Sheet Pan Shrimp Boil

Sheet pan shrimp boil with corn, sausage, baby potatoes, and Old Bay garlic butter, ready in 30 minutes. ♡

This sheet pan shrimp boil delivers all the Lowcountry summer flavor without a giant pot of boiling water. Shrimp, andouille sausage, baby potatoes, and corn roast on one sheet pan in Old Bay garlic butter for a 30 minute easy summer dinner. For more ideas, see our Crispy Garlic Parmesan Wings Air Fryer.

Easy summer favorite that turns a classic seafood boil into a weeknight dinner. Let’s make it together.

Ingredients

Sheet Pan Shrimp Boil

• 1.5 lbs baby red potatoes, halved
• 12 oz andouille sausage, sliced on diagonal
• 4 ears corn, cut into thirds
• 1.5 lbs jumbo shrimp, peeled and deveined
• 6 tbsp salted butter, melted
• 5 cloves garlic, minced
• 2 tbsp Old Bay seasoning, divided
• 1 tsp smoked paprika
• 1 tbsp lemon juice
• 1 lemon, wedges for serving
• 2 tbsp fresh parsley, chopped

How to Make Sheet Pan Shrimp Boil

1. **Heat.** Preheat oven to 425F. Line a large sheet pan with foil.
2. **Boil.** Boil potatoes in salted water 8 minutes until just tender. Drain.
3. **Mix butter.** Whisk melted butter, garlic, 1 tbsp Old Bay, smoked paprika, and lemon juice.
4. **Roast.** Toss potatoes, sausage, and corn with half the garlic butter. Spread on the sheet pan. Roast 12 minutes.
5. **Add shrimp.** Toss shrimp with remaining garlic butter and 1 tbsp Old Bay. Add to the pan. Roast 6 minutes more until shrimp turn pink.
6. **Finish.** Spoon pan drippings over everything. Sprinkle with parsley.
7. **Serve.** Serve hot with lemon wedges and crusty bread.

Why This Recipe Works

Pre boiling the potatoes for 8 minutes is the timing fix. Whole baby potatoes need 25 to 30 minutes to roast through, but shrimp only takes 6. Pre boiling the spuds first lets everything finish at the same time on one pan.

Old Bay seasoning is the soul of a shrimp boil. The proprietary blend hits celery seed, paprika, mustard, and bay leaf notes that fully define the Maryland classic. No other Cajun seasoning quite hits the same way, so do not substitute.

Garlic butter brushed on at the very end of cooking keeps the garlic aromatic instead of burnt. Garlic at high heat for 25 minutes turns bitter, but a 5 minute baste keeps it sweet and fragrant. Spoon the pan drippings over the top for a saucy finish. For more ideas, see our Sheet Pan Miso Butter Salmon.

Tips

• Pre boil potatoes 8 minutes so they finish with the shrimp.
• Use Old Bay specifically, no other seasoning hits the same.
• Halve sausage on a diagonal for more surface browning.
• Use jumbo or large shrimp, not medium, so they do not overcook.
• Common mistake: do not skip the pre boil, raw potatoes will not cook through.
• Store leftovers up to 2 days. Reheat at 350F for 8 minutes.

Variations

• Add halved lemons to the pan for charred citrus.
• Use chicken sausage for a leaner version.
• Add corn on the cob halves instead of cobettes.
• Drizzle with hot sauce or extra Old Bay at the table.
• Use crab legs in place of some shrimp for fancier feast.
• Toss with Cajun cream sauce after cooking for saucy version.

Looking for more recipes? Try our Crockpot French Onion Chicken or Spicy Garlic Shrimp Pasta next.

Common Mistakes to Avoid

• Skipping the potato pre boil: Raw potatoes will not cook through in 15 minutes. Pre boil 8 min first.
• Using medium shrimp: Jumbo or large only. Medium overcook in the time potatoes need.
• Adding garlic butter at the start: Garlic burns. Add at the last 5 minutes for sweet aroma.
• Crowding the sheet pan: Use a large sheet pan. Crowding steams instead of roasts.

Sheet Pan Shrimp Boil

Sheet pan shrimp boil with corn andouille and baby potatoes in Old Bay garlic butter. Easy summer dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 580

Ingredients Method Notes

Ingredients

  

• 1.5 lbs baby red potatoes halved
• 12 oz andouille sausage sliced on diagonal
• 4 ears corn cut into thirds
• 1.5 lbs jumbo shrimp peeled and deveined
• 6 tbsp salted butter melted
• 5 cloves garlic minced
• 2 tbsp Old Bay seasoning divided
• 1 tsp smoked paprika
• 1 tbsp lemon juice
• 1 lemon wedges for serving
• 2 tbsp fresh parsley chopped

Method

 

1. **Heat.** Preheat oven to 425F. Line a large sheet pan with foil.
2. **Boil.** Boil potatoes in salted water 8 minutes until just tender. Drain.
3. **Mix butter.** Whisk melted butter, garlic, 1 tbsp Old Bay, smoked paprika, and lemon juice.
4. **Roast.** Toss potatoes, sausage, and corn with half the garlic butter. Spread on the sheet pan. Roast 12 minutes.
5. **Add shrimp.** Toss shrimp with remaining garlic butter and 1 tbsp Old Bay. Add to the pan. Roast 6 minutes more until shrimp turn pink.
6. **Finish.** Spoon pan drippings over everything. Sprinkle with parsley.
7. **Serve.** Serve hot with lemon wedges and crusty bread.

Notes

Pre boil potatoes 8 minutes so they finish with the shrimp. Use Old Bay specifically, no other seasoning hits the same. Halve sausage on a diagonal for more surface browning.

Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health Nutrition Source.

FAQ

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