If you’re craving bold, Southern-inspired flavor without the mess of a traditional boil, this Sheet Pan Shrimp Boil is the answer. It’s packed with juicy shrimp, smoky sausage, tender red potatoes, and sweet corn, tossed in seasoned garlic butter and roasted to perfection.
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Everything comes together in one pan for an easy, mess-free meal that’s perfect for busy weeknights or summer get-togethers. With minimal prep and cleanup, it delivers a big flavor in just 40 minutes. It’s both satisfying and fun to dig into! Add lemon wedges and fresh parsley for a bright finish.
If you love easy and quick no-fuss meals, try our Bourbon Chicken and Easy Taco Pie.
Why You’ll Love This Recipe
- Quick and Easy: With minimal prep and a single pan, this shrimp boil recipe is ready in about 40 minutes from start to finish.
- Family-Friendly: It’s a crowd-pleasing dish packed with familiar flavors everyone will enjoy.
- Big Flavor, Simple Ingredients: Classic Old Bay seasoning, garlic, and butter give this shrimp boil bake bold, coastal-inspired flavor without a long ingredient list.
- Great for Entertaining: Serve it straight from the sheet pan for a fun, casual meal that's great for gatherings.
Ingredients
- Petite Red Potatoes: These small potatoes cook quickly and have a creamy texture. Look for firm, smooth potatoes with no soft spots. Quarter them if larger than bite-sized for even cooking.
- Fresh Corn on the Cob: Use sweet corn when in season for the best flavor. Cut each cob into 3-inch pieces so they roast evenly alongside the other ingredients.
- Red Bell Pepper: Adds a pop of color and a touch of sweetness. Choose a pepper that feels heavy for its size with shiny, unblemished skin.
- Medium Shrimp: Peeled and deveined shrimp make prep much easier. Use raw (not pre-cooked) shrimp, so they cook perfectly in the oven. Thaw if using frozen.
- Smoked Sausage: Adds smoky, savory flavor and heartiness to the dish. Andouille or kielbasa both work well.
- Butter: Melted butter helps coat everything in flavor and promotes browning. Use unsalted butter if possible, so you can control the salt level.
- Seasonings: We use garlic, Old Bay, paprika, oregano, onion powder, and black pepper. This classic blend delivers bold, slightly spicy, and savory flavor. Old Bay is key to getting that authentic seafood boil taste.
- Fresh Parsley and Lemon Wedges: Parsley adds freshness and color, while lemon brings brightness to balance the rich butter and seasoning.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy Cajun Twist: Swap Old Bay for Cajun seasoning and add sliced jalapenos or a sprinkle of red pepper flakes to kick up the heat.
- Add Crab or Crawfish: For a more indulgent twist, toss in cooked crab legs or precooked crawfish during the last few minutes of baking.
- Herb Butter Finish: Melt additional butter with minced garlic and fresh herbs like thyme or dill to drizzle over the finished baked shrimp boil for extra richness.
How to Make a Shrimp Boil in the Oven
This quick and flavorful shrimp boil sheet pan meal comes together with just a bit of prep work and a single sheet pan. Before you start, preheat your oven to 400°F and spray a large sheet pan with nonstick spray or, for easy cleanup, line it with parchment paper or foil.
Step 1: Parboil the Potatoes and Corn. Bring a large pot of water to a boil. Add the potatoes and let them cook for 10 minutes. Add the corn during the last 5 minutes so everything finishes together. Drain well before moving to the pan.
Step 2: Prep the Sheet Pan. Spread the cooked potatoes and corn onto the prepared sheet pan. Add the uncooked shrimp, sliced sausage, and chopped bell pepper, spreading them out in an even layer.
Step 3: Mix the Butter and Spices. Whisk together the melted butter, garlic, Old Bay seasoning, paprika, oregano, onion powder, and black pepper until combined. Pour the mixture over the sheet pan ingredients and toss everything to coat.
Step 4: Bake and Serve. Bake for 12 to 15 minutes, or until the shrimp are pink and fully cooked, and the corn is tender. Sprinkle with fresh parsley and serve with lemon wedges for a bright finish.
Hint: Cut Potatoes Evenly
For even cooking, make sure your potatoes are cut to similar sizes; this helps them cook through evenly during the parboiling step and roast well on the sheet pan.
Expert Tips
- Don’t skip the parboil: Parboiling the potatoes and corn will help them be tender and fully cooked by the time the shrimp and sausage are done roasting.
- Line your baking sheet: Use parchment paper or foil for easier cleanup and to prevent sticking.
- Don’t overcrowd the pan: For the best roast and caramelization, make sure everything is spread in a single layer with a bit of space in between.
- Use raw shrimp: Avoid pre-cooked shrimp, which can become rubbery in the oven. Raw, peeled, and deveined shrimp work best for texture and flavor.
Storage Directions
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sheet pan shrimp may become slightly firmer over time, but the flavors will still hold up well.
- Reheating: Reheat in the microwave on medium heat in 30–60 second bursts until warmed through. You can also reheat on a baking sheet in the oven at 350°F for about 10 minutes.
- Make Ahead: You can prep the ingredients ahead of time, slice the sausage, parboil the potatoes and corn, and whisk together the butter mixture. Store everything separately in the fridge and assemble just before baking.
Serving Suggestions
This Sheet Pan Shrimp Boil recipe is a perfect all-in-one meal. Here are some great ways you can enjoy the one-pan shrimp boil.
- Pair it with these freshly baked dinner rolls or alongside our a side of spicy rice.
- It’s perfect for summer cookouts. Try serving it with some tasty sides like these savory cowboy beans and pea pasta salad.
- Finish with raspberry lemonade cupcakes for a simple, citrusy dessert that mirrors the zesty lemon garnish.
Recipe FAQs
Yes, but be sure to fully thaw and pat them dry before adding to the sheet pan. Excess moisture from frozen shrimp can lead to steaming instead of roasting, which affects texture and flavor.
A standard half-sheet pan (about 18x13 inches) works best for this sheet-pan shrimp boil recipe. It gives the ingredients enough space to roast without overcrowding, so everything browns well.
I don’t recommend freezing this shrimp bake. The texture of the shrimp and potatoes can turn rubbery or grainy after thawing and reheating.
Shrimp cook fast! They're done once they turn pink and opaque with a slight curl. Avoid overcooking as they will become too tough.
More Delicious Sheet Pan Recipes
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Sheet Pan Shrimp Boil
Equipment
Ingredients
- 1 pound petite red potatoes Washed
- 4 ears fresh corn Husked, cut into 3-inch pieces
- 1 red bell pepper Cut into 1-inch pieces
- 1 pound medium shrimp Peeled and deveined
- 1 pound smoked sausage thinly sliced
- ¼ cup butter melted
- 4 teaspoons garlic
- 1 tablespoon old bay seasoning
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 lemon wedged
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 400°F. Spray a baking sheet with non-stick spray, and set aside.
- Heat a large pot of water over high heat and bring to a boil. Parboil potatoes for 10 minutes. Add corn for the last 5 minutes of cooking time. Drain and add to the prepared baking sheet, along with the uncooked shrimp and sausage.
- Add melted butter, garlic, Old Bay seasoning, paprika, oregano, black pepper, and onion powder to a small bowl. Whisk until well combined.
- Pour butter mixture over everything and toss to coat.
- Bake in the oven for 12 - 15 minutes, or until the shrimp turn pink and the corn is tender.
- Garnish with parsley before serving and serve with lemon wedges.
Notes
- Cut potatoes into even chunks so they cook uniformly during the parboiling and roasting stages.
- Use parchment paper or foil for easier cleanup and to prevent sticking.
- Add the shrimp last during baking to avoid overcooking. The shrimp only need a few minutes to turn pink and tender.
- Garnish with extra lemon and fresh herbs just before serving to brighten up the flavors
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
So easy to make and the flavor is amazing and clean up is easy baking it on a sheet pan.