A delectable combination of the traditional corn, potatoes, Andouille sausage and shrimp, this Sheet Pan Shrimp Boil is a ridiculously easy to make and delicious meal your family will request again and again.
I love a good old-fashioned low country shrimp boil, but let’s be real, it’s not exactly the kind of thing I’m throwing together on a random Tuesday night. This sheet pan shrimp boil, though? It’s everything you love about a traditional boil — the juicy shrimp, tender potatoes, smoky sausage, sweet corn — but simplified into a fast, healthy, and downright easy weeknight meal.
The beauty of this recipe is that you get all those bold, classic flavors without the giant pot of boiling water, the messy cleanup, or the hours of prep. It’s quick to pull together, cooks on just one pan, and still feels a little special, whether you’re making it for your family or just yourself after a busy day.
If you're looking for a meal that's fresh, filling, and seriously low-effort, this is it. Trust me, once you try it, this will be your go-to when you’re craving something that feels a little summer festive without a ton of work.
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Why you'll love this sheet pan shrimp boil.
All the classic flavors, none of the hassle: No giant pot, no draining, no stress.
Fast and easy: From start to finish, you can have dinner on the table in about 30 minutes.
One pan = minimal cleanup: Because nobody wants to spend their evening washing dishes.
Healthy and hearty: A balanced meal with protein, veggies, and tons of flavor.
Perfect for any occasion: Easy enough for a weeknight, fun enough for a backyard get-together.
Customizable: Add extra veggies, swap in your favorite sausage, or make it as spicy (or not) as you like.
Other seafood recipes you will love.
Equipment
- Large sheet pan
- Cutting board and knife
- Large mixing bowl
- Measuring spoons
Ingredients
- Raw, peel on shrimp: I recommend using Easy Peel Shrimp and make sure they are raw. Precooked shrimp won't work in this recipe!
- Andouille sausage
- Fresh corn on the cob
- Baby potatoes: I like using the mini potatoes for this recipe as they only need to be cut in half and get super tender very quickly. If you prefer to use a different larger potato be sure to cut them smaller so they cook in the time.
- Salted butter: I love using Kerrygold salted butter in pretty much all my recipes. Unsalted will work too just add an extra pinch of salt. You can also replace with additional olive oil to make dairy free.
- Olive oil
- Seafood Seasoning: You can use any of your favorite brands including Old Bay.
- Lemon wedges
- Fresh parsley (optional)
Serving Suggestions
This Sheet Pan Shrimp Boil really is a complete meal in itself! However, it's also delicious served with a simple side salad and big glass of my favorite Iced Tea Lemonade.
Recipe FAQs
You can, but I do recommend using shrimp with the peel on for flavor and tenderness. If you use peeled shrimp be sure to check on them after about 8-10 minutes of cooking for doneness.
No, pre-cooked shrimp will not work with this recipe. It will dry out in the oven and won't have the same flavor.
Yes! I love using traditional Andouille but some versions can be a little spicy. I recommend picking a similar sausage such as Kielbasa or smoked sausage.
You certainly can! Just be sure to cut them into smaller pieces so that get cooked through in the time.
This dish is best served hot and fresh, but you can prep everything ahead — chop the veggies, season the shrimp, and slice the sausage — so all you have to do is toss it all on the pan and roast when you're ready
Other recipes for you to enjoy.
Linguine with Scallops and Cilantro Cream Sauce
Chili Lime Salmon with Mexican Spiced Sweet Potatoes
Made this Sheet Pan Shrimp Boil recipe? Let me know what you think in the comments!
Recipe
Sheet Pan Shrimp Boil
Equipment
- Large sheet pan
Ingredients
- 4 large corn on the cob, fresh
- 12 oz Andouille sausage
- 1.5 lb baby potatoes
- 1 tablespoon olive oil
- ½ tablespoon Seafood seasoning I recommend Old Bay
- 2 lb raw, easy peel shrimp I recommend using peel on shrimp for this recipe.
- 2 tablespoon salted butter Can sub unsalted butter. Just add an extra pinch of salt.
- 1 tablespoon Seafood seasoning
- Lemon wedges
- fresh parsley, chopped optional
Instructions
- Preheat oven to 400 degrees F.
- Remove the husk from the corn and cut off the ends. Then slice each cob into 4 equal pieces. Wash the baby potatoes and cut in half.Slice the andouille to about ⅓rd inch thickness. Combine the corn, potatoes and andouille slices on a large sheet pan. Drizzle with about 1 tablespoon of olive oil and sprinkle ½ tablespoon Seafood Seasoning. Toss until evenly coated. Place the sheet pan in the preheated oven and cook at 400 degrees for 15-18 minutes.
- While the vegetables are cooking prepare the shrimp. Pat shrimp dry with a paper towel and place in a large mixing bowl. Melt 2 tablespoon of butter and combine with 1 tablespoon of Seafood Seasoning and about ½ tablespoon of olive oil. Pour the butter mixture over the shrimp and toss to coat evenly.
- Remove the vegetables from the oven and place the shrimp on top of the vegetables. Put the pan back in the oven and continue cooking at 400 degrees F for another 12 minutes until the shrimp are cooked through. Remove from the oven and serve hot with lemon wedges and fresh parsley if desired. Enjoy!
So simple to make and delicious! Great flavors
Love this! What an easy recipe and it reminds me of spending time with my family in the South!