
Iāve made this sheet pan shrimp boil more times than I can count. Itās a quick and easy dinner option, and I love that there’s no parboiling required; everything cooks right on the pan. Itās right up there with my Sheet Pan Shrimp Fajitas for how fast it comes together and how good the kitchen smells while it cooks.
Ingredients and Substitutions
- Baby gold potatoes – Red baby potatoes will also work. You can also use full-sized potatoes, just cut the pieces small so they roast evenly.
- Unsalted butter – Recommended as Old Bay seasoning already contains salt. Using salted butter may make the dish too salty.
- Old Bay seasoning – No substitutions. This is the key flavor in a shrimp boil.
- Large shrimp – Jumbo or extra large shrimp will also work. Just avoid small shrimp so they donāt overcook.
- Andouille sausage – Kielbasa or smoked sausage can be used instead if you prefer something milder.
- Corn on the cob – Frozen mini corn cobs can work in a pinch. No need to thaw before roasting.
- Garlic – Use 1 teaspoon garlic powder if you donāt have fresh garlic.
- Lemon – No substitutions. The juice adds brightness at the end.
- Fresh parsley – Dried parsley can be used in a pinch, but fresh adds better flavor and color.
Mandy’s Top Tip
If you’re using frozen shrimp, make sure theyāre fully thawed and patted dry with paper towels before adding the seasoning. This helps the spices stick and keeps the shrimp.
Tips for Success
Roast potatoes first – This gives them a head start so theyāre fully cooked by the time the shrimp and sausage are added.
Even cuts – Slice the sausage and corn into similar-sized pieces to keep everything cooking evenly.
Finish with lemon – A squeeze of lemon right out of the oven adds brightness and balances the richness.
How to Make the Sausage and Shrimp Boil
This recipe is super straightforward. First, youāll roast the potatoes, then toss the rest of the ingredients with butter and Old Bay and add them to the pan. Roast everything until the shrimp are pink and cooked through.
Season the potatoes.
Season the everything else.
Par-roast the potatoes.
Add to the potatoes and finish cooking.
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Sheet Pan Shrimp Boil Recipe
Ingredients
- 1 pound baby Yukon gold potatoes cut into 1-inch chunks
- 4 tablespoons unsalted butter melted (divided)
- 3 teaspoons Old Bay seasoning divided
- 1 pound large shrimp peeled and deveined
- 12 ounces andouille sausage sliced into 1/4-inch rounds
- 2 ears corn each cut into 6 pieces
- 3 cloves garlic minced
- 1 lemon
- 2 teaspoons fresh parsley finely chopped
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the potatoes with 1 tablespoon of the melted butter and 1 teaspoon of Old Bay. Transfer to a sheet pan and roast for 20 minutes.
- While the potatoes roast, combine the shrimp, sausage, corn, garlic, the remaining 3 tablespoons of melted butter, and the remaining 2 teaspoons of Old Bay in the same bowl. Toss to coat well.
- After 20 minutes, remove the pan from the oven and add the shrimp mixture. Spread everything into an even layer.
- Return the pan to the oven and roast for 12ā15 minutes, or until the shrimp are pink and cooked through.
- Squeeze the lemon over the pan and sprinkle with parsley. Serve warm.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Not recommended. The texture of the shrimp and potatoes changes too much after freezing.
- Reheat: Warm in a 350 degrees F oven for about 10 minutes, or until heated through. Avoid microwaving to prevent the shrimp from becoming rubbery.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brandās nutritional values to verify accuracy.