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Sheet Pan Shrimp Boil

This Shrimp Boil recipe is the ultimate easy weeknight dinner with just minutes of prep! Everything bakes in a single sheet pan instead of boiling in a large pot for easy cleanup and superior flavor. This Sheet Pan Shrimp Boil is loaded with succulent shrimp, tender potatoes, sweet corn and smokey sausage all enveloped in Cajun seasonings then baked to golden, juicy perfection then drizzled with Lemon Parsley Butter – drool. Serve it alongside some cornbread and fruit salad for the perfect summer meal!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 -6


  • 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


  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet (15x21) 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 ½ 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 (don’t wipe out). Drizzle with 1 tablespoon EVVO, 1 teaspoon Old Bay Seasoning and ¼ 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.



Don't miss the "how to make" recipe video at the top of the post!


  • Use a large pan.  It is important to use a rimmed jelly roll pan which measures 15 x 21 inches like this.  The size of the sheet pan matters because we want our ingredients to fit on the pan in a single layer without being overcrowded.  When ingredients overlap, they steam instead of roast which affects both the flavor and texture.  If you don’t have a jelly roll pan, you can use 2 smaller pans.
  • Use foil for easy cleanup.  Line your sheet pan with foil to make cleanup a breeze.  If you don’t have foil, you can also use parchment paper or a nonstick mat. 
  • Use fresh corn.  Use the freshest corn possible because it is the sweetest.
  • Corn shortcut.  To save time, purchase pre-shucked corn.  
  • Purchase prepared shrimp.  Use shrimp that is already shelled and deveined which saves you TONS of prep time.
  • Use large shrimp.  Using large shrimp ensures juicy shrimp and also is important so the shrimp doesn’t overcrowd the pan.  If you use smaller shrimp, there are more shrimp per pound which means overlapping ingredients – no Bueno.   
  • Use andouille sausage.   This sausage comes fully cooked.  Look for “fully cooked,” “cooked,” or “smoked” on the label.   It comes seasoned with Cajun seasoning for superior flavor and a hint of heat.
  • Don’t over-cook shrimp.  Cook shrimp just until opaque for the juiciest shrimp.  As soon as the shrimp turn pinkish white and start to curl, they’re done-don’t be tempted to cook them a second longer!
  • Scale recipe.  If you’re 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.  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 – but make sure to taste first! 
  • Leftovers.  See the post for creative ways to use up leftovers! 


  • 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.  
  • Bake as directed, adding 5 extra minutes before adding the shrimp.


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.


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.  Reheat on a sheet pan in the oven, or in the microwave.