Easy Sheet Pan Shrimp Boil
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Published Jul 14, 2025
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This easy sheet pan shrimp boil features juicy shrimp, Cajun chicken sausage, corn, and potatoes. It’s ready in about 30 minutes for a flavorful, high-protein dinner!
I grew up in the South, so shrimp boils were a summer staple. We’re talking big boiling pots outside, perfectly timed layers of corn, sausage, and shrimp, and the whole feast dumped out onto newspaper for everyone to dig into. It’s messy, cozy, and so much fun… but definitely not something I’m throwing together on a random Tuesday night with two kids running around.
That’s exactly why I created this sheet pan shrimp boil. It brings all the bold, buttery flavor of the classic with way less effort. Total weeknight win!
Why You Gotta Try This One
- Quick and efficient – It comes together in about 30 minutes! While the potatoes and corn are parboiling, you can prep everything else to keep things moving.
- One-pan finish – After a quick boil, everything roasts on a single sheet pan—no juggling pots and pans all evening.
- Protein-packed – With shrimp and chicken sausage, each serving packs over 40 grams of protein to keep you full and satisfied.
- Lighter but satisfying – Using chicken sausage keeps things a bit leaner while still bringing that smoky, savory flavor you want in a shrimp boil.
- Perfect for summer – With sweet corn, juicy shrimp, and lemon, this meal screams summer. It’s great for easy weeknight dinners or backyard hangs with friends.
Ingredients Needed
- gold baby potatoes – you’ll want 1.5 pounds, cut in half so they cook quickly and get nice and crispy in the oven.
- corn on the cob – use 4 ears, shucked and sliced into 3–4 chunks each. Roasting brings out their natural sweetness and gives them a little char.
- red onion – cut into wedges so it softens and caramelizes in the oven, adding flavor to every bite.
- Cajun-style chicken sausage – instead of classic pork andouille sausage, I used Bilinski Cajun Chicken Sausage. It’s smoky, flavorful, and a bit lighter, but still brings that bold Cajun flavor to the dish. Slice into ½-inch rounds so it roasts up perfectly.
- raw shrimp – use peeled and deveined shrimp with the tails on (they look pretty and are fun to grab!). Large or jumbo shrimp work best.
- butter – melted and mixed with spices to coat everything in rich, buttery goodness.
- Old Bay seasoning – the signature spice blend that brings it all together.
- garlic powder, smoked paprika, sea salt – a few pantry staples that round out the seasoning blend with depth and just the right amount of kick.
- lemon – squeeze fresh lemon juice over everything before serving for that pop of brightness. Save a few wedges for the side!
- fresh parsley – a sprinkle on top adds freshness and a little color to finish the dish.
Make It Your Own
This recipe is delicious as written, but it’s super easy to customize based on what you’re craving or what you have on hand. Here are a few ideas to switch things up:
- Add some heat – Toss in a pinch of cayenne or red pepper flakes if you like a little spice.
- Go seasonal – Add summer veggies like zucchini, bell pepper, or cherry tomatoes for extra color and freshness.
- Add garnishes – Crumbled feta, chopped green onion, or even a drizzle of hot honey can take it to the next level.
How to Make Sheet Pan Shrimp Boil
This recipe is super straightforward and comes together quickly with just a few steps. Here’s how to make it:
Step 1: Boil the baby potatoes for about 10 minutes, adding the corn during the last 5 minutes. Drain and set aside.
Step 2: While everything’s boiling, mix together the melted butter, Old Bay, garlic powder, smoked paprika, and salt.
Step 3: Toss the drained potatoes, corn, and red onion with half the butter mixture.
Step 4: Roast them on the sheet pan for 10 minutes.
Step 5: While veggies are roasting, toss the shrimp and chicken sausage in the remaining butter mixture.
Step 6: Add the shrimp and sausage to the sheet pan and roast everything for another 6–8 minutes, until the shrimp are pink and cooked through. Serve with a lemon wedge and fresh parsley. Enjoy!
Tips for the Best Sheet Pan Shrimp Boil
- Don’t skip the parboil – Boiling the potatoes and corn ahead of time keeps them tender on the inside while still getting a golden, slightly crisp finish in the oven.
- Use large shrimp – They hold up better under high heat and are less likely to overcook.
- Choose good sausage – Cajun-style chicken sausage adds tons of flavor. Look for one with simple ingredients and no added sugar (I used Bilinski’s Organic Spicy Cajun Chicken Sausage).
- Fresh corn is best – It’s naturally sweet, super juicy, and roasts beautifully—especially during summer.
- Prep ahead – You can parboil the potatoes and corn 1–2 days in advance and store them in the fridge until you’re ready to roast.
- Use a serrated knife for the corn – It makes slicing through raw ears much easier (and safer!), especially when cutting them into chunks.
How to Store Leftovers
This recipe is best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for up to 3 days.
When you’re ready to reheat, I recommend using the oven or a skillet to help keep the shrimp and potatoes from getting soggy. Microwaving works in a pinch, but the texture won’t be quite the same.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Sheet Pan Shrimp Boil
Ingredients
- 1.5 lb gold baby potatoes, halved
- 4 ears of corn, shucked and cut lengthwise into 3-4 pieces
- 1 large red onion, cut into wedges
- 12 oz Cajun-style chicken sausage, sliced into ½-inch rounds
- 1 lb large raw shrimp, peeled and deveined with the tail on
- 6 Tablespoons melted butter
- 1 Tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 lemon, cut into wedges
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment or foil for easy cleanup.
- Bring a large pot of salted water to a boil. Add halved potatoes and cook for 10 minutes. Add the corn to the water in the last 5 minutes. Drain well.
- While the potatoes and corn are boiling, make the butter mixture. In a small bowl, mix together melted butter, Old Bay seasoning, garlic powder, smoked paprika, and salt.
- In a large bowl, toss the parboiled potatoes, corn, and red onion with half of the butter mixture (about 3 Tablespoons). Spread onto the prepared sheet pan and roast for 10 minutes.
- In the same bowl add the shrimp and sausage and toss with the remaining half of the butter mixture.
- Remove the sheet pan from the oven. Add the shrimp and sausage to the pan and spread everything into a single layer.
- Return the pan to the oven and roast for 6-8 minutes, or until the shrimp is pink and opaque.
- Squeeze fresh lemon juice over the top, sprinkle with chopped parsley, and serve hot with extra lemon wedges.
Notes
- Sausage swap: I used chicken sausage to keep things lighter, but traditional andouille or kielbasa will give you a smokier, richer flavor.
- Shrimp tip: Use large shrimp to prevent overcooking. If using frozen shrimp, make sure they’re fully thawed and patted dry before roasting.
- Corn tip: Use a serrated knife for cutting the corn into chunks. It makes slicing through raw ears much easier (and safer!).
- How to store: Store any leftovers in an airtight container in the fridge for up to 3 days.
- How to reheat: For the best texture, reheat in a skillet or the oven. The microwave works in a pinch, but the shrimp and potatoes may get a little soft.
- Meal prep tip: You can parboil the potatoes and corn 1–2 days ahead of time and store them separately in the fridge. When it’s time to cook, just toss everything in the butter mixture and roast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Totally! Just make sure to thaw the shrimp completely before using. Pat them dry with a paper towel so they roast up nicely and don’t add excess moisture to the pan.
I used Bilinski’s Organic Spicy Cajun Chicken Sausage for a lighter option, but any fully cooked sausage will work. Try andouille for a more traditional flavor, turkey sausage for leaner protein, or even plant-based sausage if you’re going meatless.
Yes! To make it more kid-friendly, you can use a mild sausage instead of spicy Cajun, Skip or reduce the Old Bay if your kids are sensitive to spice and serve everything deconstructed so they can pick what they like.
Absolutely. You can parboil the potatoes and corn 1–2 days in advance and store them in the fridge. You can also mix the butter seasoning ahead and slice your sausage so everything’s ready to toss and roast.
Yes, leftovers will freeze well! Just cool completely, portion into containers, and freeze for up to 2 months. Reheat in the oven or air fryer for best texture.
