Sheet pan shrimp boil is an easy dinner that brings together tender shrimp, potatoes, corn, and sausage with bold seasoning and minimal cleanup. It has all the flavor of a classic shrimp boil, but everything roasts together on one pan instead of needing a big pot on the stove.
A Quick Look at the Recipe
✅ Recipe Name: Sheet Pan Shrimp Boil
🕒 Ready In: ~40 minutes
👪 Serves: 4 servings
🍽 Calories: ~430 per serving (estimated)
🥣 Main Ingredients: Baby potatoes, corn, andouille sausage, jumbo shrimp, olive oil, Creole seasoning, Old Bay seasoning
📖 Dietary Info: Gluten-free; dairy-free
👌 Difficulty: Easy - boil, toss, roast, add shrimp, finish baking
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This is the kind of recipe that feels fun and a little different, but is still simple enough for a weeknight. The mix of shrimp, sausage, corn, and potatoes makes it hearty and satisfying, and the sheet pan method keeps the whole thing easy to prep and serve.
If you want more easy dinner recipes, try our Sheet Pan Pork Tenderloin, Air Fryer Cod, or Turkey Sloppy Joes.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Sheet Pan Shrimp Boil:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Sheet Pan Shrimp Boil:
- Recipe Notes & Tips:
- How to Store:
- Sheet Pan Shrimp Boil FAQs:
- More Dinner Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Sheet Pan Shrimp Boil
Why You'll Love this Sheet Pan Shrimp Boil:
Perfect for weeknights: This sheet pan shrimp boil feels fun and special, but it is still simple enough to make on a busy night.
Bold, savory flavor: The Creole seasoning and Old Bay give everything plenty of flavor with very little effort.
Easy to serve: Everything cooks on one pan, so it is easy to bring straight to the table and serve family-style.
Hearty and satisfying: With shrimp, sausage, corn, and potatoes all in one recipe, this feels like a full meal without needing much on the side.
Key Ingredients:
- jumbo shrimp. These cook quickly and make the sheet pan shrimp boil feel hearty and satisfying. Peel and devein them ahead of time to keep prep easy.
- baby potatoes. These give the recipe that classic shrimp boil feel and roast up tender on the sheet pan. Halve any larger ones so they cook evenly.
- corn. Adds sweetness and makes the meal feel more complete. Cutting the ears into smaller pieces makes them easier to roast and serve.
- andouille sausage. This adds smoky, savory flavor and helps make the sheet pan shrimp boil more filling.
- Creole seasoning and Old Bay. These bring bold flavor and give the whole pan that classic shrimp boil taste.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different sausage: Kielbasa or another smoked sausage can be used instead of andouille if you want a milder flavor.
- Swap the shrimp size: Large shrimp also work well, but the cook time may be slightly shorter.
- Add lemon: Serve with lemon wedges or squeeze fresh lemon juice over the top before serving for a brighter finish.
- Make it spicier: Add a pinch of cayenne or extra Creole seasoning if you want more heat.
- Use red potatoes: If you do not have baby potatoes, chopped red potatoes work well too.
How to Make Sheet Pan Shrimp Boil:
- Step 1: Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it. Add the potatoes, corn, and sausage to the sheet pan. Drizzle with the olive oil and sprinkle with the Creole seasoning, Old Bay seasoning, and salt. Toss until everything is well coated and spread into an even layer.
- Step 2: Roast for 30 minutes, stirring halfway through, until the potatoes are tender and the corn and sausage are starting to brown. Remove the pan from the oven and add the shrimp. Toss everything together so the shrimp gets coated in the seasonings and pan juices. Return the pan to the oven and bake for 8 to 10 more minutes, or until the shrimp are pink and cooked through.
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Recipe Notes & Tips:
- Cut the potatoes evenly: Halve smaller baby potatoes and quarter any larger ones so they roast in the same amount of time.
- Give the pan enough space: Spread everything out in an even layer so the potatoes, corn, and sausage roast instead of steam.
- Add the shrimp at the end: Shrimp cooks quickly, so adding it after the potatoes, sausage, and corn have roasted keeps it from getting overcooked.
- Stir halfway through: Tossing everything once during the first roast helps the potatoes cook more evenly and gives the sausage and corn better color.
- Serve right away: This sheet pan shrimp boil is best hot from the oven while the shrimp is tender and everything is at its best texture.
How to Store:
Refrigerator: Store leftover sheet pan shrimp boil in an airtight container in the refrigerator for up to 2 days.
Reheating: Warm it in the oven at 350°F or in a skillet over medium heat just until heated through. Be careful not to overcook the shrimp when reheating.
Best fresh: This recipe is best served right away since shrimp can become rubbery if cooked too long or reheated too much.
Sheet Pan Shrimp Boil FAQs:
A sheet pan shrimp boil usually includes shrimp, potatoes, corn, sausage, oil, and bold seasonings like Creole seasoning or Old Bay. It is meant to give you the same flavor as a classic shrimp boil, but cooked on a sheet pan instead of boiled on the stove.
To keep shrimp from overcooking in sheet pan shrimp boil, add it only during the last part of cooking. Shrimp cooks fast, so giving the potatoes, corn, and sausage a head start helps everything finish at the right time.
Yes, sheet pan shrimp boil can be made with another smoked sausage if you do not want to use andouille. Kielbasa or another fully cooked sausage works well, though the flavor will be a little different.
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Sheet Pan Shrimp Boil
Ingredients
- 1 pound baby potatoes, halved
- 3 ears corn, quartered
- 13 ounces andouille sausage
- 1 pound jumbo shrimp
- ¼ cup olive oil
- 2 tablespoons creole seasoning
- 1 teaspoon old bay seasoning
- 1 teaspoon salt
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it.
- Add the potatoes, corn, and sausage to the sheet pan. Drizzle with the olive oil and sprinkle with the Creole seasoning, Old Bay seasoning, and salt. Toss until everything is well coated and spread into an even layer.
- Roast for 30 minutes, stirring halfway through, until the potatoes are tender and the corn and sausage are starting to brown.
- Remove the pan from the oven and add the shrimp. Toss everything together so the shrimp gets coated in the seasonings and pan juices.
- Return the pan to the oven and bake for 8 to 10 more minutes, or until the shrimp are pink and cooked through.
Nutrition
Notes
- Cut the potatoes evenly: Halve smaller baby potatoes and quarter any larger ones so they roast in the same amount of time.
- Give the pan enough space: Spread everything out in an even layer so the potatoes, corn, and sausage roast instead of steam.
- Add the shrimp at the end: Shrimp cooks quickly, so adding it after the potatoes, sausage, and corn have roasted keeps it from getting overcooked.
- Stir halfway through: Tossing everything once during the first roast helps the potatoes cook more evenly and gives the sausage and corn better color.
- Serve right away: This sheet pan shrimp boil is best hot from the oven while the shrimp is tender and everything is at its best texture.
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