I make this Sheet Pan Shrimp Boil when I want something easy but full of flavor. The Old Bay seasoning, garlic, and lemon bring everything together in the best way. It’s the kind of meal that feels like summer, no matter the season.
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Why This Recipe Works
This Sheet Pan Shrimp Boil with Sausage and Corn is buttery, bold, and packed with classic seafood boil flavor. Here’s why I love it:
- Classic Shrimp Boil Flavor: Old Bay seasoning, garlic, butter, and lemon bring that iconic seafood boil taste. It’s savory, slightly spicy, and full of bold flavor in every bite, just like these Sheet Pan Shrimp Fajitas.
- Easy Sheet Pan Method: Skip the big pot and make everything on one pan. Roasting gives you better caramelization and deeper flavor with less mess.
- Perfectly Cooked Seafood: The shrimp cook quickly and stay juicy while the sausage, corn, and potatoes get golden and tender. It’s the perfect balance of textures.
- Great for Feeding a Crowd: This recipe is ideal for family dinners or casual entertaining. Serve it straight from the pan for a fun, laid-back meal, and just like Bang Bang Shrimp, it disappears fast.
- Customizable and Flexible: Swap in different sausages, add extra seafood, or adjust the spice level to your liking. It’s easy to make it your own.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Large Shrimp – The main protein in this dish, shrimp cook quickly and soak up all the buttery, garlicky seasoning. I like using large shrimp so they stay juicy in the oven. You can leave the tails on for presentation or remove them for easier eating.
- Smoked Sausage – Adds a rich, savory flavor that balances the sweetness of the shrimp and corn. Andouille or Kielbasa are great choices, or try chicken sausage for a lighter option.
- Corn on the Cob – Sweet and crisp, corn gives the dish that classic shrimp boil feel. Cut each ear into smaller pieces so they roast evenly and are easy to serve.
- Baby Potatoes – Creamy and hearty, they make the meal more filling. Halve any large ones so they cook evenly. Red or Yukon gold potatoes are good substitutes.
- Old Bay Seasoning – The classic seafood seasoning that ties everything together with its blend of herbs and spices. If you don’t have it, mix paprika, celery salt, garlic powder, onion powder, thyme, and a pinch of cayenne.
- Smoked Paprika – Adds a subtle smoky flavor that complements the sausage and roasted corn. Regular paprika works too if that’s what you have.
- Cayenne Pepper – Optional for a little heat. Adjust to your spice preference or skip it entirely.
- Lemon – Fresh lemon wedges brighten the dish and balance the richness of the butter and sausage. A good squeeze before serving makes a big difference.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Boil Potatoes: Boil the baby potatoes in salted water for 10–12 minutes until just fork-tender.
- Add Corn: Add the corn during the last 5 minutes of boiling.
- Drain: Make sure to drain your potatoes and corn well.
- Season and Roast: On the prepared sheet pan, combine the potatoes, corn, and sliced sausage. Drizzle with olive oil, minced garlic, Old Bay seasoning, smoked paprika, cayenne (if using), and kosher salt. Toss to coat evenly and spread into a single layer.
- Add Shrimp: Toss shrimp with 1 tablespoon of olive oil and ½ tablespoon of Old Bay seasoning. Add the shrimp to the pan, mixing gently with the other ingredients.
- Finish Roasting: Return the pan to the oven and roast for another 5–6 minutes, until the shrimp are pink, opaque, and cooked through.
- Butter and Lemon Finish: Drizzle the melted butter over everything, then squeeze fresh lemon juice on top. Sprinkle with chopped parsley for a bright, fresh finish.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I like to mix things up with scallops, mussels, or clams for a seafood medley. You can also swap in chicken sausage or chunks of firm white fish if you prefer.
- Sausage Swaps: Smoked sausage is classic, but Andouille adds a spicy kick and chorizo brings a bold, smoky flavor. Use whatever you have on hand.
- Potato Choices: Baby potatoes are my go-to, but red or Yukon gold potatoes hold up beautifully. You can even skip them for a lighter version.
What to Serve with Sheet Pan Shrimp Boil
Side Dishes
- This Sheet Pan Shrimp Boil is full of buttery, garlicky flavor, so it pairs perfectly with simple, fresh sides. We love serving it with Boiled Baby Potatoes With Garlic Butter And Dill for an extra touch of comfort.
- For something lighter, try Sautéed Baby Bok Choy With Ginger Sauce or crispy Crispy Smashed Potatoes with Roasted Garlic. Both add a nice balance to the rich shrimp and sausage.
Appetizers
- If you’re hosting, start the meal with Poached Shrimp Cocktail or creamy Crab Spinach Artichoke Dip. They’re easy to make ahead and always a hit.
- For something a little different, Instant Pot Steamed Artichokes with Garlic Aioli or Blistered Shishito Peppers with Garlic Aioli make great starters that pair beautifully with the bold, buttery flavors of the shrimp boil.
FAQs
Can I use frozen shrimp?
Yes, frozen shrimp work well for this recipe. Just thaw them completely and pat them dry before cooking so they roast properly instead of steaming.
What kind of sausage should I use?
Smoked sausage or Andouille are both great choices for their rich, savory flavor. You can also use chicken sausage or chorizo if you prefer something lighter or spicier.
Why do I have to boil the potatoes first?
Boiling the potatoes helps them cook evenly and stay tender inside. If you skip this step, they may not soften enough during roasting.
Can I make this ahead of time?
You can prep the potatoes, corn, and sausage ahead of time and refrigerate them until ready to roast. Add the shrimp and butter just before baking so everything stays fresh and tender.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, and add a squeeze of fresh lemon before serving to brighten the flavors.
More Recipes You’ll Enjoy
- Garlic Butter Shrimp Scampi – This Garlic Butter Shrimp Scampi is ready in 20 mins with garlic, butter and lemon. Simple, restaurant-worthy, and perfect with crusty bread.
- Coconut Curry Mussels – These coconut curry mussels are ready in under 30 minutes and packed with vibrant curry flavors. You’ll love how easy this recipe is to make!
- Chili Lime Shrimp Tacos With Cabbage Slaw – Try these keto and gluten-free Chili Lime Shrimp Tacos with Cabbage Slaw for a Taco Tuesday with a twist. A simple and nutritious choice!
- Pan Seared Scallops – These pan seared scallops are done in 15 minutes yet worthy of a restaurant! Pair them with lemon butter sauce for one special meal.
If you try this Sheet Pan Shrimp Boil recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Sheet Pan Shrimp Boil
Servings: 6 servings
I make this Sheet Pan Shrimp Boil when I want something easy but full of flavor. The Old Bay seasoning, garlic, and lemon bring everything together in the best way. It’s the kind of meal that feels like summer, no matter the season.
Ingredients
- 1 pound large shrimp, peeled & deveined, tails on optional
- 12 ounces smoked sausage, sliced into coins
- 3 ears corn, cut into fourths
- 1 pound baby potatoes, halved if large
- 4 tablespoons olive oil, divided
- 3 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 ½ tablespoons Old Bay seasoning, divided
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne, optional for heat
- 1 teaspoon kosher salt, or more to taste
- 1 lemon, sliced into wedges
- 2 tablespoons parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C) convection. Line sheet pans with foil or parchment paper for easy cleanup.
- Boil the potatoes in salted water for 10–12 minutes, until just fork-tender. Add the corn during the last 5 minutes of cooking. Drain well.
- Transfer the potatoes, corn, and sausage to a large sheet pan, or divide between two half sheet pans.
- Drizzle with 2 tablespoons of olive oil, then add the garlic, Old Bay seasoning, paprika, cayenne, and salt. Toss well to coat evenly.
- Spread everything into a single layer. Roast for 12–15 minutes, stirring halfway through.
- In a separate bowl, toss the shrimp with 1 tablespoon of olive oil and ½ teaspoon Old Bay seasoning.
- Add the shrimp to the sheet pan and mix gently with the other ingredients.
- Roast for another 5–6 minutes, until the shrimp are pink and cooked through.
- Drizzle the melted butter over the entire pan. Squeeze fresh lemon juice on top and sprinkle with chopped parsley.
Notes
- Boil the potatoes just until fork-tender so they hold their shape when roasted.
- Drain the corn and potatoes well before roasting to avoid excess moisture on the pan.
- Use a large sheet pan or two smaller ones so everything roasts evenly and gets crisp edges.
- Toss the shrimp in oil and seasoning right before adding them to the pan to keep them juicy.
- Watch the shrimp closely near the end of cooking—they only need a few minutes to turn pink and tender.
- Line your sheet pan with foil or parchment for quick cleanup since the butter and seasoning can get messy.
- Preheat the sheet pan for a few minutes before adding the ingredients if you want extra caramelization.
- Finish with a squeeze of fresh lemon juice to brighten the rich, buttery flavors.
- Sprinkle chopped parsley just before serving for color and freshness.
- Make it ahead by roasting the potatoes, corn, and sausage earlier, then add the shrimp and butter right before serving.
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