This Sheet Pan Shrimp Boil is baby red potatoes, corn on the cob, andouille sausage, shrimp, garlic, and lemon wedges tossed in olive oil and Old Bay and roasted on one sheet pan. It has the flavors of a classic shrimp boil without the big pot of water: the potatoes get crisp at the edges, the sausage browns, and the shrimp stay juicy because they go in for only the last few minutes. It is a filling weeknight dinner for 6, ready in under an hour.
You’ll love this one if you enjoy recipes like Sausage and Veggies Sheet Pan Dinner and Tuscan Garlic Shrimp and Spinach.
The prep is mostly chopping, and everything bakes on one pan. The potatoes go in first, the corn and sausage join them after 20 minutes, and the shrimp, garlic, and lemon wedges go on for the last 5 to 7 minutes.
You can make it start to finish on a weeknight, or cut the potatoes, corn, and sausage earlier in the day so dinner goes faster. Leftovers keep in the refrigerator for up to 3 days.
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💛 Why you’ll love this recipe
- Quick and easy to prepare, with about 15 minutes of chopping.
- Everything cooks on one pan.
- Leftovers store well.
- Ready in less than an hour.
➡️ Ingredients
⏲ How to make this sheet pan shrimp boil recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Preheat Oven: Preheat the oven to 400 degrees F.
- Prepare Potatoes: In a large bowl, toss the halved potatoes with 2 Tablespoons of olive oil and 2 teaspoons of Old Bay seasoning. Spread them out in a single layer on a large rimmed sheet pan (a half sheet pan, about 13×18 inches).
- Bake Potatoes: Transfer the sheet pan to the oven and bake for 20 minutes.
- Prepare Corn and Sausage: While the potatoes are baking, toss the corn pieces and sliced sausage in the same bowl with another 1 Tablespoon of olive oil and 2 teaspoons of Old Bay seasoning.
- Add Corn and Sausage: After the potatoes have baked for 20 minutes, add the corn and sausage to the sheet pan. Stir everything together to combine. Return the pan to the oven and bake for another 10 minutes.
- Prepare Shrimp: In the same bowl, toss the shrimp with the remaining 1 Tablespoon of olive oil, the remaining 1 teaspoon of Old Bay seasoning, and minced garlic.
Recipe Tip: Make sure to thaw the frozen shrimp under cold running water before using them. This helps them cook evenly and prevents excess moisture on the sheet pan.
- Add Shrimp and Lemon: After the corn and sausage have baked for 10 minutes, add the shrimp and lemon wedges to the sheet pan. Stir everything together again and spread it out evenly on the baking sheet. Bake for another 5-7 minutes, until the shrimp are pink and cooked through and the potatoes are fork-tender.
- Serve: Remove the sheet pan from the oven. Garnish with chopped parsley, then serve.
👉 Ingredient substitution suggestions
- Baby Red Potatoes: Use Yukon gold or fingerling potatoes.
- Andouille Sausage: Substitute with kielbasa, chorizo, or brats.
- Olive Oil: Canola oil or melted butter works too.
- Garlic: Use ½ teaspoon garlic powder if you don’t have fresh garlic.
✨ Variations
- Veggies: Include green beans, sliced bell peppers or sliced zucchini for more vegetables.
〰️ How to serve
- Side Dishes: Serve with coleslaw, mac and cheese, a simple green salad, or garlic bread.
- Condiments: Offer cocktail sauce, melted butter, or lemon aioli on the side.
💬 FAQs
How can I prep this in advance to serve later?
Halve the potatoes, cut the corn, slice the sausage, mince the garlic, and cut the lemon earlier in the day, and keep each one in its own covered container in the refrigerator. Keep the shrimp frozen until dinner, then thaw it under cold running water and toss it with the oil and seasoning. Bake everything in stages as the recipe card says.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350 degrees F until warmed throughout.
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Sheet Pan Shrimp Boil
Ingredients
- 2 pounds baby red potatoes, halved
- 3 ears of corn, each cut into 3 or 4 pieces
- 14 ounces andouille sausage, sliced
- 4 Tablespoons olive oil, divided
- 1 Tablespoon + 2 teaspoons Old Bay seasoning, divided
- 1 pound large frozen raw shrimp (thaw under cold running water)
- 2 cloves garlic, minced
- 1 lemon, sliced into wedges
Optional Garnish:
- 2 Tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat oven to 400 degrees F.
- Prepare Potatoes: In a large bowl, toss halved potatoes with 2 Tablespoons olive oil and 2 teaspoons Old Bay seasoning. Spread them out in a single layer on a large rimmed sheet pan (a half sheet pan, about 13×18 inches).
- Bake Potatoes: Transfer sheet pan to the oven and bake for 20 minutes.
- Prepare Corn and Sausage: While potatoes are baking, toss corn pieces and sliced sausage in the same bowl with another 1 Tablespoon olive oil and 2 teaspoons Old Bay seasoning.
- Add Corn and Sausage: After potatoes have baked for 20 minutes, add corn and sausage to the sheet pan. Stir everything together to combine. Return pan to the oven and bake for another 10 minutes.
- Prepare Shrimp: In the same bowl, toss shrimp with remaining 1 Tablespoon of olive oil, remaining 1 teaspoon of Old Bay seasoning, and minced garlic.
- Add Shrimp and Lemon: After the corn and sausage have baked for 10 minutes, add shrimp and lemon wedges to the sheet pan. Stir everything together again and spread it out evenly. Bake for another 5-7 minutes, until the shrimp are pink and cooked through and the potatoes are fork-tender.
- Serve: Remove the sheet pan from the oven. Garnish with chopped parsley, then serve.
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