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Sheet Pan Shrimp Boil

Sheet pan shrimp boil made in the oven with pink, curled shrimp, charred sausage rounds, and caramelized corn over baby potatoes tossed in Old Bay butter. Roasted in stages at 400°F so everything lands tender, browned, and glistening on one pan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp peeled and deveined
Sausage
  • 12 oz smoked andouille sausage sliced into rounds
Baby Potatoes
  • 1 lb baby potatoes halved
Corn
  • 3 ears corn cut into 3-inch pieces
Old Bay Butter
  • 4 tbsp butter melted
  • 4 tbsp olive oil
  • 2 tbsp Old Bay seasoning
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 4 cloves garlic minced
Serving
  • 1 Lemon wedges for serving
  • 1 fresh parsley for serving

Equipment

  • 1 sheet pan

Method
 

Prep and first roast
  1. Preheat oven to 400°F and line a large rimmed baking sheet with foil, keeping the sheet ready for staged roasting.
  2. Toss baby potatoes with 2 tablespoons olive oil, 1 tablespoon Old Bay seasoning, salt, and pepper, then spread in a single layer.
  3. Roast potatoes at 400°F for 15 minutes, until they begin to brown on the edges.
Add corn and sausage
  1. Push potatoes to the edges of the pan to make room in the center.
  2. Add corn and sausage, then drizzle with remaining olive oil and Old Bay seasoning.
  3. Roast at 400°F for another 8 minutes, until corn starts to char and sausage begins to brown.
Roast shrimp
  1. Toss shrimp with melted butter, minced garlic, garlic powder, smoked paprika, and remaining Old Bay seasoning.
  2. Add shrimp to the pan and roast at 400°F for 8-10 minutes, until pink and curled and the pan looks caramelized.
Serve
  1. Garnish with lemon wedges and fresh parsley, then serve directly from the sheet pan while hot.

Notes

For best browning, don’t overcrowd the sheet pan—use a large rimmed baking sheet and spread ingredients into a single layer where possible. Refrigerate leftovers in an airtight container up to 3 days; reheat at 375°F until warmed through. Freezing isn’t recommended because shrimp texture can turn rubbery. For a lower-sodium option, use a reduced-salt Old Bay-style seasoning blend and add salt lightly to taste.