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Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil makes an oven shrimp boil with charred sausage rounds, caramelized corn, and baby potatoes tossed in Old Bay butter. Everything roasts on one sheet pan until the shrimp are pink and curled and the pan edges caramelize.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Shrimp boil sheet pan
  • 1.5 lb large shrimp, peeled and deveined Use peeled and deveined so they roast quickly and curl evenly.
  • 12 oz smoked andouille sausage, sliced into rounds Cut into rounds so they char at the edges in the same roast window.
  • 1 lb baby potatoes, halved Halve so pieces roast through in about 15 minutes at 400°F.
  • 3 ears corn, cut into 3-inch pieces 3-inch pieces caramelize well without drying out.
  • 4 tbsp butter, melted Toss with shrimp for an Old Bay butter coating.
  • 4 tbsp olive oil Used in two stages to roast potatoes/corn and help browning.
  • 2 tbsp Old Bay seasoning Divided across potatoes and corn/sausage, plus a final seasoning for shrimp.
  • 1 tsp garlic powder Adds savory depth to the shrimp seasoning blend.
  • 1 tsp smoked paprika For gentle heat and a smoky color on the shrimp.
  • 4 cloves garlic, minced Minced garlic is stirred into the butter so it coats the shrimp.
  • 1 Lemon wedges and fresh parsley for serving Add at the end for brightness and color.
  • 1 salt and pepper Season to taste for the potato roast and overall flavor balance.

Equipment

  • 1 sheet pan

Method
 

Roast potatoes
  1. Preheat oven to 400°F and line a large rimmed baking sheet with foil.
  2. Toss baby potatoes with 2 tablespoons olive oil, 1 tablespoon Old Bay seasoning, salt, and pepper; roast for 15 minutes at 400°F until starting to brown at the edges, then leave them on the sheet pan.
Add corn and sausage
  1. Push potatoes to the edges; add corn and sausage, drizzle with remaining olive oil and Old Bay seasoning, then roast another 8 minutes at 400°F until the corn is bright and the sausage begins to char, visible along the cut sides.
Roast shrimp
  1. Toss shrimp with melted butter, minced garlic, garlic powder, smoked paprika, and remaining Old Bay seasoning until evenly coated and glossy.
  2. Add shrimp to the pan and roast for 8-10 minutes at 400°F until shrimp are pink and curled and the sausage/corn look caramelized, with browned spots across the pan.
Finish and serve
  1. Garnish with lemon wedges and fresh parsley, then serve directly from the sheet pan while everything is hot and glistening.

Notes

Pro tip: Don’t overcrowd—spread shrimp, corn, and sausage into a single layer so you get caramelized edges instead of steaming. Store leftovers in a sealed container in the refrigerator up to 3 days; reheat in a 400°F oven for 6-10 minutes until warmed through. Freezing isn’t recommended due to shrimp texture. For a dairy-free swap, use olive oil instead of butter for the shrimp coating (add 1 extra teaspoon olive oil if the mixture looks dry).