Sheet Pan Shrimp Boil – A One-Pan Coastal Feast

This Sheet Pan Shrimp Boil is a no-fuss take on the classic Southern seafood boil—loaded with tender shrimp, buttery potatoes, smoky sausage, and sweet corn, all roasted to perfection in one pan. It’s packed with bold seasoning and comes together quickly for an easy weeknight dinner or a laid-back weekend feast.

Why You’ll Love This Recipe

I love this recipe because it delivers big, bold flavors without the mess or effort of a traditional boil. It’s all roasted on one sheet pan, which makes cleanup easy and prep minimal. The shrimp come out juicy, the corn is sweet and crisp, and everything is coated in that irresistible garlic butter and Cajun seasoning combo.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp, peeled and deveined (tails on or off)
• Baby potatoes, halved
• Corn on the cob, cut into chunks
• Smoked sausage, sliced (like Andouille or kielbasa)
• Olive oil or melted butter
• Garlic, minced
• Cajun or Old Bay seasoning
• Lemon wedges (for serving)
• Fresh parsley, chopped (optional garnish)
• Salt and black pepper

directions

1. I preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.

2. I toss the halved potatoes with olive oil, salt, pepper, and a bit of seasoning, then spread them on the sheet pan and roast for 15–20 minutes.

3. I add the corn and sausage slices to the pan, drizzle with more oil and seasoning, and roast for another 10 minutes.

4. I toss the shrimp with olive oil or melted butter, garlic, and Cajun seasoning, then add them to the pan in the final 8–10 minutes of roasting, just until pink and opaque.

5. Once everything is cooked, I squeeze fresh lemon juice over the top and sprinkle with chopped parsley.

6. I serve it hot, right off the sheet pan for that casual, hands-on experience.

Servings and timing

This recipe makes 4 generous servings and takes about 45 minutes from start to finish, including prep and roasting. It’s great for weeknight dinners, casual get-togethers, or a fun family-style meal.

Variations

• I swap shrimp for scallops or add mussels if I want more seafood variety.

• For extra spice, I stir in red pepper flakes or use a spicier Cajun blend.

• Sometimes I toss everything in a garlic butter sauce before roasting for even more richness.

• I make it dairy-free by using olive oil instead of butter.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 2 days. I reheat everything on a skillet over medium heat or in the oven at 350°F until warmed through. Shrimp reheats quickly, so I avoid overcooking by adding it last.

FAQs

Can I use frozen shrimp?

Yes, I thaw them first and pat them dry to avoid excess moisture, which helps them roast rather than steam.

What kind of potatoes work best?

I like baby red or gold potatoes because they cook evenly and don’t need peeling. I just cut them into halves or quarters.

Is this dish spicy?

It depends on the seasoning. I use a mild Cajun blend when I want less heat, or add more spice if I’m feeling bold.

Can I prep this ahead of time?

Yes, I chop everything and season it in advance, then store it in the fridge until I’m ready to roast.

What do I serve with a shrimp boil?

It’s a full meal on its own, but I sometimes serve it with crusty bread, a side salad, or extra lemon wedges for brightness.

Conclusion

This Sheet Pan Shrimp Boil is the perfect way to enjoy the classic flavors of a seafood boil with half the effort and cleanup. It’s easy, flavorful, and totally satisfying—perfect for any night I want something festive without the fuss. Once I tried it, it quickly became a staple for summer meals and casual gatherings.