All the flavors of a classic shrimp boil roasted on one pan
Sheet Pan Shrimp Boil
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Sheet Pan Shrimp Boil
All the flavors of a classic shrimp boil roasted on one pan
A sheet pan version of the classic shrimp boil with Old Bay-seasoned shrimp, corn, andouille sausage, and baby potatoes. All the flavor, none of the giant pot of boiling water.
15m
Prep Time
30m
Cook Time
45m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
A traditional shrimp boil is a communal event — a giant pot of seasoned water loaded with shrimp, corn, sausage, and potatoes, all dumped onto a newspaper-covered table. It is great for a crowd but impractical for a weeknight dinner.
The sheet pan version delivers the same flavors with a fraction of the effort. Everything goes on one pan, gets tossed with Old Bay and butter, and roasts until the shrimp are pink, the sausage is crispy, and the potatoes are tender. The high oven heat concentrates the flavors in a way that boiling cannot replicate, and you get caramelized edges on the sausage and corn that taste incredible.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz andouille sausage, sliced into rounds
- 1 lb baby potatoes, halved
- 4 ears corn, each cut into 3 pieces
- 4 tbsp butter, melted (or olive oil for dairy-free)
- 2 tbsp Old Bay seasoning
- 4 cloves garlic, minced
- 1 lemon, cut into wedges
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Preheat oven to 400F. Line a large sheet pan with foil or parchment for easy cleanup.
- 2
Toss the halved potatoes with 2 tablespoons of melted butter, 1 tablespoon of Old Bay, and salt. Spread in a single layer on the sheet pan.
- 3
Roast the potatoes for 15 minutes until they start to soften.
- 4
Add the corn pieces and sausage rounds to the pan. Toss with a little more butter and seasoning. Return to the oven for 10 minutes.
- 5
Add the shrimp to the pan, tossing with the remaining butter, Old Bay, and garlic. Return to the oven for 5 to 7 minutes until the shrimp are pink and curled.
- 6
Remove from the oven. Squeeze lemon wedges over everything and garnish with fresh parsley.
- 7
Serve directly from the pan with extra lemon wedges and cocktail sauce on the side.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Andouille sausageKielbasa or smoked turkey sausage
Kielbasa is milder; turkey sausage is leaner
Old Bay seasoningCajun seasoning
Similar flavor profile with a little more heat
ButterOlive oil or ghee
For dairy-free or a slightly different flavor
Tips & Storage
Pro Tips
Cut potatoes into smaller pieces so they cook in the same timeframe as everything else.
Do not overcook the shrimp. They need only 5 to 7 minutes in a 400F oven.
Line the pan with foil for the easiest cleanup. The Old Bay butter can stick.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating
Reheat on a sheet pan at 375F for 8 to 10 minutes. The shrimp will be slightly less tender but still good.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates38g
Fat22g
Fiber4g
Sugar6g
Sodium920mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use frozen shrimp?
- Yes. Thaw them completely and pat very dry before adding to the pan.
- What can I use instead of andouille?
- Kielbasa or any smoked sausage works well.
- Can I add more vegetables?
- Absolutely. Green beans, bell peppers, or zucchini are great additions. Add them with the corn.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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