Sometimes you just want a meal that feels like a night out, without the reservations or the dishes. A sheet pan shrimp boil is that kind of dinner — buttery, bold, and full of flavor. It’s the perfect way to treat yourself on a weeknight, with all the joy of a restaurant meal and none of the effort.
By roasting instead of boiling, you lock in flavor instead of letting it disappear into the water. The shrimp stay juicy, the sausage caramelizes, and the corn and potatoes soak up all that buttery seasoning. It’s a little coastal, a little cozy, and completely satisfying.
Serve it with a toasted baguette and a glass of wine (or juice box), and suddenly your Tuesday looks a lot like Saturday night.
Sheet Pan Shrimp Boil: Weeknight Ease, Dinner Party Energy
Ingredients
- 1 pound large raw shrimp (peeled and deveined, tails on or off)
- 1 pound red or yellow potatoes, quartered
- 6 small ears of corn, cut into halves or thirds
- 1 pound andouille sausage (or your favorite smoked sausage), sliced
- 1 tbsp seafood seasoning (like Old Bay)
- 6 tbsp butter, melted
- Salt and pepper, to taste
Method
Preheat and prep.
- Preheat oven to 425°F. Toss the potatoes with half of the melted butter and the seafood seasoning. Spread evenly on a sheet pan and roast for 20 minutes to give them a head start.
Add the rest.
- In a bowl, toss the shrimp and sausage with the remaining butter and seasoning. Remove the pan from the oven, add the shrimp and sausage to the potatoes, and arrange the corn around the edges.
Roast and serve
- Roast for 10 minutes, toss everything gently, and roast for 10 minutes more — until the shrimp are pink, the corn is tender, and everything smells incredible. Optional: If you’re adding crab, place it on top during the last 10 minutes to warm through.
Serve it up.
- Transfer everything to a platter (or serve straight from the pan for that coastal, casual feel). Drizzle with pan juices, add a squeeze of lemon, and serve with toasted baguette and melted butter for dipping.
Notes
Helpful Tips
- Shrimp size: Large shrimp (31–40 count) hold up best in the oven.
- Mix it up: Add crab legs, scallops, or clams to make it a full seafood feast.
- Spice it your way: Use Cajun seasoning for extra kick or add a sprinkle of smoked paprika for depth.
