Welcome to this effortless Sheet Pan Shrimp Boil, which has readers raving:ย โFabulous,โ โFantastic,โ โTerrific,โ โOH MY!!!! Delicious!!!!โ โRestaurant-worthy!โ and โI made this four days ago, and itโs on the menu again tonight!โ
This dish stands out for its adept seasoning, vibrant taste, easy preparation, and foolproof techniques guaranteeing restaurant-quality results. Follow along for tips, tricks, and step-by-step photos for the ultimate easy weeknight dinner with just minutes of prep!
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Oven Shrimp Boil Video

Sheet Pan Shrimp Boil
Traditional Shrimp Boils are great for serving a large crowd because you can cook a large quantity of food at once, but for family weeknight dinners โ a Sheet Pan Shrimp Boil is the way to go. The entire dinner cooks on one sheet pan with just minutes of prep without standing over a steaming pot. This oven method is easier (no boiling water, no draining), quick to clean up (just throw away the foil) and perfect for busy nights!
What is a Shrimp Boil?
A Southern Boil or Shrimp Boil is a social gathering thatโs famous throughout Louisiana, Georgia and North Carolina in which family and friends get together to feast on shrimp, sausage, sweet corn, and potatoes. All of the ingredients are combined in giant outdoor stockpots and boiled until cooked through. The contents are then drained and dumped out onto a newspaper lined table for a casual, tasty interactive buffet of sorts.
You’ll love this Shrimp Boil in the Oven
Sheet Pan Low Country Boil ingredients
A traditional Shrimp Boil usually consists of shrimp and other seafood such as crab, crawfish, oyster, corn, potatoes, (sometimes other veggies) onions, garlic, seasonings and often sausage. For this Shrimp Boil Recipe, we are going to streamline the contents and use:
Shrimp:
Sausage
Corn
Potatoes
Seasonings
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Sheet Pan Chili Dijon Pork Tenderloin
Sheet Pan Honey Mustard Pretzel Chicken & Potatoes
Sheet Pan Lemon Garlic Butter Salmon
CAN I ADD OTHER VEGETABLES?
This Shrimp Boil recipe is extremely flexible. You are welcome to swap some of the ingredients for others veggies if you wish but take care to swap in equal amounts so the proportions of olive oil and seasonings stays the same and so everything fits nicely on one sheet pan. The following veggies require approximately 25-30 minutes to cook so they can be added at the beginning of the recipe with the sausage, corn and potatoes:
โข Brussels sprouts: stems trimmed, sliced in half through stem
โข Butternut squash: peeled, chopped into 1โ cubes
โข Green beans: ends trimmed
โข Broccoli: chopped into medium size florets
โข Cauliflower: chopped into medium bite size florets
โข Carrots: sliced thinly
โข Mini sweet bell peppers: chopped into thick squares
You can also add quick cooking vegetables partly through roasting with the shrimp. The following require 10-12 minutes:
โข Asparagus: chopped into 2โ pieces
โข Cherry tomatoes: left whole
โข Zucchini: sliced 1/4-inch thick
IS THIS SHRIMP BOIL RECIPE GLUTEN FREE?
Yes! This Shrimp Boil recipe is gluten free โ no substitutions needed!
HOW TO PREP SHRIMP
If you are new to cooking shrimp, here is some helpful information to prepare and cook shrimp perfectly every time, whether for this Shrimp Boil recipe or any of my other fabulous shrimp recipes:
CAN I MAKE THIS SHRIMP RECIPE WITH FROZEN SHRIMP?
Yes! I use frozen shrimp all the time just like I did in this Shrimp Boil recipe. Just make sure you thaw the shrimp completely and pat it dry before using.
HOW DO I DEFROST SHRIMP?
You will want to use raw shrimp for this Sheet Pan Shrimp Boil. I typically use frozen shrimp and just defrost it before using. There are two options for defrosting your shrimp:
Easy Defrost: The easiest way to defrost your shrimp in the refrigerator overnight. Simply remove one-pound frozen shrimp (if itโs more than a one-pound package) to a covered bowl and let them defrost in the refrigerator overnight.
Quick Defrost: Place the frozen shrimp in a colander then place the colander in a large bowl. Fill the bowl with cold tap water and let it sit for 10 minutes. After 10 minutes, replace the water with new cold tap water and submerge the shrimp again. Let shrimp sit an additional 10- 20 minutes. If the shrimp isnโt completely defrosted, then repeat.
WHATโS THE EASIEST WAY TO PEEL AND DEVEIN SHRIMP?
I like to purchase shrimp that is already peeled and deveined so all the work is done for me! If you purchase shrimp that is not deveined, it will still have the dark, sandy intestinal tract running along the back of the shrimp just beneath the surface. Sometimes it will be very dark and sometimes it will be harder to spot depending on when the shrimp ate last.
While eating the shrimp with the veins wonโt harm you, it can add grittiness and distract from the clean shrimp taste so I highly recommended removing it. To devein shrimp:
1. First, locate the vein in the shrimp running along its back.
2. Make a shallow cut and use the tip of the knife to lift it out.
3. The veins and shells can then be thrown away.
4. Rinse the shrimp and lay on a paper towel to dry.
How to make Shrimp Boil in Oven
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
HOW DO I KNOW WHEN MY SHRIMP IS COOKED?
Shrimp is very simple to cook โ and takes minutes! The key to success is not to overcook your shrimp. There are two indicators of cooked shrimp -the color and shape. Hereโs what to look for:
โข Color:ย ย Raw shrimp startsย translucent gray, and as it cooks, it turns pink and opaque withย some pink and bright red accents.ย You will want to remove the shrimp from the skillet when it is fully opaque without any gray left.ย Look at the crevice in the back of the shrimp where the vein was removed.ย When the base of this crevice becomes opaque, the shrimp is done.
โข Shape:ย You can also check the shape of your shrimp. This test isnโt always accurate with smaller shrimp but works well with large shrimp. ย As shrimp cook, their muscles contract, which causes them to curl.ย As soon as the shrimp begin to curl, they are usually done cooking.ย Perfectly cooked large shrimp will have aย โCโ shape, while overcooked shrimp have an โOโ shape.ย
Shrimp Boil Sheet Pan tips
Shrimp Boil Sheet Pan Variations
This Shrimp Boil recipe is delicious as written or it is easy to customize. Here are a few ideas:
How to serve Oven Shrimp Boil
Once the Sheet Pan Shrimp Boil emerges from the oven, how do you serve it? You can go conservative and divide the servings among plates, but the traditional way is to cover your table with clean newspaper or butcher paper and pour the contents right onto the paper.
The Shrimp Boil’s contents are already laid out on a tray, but it makes sense to eat directly from the baking tray once itโs cooled off some.ย And, of course โ weโre talking about eating with your hands!ย Keep a stack of napkins and wet naps handy โ the kids will love it!
What to serve with Sheet Pan Low Country Boil
The beauty of this Shrimp Boil recipe is that it is a meal-in-one complete with protein, veggies and starch but we also love it with a fresh green salad or crusty bread.ย Here are some of our favorite sides to serve with it:
How to store Sheet Pan Shrimp Boil
If youโre fortunate enough to have leftovers of our Sheet Pan Shrimp Boil, you can wrap them up in the foil they have cooked on or transfer to an airtight container and refrigerated for up to three days. You can reheat on a sheet pan in the oven, or in the microwave.
MAKE AHEAD SHRIMP BOIL
You can prep this Shrimp Boil almost 100% ahead of time. Toss the par-boiled potatoes, corn and sausage ingredients in the olive oil and spices and line in a single layer on the baking sheet, cover with plastic wrap and refrigerate for up to 24 hours. You can also stir the shrimp in the oil and seasonings and refrigerate separately.
When it comes time to bake, remove from the refrigerator while the oven is preheating. Then bake as directed, adding 5 extra minutes before adding the shrimp.
SHRIMP BOIL MEAL PREP
Shrimp Boil makes excellent meal prep to make ahead and serve later. Let the sheet pan cool to room temperature then divide between 4-6 container. Store in the refrigerator for up to 3 days.
CREATIVE WAYS TO USE LEFTOVERS
This Shrimp Boil is fabulous reheated and eaten in its sublime simplicity or you can cut the corn off the cob and add the potatoes, sausage and shrimp to the following:
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Sheet Pan Shrimp Boil
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Ingredients
- 4 tablespoons extra virgin olive oil divided
- 1 tablespoon + 1 teaspoon Old Bay seasoning divided
- 1 teaspoon garlic powder
- 1/2 tsp EACH ground mustard, ground coriander, dried dill
- 1/4 teaspoon pepper
- 3/4 teaspoon salt divided
- 3 ears sweet corn each cut into 4 pieces (12 pieces total)
- 1 pound baby Dutch yellow potatoes chopped in half or thirds depending on size
- 1 11-12 oz. pkg. smoked Andouille chicken sausage sliced 1/2-inch thick
- 1 pound large shrimp (21-25 ct) peeled and deveined
Parsley Lemon Butter (optional)
- 4 tablespoons melted butter
- 1 1/2 tablespoons finely chopped parsley
- 1 1/2 tablespoon lemon juice
For serving
- chopped parsley
- lemon slices
- hot sauce
Instructions
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet (15×21) with foil and lightly spray with cooking spray; set aside.
- Transfer cut potatoes to a microwave-safe bowl with a tight-fitting lid. Fill with water until it reaches about 1/8-inch up the sides. Cover and microwave on high for 7 minutes. Carefully remove lid and drain potatoes.
- Meanwhile, in a very large bowl, whisk together 3 tablespoons EVVO, 1 tablespoon Old Bay seasoning, garlic powder, ground mustard, coriander, dill, pepper and ยฝ teaspoon salt. Add drained potatoes, corn and sausage. Stir until evenly coated.
- Add to prepared baking sheet and spread out into an even layer. Bake at 400 degrees F for 15 minutes.
- Meanwhile, add shrimp to the same bowl (donโt wipe out). Drizzle with 1 tablespoon EVVO, 1 teaspoon Old Bay Seasoning and ยผ teaspoon salt. Stir until evenly coated.
- After 15 minutes, remove baking sheet from oven and give everything a good stir. Add shrimp and spread everything into a single layer.
- Place pan back into oven and bake for an additional 10-12 minutes, or until the shrimp is opaque and cooked through.
- Meanwhile, whisk Parsley butter ingredient together; set aside.
- As soon as the shrimp is done, drizzle the entire pan with Parsley Lemon Butter. Serve with additional freshly cracked salt, pepper, lemon wedges, parsley, Old Bay seasoning and hot sauce on the side.
Video
Notes
TIPS AND TRICKSย
- Use a large pan.ย It is important to use a rimmed jelly roll pan which measures 15 x 21 inches like this.ย The size of the sheet pan matters because we want our ingredients to fit on the pan in a single layer without being overcrowded.ย When ingredients overlap, they steam instead of roast which affects both the flavor and texture.ย If you donโt have a jelly roll pan, you can use 2 smaller pans.
- Use foil for easy cleanup.ย ย Line your sheet pan with foil to make cleanup a breeze.ย If you donโt have foil, you can also use parchment paper or a nonstick mat.ย
- Use fresh corn.ย Use the freshest corn possible because it is the sweetest.
- Corn shortcut.ย To save time, purchase pre-shucked corn. ย
- Purchase prepared shrimp.ย Use shrimp that is already shelled and deveined which saves you TONS of prep time.
- Use large shrimp.ย Using large shrimp ensures juicy shrimp and also is important so the shrimp doesnโt overcrowd the pan.ย If you use smaller shrimp, there are more shrimp per pound which means overlapping ingredients โ no Bueno. ย ย
- Use andouille sausage.ย ย This sausage comes fully cooked.ย Look for โfully cooked,โ โcooked,โ or โsmokedโ on the label.ย ย It comes seasoned with Cajun seasoning for superior flavor and a hint of heat.
- Donโt over-cook shrimp.ย ย Cook shrimp just until opaque for the juiciest shrimp.ย As soon as the shrimp turn pinkish white and start to curl, theyโre done-donโt be tempted to cook them a second longer!
- Scale recipe.ย If youโre cooking just for two or for small eaters, this Shrimp Boil recipe is easy to cut in half. The baking instructions remain the same.
- Add additional salt.ย I find corn and potatoes need more salt than the shrimp and sausage so you may need to add freshly cracked salt just to the corn and potatoes after roasting โ but make sure to taste first!ย
- Leftovers.ย See the post for creative ways to use up leftovers!ย
MAKE AHEAD SHRIMP BOIL
- Toss the par-boiled potatoes, corn and sausage ingredients in the olive oil and spices and line in a single layer on the baking sheet, cover with plastic wrap and refrigerate for up to 24 hours.ย
- You can also stir the shrimp in the oil and seasonings and refrigerate separately.ย
- When it comes time to bake, remove from the refrigerator while the oven is preheating. ย
- Bake as directed, adding 5 extra minutes before adding the shrimp.
SHRIMP BOIL MEAL PREP
Shrimp Boil makes excellent meal prep to make ahead and serve later. ย Let the sheet pan cool to room temperature then divide between 4-6 container. ย Store in the refrigerator for up to 3 days.HOW TO STORE LEFTOVERS
You can wrap leftovers up in the foil they have cooked on or transfer to an airtight container and refrigerated for up to three days. ย Reheat on a sheet pan in the oven, or in the microwave.ยDid You Make This Recipe?
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Ann Hupe says
I did a quick search of this article for any mention of “heads” as in “shrimp heads”. Half the fun of a shrimp boil is sucking the heads. Can you use shrimp with heads and get good results? The reason why I have never considered doing a baked shrimp boil is because of the status of the heads.
Jen says
Hi Ann, yes you can absolutely bake shrimp with heads, enjoy!
Naomi says
I never thought about baking for a shrimp boil. I am from South Carolina and we love our shrimp boils. In the lowcountry of SC (the coastal region), they call them “lowcountry boils”. In our neighborhood here in Columbia, SC, we have an annual oyster roast and shrimp boil. Unfortunately this year due to COVID 19 it was cancelled. Hopefully next year! I like your idea of sheet pan baking and will definitely give this one a try. Thanks again, Jen, for all of your great recipes!
Jen says
Thank you for your comment Naomi! Your tradition of shrimp boils and lowcountry boils sounds like so much fun! Like you said, hopefully next year! In the meantime, I hope your family enjoys this version. xo
john says
Do you think this could be done on a gas grille
Jen says
Yes, I think it would still work great.
kathryn says
This was fabulous! Made it exactly like the recipe. You will love it!
Jen says
That’s awesome you already made it Kathryn! I’m thrilled you loved it, thanks for taking the time to comment!
Kay says
I made this 4 days ago and itโs on the menu again tonight! It is so easy to make. Thank you.
Jen says
That is awesome! I’m thrilled it’s a new repeat favorite, thanks Kay!
Tonya says
Two Yanks now living in Virginia made this today. It was terrific. Thanks so much for posting this recipe.
Jen says
That’s awesome Tonya, I’m so happy it was a winner, thank you!
Rachel says
I made this last night and OH MY!!!! Delicious!!!! I doubled the seasoning and used 2 pounds of shrimp. Iโm glad I did, my husband ate 3 plates (thatโs very uncommon) and had 3 teenage boys there were exactly 4 shrimp and 5 bites of sausage left and a bit of potatoes and corn. Just enough for a lunch. I was really hoping it would be MY lunch, then my hubby said I canโt wait for lunch tomorrow! It must be true love because heโs got this at work and Iโm eating leftover chili. Thank you Jen!
Jen says
You made my day, thanks Rachel! I’m thrilled your entire family gobbled this right up!
Marti says
I have been making Frogmore Stew dumped on the table covered in paper for decades but this sheet pan idea is wonderful. Itโs my lucky day to have stumbled In here because Iโve found so many recipes to try. The BLT salad is next! I have already shared with family & friends.
Thanks so much for an awesome site.
Jen says
Thank you so much for taking the time to comment Marti, welcome! I hope you love the shrimp boil and BLT pasta salad and hopefully find many new favorites!
Mel says
I love making your recipes and this one was fantastic! I made it exactly as you said and it was so perfect. Thank you for a wonderful dinner ๐ I will be making this one again!
Jen says
Thank you so much for making my recipes Mel, I’m thrilled this one will be on repeat!
Gina Espey says
Just made the shrimp boil/bake, my family said restaurant worthy! So good!
Jen says
Thank you so much, Gina! I am thrilled this was deemed “restaurant worthy”!
Kirsten says
I made this last night and doubled the recipe. It was SUPER flavorful and the family loved it! We live in Old Bay country, just a skip and a jump from the Chesapeake Bay, so we have giant tins of Old Bay in the pantry. My new work schedule ends at 7 pm so I have been looking for fast meals with easy clean up. This was perfect. I just cut up some smallish red potatoes in 1/8ths and did not par boil them but extended the first baking time by 10 mins instead. Everything was perfectly roasted. We had the leftovers tonight and enjoyed every bite again! Thanks for the recipe!
Jen says
Yay! Thank you so much, Kirsten! I am so happy this worked for you and that leftovers were enjoyed!