If you’re craving a dish that brings the lively flavors of a classic Southern feast with minimal fuss, the Sheet Pan Shrimp Boil is exactly what you need. This vibrant, all-in-one meal combines plump, juicy shrimp with spicy andouille sausage, tender baby potatoes, and sweet corn, all roasted together to create a symphony of textures and colors on a single pan. It’s a deliciously easy way to capture the spirit of a traditional shrimp boil without spending hours in the kitchen, making it perfect for weeknights or casual gatherings where big flavor is a must.

Sheet Pan Shrimp Boil Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Sheet Pan Shrimp Boil comes from a handful of simple, fresh ingredients that each bring their own unique flair to the dish. From smoky sausage to tender potatoes, every element is essential and works harmoniously to create that perfect balance of spice, sweetness, and satisfying heartiness.

Jumbo shrimp: Peeled and deveined for quick roasting and succulent bites.
Andouille sausage: Sliced into rounds to infuse the dish with its signature smoky and spicy kick.
Baby potatoes: Cut into half-inch pieces, they roast to a tender, creamy texture; tri-color, Yukon gold, or red potatoes all work beautifully.
Corn on the cob: Keeps its sweetness and gives a pleasant crunch when cooked whole on the pan.
Garlic cloves: Minced to add aromatic depth that mingles perfectly with the seafood and sausage.
Creole seasoning: The star seasoning that ties everything together with its bold, spicy notes.
Fresh parsley: Chopped for a bright, fresh garnish that’s as pretty as it is flavorful.

How to Make Sheet Pan Shrimp Boil

Step 1: Prepare and Preheat

Start by preheating your oven to 400°F and lightly oiling a large baking sheet or greasing it with nonstick spray. This ensures everything roasts evenly without sticking and helps develop a lovely crispness on your potatoes and sausage.

Step 2: Toss Potatoes and Sausage

Gently toss the baby potatoes andouille sausage slices with half of your creole seasoning right on the prepared pan. Spread them out in an even layer, making sure to leave some room for the corn to nestle comfortably without crowding. This step lets the seasoning really soak into the potatoes and sausage, building a flavorful foundation.

Step 3: Add the Corn and Roast

Place the ears of corn nestled in the open space on the baking sheet and roast everything for 25 minutes. The corn cooks wrapped in its husk or foil, locking in moisture and sweetness while the potatoes and sausage start to brown and caramelize beautifully.

Step 4: Incorporate Shrimp and Garlic

Carefully take the pan out of the oven and stir in the shrimp, minced garlic, and the remaining creole seasoning. Return the pan to the oven for another 10 to 12 minutes. The shrimp will turn a gorgeous pink and become perfectly opaque, releasing their briny essence that mingles with the rest of the ingredients.

Step 5: Finish and Garnish

Once cooked, set the corn aside to cool slightly before shucking or unwrapping and slicing into smaller pieces. Add the sliced corn back onto the sheet pan, sprinkle everything with fresh parsley and a little extra creole seasoning if you like, and serve immediately. The vibrant colors and inviting aroma make this dish impossible to resist.

How to Serve Sheet Pan Shrimp Boil

Garnishes

Freshly chopped parsley is the classic choice to add a pop of vibrant green and a fresh, herbaceous note that lifts all the rich flavors. A wedge of lemon on the side is also fantastic for adding a bright, zesty squeeze that cuts through the spices and enhances the seafood.

Side Dishes

This Sheet Pan Shrimp Boil is hearty enough to shine as a complete meal on its own, but if you want to round it out, a crisp green salad or some crusty bread works beautifully. The bread is especially great for soaking up any flavorful juices left on the pan.

Creative Ways to Present

For a fun, communal meal, serve your Sheet Pan Shrimp Boil family-style right on the baking sheet atop a craft paper-covered table for easy cleanup. Alternatively, plate individual servings garnished with extra parsley and lemon wedges for a more refined presentation that still feels warm and inviting.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers into an airtight container and refrigerate for up to 3 days. The flavors marry even more after resting, making it a great next-day treat that’s easy to reheat.

Freezing

While freezing cooked shrimp dishes can sometimes affect texture, this Sheet Pan Shrimp Boil freezes well if stored properly. Place the cooled leftovers in a freezer-safe container and freeze for up to 2 months. Keep in mind that potatoes and corn might change consistency slightly after thawing.

Reheating

To reheat, thaw frozen portions overnight in the fridge or simply warm refrigerated leftovers in a 350°F oven for about 10-15 minutes until heated through. Avoid microwaving if possible to maintain the best texture and flavor balance.

FAQs

Can I use frozen shrimp for the Sheet Pan Shrimp Boil?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before adding them to the sheet pan, so they roast properly and don’t release too much moisture.

What if I don’t have andouille sausage?

You can substitute with any smoked sausage or kielbasa that you enjoy. The smoky, spicy flavors are key, so pick one that packs a punch on seasoning to keep the authentic kick.

Do I need to peel the shrimp beforehand?

It’s best to use peeled and deveined shrimp for ease of eating and to ensure the seasoning penetrates well. Leaving the shells on can make the texture chewier and less consistent.

Can this recipe be made spicy?

Definitely! Add extra creole seasoning or sprinkle in some cayenne pepper if you love a good heat boost. You can even toss some sliced jalapeños on the pan for a fresh, spicy kick.

Is this dish gluten-free?

Yes, the Sheet Pan Shrimp Boil is naturally gluten-free as long as you use gluten-free sausage and creole seasoning. Always double-check labels to be sure.

Final Thoughts

There’s something truly special about a Sheet Pan Shrimp Boil that’s both comforting and festive, making it a true crowd-pleaser every time. Its simplicity and bold flavors make it one of those dishes you’ll want to reach for again and again, whether for a cozy night in or a cheerful get-together. I can’t wait for you to whip up this vibrant, delicious dish and savor every flavorful bite with friends or family.

Sheet Pan Shrimp Boil Recipe

★★★★★

5 from 19 reviews

Author: Sophie
Total Time: 47 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

This Sheet Pan Shrimp Boil is an easy, flavorful one-pan meal featuring juicy jumbo shrimp, spicy andouille sausage, tender baby potatoes, and sweet corn on the cob, all seasoned with zesty creole spices. Perfect for a quick weeknight dinner or casual gathering, it combines classic southern flavors with minimal cleanup.

Ingredients

Scale

Main Ingredients

1 lb jumbo shrimp, peeled and deveined
13 ounces andouille sausage, sliced into 1 inch rounds
1 lb baby potatoes, cut into 1/2 inch pieces (baby tri color, Yukon gold, or red potatoes)
3 ears of corn, husks on or wrapped in foil

Seasonings and Garnish

4 garlic cloves, minced
1 tablespoon creole seasoning
Fresh parsley, chopped for garnish

Instructions

Prepare Oven and Pan: Preheat oven to 400°F (200°C). Lightly oil a large baking sheet or grease it with nonstick spray to prevent sticking.
Toss Potatoes and Sausage: Gently mix the baby potatoes, sliced andouille sausage, and half of the creole seasoning on the prepared baking sheet. Spread them evenly, leaving space for the corn.
Add Corn and Bake: Position the ears of corn in the empty space on the sheet pan. Place the pan into the oven and bake for 25 minutes, allowing the potatoes, sausage, and corn to cook through.
Add Shrimp and Garlic: Remove the pan briefly from the oven. Add the jumbo shrimp, minced garlic, and the remaining creole seasoning to the sheet. Stir gently to combine all ingredients evenly. Return the pan to the oven and bake for an additional 10-12 minutes until shrimp turn pink and opaque.
Final Touches and Serve: Remove the pan from the oven. When the corn is cool enough to handle, remove the husks or foil, slice the corn into smaller pieces, and add back to the sheet. Sprinkle fresh chopped parsley and an extra pinch of creole seasoning over the top, then serve immediately while hot.

Notes

You can substitute andouille sausage with smoked kielbasa or chorizo for a different flavor profile.
If you prefer less spice, reduce creole seasoning or use a mild seasoning blend.
Make sure the shrimp are peeled and deveined for the best eating experience.
Use foil to wrap corn if you want it to steam rather than roast.
Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently.

Prep Time: 10 minutes
Cook Time: 37 minutes
Category: Main Course
Method: Baking
Cuisine: Southern American