Sheet Pan Shrimp Boil

Shrimp boil in a bowl served with grits. The bowl is sitting next to a sheet pan with the rest of the shrimp boil.

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This Sheet Pan Shrimp Boil recipe combines juicy shrimp, smoky sausage, tender potatoes, corn, and veggies, all coated in a buttery garlic sauce with a kick of Old Bay seasoning. Ready in just 25 minutes, it’s the perfect one-pan meal for a quick weeknight dinner!

Course Main Dish

Cuisine American, Southern

Keyword old bay shrimp boil, sheet pan low country boil, sheet pan shrimp boil, sheet pan shrimp boil recipe, shrimp boil

Prep Time 10

Cook Time 20

Servings

Calories 881kcal

Author Trish - Mom On Timeout

Ingredients

1 pound raw jumbo shrimp peeled and deveined
12 ounces smoked sausage sliced into coins
1 pound small yellow potatoes or red potatoes
2 to 3 corn cobs cut into 2-inch sections
8 ounces white mushrooms
1 medium sweet onion cut into petals
16 tablespoons salted butter
1½ tablespoons Old Bay seasoning
2 teaspoons minced garlic
2 tablespoons chopped fresh parsley

Instructions

Preheat your oven to 375°F.
Line a large baking sheet with a silicone baking mat, parchment or aluminum foil.
Arrange the shrimp, sausage, potatoes, corn, mushrooms, and onion pieces in a single layer on your prepared baking sheet.
1 pound raw jumbo shrimp, 12 ounces smoked sausage, 1 pound small yellow potatoes, 2 to 3 corn cobs, 8 ounces white mushrooms, 1 medium sweet onion
Melt the butter in a microwave-safe bowl.
16 tablespoons salted butter
Stir in the Old Bay seasoning, garlic and chopped parsley.
1½ tablespoons Old Bay seasoning, 2 teaspoons minced garlic, 2 tablespoons chopped fresh parsley
Use a basting brush to generously coat all of the meat and veggies in the butter mixture.
Bake in the oven for 20-25 minutes or until the potatoes are soft.
Serve over grits or with a salad if desired, and enjoy!

Notes

Storage Information

Make Ahead: You can prep the ingredients and the butter mixture in advance, then store them in the fridge until you’re ready to assemble and bake.
Leftovers: Store leftovers covered tightly in an airtight container the refrigerator for 2 days. Reheat in the oven or in an air fryer for best results.
Freezing: I don’t recommend freezing as some of the ingredients will get mushy when defrosted.

Nutrition