Go Back
Easy Sheet Pan Shrimp Boil served on a platter with corn and potatoes

Sheet Pan Shrimp Boil

A delightful and easy way to enjoy a classic shrimp boil with minimal effort, combining shrimp, sausage, and corn in one pan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Protein
  • 1.5 pounds peeled and deveined shrimp Use large shrimp to prevent overcooking.
  • 12 ounces andouille or smoked sausage, sliced You can substitute with any smoked sausage, chorizo, or turkey sausage.
Veggies
  • 3 ears corn on the cob, cut into thirds
  • 5 cloves garlic, minced (about 2 teaspoons)
Sauce
  • 4 tablespoons unsalted butter Use melted butter.
  • 1 medium lemon, zested and juiced
Spices
  • 2 teaspoons Old Bay seasoning Adjust to your spice preference.
Toppings
  • 2 tablespoons fresh parsley, chopped

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup.
  2. In a large mixing bowl, combine shrimp, sliced sausage, and corn pieces. Add minced garlic, melted butter, Old Bay seasoning, lemon zest, and juice. Toss until evenly coated.
Cooking
  1. Spread the shrimp, sausage, and corn in a single layer on the prepared sheet pan, avoiding overcrowding.
  2. Bake for 12 minutes, flipping sausage and corn pieces halfway through (after 6 minutes) to brown evenly. Watch shrimp closely to avoid overcooking.
  3. After 12 minutes, shrimp should be opaque and firm but juicy. Broil for 1-2 minutes if corn needs more browning, watching carefully.
Serving
  1. Sprinkle chopped fresh parsley over the top and serve immediately, optionally with crusty bread or a light salad.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat quickly in the oven or on the stovetop for the best texture.