Very easy and perfect for a busy weeknight, this Sheet Pan Shrimp Boil is a quick oven-baked version of a Southern classic! Jumbo shrimp, andouille sausage, potatoes, and corn are coated with a buttery garlic spice mixture and baked to juicy perfection.
Shrimp Boil is a Southern specialty made with fresh corn, potatoes, sausage, and shrimp, all boiled in the same pot with a generous shake of seafood seasoning. In a traditional seafood boil, the ingredients are dropped in one at a time to boil just long enough to be perfectly cooked, and then the whole pot is drained and dumped out on a newspaper-lined table. This easy sheet pan dinner channels the flavors of a down-home shrimp boil, but everything is scaled to make this a hearty, but very doable meal – it comes together on one sheet pan and it’s all cooked in the oven. It doesn’t get simpler than that!
Are There Different Kinds of Seafood Boils?
Yes. You could describe this as a Low Country Boil or Frogmore Stew, both names hailing from regions of South Carolina. There are also specific seafood boils using crab (crab boil, of course), crawfish (crawfish boil, also called Louisiana crawfish boil), and more! All these recipes overlap heavily in terms of ingredients and flavor. For more ways to cook up this irresistible set of ingredients, check out my Seafood Boil with Garlic Butter Sauce or this Grilled Shrimp Boil in Foil Packets.
Shrimp Boil Ingredients
- New Potatoes: Wash the potatoes and cut them in half.
- Corn: Cut each ear into 6 round sections.
- Sausage: Opt for a smoked sausage and cut the links into ½-inch slices. I use andouille sausage.
- Shrimp: Use jumbo shrimp because smaller shrimp will overcook.
- Butter: Melted.
- Garlic: Minced.
- Seasonings: A tablespoon of Old Bay seasoning and some Cajun seasoning.
- Parsley: Chopped fresh parsley makes a refreshing garnish.
- Lemon Wedges: For serving.
How to Make Sheet Pan Shrimp Boil
- Prep the Oven and Separate the Ingredients. Preheat your oven to 425˚F. In a mixing bowl, combine the potatoes and corn. In another bowl, combine the sausage and the shrimp.
- Season and Bake the Potatoes and Corn. Melt the butter, then stir in the garlic, Old Bay seasoning, and Cajun seasoning. Add half of this mixture to the potatoes and corn, toss to coat, dump the potatoes and corn onto a baking sheet, and bake for 18 minutes.
- Season and Bake the Shrimp and Sausage. In the meantime, pour the other half of the butter mixture into the bowl of sausage and shrimp and toss to coat. Pull the baking sheet out of the oven, arrange the sausage and shrimp around the potatoes and corn, and bake for 8 more minutes.
- Enjoy! Take the sheet pan shrimp boil out of the oven, garnish with parsley, and serve with lemon wedges.
Can I Cook Frozen Shrimp Without Thawing?
Sure! Frozen shrimp can go straight into the oven. In any case, always keep a close eye on your shrimp and be sure to take them out of the oven as soon as they are done to avoid overcooking.
Tips for Success
- Cooking Times: Add the ingredients to the sheet pan in stages, as per the recipe. Begin with the potatoes and corn because they take longer to cook, and add items, like shrimp and sausage, towards the end.
- Don’t Overcook the Shrimp: Overcooked shrimp is rubbery and unappealing.
- Cook the Potatoes: Potatoes can take longer to cook, so if you’re worried about them not cooking through in time, feel free to bake them separately and mix them in at the end.
- Mix-Ins: You can definitely add extra veggies here. From fresh green beans or zucchini to a little crushed red pepper for heat, make this one your own.
What Goes with Shrimp Boil?
You can’t go wrong with serving a shrimp boil alongside this refreshing Classic Southern Coleslaw. Plain bread and butter would be wonderful, or you could whip up some easy Garlic and Cheddar Drop Biscuits. Another favorite across the South is simple cornbread. Try this Light Skillet Cornbread – it’s heavenly!
Storing and Reheating Leftovers
- To store leftover sheet pan shrimp boil, place it in an airtight container and refrigerate for up to 2 days.
- To reheat, use a microwave-safe plate and reheat at 20-second intervals until heated through.
More Easy Seafood Recipes
- Garlic Butter Seared Scallops
- Crab Stuffed Salmon
- Buttery Baked Lobster Tails
- Bang Bang Shrimp
- Maryland Style Crab Cakes
Sheet Pan Shrimp Boil
- 1 pound small new potatoes, halved
- 3 ears corn, each ear cut into 6 rounds
- 1 package (12 ounces) andouille sausage, cut into ½-inch slices
- 1 pound raw jumbo shrimp, tails on or off
- 4 tablespoons butter, melted
- 4 cloves garlic, minced
- 1 tablespoon old bay seasoning
- 1 teaspoon cajun seasoning
- chopped fresh parsley, for garnish
- lemon wedges, for serving
- Preheat oven to 425˚F.
- In a mixing bowl combine the halved potatoes and the corn rounds.
- In a separate mixing bowl combine the sausage and shrimp.
- Melt the butter, then stir in the minced garlic, old bay seasoning, and cajun seasoning.
- Add about half of the melted butter mixture to the potatoes and corn; toss to coat. Transfer the potatoes and corn to a large rimmed baking sheet and bake for 18 minutes, stirring halfway through cooking.
- In the meantime, add the remaining butter mixture to the sausages and shrimp; toss to coat.
- When the 18 minutes is up, pull out the baking sheet from the oven and arrange the sausages and shrimp around the potatoes and corn.
- Continue to bake for 8 to 10 more minutes or until shrimp are opaque and corn is tender.
- Remove from oven.
- Garnish with parsley and serve with lemon wedges.
- Cooking In Stages: Place the ingredients on the baking sheet in the order of required cooking time. Start with root vegetables like potatoes and corn, and introduce quicker-cooking items such as shrimp and sausage later.
- Avoiding Rubbery Shrimp: Be careful not to overcook the shrimp, as they can quickly become tough and chewy.
- Parboil the Potatoes: If you are worried about undercooked potatoes, consider parboiling them. Place them in a pot, cover them with cold water, and add a pinch of salt. Bring the water to a boil and then simmer for about 5 to 10 minutes, depending on the size of the potatoes. They should be partially cooked but still firm. Drain the potatoes, and they’re ready for further cooking.
- Add Vegetables: Feel free to toss in additional vegetables of your choice. Options like green beans, zucchini, or a dash of red pepper flakes can tailor the dish to your taste.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.