Sheet Pan Shrimp Boil (with sausage, corn, and potatoes)

Ever had one of those meals that tastes like a summer vacation? This Sheet Pan Shrimp Boil is it—juicy shrimp, smoky sausage, sweet corn, and buttery potatoes, all roasted together on a single pan. No giant pot of boiling water, no mess, just pure, lazy genius. And the best part? It’s ready in 30 minutes flat.

Why This Recipe Works (And Why You’ll Make It Weekly)

Traditional shrimp boils are a hassle—huge pots, timing everything just right, and then, of course, the cleanup. This sheet pan version? Toss, roast, done. The high heat caramelizes the sausage, crisps the potatoes, and locks in the shrimp’s sweetness. And that Old Bay butter drizzle? Game over.

Ingredients & Substitutions

The Non-Negotiables:

• Shrimp – Go for large, tail-on (21/25 count). Shells add flavor, but peeled works in a pinch.
• Andouille Sausage – Smoky, spicy, and sturdy enough to roast. Kielbasa works if you can’t find it.
• Baby Potatoes – Waxy ones hold their shape. Halve ’em so they cook fast.
• Corn – Fresh ears, cut into thirds. Frozen? Thaw it first, but fresh is king.

The Swaps:

• No shrimp? Scallops or even chunks of firm fish (like cod) work.
• Veggie twist – Swap sausage for smoked tofu, add zucchini or bell peppers.
• Spice level – Old Bay’s classic, but Cajun seasoning or smoked paprika + garlic powder does the trick.

Step-by-Step Instructions

1. Prep the Pan
Toss potatoes with oil, salt, and roast first—they need a head start. Spread ’em in a single layer, or they’ll steam instead of crisp.

2. Add the Sausage & Corn
After 15 minutes, throw in the sausage and corn. The sausage fat renders, coating everything in smoky goodness.

3. Shrimp Last
They cook in 5-6 minutes max. Toss ’em with butter, Old Bay, and garlic right on the pan. Overcooked shrimp? Rubbery tragedy.

4. Broil for Glory
Last 2 minutes under the broiler = crispy edges and caramelized bits. Don’t walk away—it goes from golden to burnt fast.

Cooking Techniques & Science

Why Roast, Not Boil?
Boiling leaches flavor into water. Roasting concentrates it. The Maillard reaction (that browning magic) happens at 300°F+, adding deep, complex notes.

The Fat Factor
Sausage fat = free flavor oil. It crisps the potatoes, butters the corn, and infuses the shrimp. Lean turkey sausage? Add a glug of olive oil.

Timing is Everything
Shrimp cook in minutes; potatoes take 25. Layer ingredients based on cook time, or you’ll have mush or rubber.

Serving & Pairing Suggestions

On the Table:
Dump it straight on butcher paper for a casual vibe, or plate it fancy with lemon wedges and parsley. Extra butter for dipping? Obviously.

What to Serve With:

• Cold beer – A crisp lager cuts the richness.
• Crusty bread – For sopping up the spiced butter.
• Simple slaw – Adds crunch and brightness.

Final Tips (Because You’re a Pro Now)

• Pat shrimp dry – Wet shrimp steam instead of roast.
• Don’t crowd the pan – Or you’ll get soggy potatoes.
• Fresh lemon zest – Brightens everything at the end.

FAQs

Can I use frozen shrimp?
Thaw ’em first, and pat very dry. Frozen shrimp release too much water, and nobody wants a steamed sheet pan.

How do I store leftovers?
Fridge for 2 days, but shrimp are best fresh. Reheat in a skillet to keep texture.

No Old Bay—what’s a substitute?
Mix paprika, garlic powder, celery salt, and a pinch of cayenne. Not the same, but close enough.

Can I prep this ahead?
Par-cook potatoes, then add the rest last-minute. Raw shrimp? Don’t let ’em sit seasoned—they’ll turn mushy.