Sheet Pan Shrimp Boil always seemed kinda fancy to me. You know, one of those meals that look five-star-restaurant but are secretly so simple… that’s the vibe. If family dinners at your place turn into a juggling act (or maybe a circus, no shade), then this might just rescue your weeknights. Less pots, fewer dishes, and a big crowd-pleaser. It even gives off a party energy—way more fun than those boring old casseroles. Oh, you love quick shrimp recipes? Before we dive in, don’t skip my go-to Easy Creamy Shrimp Scampi or maybe (when you’re craving something different in the morning), those Delicious Fluffy Pancakes you can whip up in minutes. Ok, let’s get cozy and talk shrimp boil.
Ingredients Needed
Listen, I’m not about complicating dinner—so you’ll find this list refreshingly short and, honestly, probably mostly in your fridge already.
You’ll need peeled shrimp (frozen is fine, just thaw it), smoked sausage, baby potatoes, fresh corn (or frozen if it’s snowing outside), and some butter. Oh, and a lemon in case you want extra zing. I throw in Old Bay seasoning because, well, nothing says “shrimp boil” without it. (If you’re out, Cajun seasoning gives a nice kick too. I once swapped it in a pinch and nobody complained.) Little sprinkle of salt and some garlic. Because flavor is my love language. And, uh, parchment paper or foil for easier clean up. The real MVPs don’t get enough credit.
Make It Your Own
Here’s where the magic happens—toss out what doesn’t fit and play around with what does. I love sneaking in extra veggies (my kids? Not so much). Try bell peppers for color, or toss in a handful of cherry tomatoes. Sometimes I add a couple chunks of unsalted butter on top… so everything gets a rich flavor.
I know purists might say a Sheet Pan Shrimp Boil should be classic, but, honestly, it’s your kitchen. Switch out sausage for spicy andouille if you’re feeling bold. Halve the potatoes smaller if you want them extra crispy. I even tried it once with leftover garlic bread (because carbs are happy). Everything’s fair game if it lands on that pan. Oh, and if you’re obsessed with shrimp recipes, you’d probably flip for this Savor The Flavor: Easy Blackened Shrimp Bowl too. Anyway, experiment—there’s no wrong way.
“I never thought a Sheet Pan Shrimp Boil could come together so quickly. Plus, everyone actually fought over the last piece of corn! We’ll be making this a lot. Cleanup was a dream too.” – Riley M.
How to Make Sheet Pan Shrimp Boil
Alright, ready for this? It’s a snap—seriously. First, crank up your oven to 425. While that’s heating, cut your potatoes in half (smaller is better for a quick roast), chop the corn into thick coins, and slice up your sausage. Spread those out on your lined sheet pan. Toss them in melted butter and a hefty sprinkle of Old Bay. Into the oven it all goes, about 15-20 minutes until those potatoes are fork-tender.
Now, shrimp joins the party. Pull out the pan, add your thawed shrimp (pat them dry so they roast, not steam). More seasoning, another dab of butter for luck, and back in for just 7-8 minutes. Shrimp goes fast—don’t wander off, trust me on this one. Squeeze fresh lemon juice over everything when it’s done. (I toss on some chopped parsley if I want to feel like I got a little fancy.)
That’s literally it. Told you—stupidly easy but so impressive.
Tips for the Best Sheet Pan Shrimp Boil
Here’s where my real-life trial and error kicks in. Don’t be shy with the seasoning—shrimp can handle it. If you’re making a bigger batch, use two pans so nothing steams (yep, learned that the hard way: soggy-boil is not a thing). Shake or flip everything halfway through. Potatoes are the slowpokes, so always start them first. And if you find the shrimp gets too rubbery, try adding them just for the final five minutes.
Weird but works: bitterness from the lemon peel adds a pop if you roast a few chunks with everything else. If you want crunchy edges, don’t crowd the pan. Oh! And keep parchment paper handy so clean up is literally one minute flat. Swear by that. (Side bonus: Less time scrubbing, more time eating).
How to Store Leftovers
I always make extra—don’t judge me, it’s too good. Pop everything in an airtight container as soon as it cools to room temp. Shrimp likes the fridge, not the counter! It’ll keep for about two days. When you’re ready for round two, blast it in the microwave with a sprinkle of water or a tiny bit more butter. Or, be fancier than I am and toss leftovers in a skillet to crisp them up.
If you actually manage to have enough left for lunch the next day… you win dinner, basically.
Common Questions
Q: Can I use frozen shrimp right from the bag?
A: Oh, please thaw them first! Otherwise, you’ll end up with watery, kind-of-steamed shrimp. Fast thaw in a colander with cold water does the trick.
Q: Do I have to use Old Bay seasoning?
A: No, but…it’s worth having. Cajun or something smoky works too, but Old Bay is classic.
Q: What if I don’t eat sausage?
A: Skip it, use chicken or go full veggie. Might not taste exactly the same, but it’s still delicious.
Q: How do I know when the shrimp is done?
A: It turns pink and curls up a bit. Overcooked shrimp gets rubbery, so check at 6 minutes and go from there.
Q: Can I prep ahead?
A: You can chop potatoes and corn early. Shrimp is best cooked fresh, though. No shortcuts on that one!
Your Next Family Favorite Awaits
If you haven’t tried a sheet pan dinner, this Sheet Pan Shrimp Boil could totally change your weeknight game. It’s fast, ridiculously tasty, and gives you that “I pulled off a feast” feeling with way less effort than expected. For a full shrimp adventure, check out other reader-approved takes from Damn Delicious and see a cool visual at Aberdeen’s Kitchen. If I can whip this up between work and soccer pickup, you can too. Give it a shot—and good luck getting leftovers!
Sheet Pan Shrimp Boil
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Cut the baby potatoes in half and chop the corn into thick coins. Slice the smoked sausage.
- Spread the potatoes, corn, and sausage on a lined sheet pan.
- Drizzle with melted butter and sprinkle with Old Bay seasoning. Toss to coat.
- Roast in the oven for 15-20 minutes, until the potatoes are fork-tender.
- Add the thawed shrimp on top. Pat them dry, season again, and add a dab of butter.
- Return to the oven and cook for an additional 7-8 minutes, until the shrimp are pink and curled.
- Remove from the oven and squeeze fresh lemon juice over the dish.
- Serve hot, optionally garnished with chopped parsley.
Notes
Sheet Pan Shrimp Boil
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Cut the baby potatoes in half, chop the corn into thick coins, and slice the sausage.
- Spread the potatoes, corn, and sausage on a lined sheet pan.
- Toss them in melted butter and sprinkle with Old Bay seasoning.
- Roast in the oven for about 15-20 minutes until the potatoes are fork-tender.
- Add thawed shrimp to the pan (pat them dry to ensure they roast, not steam).
- Add more seasoning and a dab of butter for luck.
- Return the pan to the oven for an additional 7-8 minutes or until shrimp are pink and curled up.
- Squeeze fresh lemon juice over the dish before serving.
- Optionally, toss on some chopped parsley for garnish.
