Sheet Pan Shrimp Boil (Easy, Mess-Free, One Pan Recipe)

What if you could enjoy the bold, coastal flavors of a traditional shrimp boil—without the mess, newspapers, or multiple pots to clean? The answer is simple: a sheet pan shrimp boil. This oven-baked version captures all the flavor of the Southern classic, but with just one pan, 40 minutes, and virtually no cleanup.

According to a 2023 survey by Statista, nearly 63% of U.S. adults prefer quick, one-pan meals on weeknights, citing convenience as the top priority. That’s exactly why this recipe stands out—it’s easy, fast, and delivers restaurant-quality results right from your oven.

Whether you’re cooking for a weeknight family dinner, a summer backyard gathering, or a cozy night in, this sheet pan shrimp boil is the perfect blend of flavor, efficiency, and fun.

Ingredients List

Here’s what you’ll need for this one-pan wonder. Don’t just read the list—imagine the smoky aroma, the buttery garlic notes, and the juicy pop of shrimp.

• 1 pound baby Dutch yellow potatoes (or red potatoes for extra creaminess)
• 3 ears sweet corn, each cut crosswise into 6 pieces (frozen corn works in a pinch)
• ¼ cup unsalted butter, melted (swap with olive oil for a lighter option)
• 4 cloves garlic, minced (garlic powder works if you’re short on time)
• 1 tablespoon Old Bay seasoning (or Cajun seasoning for a spicier kick)
• 1 pound medium shrimp, peeled and deveined (frozen shrimp thawed overnight is fine)
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced (turkey sausage or chicken sausage can be used for a leaner version)
• 1 lemon, cut into wedges
• 2 tablespoons fresh parsley, chopped (optional garnish for freshness)

Timing

One of the best parts about this sheet pan shrimp boil is how quickly it comes together.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

💡 Fun fact: Traditional stovetop shrimp boils often take 60–90 minutes. This recipe shaves off nearly 50% of the time, making it weeknight-friendly.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 400°F. Lightly oil a large baking sheet or line with parchment for even easier cleanup.

Step 2: Parboil the Potatoes and Corn

Bring a pot of salted water to boil. Add the baby potatoes and cook until just fork-tender, about 10–13 minutes. Add corn during the last 5 minutes. Drain well.
👉 Pro Tip: Parboiling ensures the potatoes and corn bake evenly with the shrimp.

Step 3: Make the Flavor Base

In a small bowl, whisk together melted butter, garlic, and Old Bay seasoning until smooth. This is your golden flavor weapon.

Step 4: Combine on the Sheet Pan

Arrange potatoes, corn, shrimp, and sausage in a single layer. Pour the butter mixture over everything and toss gently to coat.
👉 Pro Tip: Make sure the shrimp are dry before tossing—excess water prevents proper browning.

Step 5: Bake to Perfection

Bake for 12–15 minutes, or until shrimp turn pink and opaque, sausage is sizzling, and corn is tender.

Step 6: Garnish and Serve

Remove from oven, sprinkle with fresh parsley, and serve with lemon wedges for brightness.

Nutritional Information

Here’s the approximate nutrition breakdown per serving (6 servings total):

• Calories: 380 kcal
• Protein: 26 g
• Carbohydrates: 28 g
• Fat: 18 g
• Fiber: 4 g
• Sodium: 760 mg

Data source: USDA Food Database

Healthier Alternatives for the Recipe

• Swap the sausage: Use chicken or turkey sausage to cut saturated fat by nearly 40%.
• Use olive oil instead of butter: Adds heart-healthy fats while keeping the dish flavorful.
• Go low-sodium: Opt for a reduced-salt seasoning blend instead of Old Bay.
• Make it veggie-forward: Double the corn and potatoes or add zucchini, bell peppers, or green beans.
• Whole-grain addition: Serve over quinoa or brown rice for extra fiber.

Serving Suggestions

This sheet pan shrimp boil shines as a stand-alone meal, but here are ways to elevate it:

• Pair with buttermilk cornbread for Southern comfort.
• Add a fresh side like garlic parmesan roasted broccoli.
• Serve with no-knead rosemary bread for sopping up buttery juices.
• For gatherings, place the sheet pan in the center of the table for a fun, communal feel.

Common Mistakes to Avoid

1. Skipping the parboil step: Potatoes will be undercooked if added raw.
2. Overcooking shrimp: They only need 12–15 minutes. Any longer = rubbery texture.
3. Not drying the shrimp: Too much moisture prevents browning.
4. Crowding the pan: Spread ingredients evenly to ensure roasting, not steaming.

Storing Tips for the Recipe

• Refrigeration: Store leftovers in an airtight container for 1–2 days.
• Reheating: Skip the microwave (shrimp get rubbery). Instead, reheat in a 425°F oven, covered with foil, until warmed through.
• Make-Ahead Prep: Parboil potatoes and corn up to 2 days ahead, then assemble and bake when ready.

Conclusion

This sheet pan shrimp boil delivers all the coastal flavors you crave with none of the hassle—just one pan, 40 minutes, and easy cleanup. Bursting with shrimp, sausage, corn, and potatoes, it’s a true crowd-pleaser.

👉 Give this recipe a try, and let us know how it turned out! Drop a comment below, share your feedback, and subscribe for more quick, flavor-packed recipes.

FAQs

Q1: Can I use frozen shrimp?
Yes, but thaw overnight in the fridge or run under cold water for 5–10 minutes. Pat dry thoroughly before baking.

Q2: Can I make this ahead of time?
Absolutely! Parboil the potatoes and corn in advance, store them in the fridge, and assemble when ready.

Q3: How do I make it spicier?
Add extra Cajun seasoning, a pinch of cayenne, or drizzle with hot sauce before serving.

Q4: What’s the best sausage substitute?
Turkey or chicken sausage for a leaner option, or even vegan sausage for a plant-based twist.

Q5: Can I grill this instead of baking?
Yes! Wrap the ingredients in foil packets and grill over medium heat for 15–20 minutes.