Easy Sheet Pan Shrimp Boil

This sheet pan shrimp boil is a fantastic way to enjoy all the bold, smoky flavors of a classic Southern shrimp boil without the mess and hassle. Cooking everything on one baking sheet makes this dish accessible for any kitchen size and keeps cleanup quick and simple. The combination of roasted baby potatoes, juicy corn, spicy andouille sausage, and succulent shrimp all coated in a garlicky Old Bay butter sauce is pure comfort food with minimal effort.

I first tried this recipe when living in a tiny apartment with no large pots or outside space. It gave me that festive shrimp boil feel without the chaos, and now it’s my go-to when I want a flavorful meal that impresses with little fuss.

Ingredients

• Baby potatoes: about one and a half pounds small reds or fingerlings work best for a crispy skin and tender center
• Fresh corn on the cob: two to three ears cut into manageable chunks adds a sweet crunch that balances the richer ingredients
• Raw shrimp: one pound peeled and deveined medium to large size is easier to cook evenly and eat without fuss
• Andouille sausage: around twelve ounces sliced for a smoky spice and firm texture true to Southern shrimp boils
• Butter: six tablespoons to create a rich, buttery sauce that melds all the flavors together
• Fresh garlic: three cloves minced for a fragrant savory lift in the butter sauce
• Old Bay seasoning: two tablespoons this classic spice blend is the heart of authentic shrimp boil flavor
• Optional lemon wedges and fresh parsley: for bright acidity and color when serving

Step-by-Step Instructions

Parboil the Potatoes and Corn:

Fill a pot with salted water and bring it to a rolling boil. Add baby potatoes first and cook for about ten minutes until tender but not mushy. Toss in corn chunks during the last four to five minutes to soften them while keeping a slight snap. Drain and set aside to prevent overcooking later.

Prepare the Garlic Butter Sauce:

Melt six tablespoons of butter gently in a small saucepan on low heat. Add the minced garlic and cook for one to two minutes until fragrant but not browned. Remove from heat and stir in the Old Bay seasoning thoroughly to build a deeply flavored sauce.

Arrange Everything on the Sheet Pan:

Spread potatoes and corn in an even layer on your largest rimmed baking sheet. Scatter the sliced andouille sausage over the veggies. Finally place the peeled shrimp in a single layer across the pan to allow roasting rather than steaming.

Coat with the Butter Sauce:

Pour the garlic butter and Old Bay mixture evenly over the contents of the pan. Use tongs or your hands to gently toss everything ensuring the shrimp, potatoes, corn, and sausage are well coated.

Roast in the Oven:

Place the sheet pan in a preheated oven at four hundred degrees Fahrenheit. Roast for twelve to fifteen minutes. Watch the shrimp closely as they cook fast and become rubbery if overdone. The shrimp should turn bright pink and curl slightly. The sausage edges will crisp and the potatoes and corn get golden caramelized spots.

Serve with Lemon and Garnish:

Remove from the oven and serve directly from the pan or transfer to a large dish. Squeeze fresh lemon wedges over the top and sprinkle chopped parsley for brightness and color. Keep extra Old Bay on the table for guests to add more spice if desired.

Save

I love the smoky warmth of the andouille sausage in this dish—it reminds me of lively summer evenings spent with friends and family sharing stories over a big bowl of seafood. The simplicity and bold flavors make it perfect for casual gatherings where the focus is on good food and good company.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or on the stove to retain the crispy edges. Avoid the microwave as it can make shrimp rubbery. You can also freeze cooked portions wrapped tightly for up to two months, then thaw overnight before reheating.

Ingredient Substitutions

If you can’t find andouille sausage, kielbasa or smoked chorizo are good alternatives but will alter the flavor profile slightly. For Old Bay seasoning, try a homemade blend using paprika, celery salt, black pepper, and a pinch of cayenne. Frozen shrimp can be used but should be fully thawed and patted dry to avoid excess moisture.

Serving Suggestions

This dish shines on its own as a full meal but pairs wonderfully with crusty bread to soak up the buttery sauce. A crisp green salad provides a refreshing contrast. Traditional Southern beverages such as iced sweet tea or a cold beer complete the experience.

Recipe FAQs

→ Why parboil the potatoes before roasting?

Parboiling softens the potatoes so they cook evenly with the faster-roasting shrimp and sausage, preventing undercooked centers.

→ Can frozen shrimp be used for this dish?

Yes, but thaw the shrimp completely and pat dry to avoid excess moisture that can steam the ingredients instead of roasting them.

→ What makes Old Bay seasoning important here?

Old Bay adds a distinctive blend of spices like paprika and celery salt that enhance the classic flavors and add subtle heat and aroma.

→ How can I tell when the shrimp are perfectly cooked?

The shrimp will turn bright pink, curl slightly, and become opaque. Overcooking makes them rubbery, so watch closely during roasting.

→ Are there vegetable variations I can add?

Yes, sliced bell peppers, onions, or jalapeños can be roasted alongside for extra flavor and textures.