Sheet Pan Shrimp Boil Recipe | Easy Weeknight Dinner Tonight

If the idea of a shrimp boil makes you think of a backyard party and plenty of happy noise, you’re in the right place—only this time, you won’t need a giant pot or a crowd to pull it off. This Sheet Pan Shrimp Boil delivers all the sunny, coastal flavors you love—plump shrimp, smoky sausage, sweet corn, and tender potatoes—roasted together with Old Bay, garlic, and lemon. It’s weeknight-friendly, company-worthy, and ready with minimal cleanup. You can expect crisp edges on the sausage and potatoes, juicy shrimp that tastes like it just came off the dock, and a buttery, lemony finish that begs for crusty bread.

Whether you’re cooking for two or feeding a table full of friends, this recipe scales beautifully and relies on simple techniques you can trust. I’ll walk you through every step so you can enjoy the process just as much as the final bite.

What Makes This Sheet Pan Shrimp Boil a Keeper

This is the kind of meal that looks like a celebration but cooks like a weeknight. Instead of boiling everything separately, you’ll roast it on a single pan so the flavors mingle and intensify while the edges caramelize. The result is a mix of textures—crispy and golden, juicy and tender—with bright hits of lemon and herbs. It’s easy, deeply satisfying, and ready in under an hour with very little mess to clean up.

What You’ll Need: Ingredients for a Sheet Pan Shrimp Boil

• 1½ pounds (680 g) large shrimp, peeled and deveined, tails on: The star—quick-cooking, tender, and sweet. Tails add flavor and a nice presentation.
• 1½ pounds (680 g) small red or Yukon gold potatoes, halved: Creamy and sturdy; they roast beautifully and soak up seasoning.
• 4 ears corn on the cob, cut into 2 to 3-inch pieces: Adds sweetness and classic boil vibes; roasts to juicy perfection.
• 12 ounces (340 g) andouille sausage, sliced ½-inch thick: Smoky, savory richness; crisp edges add texture and depth.
• 3 tablespoons Old Bay seasoning: The signature spice blend; briny, peppery, and aromatic.
• 4 tablespoons unsalted butter, melted: Adds gloss and richness; carries garlic and lemon over the whole pan.
• 2 tablespoons olive oil: Helps everything roast and brown without sticking.
• 4 garlic cloves, finely minced: Garlicky warmth that infuses the butter and shrimp.
• 1 large lemon (zest and juice), plus wedges for serving: Bright acidity and fresh aroma; balances the richness.
• 2 tablespoons fresh parsley, chopped: A fresh, herbal finish for color and lift.
• ¾ teaspoon kosher salt, divided: Enhances flavors, especially in the potatoes and corn.
• ½ teaspoon freshly ground black pepper: A little edge to highlight the sweet shrimp and corn.
• Optional: ¼ teaspoon cayenne or smoked paprika: For gentle heat or extra smokiness, depending on your mood.
• Optional: 1 small red onion, cut into wedges: Adds sweetness and color; roasts into jammy bites.

How to Make It: Step-by-Step Sheet Pan Shrimp Boil

1. Preheat and prep the pan. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil for easy cleanup, then place it in the oven as it preheats. Preheating the pan helps the potatoes crisp on contact.
2. Season the potatoes. In a large bowl, toss the halved potatoes with 1 tablespoon olive oil, 1 tablespoon Old Bay, ¼ teaspoon kosher salt, and a few grinds of black pepper. If using red onion, add it here and toss to coat.
3. Roast the potatoes first. Carefully remove the hot sheet pan from the oven and scatter the potatoes (and onion, if using) cut-side down. Roast for 15 minutes to give them a head start.
4. Add corn and sausage. Toss the corn pieces and sliced andouille with 1 tablespoon olive oil, 1 tablespoon Old Bay, and ¼ teaspoon kosher salt. Add them to the sheet pan with the potatoes, spreading everything in a single layer. Roast for another 12 to 15 minutes, until the sausage edges are crisp and the corn is lightly charred.
5. Mix the garlic-lemon butter. While the pan roasts, combine the melted butter, minced garlic, lemon zest, lemon juice, remaining 1 tablespoon Old Bay, and cayenne or smoked paprika (if using). Stir in half the parsley. Reserve 2 tablespoons of this mixture for serving.
6. Toss the shrimp. Pat the shrimp dry with paper towels—this helps them sear rather than steam. Toss the shrimp with about half of the garlic-lemon butter (not the reserved portion), plus a pinch of salt and pepper. The shrimp should be lightly coated but not dripping.
7. Finish roasting with the shrimp. Pull the sheet pan from the oven and gently stir the potatoes, corn, and sausage. Nestle the shrimp evenly over the top. Drizzle on the remaining butter mixture (except the 2 tablespoons you set aside). Return to the oven and roast for 6 to 8 minutes, until the shrimp are opaque and curl into loose “C” shapes. Do not overcook.
8. Optional broil for a final char. If you like more color, switch the oven to broil and cook for 1 to 2 minutes, watching closely. This adds a lovely crisp to the edges without drying out the shrimp.
9. Finish and serve. Drizzle the reserved butter over the pan, scatter the remaining parsley, and squeeze an extra wedge of lemon over the top. Serve right from the sheet pan with more lemon wedges and, if you like, a sprinkle of Old Bay at the table. Crusty bread or a simple green salad makes a great side.

Prep, Roast, and Serve: Timing at a Glance

• Prep time: 15 to 20 minutes (includes chopping, mixing butter, and patting shrimp dry)
• Roast time: 33 to 40 minutes total (potatoes 15 minutes; add corn and sausage 12 to 15 minutes; add shrimp 6 to 8 minutes)
• Optional broil: 1 to 2 minutes
• Total time: About 50 minutes from start to finish

You’ll know the dish is ready when the potatoes are tender and golden, the sausage edges are crisp, the corn is hot and juicy, and the shrimp are just opaque and pink. If you’re ever in doubt, use an instant-read thermometer: shrimp are done at about 120–125°F (49–52°C). Serve immediately for the juiciest shrimp and the crispiest edges.

Pro Tips to Nail It Every Time

• Dry shrimp = better sear. Patting the shrimp dry before seasoning ensures they roast rather than steam, keeping them snappy and tender.
• Stagger the roasting. Potatoes need more time than shrimp; adding ingredients in stages keeps everything perfectly cooked.
• Preheat the pan. A hot pan jumpstarts browning on potatoes and sausage, delivering that craveable crisp.
• Don’t drown the pan. Too much liquid can prevent browning. Aim for a light coat of butter and oil—just enough to season and gloss.
• Use the right size pan. Overcrowding causes steaming. If needed, split the recipe across two sheet pans and rotate them halfway through roasting.
• Choose shrimp wisely. Large or extra-large shrimp hold up best in the oven. If starting with frozen, thaw completely in the fridge (overnight) or under cold running water, then pat dry.
• Make it your own. Swap andouille for kielbasa if you prefer mild, add bell peppers for color, or throw in a handful of cherry tomatoes during the last 10 minutes for juicy pops of sweetness.
• Adjust the heat. Old Bay has some peppery warmth; for more kick, add cayenne. For less, use paprika only or reduce Old Bay slightly and add extra lemon zest.
• Finish with freshness. That final squeeze of lemon and sprinkle of parsley brighten the whole pan. Don’t skip it.

Nutritional Snapshot at a Glance

Approximate per serving, based on 4 servings. Values will vary by brands and exact amounts used.

Note: To reduce sodium, use a lighter hand with Old Bay and salt, and choose a lower-sodium sausage. You can also halve the butter and replace with more olive oil to trim saturated fat.

Questions You Might Have

Can I make this on the grill instead of in the oven?

Absolutely. Preheat the grill to medium-high. Use a large, sturdy grill pan or make heavy-duty foil packets. Par-cook the potatoes in the microwave for 5 to 6 minutes until just tender, then proceed as directed, grilling the sausage and corn first and adding the shrimp near the end. Close the lid to maintain heat, and watch closely to avoid overcooking the shrimp.

Can I use frozen shrimp?

Yes, but thaw them fully first. Place frozen shrimp in a colander and run cold water over them for 5 to 7 minutes, tossing occasionally, until thawed. Pat very dry before seasoning. Do not use warm water or the microwave; uneven thawing can lead to rubbery shrimp.

How can I make this milder or dairy-free?

For a milder flavor, use kielbasa or a smoked chicken sausage and reduce the Old Bay by 1 teaspoon. To make it dairy-free, replace the butter with olive oil or a vegan butter alternative. You’ll keep that luscious texture, especially if you finish with a bit of extra lemon zest and juice for brightness.

Ending on a Delicious Note

There’s something special about meals that invite everyone to gather around the same pan, reach in for a piece of corn, slice of sausage, and a juicy shrimp, and then go back for more. This Sheet Pan Shrimp Boil brings all that lively spirit to your table with none of the fuss, and it’s just as welcome on a Tuesday night as it is for a celebratory weekend spread. Once you’ve made it, you’ll see how flexible it can be: scale it up for a crowd, switch up the sausage, add extra veggies, or punch up the heat.

Most of all, I hope this becomes one of those recipes you return to when you want something satisfying, colorful, and fun to share. Set out the lemon wedges, sprinkle on the parsley, and enjoy that first buttery, garlicky bite. Happy cooking—and even happier eating.