All the flavors of a classic shrimp boil without the mess! This easy Sheet Pan Shrimp Boil features creole-seasoned juicy shrimp, smoky andouille sausage, golden roasted potatoes, and tender corn - all baked together on one simple sheet pan for a flavorful, Southern-inspired dinner.
There's something about a shrimp boil that just feels like summer. The smell of creole seasoning roasting into golden potatoes, the sweet briny aroma of shrimp, and a squeeze of fresh lemon at the end... it's just so good.
I've shared a classic stovetop shrimp boil before, but this sheet pan version has quickly become my favorite. I still love the traditional method, but hauling out a giant pot of boiling water isn't always practical. This version gives you all the bold flavor without the steam or the mess. No boiling, no draining, no extra pots, just one pan and let the oven do the work!
Sheet Pan Shrimp Boil Video
Prefer to watch instead of read? Here's the quick step-by-step so you can see exactly how everything comes together!
Jump to:
Why You'll Love It
- One pan = easy cleanup - Everything roasts together on a single sheet pan, so there's no parboiling potatoes or pre-cooking ears of corn!
- Ready in under an hour - The potatoes and corn roast first, then the shrimp finish quickly at the end for a fast, efficient dinner.
- Big, bold creole flavor - Smoky sausage, creole seasoning, garlic, and fresh lemon create that classic shrimp boil taste without the extra work.
- Perfect for entertaining - It looks colorful and impressive straight from the pan, but requires minimal prep and stress.
- Customizable spice level - Keep it mild or turn up the heat with extra cayenne, hot andouille, or red pepper flakes.
Ingredients
- 1 lb jumbo shrimp
- 13 oz andouille sausage
- 1 lb baby potatoes
- 3 ears of corn
- 4 garlic cloves
- Creole seasoning
- Olive oil
- Fresh parsley
- Lemon wedges
- Melted butter (optional but delicious, trust me)
📝 For exact measurements check out the recipe card below!
Variations & Substitutions
This sheet pan shrimp boil recipe is super flexible and easy to adapt based on your personal preferences! Here are a few ideas for you:
Change Up the Protein
Use chicken sausage for a lighter option, add crab legs during the last 8-10 minutes of cooking, or sprinkle in some cooked chorizo for extra smoky flavor.
Adjust the Heat
Add a pinch of cayenne for more spice, use hot andouille sausage, or sprinkle everything with red pepper flakes before roasting.
Seasoning Swap
Try Old Bay for a bright, tangy Chesapeake Bay twist, or stick with Creole seasoning for bold Southern spice. Both bring unique, delicious flavors to your shrimp boil!
Mix and Match Veggies
Try bell peppers, zucchini, or red onion wedges. Asparagus works beautifully too - just add it during the final 10 minutes so it doesn't overcook.
Make It Dairy-Free
Simply skip the melted butter at the end. You'll still get plenty of flavor from the creole seasoning and sausage!
Perfect Pairings (From My Kitchen)
Looking to round out your shrimp boil dinner? Here are a few of my favorite sides that pair beautifully:
Tips & Tricks
- Cut the Potatoes Evenly - Uniform pieces help everything cook at the same rate. If your potatoes are on the larger side, quarter them so they roast through without burning.
- Roast in Layers (Timing Matters!) - Potatoes and corn need more time in the oven than shrimp. Let them get tender and lightly golden before adding the shrimp to the pan.
- Don't Overcook the Shrimp - Shrimp cook quickly. As soon as they turn pink and opaque, they're done. Leaving them in too long can make them rubbery.
- Pat Shrimp Dry - Before adding shrimp to the pan, pat them dry with a paper towel. This helps them roast instead of steam.
- Use Raw Shrimp, Not Pre-Cooked - Pre-cooked shrimp can dry out in the oven. Starting with raw shrimp gives you better texture and flavor.
- If the Potatoes Aren't Tender - Give them an extra 5-10 minutes before adding the shrimp. You want them fork-tender before moving to the final step.
FAQs
Yes, just make sure to thaw the shrimp completely and pat dry before roasting.
Store them in an airtight container in the refrigerator for up to 2 days.
I don't recommend this. The shrimp and potato textures changes quite drastically.
Reheat in oven gently at 350˚F until warmed through or in the microwave in short bursts to avoid overcooking the shrimp.
Yup! Just double check your sausage label to be sure.
This is the kind of dinner that brings everyone to the table fast. Big flavor, simple prep, and hardly any cleanup - it checks all the boxes.
If you make it, I'd love to hear how you served yours. Did you keep it classic, add extra spice, or try a fun twist?
Tag @aberdeenskitchen and use #aberdeenskitchen so I can see your sheet pan spread.
Sheet Pan Shrimp Boil
- Total Time: 50 minutes
- Yield: Serves 3 to 4 1x
- Diet: Gluten-Free
Description
All the flavors of a classic shrimp boil without the mess! Creole-seasoned shrimp, andouille sausage, roasted potatoes, and tender corn baked together on one easy sheet pan.
Ingredients
- 1 lb jumbo shrimp, peeled and deveined
- 13 ounces andouille sausage, sliced into 1 inch rounds
- 1 lb baby potatoes, cut into ½ inch pieces (I used baby tri color potatoes, yukon gold or red potatoes also work)
- 3 ears of corn, husks on or wrapped in foil
- 4 garlic cloves, minced
- 1 tablespoon creole seasoning
- Fresh parsley, chopped for garnish
Get Recipe Ingredients
Instructions
- Preheat oven to 400°F. Lightly oil a large baking sheet or grease with nonstick spray.
- Gently toss potatoes, sausage, and half of the creole seasoning together on the prepared baking sheet, and spread into an even layer on the tray, leaving a space for the ears of corn.
- Place the ears of corn in the empty space on the baking sheet and cook for 25 minutes.
- Briefly remove the sheet pan from the oven. Stir the shrimp, garlic, and remaining creole seasoning onto the sheet pan. Place back into the oven and cook 10-12 minutes, until shrimp are pink and opaque. Remove from heat. Set ears of corn on the side to cool.
- When ears of corn are cool enough to touch, remove the husks or foil and slice into smaller pieces. Add them to the sheet and top with fresh parsley and a sprinkle of creole seasoning as desired. Serve immediately.
Notes
Cut the potatoes into evenly sized pieces so they roast at the same speed. Larger chunks may need extra time in the oven.
Add the shrimp during the final 10-12 minutes of cooking. Shrimp are done once pink and opaque - avoid overcooking.
If your potatoes aren't fork-tender after the initial roast, give them an additional 5-10 minutes before adding the shrimp.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American, Southern
valerie says
Could you do shrimp just by themselves, using this method???
Teresa R Pinkston says
Looks delicious but needs melted butter.
Peggy W says
I agree need to add melted butter to the garlic and seasoning
Tonya says
This recipe is great! We used to make low country boil which is delicious but this is a much easier version and is just as good!!! We serve with homemade cocktail sauce and melted garlic butter. So good! Thank you for sharing this recipe.
Aberdeen says
You're so welcome! Glad you enjoyed it.
Denise K Samuels says
Luv it 😍😍
Aberdeen says
Thank you so much!
Lisa says
This looks great. It says to cut the kernels off of the cob but the picture shows the corn just cut into pieces. Did I read that wrong?
Aberdeen says
Thank you for pointing this out, fixed it!
Jane greer says
I’ve never made a shrimp boil but want to do something special for my granddaughter’s H S graduation family party. A little apprehensive since the recipe is new and also have one family member who is allergic to shrimp. Any suggestions? Thanks.
Aberdeen says
Hi Jane! You may want to set aside some of this dish without shrimp for your family member that is allergic. Follow the recipe up to step 4, then set aside a portion for them in a separate small pan and continue to cook as the recipe states until the corn is done. Hope that helps!
Stormy Keen says
Do you know how many calories are in this meal?
Aberdeen says
I don't but you can use a nutritional calorie counter for free online!
Laura says
Loved this recipe will definitely make this regularly. Great taste and simple .
Aberdeen says
Thank you!
Teresa says
I want to make this but I have two small granddaughters. Is it spicey???
Thank you.
Aberdeen says
I don't think so! But I think it would depend on the brand of creole seasoning you use, usually they aren't too hot. Cajun seasoning on the other hand tends to be much spicier. If you're concerned you can make your own creole seasoning and leave out the cayenne pepper if the recipe calls for it. Hope that helps!
Paige says
I am making this tonight and very excited! Before I do I have a question. I don’t have to boil the potatoes or cook the sausage before putting it in the oven??
Ana says
No you don’t!! It was delicious
Rumi says
My family devoured this! I made a double batch and there were no leftovers.
Arica says
Hi! This looks yummy! Can you use frozen shrimp??
Kenisa says
Curious as well
Rasheda says
How do you cut the corn into small pieces..I tried in the past but it is very hard to slice through..
Ana says
it should be easy enough to just break, that’s what I did 😊
Christie says
This was delish!! Tried it for dinner tonight as a trial run before serving it to family on a group vacation coming up. It was perfect and I wouldn’t change a thing. I love the option to bake in the oven, so we don’t have to travel with the large boil pot. Will be easy to multiply serving for a large group. THANKS for sharing.
Janice Cipriano says
If you cut the corn in small pieces first can you just cook it with the potatoes
Carolyn says
Can this be assembled and frozen as a freezer meal?
Crystal says
If I don't have andoille sausage what might be some other meat options?
Nokii says
Krystal
You can use turkey or pork kielbasa sausage
Vaughn DeVorse says
You can use Adele’s andouille sausage. It comes in packages of 4 and we find it at Walmart grocery stores in the packaged meat/cheese area. I use it when I make jambalaya. 1 sausage goes a long way but I would slice up 2 for this recipe. Hope this helps.
Andree says
Just made this for dinner for my husband and myself and it was amazing! I love Cajun seasoning and this was the perfect combo. Quick and easy. Very little prep and clean up. We did make a little garlic butter sauce to drip the corn and shrimp in.
Natalie Rodriguez says
Going to make this tonight! Can I prepare in a cast iron pot too?
Donette says
This was excellent. I didn’t make any adjustments, and don’t think any are necessary after making it. I wish I could have eaten more of it! I will definitely make this again.
nancy albanese says
looks wonderful! can the corn be cut up before roasting? and would it need to be wrapped in foil then or just added to the mix?
Julie F says
Mine came out pretty much like the picture. Very easy and my husband loved it. I used fingerling potatoes from trader joes and Tony Chachere's seasoning. The only thing was I felt it was extremely salty which had to be the seasoning. The spiciness was perfect - any suggestions on how to make my own less sodium seasoning?
Juniee says
Julie, look for no salt creole seasoning. T many store sell it. Hope this helps !
Paula Coxwell says
This would work as a sheet pan meal but I would not refer to it as Frogmore Stew or low country boil. The reason is that the original recipe takes on a unique moisture from the water and seasonings and the texture of the vegetables and shrimp are completely different when you do not boil them. With the sheet pan dish, everything tastes like either the Cajun seasoning or the Old Bay that you put on it. Whereas, when you boil the sausage in the water, all other ingredients take on a bit of fat/flavor and that can't be achieved in a dry environment.
Sarah Lockhart says
This is my 6th or 7th recipe from your blog that I've made, and once again, it's a hit. I actually forgot to add the garlic and it was still delicious and so easy! Your recipes are quickly filling up my previously unused recipe box. Thank you!
jennie chapman says
This was absolutely delicious - spicy - Yum!!
I used Extra Virgin Olive Oil - not butter
Jamie says
This recipe was delicious! Definitely will make it again!
Cathy says
Can you make this with fresh corn already out of the husk? Would I still need to wrap in foil?
Cathy says
Looks so delicious. Can you use frozen shrimp that has already been cooked or does it have to be raw shrimp? Please advise. Thank you! Cathy
Liz says
Cathy, did you get an answer about using frozen cooked shrimp? I was wondering the same thing.
Aberdeen says
Hello! Sorry about the late response. Unfortunately, I've never made this recipe with frozen cooked shrimp. Feel free to give it a go but I can't guarantee the same results.
Dianne Bernd says
Loved the recipe! I have made it for a few guests now. I was wondering could I use lobster instead of shrimp?
Dianne Bernd says
Loved this recipe. I have made it a few times now for a different guests.
I was wondering if you could make the same recipe with lobster?
Jean says
I'm going to make this for New Year's and I'm going to do the same that the recipe calls for but do a mild smoke on it, can't wait.