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A sheet pan shrimp boil with shrimp, sausage, corn, and potatoes, seasoned and roasted.

Sheet Pan Shrimp Boil Summer Feast

This deconstructed, foolproof sheet pan version of a classic shrimp boil captures all the iconic flavors—spicy Old Bay, sweet corn, smoky sausage, and garlicky butter—with the added bonus of crispy, roasted edges. Everything cooks together on a single pan for maximum flavor and minimal cleanup, making it the perfect easy feast for summer gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American, Cajun-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds small red potatoes, halved
  • 3 ears fresh corn, husked and cut into 2-inch rounds
  • 12 ounces Andouille or smoked sausage, sliced into 1-inch coins
  • 1.5 pounds large raw shrimp, peeled and deveined tails on or off
  • 1/2 cup unsalted butter, melted
  • 4-5 cloves fresh garlic, minced
  • 2 tablespoons Old Bay Seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 fresh lemon, cut into wedges
  • Fresh parsley, chopped for garnish
  • Salt and black pepper to taste

Equipment

  • Large rimmed baking sheet (half sheet pan)
  • Parchment paper (optional, for easy cleanup)
  • Mixing bowls
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board
  • Paper towels
  • Garlic press or mincer
  • Lemon squeezer (optional)

Method
 

  1. Preheat oven to 400°F (200°C).
  2. On a large rimmed sheet pan, toss halved red potatoes with 1 tablespoon of the melted butter, salt, and pepper. Spread in a single layer and roast for 15 minutes.
  3. Remove pan from oven. Add corn rounds and sausage coins to the pan, nestling them among the potatoes. Gently stir. Return to oven and roast for another 15 minutes.
  4. While roasting, make the seasoning paste: In a medium bowl, combine the remaining melted butter, minced garlic, Old Bay, smoked paprika, garlic powder, onion powder, dried thyme, and cayenne. Stir until well combined.
  5. Pat the shrimp very dry with paper towels. Add the shrimp to the bowl with the seasoning paste and toss until thoroughly coated.
  6. Remove the sheet pan from the oven. The potatoes should be nearly fork-tender. Push the potatoes, corn, and sausage to create space in the center.
  7. Pour the shrimp and all the seasoned butter onto the hot pan. Toss everything together quickly so the butter sizzles and coats all ingredients. Spread into an even layer.
  8. Roast for a final 8-10 minutes, or until the shrimp are pink, opaque, and curled.
  9. Remove from oven. Immediately squeeze the juice of a lemon wedge over the top and sprinkle generously with fresh parsley. Serve with remaining lemon wedges.

Notes

For perfect results, ensure shrimp are patted very dry to promote roasting, not steaming. Do not overcrowd the pan; use two pans if necessary. Check shrimp at 8 minutes to avoid overcooking. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet. Variations include using a Cajun seasoning blend, adding bell peppers or onions, or serving over pasta. For a dairy-free version, substitute the butter with olive oil or vegan butter.