Sheet Pan Shrimp Boil is the weeknight dinner you didn’t know you needed. It’s got all the bold, smoky flavor of a classic Southern shrimp boil—jumbo shrimp, andouille sausage, baby potatoes, and corn on the cob—but without the boiling pots or messy cleanup.
Everything roasts on a single tray with garlic butter and Creole seasoning until it’s crispy, juicy, and totally irresistible. No draining, no fuss—just pure seafood magic in under an hour.
This is a one-pan wonder perfect for busy parents, home cooks, and anyone craving something comforting without the chaos.
Table of contents
- Why Sheet Pan Shrimp Boil Is a Total Weeknight Win
- The Secret to Perfect Sheet Pan Shrimp Boil Every Time
- What to Expect from Your Sheet Pan Shrimp Boil (Hint: It’s Gorgeous)
- Sheet Pan Shrimp Boil Recipe Card: Easy, Mess-Free Southern Flavor
- Leftovers? Here’s How to Handle Your Sheet Pan Shrimp Boil Like a Pro
- FAQS
- Wrap-Up: Sheet Pan Shrimp Boil Is the Weeknight Hero You’ve Been Waiting For
Why Sheet Pan Shrimp Boil Is a Total Weeknight Win
Let’s talk about why the Sheet Pan Shrimp Boil is such a game-changer—especially if you’ve ever tried the traditional version. Normally, you’re wrangling a giant pot of boiling water, timing everything just right, and then pouring hot liquid into the sink like a mad scientist. Not exactly relaxing, right?
This version? Everything cooks on one sheet pan. No boiling,No draining. No cleanup that eats up your entire evening.
You toss your baby potatoes, corn, sausage, and shrimp in a mix of melted butter, Creole spices, and garlic, then roast it all in the oven. That’s it. The potatoes get crispy, the shrimp stays tender, and the sausage adds that smoky, spicy kick we love.
Perfect for:
- Busy weeknights
- Family dinners
- Summer get-togethers
- Or just when you want seafood without the stress
And let’s be real—roasted shrimp and veggies straight off a sheet pan is peak lazy genius. It looks fancy, tastes incredible, and comes together in less time than it takes to binge a sitcom episode.
The Secret to Perfect Sheet Pan Shrimp Boil Every Time
Here’s the trick for nailing your Sheet Pan Shrimp Boil: timing is everything. The magic is all about what hits the pan first.
Potatoes and corn need more time to get that golden, roasted finish. So, they go in first—let them sizzle and soften up in the oven. After about 25 minutes, that’s when you bring in the heavy hitters: the shrimp and andouille sausage.
Why? If you add shrimp too early, they’ll overcook and turn tough—nobody wants rubbery shrimp, trust me. By sliding them onto the tray at the end, you get juicy, tender bites every time. The sausage crisps up, and all the flavors mix together like a Southern seafood party on a pan.
Love easy sheet pan dinners? Give our Garlic Shrimp and Broccoli Sheet Pan Dinner a try next!
What to Expect from Your Sheet Pan Shrimp Boil (Hint: It’s Gorgeous)
Once your Sheet Pan Shrimp Boil comes out of the oven, you’re gonna want to dive in face-first. I’m not saying you should—but I get it.
You’ll see those tri-color baby potatoes roasted to crispy perfection, buttery yellow corn on the cob with caramelized edges, juicy pink shrimp nestled next to spicy, smoky andouille sausage. And that Creole seasoning? It ties it all together with a warm, bold kick that just screams Southern comfort.
The roasted garlic clings to everything, the butter pools in the crevices, and the smell? It’ll bring people to the kitchen before you even call them.
It’s colorful, rustic, and perfect to serve straight from the tray. Sprinkle on some fresh chopped parsley, maybe an extra dash of seasoning or a squeeze of lemon if you’re feeling fancy—and boom. Dinner’s ready.
This dish is:
- Photo-worthy
- Family-friendly
- And dangerously easy to eat with your hands (don’t fight it)
Hosting a seafood night? Pair it with our Savory Crab Brûlée – A Gourmet Seafood Appetizer to really impress your guests.
Sheet Pan Shrimp Boil Recipe Card: Easy, Mess-Free Southern Flavor
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Sheet Pan Shrimp Boil
- Total Time: 45 minutes
- Yield: 4 servings
Description
Classic shrimp boil flavor. No giant pot. No cleanup nightmare. Just one pan, one oven, and a whole lot of yum.
Ingredients
- 1 lb jumbo shrimp, peeled and deveined
- 13 oz andouille sausage, sliced
- 1 lb baby potatoes (tri-color, Yukon gold, or red), halved or quartered
- 3 ears corn, left in husks or wrapped in foil
- 4 garlic cloves, minced
- 1 tbsp Creole seasoning (plus more to taste)
- 2 tbsp melted butter or olive oil
- Fresh parsley, chopped, for garnish
- Optional: lemon wedges, extra seasoning for serving
Instructions
- Preheat your oven to 400°F. Line a sheet pan with parchment or spray with oil.
- In a bowl, toss the baby potatoes and sliced sausage with half the melted butter, half the Creole seasoning, and a pinch of salt. Spread them on the sheet pan. Nestle the foil-wrapped or husk-on corn around them.
- Roast for 25 minutes, until potatoes are starting to brown.
- Meanwhile, season the shrimp with the remaining butter, garlic, and Creole seasoning. Set aside.
- After 25 minutes, remove the tray and scatter the shrimp evenly over the pan. Return to the oven and roast another 10–12 minutes, until shrimp are pink and opaque.
- Let the corn cool slightly, remove husks if needed, slice into rounds, and return them to the tray.
- Garnish with fresh parsley and serve straight from the pan. Add a little extra seasoning or lemon juice if you’re feeling zesty.
Notes
Serve straight from the pan for easy cleanup and maximum flavor. Great with iced tea or a crisp white wine.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 880mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg
Keywords: shrimp boil, sheet pan shrimp, easy seafood recipe, southern dinner, shrimp and sausage, one-pan meal
Leftovers? Here’s How to Handle Your Sheet Pan Shrimp Boil Like a Pro
If you somehow don’t finish the entire Sheet Pan Shrimp Boil in one sitting (honestly, respect), don’t toss those tasty bits. Leftovers reheat beautifully and even open up some fun remix opportunities.
Storage Tips:
- Let everything cool completely before storing.
- Pop the leftovers in an airtight container and refrigerate.
- Best if eaten within 2–3 days for top flavor and texture.
Reheating Tips:
- Oven method (best): Spread leftovers on a foil-lined pan and heat at 350°F for 10–12 minutes.
- Skillet method: Toss everything into a nonstick pan over medium heat with a splash of broth or butter.
- Avoid the microwave if you can—shrimp turns rubbery fast in there.
Leftover Remix Ideas:
- Shrimp & Potato Breakfast Hash
Chop it all up and toss it in a skillet with eggs for a next-day brunch winner. - Creole Shrimp Tacos
Warm it up, throw it in tortillas with slaw and spicy crema. You’re welcome. - Shrimp and Corn Salad
Serve cold over mixed greens with a lemony dressing for a lighter day-two option.
Looking for more easy seafood dinners?
Check out our Blackstone Griddle Recipes for more no-fuss, bold-flavor ideas made for the grill or flat top.
FAQS
Absolutely! It’s one of the easiest (and tastiest) ways to cook shrimp. Just make sure they’re peeled and deveined, and don’t overcook ’em—10–12 minutes at 400°F is all they need.
Nope! That’s the beauty of this dish. Roasting brings out a deeper flavor and better texture—no soggy potatoes or watery corn here.
We use a bold Creole seasoning blend that balances spice, salt, and herbs. You can use store-bought or DIY it with paprika, garlic powder, onion powder, cayenne, thyme, and a little salt. Want an Old Bay seasoning alternative? Add celery salt and smoked paprika for a nice twist.
It can be! But it doesn’t have to be. Creole seasoning usually has a kick, but you can tone it down or crank it up by adjusting how much you use. Got kids? Just go light and serve hot sauce on the side.
For sure. You can chop the potatoes, sausage, and garlic in advance, and even season the shrimp a few hours ahead. Just wait to roast everything until you’re ready to eat—shrimp tastes best fresh from the oven.
Wrap-Up: Sheet Pan Shrimp Boil Is the Weeknight Hero You’ve Been Waiting For
So here’s the deal: this Sheet Pan Shrimp Boil is everything a home cook could want—flavor-packed, foolproof, and ready in under an hour. No boiling pots. No kitchen chaos. Just one tray loaded with juicy shrimp, crispy potatoes, sweet roasted corn, and smoky sausage, all seasoned to perfection.
Whether you’re throwing together a quick weeknight meal, planning a laid-back dinner with friends, or just really into garlic butter (same), this one’s a keeper.
And hey, don’t keep all that deliciousness to yourself!
Tried it? Drop a comment, tag us on socials, or send a pic—we love seeing what you’re cooking.
Looking for more easy seafood ideas? Check out these reader faves:
- Italian Shrimp Recipe – Shrimp Capri
- Southern Cornbread – A Step-by-Step Guide
- Country Potatoes – Oven Crispy and Golden
Until next time, keep the sheet pans hot, the shrimp juicy, and the seasoning bold.
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