This sheet pan shrimp boil is not only delicious, but it’s also surprisingly easy to make! Succulent shrimp, sweet corn, spicy sausage, and tender potatoes are tossed in an addicting garlic butter mixture and baked in the oven to perfection. Unlike a traditional shrimp boil, this version is cooked on a sheet pan making cleanup a breeze!
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A classic shrimp boil is so much fun! But it can also be messy and time-consuming to prepare! Not this sheet pan version! This sheet pan shrimp boil can be prepared in about 40 minutes flat. And the best part?! Clean-up is a breeze!
Serve this shrimp boil on paper on the table like a traditional shrimp boil, or serve it up in plates or bowls. No matter how you serve it, make sure you have lots of delicious garlic bread to go along with it!
WHY YOU’LL LOVE THIS RECIPE
- This sheet pan recipe is quick and easy to make, taking just about 45 minutes from start to finish.
- A fun way to entertain, but also easy enough for a perfect weeknight meal!
- The shrimp is succulent and tender, while the potatoes are crispy on the outside and fluffy on the inside.
- Can be transferred to paper on your table and eaten family style like traditional seafood boils OR can be served on plates or even eaten right off the sheet pan!
You’ll need the following ingredients to make this delicious Sheet Pan Shrimp Boil Recipe:
Shrimp: Raw, jumbo shrimp (12-15 count) work best. You can use smaller shrimp, but if they are too small, they’ll cook too quickly. Opt for large shrimp, if possible! If you use frozen shrimp, be sure to thaw them completely, then pat off any excess water before cooking.
Corn: Fresh whole-ear sweet corn is best, if it’s in season! If not, frozen (defrosted) whole-ear corn works OK too.
Baby Potatoes: Baby red potatoes or baby Yukon Golds work best for this recipe. I used a combo of both!
HOW TO MAKE THE PERFECT SHEET PAN SHRIMP BOIL: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: Prep by pre-boiling potatoes and corn and slicing the sausage. Prepare butter mixture: melt butter, then stir in Old Bay and garlic.
Step 2: Spread pre-cooked potatoes and corn along with the sausage on a sheet pan in a single layer. Drizzle with 3/4 of the butter mixture. Bake for 25 minutes.
Step 3: Add shrimp and drizzle with the remaining butter mixture. Bake for another 10-12 minutes until the shrimp are cooked through. Serve with lemon slices.
RECIPE TIPS & TRICKS
- This sheet pan meal is so much fun served with dips! Common Dips: melted butter, hot sauce, garlic butter, sweet chili sauce, cocktail sauce, blue cheese dressing.
- Fresh or frozen shrimp can be used. If using frozen, be sure to thaw completely. Then pat dry before cooking.
- This sheet pan meal can be made a day in advance. Boil potatoes and corn and cut the sausage. Place on a sheet pan and cover it tightly with plastic wrap. Prepare and store garlic butter in an air-tight container. Store the shrimp separately. When you are ready to eat, just assemble and bake!
⭐️ CONFIDENCE TIP ⭐️
Line your sheet pan with aluminum foil or parchment paper for quick and easy cleanup!
STORAGE & REHEATING
- Storage: This shrimp boil is best eaten right away. But you can store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave on 50% power for 2-3 minutes until just warmed through.
Sausage: Pre-cooked kielbasa sausage is also a great option.
Old Bay Seasoning: Creole seasoning or cajun seasoning can be used.
FREQUENTLY ASKED QUESTIONS
Yes! You can assemble everything in advance and store it in the refrigerator until you’re ready to bake it. Store the shrimp in a separate container. Keep in mind, if you are baking this dish right after taking it out of the fridge, you may need to add a few minutes to the baking time to account for the chill from the fridge 🙂
Yes! Pre-boiling the potatoes and corn before baking ensures that they will cook evenly and absorb all of the flavors!
TOOLS FOR THIS RECIPE
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Sheet Pan Shrimp Boil (in the oven)
- 1 lb. baby potatoes, quartered red or Yukon Gold work best
- 1 lb. large shrimp 16-20 count are best, a bit smaller is fine, too.
- 1 12-16 oz. package andouille sausage, sliced into 1/2 inch rounds
- 4 ears of fresh corn, cut into 4-5 equal pieces
- 1/4 cup butter, melted
- 4 tbsp fresh garlic, minced (4-5 large cloves) the best garlic chopper!
- 1 tbsp Old Bay seasoning Cajun or Creole seasoning work, too
- 1-2 lemons, cut into wedges, for serving
- fresh parsley, chopped, for serving optional
- cooking spray or olive oil
- Prep: Preheat oven to 400°F. Lightly grease a sheet pan with olive oil or spray with cooking spray. For even easier clean up, line your sheet pan with foil or parchment paper.
- Boil: In a large pot, add water and bring to a boil and add a big pinch of salt. Add potatoes and boil for a total of 12 minutes. At the 7 minute mark, add the corn pieces to the same pot. When the 12 minutes is up, drain well.
- Make Garlic Butter: While potatoes and corn are boiling, in a small bowl, stir together Old Bay, minced garlic, and melted butter; set aside.
- Assemble: Spread the corn, potatoes, and sausage on the prepared baking sheet in an even layer. Add 3/4 of the butter mixture and toss to combine (do not add shrimp yet).
- Bake: Bake uncovered for 20-25 minutes. Then, remove pan from oven. Add shrimp and drizzle with remaining butter mixture. Return sheet pan to the oven and bake an additional 10-12 minutes or until shrimp are pink and opaque and cooked through.
- Serve: Serve this flavorful recipe right away with lemon wedges!
Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator