Sheet Pan Shrimp Boil

  • Author: Leigh Olson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


After you try this Sheet Pan Shrimp Boil recipe, you may never use a stockpot again. Honestly!


  • 1 lb. baby red potatoes, quartered
  • 3 Tbsp. olive oil, divided
  • 2 tsp. salt, divided
  • 1 tsp. pepper, divided
  • 3 ears corn, shucked and cut crosswise into 1 1/2 to 2-inch pieces
  • 3 Tbsp. melted butter, divided
  • 1 lb. medium shrimp, peeled and deveined
  • 2 tsp. seafood seasoning, Old Bay or your favorite
  • 1 lemon, divided
  • 1 tsp. smoked paprika
  • 2 links Andouille sausage, cut into 1/2-inch slices
  • 2 Tbsp. chopped fresh parsley (optional)


  1. Preheat oven to 425˚F with one rack in the center and the second 4-inches from the broiler.
  2. Place potatoes in a large bowl. Add 2 tablespoons of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Stir.
  3. Arrange potatoes in a single layer on a rimmed baking sheet. Bake until fork tender, about 10 minutes.
  4. While potatoes are baking, put the corn in the same large bowl and add 2 tablespoons of the melted butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Stir.
  5. Remove pan from oven and arrange corn among potatoes. Bake until potatoes and corn are lightly browned, about 15 minutes.
  6. Cut the lemon in half. Juice one half and cut the other into 4 wedges.
  7. While potatoes and corn bake, in the same large bowl stir together the remaining 1 tablespoon of melted butter, the remaining 1 tablespoon of olive oil, and the seafood seasoning. Add shrimp and toss to coat.
  8. Remove pan from oven. Set oven to broil.
  9. Arrange shrimp and andouille around the potatoes and corn, keeping everything in a single layer.
  10. Broil on top rack until the shrimp are pink and opaque, 3 – 5 minutes.
  11. Remove from oven, sprinkle with parsley (if using) and serve with the lemon wedges.