Sheet-Pan Shrimp Boil

Name: Sheet-Pan Shrimp Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 1 lb baby red potatoes, halved; 2 ears corn, cut into thirds; 12 oz smoked sausage, sliced; 4 tbsp butter, melted; 2 tbsp Old Bay seasoning; 3 cloves garlic, minced; 1 lemon, cut into wedges; 2 tbsp chopped fresh parsley

4 servings15 min prep30 min cookEasy

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The Story Behind It

The Tale of Sheet-Pan Shrimp Boil

Story updated September 18, 2026

The shrimp boil descends from Louisiana Cajun and Lowcountry Southern traditions of boiling shrimp, corn, potatoes, and sausage together for communal gatherings. The sheet-pan version adapts that tradition into an easier, oven-roasted format for home kitchens.

Ingredients

Scale:· 4 servings

1 lb large shrimp, peeled and deveined
1 lb baby red potatoes, halved
2 ears corn, cut into thirds
12 oz smoked sausage, sliced
4 tbsp butter, melted
2 tbsp Old Bay seasoning
3 cloves garlic, minced
1 lemon, cut into wedges
2 tbsp chopped fresh parsley

Instructions

1Preheat the oven to 400°F and line a large sheet pan with foil.
2Toss the potatoes and sausage with half the melted butter and a tablespoon of Old Bay, spread on the pan, and roast for 15 minutes to get the potatoes started.
3Add the corn and shrimp to the same pan, then drizzle with the remaining butter, garlic, and the rest of the Old Bay.
4Toss everything together directly on the sheet pan so the shrimp picks up all the seasoned butter.
5Return to the oven for 8 to 10 minutes, just until the shrimp turn pink and opaque.
6Squeeze fresh lemon over the top, scatter with parsley, and serve straight from the pan, boil-style.

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