This Sheet Pan Shrimp Boil is a quick, one-pan feast packed with tender shrimp, smoky sausage, and colorful vegetables.
High in protein and fiber, it’s a nourishing, satisfying meal with healthy fats from butter and minimal saturated fat.
Simple, flavorful, and easy to prep, this recipe makes weeknight dinners effortless while delivering a hearty, nutrient-rich seafood boil experience.
Sheet Pan Shrimp Boil
Equipment
- 1 Large Baking Sheet
- Nonstick spray
- 1 Large Pot
- 1 Small Mixing Bowl
- Knife and cutting board
- Measuring spoons and cups
Ingredients
- 1 pound red or baby potatoes
- ½ pound yellow or baby potatoes
- 2 tablespoons salt divided
- 4 ears corn on the cob halved
- ¼ cup unsalted butter melted
- 1 tablespoon garlic minced
- 1 tablespoon Old Bay seasoning
- 1 medium onion quartered
- 1 pound medium shrimp peeled and deveined
- 1 pound smoked sausage cut into 1-inch pieces
- 1 lemon cut into wedges
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat your oven to 400°F (200°C) to ensure it’s ready when your ingredients are prepared. Lightly coat a large baking sheet with nonstick cooking spray or brush it with a small amount of oil to prevent sticking. This will create a nonstick surface for your potatoes, corn, sausage, and shrimp, ensuring everything cooks evenly without burning. Set the prepared pan aside.
- Boil Potatoes for Tenderness: Fill a large pot with enough water to fully submerge the potatoes. Add 1 tablespoon of salt to season the water. Place the red and yellow potatoes into the pot and bring it to a rolling boil over medium-high heat. Boil the potatoes for about 8–10 minutes, or until they are just tender when pierced with a fork. The goal is to parboil them—soft on the outside but firm enough to hold shape during baking.
- Cook Corn Alongside Potatoes: During the last 3 minutes of the potato boiling process, add the corn pieces to the pot. This allows the corn to cook to the perfect tenderness without becoming mushy. Once the potatoes and corn are done, carefully drain them using a colander. Place the parboiled potatoes and corn on the prepared baking sheet in a single layer, leaving space for the sausage and shrimp.
- Prepare Garlic Butter Mixture: In a small mixing bowl, combine the melted butter, minced garlic, Old Bay seasoning, and half of the chopped parsley. Whisk together until fully blended. This buttery, garlicky mixture will coat the shrimp, sausage, and vegetables, infusing every bite with rich, savory flavor while keeping the shrimp tender during baking.
- Arrange Sausage, Onion, and Shrimp: Cut the smoked sausage into 1-inch pieces and quarter the onion. Scatter the sausage and onion evenly among the potatoes and corn on the baking sheet. Next, carefully arrange the peeled and deveined shrimp on top. Make sure everything is in a single layer to promote even cooking and allow the flavors to mingle.
- Toss with Butter Mixture: Pour the prepared garlic-butter mixture evenly over the shrimp, sausage, potatoes, corn, and onion. Using a large spoon or spatula, gently toss everything together, ensuring the butter coats each ingredient. Take care not to mash the potatoes or squash the shrimp; the goal is a light, even coating that will roast beautifully in the oven.
- Bake Until Perfectly Cooked: Place the loaded baking sheet into the preheated oven. Bake for 12–15 minutes, or until the shrimp turn opaque and pink, the sausage is heated through, and the corn is tender. Keep an eye on the shrimp, as they cook quickly and can become rubbery if overdone. The vegetables should be golden and slightly caramelized on the edges for maximum flavor.
- Garnish and Serve: Remove the sheet pan from the oven carefully. Sprinkle the remaining chopped parsley over the dish for freshness and a pop of color. Serve immediately with lemon wedges on the side for squeezing over the shrimp and vegetables, adding a bright, citrusy finish. Pair with a simple green salad or crusty bread for a complete meal.
Notes
- For best results, choose small red and yellow potatoes for even cooking and a tender texture.
- Parboiling the potatoes and corn ensures they cook perfectly in the oven without overcooking the shrimp.
- Medium shrimp work best; large shrimp may need slightly longer baking times.
- Use smoked sausage for flavor; chicken or turkey sausage can be substituted for a leaner option.
- Adjust Old Bay seasoning to taste—add more for a spicier, more robust flavor.
- Ensure ingredients are spread in a single layer on the baking sheet to promote even cooking.
- Lemon wedges add brightness; don’t skip them—they enhance the seafood flavor beautifully.
Chef’s Secrets For Perfect Flavor
To make this sheet pan shrimp boil truly shine, timing and layering are key.
Parboiling the potatoes and corn ensures the vegetables finish baking at the same time as the shrimp without becoming mushy.
Using melted butter combined with garlic, Old Bay seasoning, and fresh parsley infuses every bite with depth and richness.
For an extra layer of flavor, lightly caramelize the onions before adding them to the pan, or sprinkle a pinch of smoked paprika over the dish for subtle smokiness.
Always serve immediately to enjoy the shrimp at peak tenderness.
Serving Suggestions To Impress Guests
This shrimp boil is naturally hearty and flavorful, but pairing it with the right sides elevates the meal.
Serve with a crisp green salad or lightly sautéed greens for freshness and balance.
A side of crusty bread or garlic bread works perfectly to soak up the buttery sauce.
For beverages, a chilled white wine like Sauvignon Blanc or a light lager complements the seafood beautifully.
For family-style dinners, serve directly from the sheet pan for a rustic, casual presentation that encourages sharing.
Storage Tips To Keep Fresh
Leftovers store well in an airtight container in the refrigerator for up to 2 days.
To reheat, place the shrimp and vegetables on a baking sheet in a 350°F oven for 5–7 minutes until warmed through—avoid microwaving to prevent shrimp from overcooking.
Potatoes and sausage can be reheated with a drizzle of olive oil or a small knob of butter to maintain moisture.
For meal prep, portion out shrimp, sausage, and vegetables separately to retain texture and flavor before combining at serving.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes, but thaw the shrimp completely and pat dry before baking. Excess moisture can dilute the flavors and prevent browning.
2. What if I don’t have Old Bay seasoning?
You can substitute with a mix of paprika, celery salt, cayenne pepper, and black pepper to achieve a similar savory, slightly spicy flavor profile.
3. Can I make this dish spicy?
Absolutely! Add crushed red pepper flakes to the butter mixture or sprinkle cayenne over the shrimp before baking. Adjust heat to taste.
4. How can I make this recipe healthier?
Use a leaner sausage like chicken or turkey, reduce the butter slightly, or drizzle with olive oil instead.
Adding extra vegetables like bell peppers or zucchini increases fiber and nutrients.
5. Can this recipe be doubled for a crowd?
Yes, but use two baking sheets to avoid overcrowding. Crowding the pan prevents even cooking and browning, especially for the shrimp and potatoes.
