Sheet Pan Shrimp Boil – A Zesty One-Pan Southern Classic

Shrimp boils are a Southern summer tradition — casual, communal, and irresistibly flavorful. With this Sheet Pan Shrimp Boil, you get all the classic elements of a Low Country boil without needing a massive stockpot or outdoor burner.

Packed with juicy shrimp, sweet corn, smoky sausage, and tender baby potatoes, this oven-roasted version brings smoky, buttery goodness straight to your kitchen — and cleanup is as simple as tossing one pan in the sink. The seasoning blend is bold but balanced, and a final drizzle of garlicky melted butter pulls the whole dish together.

Whether you’re serving a hungry crowd or just want a fun weeknight dinner, this recipe captures all the coastal charm of a traditional shrimp boil — no backyard setup required.

Ingredients Overview

Each ingredient in this sheet pan dish serves a purpose — from flavor depth to texture variety — while keeping prep simple and approachable.

Shrimp

Use large (16/20 count) raw shrimp, peeled and deveined, with tails on or off depending on preference. Frozen shrimp can be used if fully thawed and patted dry before roasting. Avoid overcooked, rubbery shrimp by adding them toward the end of the roasting process.

Corn on the Cob

Sweet corn, cut into small rounds, brings color and a juicy crunch. Fresh corn is best when in season, but frozen mini cobs can work in a pinch — just thaw them first.

Baby Potatoes

Baby red or Yukon gold potatoes roast beautifully and hold their shape. Halve or quarter them depending on size so they cook evenly. They’re the heartiest part of the boil and absorb all the smoky-spiced butter.

Smoked Sausage

Andouille or kielbasa add a savory, smoky element. Slice into thick rounds so they caramelize slightly in the oven. Chicken or turkey sausage can be used for a lighter option.

Old Bay Seasoning

This classic seafood boil spice blend infuses everything with its signature mix of celery salt, paprika, mustard, and cayenne. You can make your own version if needed, but the premade version is widely available.

Garlic Butter

A mixture of melted butter, minced garlic, and a bit of lemon juice is drizzled over the pan before roasting and again just before serving — it coats everything in a silky, fragrant layer of flavor.

Lemon

Fresh lemon wedges roast alongside the main ingredients, adding a subtle citrus note. A final squeeze before serving lifts the dish and cuts through the richness.

Parsley (optional garnish)

Fresh chopped parsley brings color and a bit of brightness. Chives or green onions also work well.

Step-by-Step Instructions

1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easier cleanup.

2. Prep the potatoes. Toss halved baby potatoes with olive oil, salt, pepper, and a bit of Old Bay. Spread them on the sheet pan and roast for 20 minutes, until starting to soften and brown.

3. Add corn and sausage. After the initial roast, add the corn rounds and sliced sausage to the pan. Drizzle with a little more oil and Old Bay, then return to the oven for another 10–12 minutes.

4. Prepare the shrimp and garlic butter. In a bowl, toss the shrimp with olive oil, garlic, lemon juice, and Old Bay. Melt the butter separately and keep it warm.

5. Finish the roasting. Add shrimp and lemon wedges to the pan in a single layer. Roast for 8–10 minutes more, or until the shrimp are pink and just cooked through.

6. Drizzle and garnish. Once out of the oven, pour the warm melted butter over the shrimp boil. Sprinkle with fresh parsley and an extra squeeze of lemon.

7. Serve immediately. Serve right from the pan for that rustic feel — maybe with crusty bread or cocktail sauce on the side.

Tips, Variations & Substitutions

• Don’t overcook the shrimp: Always add shrimp at the end — they only need about 8–10 minutes in a hot oven.

• Add heat: Toss in some red pepper flakes or cayenne for extra spice.

• Add vegetables: Bell peppers, red onions, or okra roast well and add variety.

• Seafood options: Add mussels or crab legs for a deluxe twist. Adjust cook time accordingly.

• Dairy-free version: Swap garlic butter for olive oil or a dairy-free butter alternative.

• Low-carb option: Skip potatoes and add more non-starchy vegetables like cauliflower or zucchini.

Serving Ideas & Occasions

This Sheet Pan Shrimp Boil is ideal for:

• Summer dinners on the patio with iced tea or cold beer.

• Game day gatherings — it’s a crowd-pleaser and easy to double.

• Quick weeknight meals with minimal cleanup.

• Beach-themed parties — just serve with lemon wedges, paper plates, and rolls of paper towels.

Pair it with:

• Crusty sourdough bread or garlic toast

• A side of coleslaw or cucumber salad

• Boiled eggs or pickles, like in traditional Southern boils

• A chilled white wine, like Pinot Grigio or Sauvignon Blanc

Nutritional & Health Notes

Shrimp is a great source of lean protein, low in calories but rich in selenium, iodine, and vitamin B12. Pairing it with vegetables and moderate amounts of sausage keeps this meal hearty but balanced.

• Protein: Shrimp and sausage provide about 25–30g protein per serving.

• Carbs: Primarily from potatoes and corn — swap in cauliflower or green beans for a lower-carb option.

• Fat: Comes mainly from the garlic butter and sausage; adjust portions or use olive oil to reduce.

• Allergens: Contains shellfish and dairy (if using regular butter); modify accordingly for dietary needs.

To lighten the dish further, reduce the butter and serve with a big leafy salad on the side.

FAQs

Q1: Can I make this with frozen shrimp?

A1: Yes, just make sure the shrimp are completely thawed and patted dry before seasoning. Excess moisture can lead to steaming instead of roasting.

Q2: What size shrimp should I use?

A2: Large (16/20) or extra-large shrimp work best. Smaller shrimp may overcook too quickly.

Q3: Can I cook this on the grill instead?

A3: Absolutely. Use a large grill-safe tray or foil packet. Keep the layers thin to ensure even cooking.

Q4: How do I store leftovers?

A4: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F or sauté in a skillet with a splash of broth.

Q5: Is Old Bay necessary?

A5: It’s traditional and flavorful, but you can substitute a mix of paprika, celery salt, garlic powder, cayenne, and black pepper.

Q6: Can I make this dairy-free?

A6: Yes — use olive oil instead of butter. You’ll still get rich flavor, especially with garlic and lemon added.

Q7: What can I serve with this to round out the meal?

A7: Try it with cornbread, a green salad, lemony rice, or even pickled vegetables for contrast.

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