Easy Sheet Pan Shrimp Boil: The Ultimate 35-Minute Summer Dinner

Too hot to spend hours over a boiling pot? This Sheet Pan Shrimp Boil is your new summer obsession.

It delivers all those classic low country flavors without the massive mess. You get juicy shrimp and smoky sausage in every single bite. It is fast, fresh, and totally addictive for any weeknight.

Why This Recipe Is a Winner

This recipe is the ultimate cheat code for busy summer evenings. You don’t need a giant outdoor burner to impress your friends. Everything cooks on one pan for the easiest cleanup ever.

The butter and Old Bay create a sauce that is pure gold. It is ready in 35 minutes from start to finish. Your family will think you spent all afternoon in the kitchen.

Simple Method

We start by giving the potatoes and corn a quick head start. A short boil ensures they are perfectly tender before roasting. Then, you just toss everything in garlic-butter goodness and bake. It is a foolproof way to get restaurant-quality seafood at home.

Ingredients You’ll Need

These simple ingredients bring big, bold coastal vibes to your table.

• 1 pound large raw shrimp, peeled and deveined
• 1 pound baby red or gold potatoes, halved
• 12 ounces smoked andouille sausage, sliced into 1/2-inch rounds
• 2 ears corn on the cob, cut into 4 pieces each
• 1/4 cup unsalted butter, melted
• 3 cloves garlic, minced
• 1 tablespoon Old Bay seasoning
• 1/2 teaspoon smoked paprika
• 1 lemon, sliced into rounds
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Step-by-Step Directions

1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
2. Boil halved potatoes in salted water for 8 minutes. Add corn for the final 2 minutes. Drain well.
3. Whisk melted butter, garlic, Old Bay, paprika, salt, and pepper in a small bowl.
4. Combine potatoes, corn, sausage, and raw shrimp in a large mixing bowl.
5. Pour the butter mixture over everything. Toss until every piece is thoroughly coated.
6. Spread the mixture onto your sheet pan in a single layer. Tuck lemon slices between the ingredients.
7. Roast for 12 to 15 minutes. The shrimp should be pink and the corn tender.
8. Remove from oven and garnish with fresh parsley. Serve it hot!

Best Ways to Enjoy It

Serve this directly on the sheet pan for a casual, fun vibe. It is perfect for outdoor entertaining on the patio. Pair it with a cold beer or a crisp white wine. Don’t forget some crusty bread to soak up that extra butter!

How to Store Leftovers

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat gently in the oven at 300°F to avoid rubbery shrimp. Avoid the microwave to keep the seafood texture perfect. Cold leftover shrimp is actually great on a salad too!

Tips for Best Results

• Use large shrimp so they stay juicy while roasting.
• Do not skip the parboiling step for the potatoes.
• Pat your shrimp dry before adding the butter sauce.
• Spread everything in a single layer for even browning.
• Add an extra pinch of Old Bay for more heat.
• Fresh summer corn makes a huge flavor difference.
• Use parchment paper to make cleanup a total breeze.

Ways to Switch It Up

• Swap andouille for kielbasa for a milder flavor profile.
• Add sea scallops or mussels for a fancy seafood feast.
• Toss in some bell peppers for extra crunch and color.
• Use Cajun seasoning if you want a spicier kick.

Common Questions

Can I use frozen shrimp?

Yes, just make sure they are fully thawed and patted dry. This helps the butter sauce stick to the shrimp properly.

Is this recipe very spicy?

It has a mild kick from the sausage and Old Bay. You can reduce the seasoning if you prefer it very mild. It is generally very kid-friendly as written.

You need this buttery, seafood goodness in your life right now. It is the taste of summer on a single pan!

— Jasmine

Easy Sheet Pan Shrimp Boil

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 475

Ingredients Method

Ingredients

  

• 1 pound large raw shrimp, peeled and deveined
• 1 pound baby red or gold potatoes, halved
• 12 ounces smoked andouille sausage, sliced into 1/2-inch rounds
• 2 ears corn on the cob, cut into 4 pieces each
• 1/4 cup unsalted butter, melted
• 3 cloves garlic , minced
• 1 tablespoon Old Bay seasoning
• 1/2 teaspoon smoked paprika
• 1 lemon , sliced into rounds
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Method

 

1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or grease with non-stick spray.
2. Place halved potatoes in a large pot of salted water. Bring to a boil and cook for 8 minutes. Add corn pieces for the final 2 minutes of boiling. Drain well.
3. In a small bowl, whisk together melted butter, minced garlic, Old Bay seasoning, smoked paprika, salt, and pepper.
4. In a large mixing bowl, combine the parboiled potatoes, corn, sliced sausage, and raw shrimp.
5. Pour the butter mixture over the ingredients and toss until everything is thoroughly and evenly coated.
6. Spread the mixture onto the prepared sheet pan in a single even layer. Tuck lemon slices between the ingredients.
7. Roast for 12 to 15 minutes, or until the shrimp are pink and opaque and the corn is tender.
8. Remove from oven and garnish with fresh chopped parsley. Serve hot.