The ultimate sheet pan shrimp boil recipe that is going to become a favorite! Golden baby potatoes, fresh corn cobs, flavorful sausage and shrimp smothered in a simple Cajun garlic butter and baked to perfection!
Check out all my other delicious, effortless sheet pan dinners!
SHEET PAN SHRIMP BOIL RECIPE
Enjoy all the delicious flavors of a classic shrimp boil with this easy sheet pan boil recipe! A sheet pan loaded with juicy shrimp, tender potatoes, sweet corn and smoked sausage, tossed in a simple Cajun butter and roasted to perfection. This easy shrimp boil is perfect for weeknight dinners, weekend gathering, or shrimp boil night! Serve this shrimp boil family style, straight from the pan for the ultimate seafood night!
WHAT YOU NEED-
- Potatoes– You want to use either gold or red baby potatoes for this shrimp boil! The key is that you use baby potatoes, they boil quickly and are delicious.
- Corn– Fresh corn on the cob is a classic in seafood boils! It adds sweetness to balance out the spices and other savory flavors.
- Sausage– Adding smoked sausage to this sheet pan boil is a must! The smoky flavors go great with the sweet corn and buttery potatoes. You can use either chicken, turkey, beef or pork smoked sausage for this recipe.
- Shrimp– Use fresh large or jumbo raw shrimp for this shrimp boil recipe. Be sure the shrimp is thawed, peeled and de-veined. You can leave the tail on for presentation if desired.
- Cajun Butter– The key to any seafood boil is seasoning and butter! For this recipe, I made a Cajun garlic butter mixture. The Cajun butter calls for salted or unsalted butter, freshly minced garlic, Cajun seasoning, Old Bays Seasoning, salt (omit if using salted butter), and black pepper! You can swap the seasonings for your favorite seasonings, just don’t be shy on the seasonings!
- Lemon– Freshly squeezed lemon juice over this seafood boil totally elevates this dish! Either lemon or lime juice can be used.
- Greens– Although adding freshly chopped greens is optional, I highly recommend it! Either cilantro or parsley will work.
HOW TO MAKE SHRIMP BOIL
This simple sheet pan shrimp boil is such a delicious and easy recipe, giving you all the classic seafood boil flavors!
- Fill a large pot with salted potatoes and add the baby potatoes, cutting any larger ones in half.
- Par boil the potatoes for 15 minutes, add the corn cobs for the last 5 minutes. Drain the potatoes and corn.
- Preheat the oven and line a baking sheet with parchment paper.
- Slice the sausage into even-sized thin rounds. Peel and devein the shrimp. (Leaving the tails on is optional.)
- Prepare the Cajun garlic butter mixture.
- Add the sausage to potatoes and corn. Pour most of the butter mixture into the pot. Close with lid and shake to coat all the ingredients in the butter.
- Dump everything evenly on the baking sheet, pouring any leftover butter from the pot over it.
- Toss the shrimp in about 1 Tbsp of the leftover butter and add the shrimp over the veggies and sausage on the sheet pan.
- Bake uncovered, until the shrimp is cooked and no longer translucent.
- Top with chopped greens and drizzle with remaining butter and lemon juice.
- Serve immediately with lemon wedges and extra garlic butter for dipping.
SKIP THE OVEN AND BOIL IS ALL-
If you want to just skip the oven roasting and do a complete shrimp boil, you totally can! You will just need a large pot!
- Boil the potatoes for 10-12 minutes, until almost tender.
- Add the corn cobs and sliced sausage to the pot and boil for another 5 minutes.
- Add the shrimp last and boil for about 2-3 minutes, just until pink and no longer translucent. (Careful not to overcook the shrimp.)
- Carefully drain the water from the pot.
- Add the Cajun garlic butter mixture to the pot and toss until fully combined.
- Dump into a platter, baking sheet or straight onto the table. Serve with extra Cajun butter and lemon slices.
OTHER SEAFOOD TO ADD-
Don’t just limit this to a shrimp boil! Add some other seafood to this sheet pan boil!
- Crab Lebs– You can add your favorite pre-cooked snow crab legs along with the shrimp!
- Mussels & Clams– If you love mussels and clams you can totally add them! Just be sure they are fresh and scrubbed. Add them to the sheet pan and boil over, BEFORE the shrimp. Cook for about 5 minutes, then add the shrimp to finish cooking for another 10 minutes.
- Scallops– You can totally add scallops, just add them during the last 5-6 minutes, since they take less time to cook and you want to avoid overcooking them.
QUESTIONS YOU MIGHT HAVE:
Yes! You can totally use frozen shrimp, just be sure to thaw them before making this sheet pan boil.
You can bar-boil the potatoes and corn ahead of time. Once cooled, store in an air-tight container in the fridge for 2-3 days before making this shrimp boil.
Shrimp doesn’t take long to cook, so keep an eye out for it. Shrimp is cooked when it is pink and no longer translucent.
Once the shrimp boil is cooled, transfer to an airtight container and store it in the fridge for 3-4 days!
Yes! You can totally skip the par-boiling step and just roast the potatoes and corn first. Just toss the potatoes into some oil, salt and pepper and roast first for 25 minutes. Then add the corn cobs and roast for another 8-10 minutes. Then add the sausage and toss in the butter. Top with shrimp and finish baking!
No! You can leave out the sausage if preferred.
OTHER EASY SEAFOOD DINNER IDEAS-
Skip the long nights in the kitchen and try these other effortless seafood dinner ideas!
Sheet Pan Shrimp Boil
Ingredients
- 2 lbs baby yellow potatoes whole
- 2 tsp salt
- 3 ears of corn
- 1 lb large shrimp peeled and deveined
- 13 oz smoked sausage turkey, pork or beef
- 1 lemon
- 1 Tbsp fresh cilantro finely chopped
Cajun Butter-
- 1 stick unsalted butter melted
- 3 garlic cloves minced
- 1 Tbsp Cajun seasoning
- ½ Tbsp old bays seasoning
- ¼ tsp salt
- ½ tsp ground black pepper
Instructions
- Fill a large pot with water and season with salt. Add the baby potatoes to the pot. If some potatoes are larger, cut them in half for even cooking.2 lbs baby yellow potatoes, whole, 2 tsp salt
- Bring the water to a boil over medium heat and cook the potatoes for 15 minutes, until they are tender when pierced with a fork.
- While the potatoes are boiling, cut the corn cobs into 3-4 smaller pieces. Add the corn cobs to the boiling potatoes during the last 5 minutes of cooking.3 ears of corn
- Drain the water from the boiling potatoes and corn.
- Preheat the oven to 425°F and line a 9×13 baking sheet with parchment paper.
- Slice the sausage into thin rounds. Peel and remove the tails from the shrimp and add to a bowl. (Leaving the tails on the shrimp is optional.)
- In a bowl, combine melted butter, minced garlic, Cajun seasoning, old bays seasoning, salt and pepper.1 stick unsalted butter, melted, 3 garlic cloves, minced, 1 Tbsp Cajun seasoning, ½ Tbsp old bays seasoning, ¼ tsp salt, ½ tsp ground black pepper
- Add the sliced sausage to the pot with the drained potatoes and corn. Pour the majority of the melted butter mixture into the pot. (Reserve about 1/3 of this mixture for the shrimp and for drizzling at the end.)13 oz smoked sausage, turkey, pork or beef
- Close the pot with the lid and give it a good shake, mixing the potatoes, sausage, and corn in the butter mixture.
- Dump everything from the pot to the lined baking sheet, spreading evenly. (Be sure to pour any leftover butter from the pot over the vegetables and sausage.)
- Add about 1 tbsp of the leftover garlic mixture into the bowl of shrimp and toss to coat the shrimp. Add the shrimp on top of the potatoes, corn, and sausage on the baking sheet.1 lb large shrimp, peeled and deveined
- Bake uncovered at 425°F for 8-10 minutes, until shrimp is cooked through.
- Remove from the oven. Sprinkle with freshly chopped cilantro and drizzle with the remaining butter and freshly squeezed lemon juice.1 lemon, 1 Tbsp fresh cilantro, finely chopped
- Serve immediately with additional lemon wedges and butter for dipping. (Make some more of the garlic butter mixture for dipping if desired.)
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