This Sheet Pan Shrimp Boil recipe combines juicy shrimp, smoky sausage, tender potatoes, corn, and veggies, all coated in a buttery garlic sauce with a kick of Old Bay seasoning. Ready in just 25 minutes, it’s the perfect one-pan meal for a quick weeknight dinner!
Looking for more quick and easy dinner recipes? Make sure to check out my Chicken Stir Fry, Salisbury Steak and one of our all-time favorites, this Honey Balsamic Chicken!
Sheet Pan Shrimp Boil Recipe
Classic shrimp boil flavor without the hassle? Yes, please! This Sheet Pan Shrimp Boil recipe is your one-pan solution! This spin on the classic is a no-fuss recipe that is great for feeding your family on a weeknight and it could easily be doubled or tripled to feed a crowd.
Loaded with succulent shrimp, smoky sausage, tender potatoes, corn, and veggies, all drizzled in a buttery Old Bay garlic sauce, it’s an easy, flavor-packed dinner in just 25 minutes. If this savory sheet pan meal doesn’t get your taste buds dancing, then I don’t know what will!
Best of all, it’s baked on a sheet pan, so clean-up is a breeze. Perfect for busy weeknights or casual gatherings, this recipe lets you enjoy the essence of a seafood boil with minimal effort.
Why You’ll Love This Low Country Boil Recipe
Imagine gathering around the table and diving into a plate of perfectly seasoned shrimp, smoky sausage, and tender potatoes, all baked to perfection in under 30 minutes. This recipe is not only easy but also bursting with flavors that everyone will love.
- Customizable: Like most shrimp boil recipes, this recipe is easy to customize. Simply swap ingredients or adjust seasoning to fit your taste! Proteins and veggies can be substituted in this recipe.
- One-Pan Wonder: My most favorite thing when it comes to a recipe – minimal clean-up! We’re talking one bowl to mix up the butter and Old Bay seasoning and a sheet pan. That’s it!
- Quick and Easy: This recipe comes together FAST. Hardly any prep and about 20 minutes in the oven. Perfect for busy weeknights.
How To Make Sheet Pan Shrimp Boil
This sheet pan low country boil is so easy to make! After you place of the ingredients on the sheet pan, the rest is completely hands off. Dinner is ready in about 20 minutes! As always, you can find the full printable recipe card at the end of this post.
- Preheat oven to 375°F and line a large baking sheet, set aside.
- Place the shrimp, sausage, potatoes, corn, mushrooms, and onion pieces on the baking sheet.
- Melt the butter in a microwave-safe bowl.
- Stir in the Old Bay seasoning, garlic, and chopped parsley.
- Brush the seasoned butter on all of the meat and veggies.
- Bake for 20 to 25 minutes or until the potatoes are tender.
- Serve over grits or with a salad if desired, and enjoy!
Storage Information
- Make Ahead: You can prep the ingredients and the butter mixture in advance, then store them in the fridge until you’re ready to assemble and bake.
- Leftovers: Store leftovers covered tightly in an airtight container the refrigerator for 2 days. Reheat in the oven or in an air fryer for best results.
- Freezing: I don’t recommend freezing as some of the ingredients will get mushy when defrosted.
Variations To Try
- Add a pinch of cayenne pepper or red pepper flakes to the butter mixture for some heat.
- Try adding bell peppers, zucchini, or Brussels sprouts for more veggie variety.
- I used turkey smoked sausage to lighten things up a bit. You can use regular smoked pork/beef sausage, chicken sausage if you prefer.
- Adjust the amount of Old Bay to suit your taste – if you prefer a stronger flavor, feel free to add more!
- You can use cremini mushrooms or any other variety of button mushrooms that you prefer.
- If you don’t have Old Bay seasoning, you can use any type of Cajun seasoning or Creole seasoning mix that you like or have on hand.
- A traditional low-country boil calls for small red potatoes. I like the taste of golden yellow potatoes personally, but you can use whichever variety works for you.
Trish’s Tips
- Shrimp cook quickly, so make sure to use jumbo shrimp so they don’t cook too quickly (keep an eye on them to avoid a rubbery texture).
- Cut all the vegetables and sausage into similar sizes to ensure even cooking.
- If you like, you can leave the tails on your shrimp. I find it’s easier to take them off for the simplicity of the finished meal, but you can certainly leave them on if you like.
- Be sure to use a sharp chef’s knife and be extra careful when cutting your corn into portions – it takes quite a bit of force to cut through the cob, so make sure you protect your fingers!
- There is already plenty of salt in Old Bay seasoning, but if you choose to use a different seasoning mix, you may need to add salt to taste.
- If you prefer to use dried parsley flakes, reduce the amount in the recipe to 2 teaspoons.
More Shrimp Recipes To Try
- Bang Bang Shrimp Pasta
- Air Fryer Shrimp
- Sheet Pan Shrimp Fajitas
- Slow Cooker Shrimp Boil
- Honey Walnut Shrimp
Sheet Pan Shrimp Boil
Ingredients
- 1 pound raw jumbo shrimp peeled and deveined
- 12 ounces smoked sausage sliced into coins
- 1 pound small yellow potatoes or red potatoes
- 2 to 3 corn cobs cut into 2-inch sections
- 8 ounces white mushrooms
- 1 medium sweet onion cut into petals
- 16 tablespoons salted butter
- 1½ tablespoons Old Bay seasoning
- 2 teaspoons minced garlic
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 375°F.
- Line a large baking sheet with a silicone baking mat, parchment or aluminum foil.
- Arrange the shrimp, sausage, potatoes, corn, mushrooms, and onion pieces in a single layer on your prepared baking sheet.1 pound raw jumbo shrimp, 12 ounces smoked sausage, 1 pound small yellow potatoes, 2 to 3 corn cobs, 8 ounces white mushrooms, 1 medium sweet onion
- Melt the butter in a microwave-safe bowl.16 tablespoons salted butter
- Stir in the Old Bay seasoning, garlic and chopped parsley.1½ tablespoons Old Bay seasoning, 2 teaspoons minced garlic, 2 tablespoons chopped fresh parsley
- Use a basting brush to generously coat all of the meat and veggies in the butter mixture.
- Bake in the oven for 20-25 minutes or until the potatoes are soft.
- Serve over grits or with a salad if desired, and enjoy!
Notes
- Make Ahead: You can prep the ingredients and the butter mixture in advance, then store them in the fridge until you’re ready to assemble and bake.
- Leftovers:Â Store leftovers covered tightly in an airtight container the refrigerator for 2 days. Reheat in the oven or in an air fryer for best results.
- Freezing: I don’t recommend freezing as some of the ingredients will get mushy when defrosted.
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