Easy Shrimp Boil Sheet Pan Dinner

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A sheet pan shrimp boil is a rustic summer meal of shrimp, sausage, potatoes and corn that is baked on a big sheet pan in the oven. It’s perfect for feeding a crowd and comes together in minutes!

Throwing a party this summer? This sheet pan shrimp boil makes the perfect meal. Serve with some yummy garlic bread and a Copycat Olive Garden Salad and you’ve got a complete, crowd pleasing meal!

A sheet pan with shrimp, corn, sausage and potatoes. Two bowls on either side with cocktail sauce and butter.

Shrimp Boil Dinner on a Sheet Pan

This shrimp boil on a sheet pan is so incredibly easy. Just roughly chop the ingredients, toss them in some flavorful seasoning and throw it all on a big baking sheet pan. This recipe will feed a crowd or just your family; you can adjust the amounts to feed as many as you need.

A traditional seafood boil is cooked like the name suggests, in a big pot of boiling water. Making it on a sheet pan is so much easier than messing with a big pot, and you get that amazing caramelization that you can’t get from a pot of water. The flavors are so much richer, and each item can stand on its own.

Sheet pan shrimp boil - a sheet pan with shrimp, corn, sausage and potatoes

Ingredients you’ll need

The ingredients for a sheet pan shrimp boil are pretty simple and rustic – nothing fancy here. For the shrimp you can leave the tails on because they look pretty, or remove them for easy eating.

  • Shrimp
  • Potatoes
  • Smoked sausage
  • Corn
  • Lemons
  • Old Bay seasoning
  • Garlic powder
  • Butter

How to make a sheet pan shrimp boil

  1. Preheat your oven to 425 degrees F. This recipe will cook pretty quickly at a high temperature, especially the shrimp, which is what we want.
  2. Boil a pot of water on the stove to cook the potatoes until they are just tender. Pierce them with a sharp paring knife. It’s ok if there is a slight resistance because they will cook a bit more in the oven.
  3. Toss all of the ingredients together in large bowl then arrange on a sheet pan. I recommend using foil or parchment paper for easy clean up.
  4. Bake for about 12-13 minutes or until the shrimp is cooked through.
A large baking sheet with shrimp, corn, sausage and potatoes

Serving Suggestions

You can serve these sheet pan shrimp boil just as is. It really is a complete meal on a pan. I like to garnish with fresh herbs like minced parsley because it gives a little color. Add some a loaf of bread and a salad and you’re good to go!

What to do with leftovers

If you happen to have leftovers from your sheet pan shrimp boil, wrap them up and place in an airtight container. Reheat on a sheet pan in the oven, taking care not to overcook the shrimp. For microwave reheating, I recommend heating the shrimp separately.

A shrimp being dipped into a bowl of butter, surrounded by sausage and corn on the cob.

You’ll love these other delicious sheet pan dinners:

Want more shrimp recipes?

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Shrimp Boil Sheet Pan Dinner

4.75 from 8 votes
A sheet pan shrimp boil is a rustic summer meal of shrimp, sausage, potatoes and corn that is baked on a big sheet pan in the oven and perfect for a crowd.
Prep Time 10 mins
Cook Time 25 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 486kcal


  • 1 pound baby red potatoes quartered
  • 1 pound raw medium shrimp peeled and deveined (tails on)
  • 3 ears of corn cut crosswise into 4 pieces each
  • 2 links smoked andouille sausage cut into ½ -inch slices
  • 2 lemons sliced
  • 1 teaspoon garlic powder
  • 1 tablespoon Old Bay seasoning
  • ¼ cup melted butter
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons freshly chopped parsley for garnish


  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or spray with nonstick cooking spray.
  • In a large pot of salted boiling water, cook potatoes until just tender, about 10 minutes. Drain.
  • In a large bowl, combine cooked potatoes, shrimp, corn, sausage, lemons, garlic powder, Old Bay, melted butter, salt and pepper. Toss until combined, then arrange on a large baking sheet.
  • Bake until shrimp is cooked through and corn is tender, 13 to 15 minutes.


Calories: 486kcalCarbohydrates: 37gProtein: 35gFat: 24gSaturated Fat: 11gCholesterol: 344mgSodium: 1455mgPotassium: 969mgFiber: 5gSugar: 7gVitamin A: 520IUVitamin C: 47.9mgCalcium: 207mgIron: 4.7mg

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. This was the best shrimp boil I’ve had and I lived in Hilton Head, SC for a while!! Such a deep, bold flavor compared to boiling in a big pot of water. I made homemade cocktail sauce to go with it. It was beautiful I wanted to post a picture as my teens do. Thank you

  2. If I use already cooked shrimp, could I bake everything except the shrimp for 10 minutes then add in the already cooked shrimp and bake 5-10 more minutes?

    1. If the shrimp is already cooked, it’s best served cold. Shrimp overcooks really quickly, so baking it even for 5 minutes would make it tough and rubbery.

  3. Planning this for tonight. I do alot of shortt cuts, so will use the precooked potatoes. My question is will the uncook corn cobs be cooked enough in that short a time? I may use the frozen (thawed) cobettes.

    Looking forward to this. 🙂

    Will add stars after I see how it turns out, but looks delish

      1. Another winner. I wound up using defrosted, frozen green giant cobettes. I did use the red baby potatoes. The entire dish was delicious and gorgeous. Another new favorite. Thank you for such great, easy, yummy recipes. I wish I could post a picture