Sheet Pan Shrimp Boil

Seafood boils are such a great way to feed a large crowd, but with this Sheet Pan Shrimp Boil, you can make the best juicy shrimp and juicy corn with the best flavor all on a large sheet pan.

The best part is that you can get the tastes of a traditional seafood boil but in an easier way with this sheet pan version of your favorite summer dinner recipe.

This is one of those easy meals you can make that is a southern specialty that the whole family will enjoy. 

Especially on those busy weeknights, this seafood recipe only takes a little prep and is made on one sheet pan for easy clean up.

Recipe Ingredients Notes

To make this sheet pan shrimp boil, you need the following ingredients:

• Seafood: Use large raw shrimp that have been peeled and deveined, but with the tail on
• Sausage: We like to use Andouille sausage that has been sliced into ¾-inch rounds that you can find in the meat section at the grocery store
• Potatoes: For the best results, use baby potatoes that have been cut in half
• Corn: Fresh ears of corn cut into 6 smaller pieces
• Seasoning: Use a combination of garlic powder, Old Bay seasoning, salt, and black pepper
• Butter: Unsalted, melted butter works the best in this shrimp boil
• Lemon: Fresh slices of lemon are ideal when making this shrimp recipe
• Garnish: Freshly chopped Parsley is a great option as a garnish when serving

How to Make A Shrimp Boil In The Oven

Prepare your ingredients:

1. Prep the ingredients: peel and devein the shrimps. Remove the outer shell and leave the tails on. You can also remove the tails. 
2. Slice the sausage and cut the baby potatoes in half. 

Cook the potatoes:

1. Pre-cook the potatoes: bring a large pot of water to a boil. Add a good pinch of salt to the water. Then, add the potatoes. Cook the potatoes for 5 minutes of cooking time. Drain the potatoes. 

Baking time:

1. Preheat the oven: heat your oven to 400℉. Line the baking sheet with parchment paper. 
2. Combine garlic powder, Old Bay seasoning, and butter in a bowl. Add the potatoes, shrimp, sausage, and corn pieces to the baking sheet. Drizzle with the butter-spice mixture and add lemon slices on top. Season to taste with salt and pepper. 
3. Bake for 15 minutes. 

Serve:

1. Remove the shrimp boil from the oven and serve warm, with extra lemon wedges on the side and garnished with the parsley. 

Recipe Variations

• Pick another type of sausage or use spicy andouille sausage
• Use fresh corn or frozen ears of corn
• If you don’t have lemon slices, lemon juice could be used in their place, added with the butter mixture
• Cajun seasoning will work great for this seafood recipe

Expert Tips:

• The best potatoes for this meal are Dutch baby or red baby potatoes. 
• You can use Chorizo or Polish sausage instead of andouille sausage. 
• For a dairy-free version, instead of butter, you can use olive oil. 
• Use any desired spice mix for this dish. I love Old Bay, but also Lemon Mediterranean herbs mix. 

Frequently Asked Questions for Making A Low Country Boil: 

Storing Instructions:

Fridge: Any leftovers from this South Carolina boil can be put into an airtight container and stored in the fridge for up to 5 days.

Enjoy More Delicious Seafood Main Dishes

Make a big splash with these no-fuss seafood main dishes.  Check out our comprehensive collection of seafood main dishes here.

• Air Fryer Coconut Shrimp
• Baked Coconut Shrimp
• Bang Bang Shrimp
• Crab Sushi Rolls
• Grilled Buffalo Shrimp
• Lemon Garlic Shrimp
• Shrimp Fried Rice
• Shrimp Protein Bowl with Mango Salsa 
• Sheet Pan Shrimp

Sheet Pan Shrimp Boil Recipe

5 from 1 vote

With this Sheet Pan Shrimp Boil, you can make the best juicy shrimp and corn with the best flavor all on a large sheet pan.

ServingServing: 4 Servings

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

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Ingredients

• ▢ 1 pound large shrimp, peeled, deveined, tail on
• ▢ 12 oz. andouille sausage , sliced into ¾-inch rounds
• ▢ 1 pound Yukon gold potatoes, halved
• ▢ 2 corns, cut into 6 pieces
• ▢ 1 ½ teaspoon garlic powder
• ▢ 1 Tablespoon Old Bay seasoning
• ▢ ¼ cup melted butter
• ▢ 4 lemon slices
• ▢ Salt and pepper, to taste
• ▢ Parsley, for garnish

Equipment

• Cutting Board
• Stock Pot (5 qt)
• Sheet Pan (Quarter)
• Parchment Paper

Instructions

Prepare your ingredients:

1. Prep the ingredients: peel and devein the shrimps. Remove the outer shell and leave the tails on. You can also remove the tails.
2. Slice the sausage and cut the baby potatoes in half.

Cook the potatoes:

1. Pre-cook the potatoes: bring a pot of water to a boil. Add a good pinch of salt to the water. Then, add the potatoes. Cook the potatoes for 5 minutes. Drain the potatoes.

Baking time:

1. Preheat the oven: heat your oven to 400℉. Line the baking sheet with parchment paper.
2. Combine garlic powder, Old Bay seasoning, and butter in a bowl. Add the potatoes, shrimp, sausage, and corn pieces to the baking sheet. Drizzle with the butter-spice mixture and add lemon slices on top. Season to taste with salt and pepper.
3. Bake for 15 minutes.

Serve:

1. Remove the shrimp boil from the oven and serve warm, with extra lemon wedges on the side and garnished with the parsley.

Notes

• The best potatoes for this meal are Dutch baby or red baby potatoes. 
• You can use Chorizo or Polish sausage instead of andouille sausage.

Nutrition

Calories: 472 kcal · Carbohydrates: 23 g · Protein: 18 g · Fat: 35 g · Saturated Fat: 15 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 13 g · Trans Fat: 1 g · Cholesterol: 104 mg · Sodium: 791 mg · Potassium: 794 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 453 IU · Vitamin C: 23 mg · Calcium: 36 mg · Iron: 2 mg

Cuisine: American

Cost: $15

Author: Steph Loaiza

Course: Main Course

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