Gulf Coast-Style Sheet Pan Shrimp Boil

This easy sheet pan shrimp boil is loaded with juicy shrimp, sweet corn, tender potatoes, and smoky andouille sausage, roasted in the oven with classic Old Bay seasoning for a flavor-packed, no-mess dinner. It’s a one-pan meal that’s perfect for summer nights, meal planning, or laid-back entertaining with friends.

What Is Shrimp Boil?

Traditionally, it’s a Southern-style seafood boil made in a big pot with shrimp, sausage, corn, and potatoes seasoned with Old Bay or Cajun spices. My shrimp boil swaps the pot for a sheet pan – same (actually, better, in my opinion) great flavors, way less mess. So maybe it’s more of a shrimp roast?

Seafood boils are a Southern tradition, especially in Gulf Coast and Lowcountry kitchens. I’ve always loved the idea of gathering around the table with hands full of buttery shrimp and corn on the cob. But dragging out a giant pot and watching over a rolling boil? Not my favorite. This version keeps things simple with everything roasting together in the oven with no fuss but still all the flavor. Honestly, I think it’s even better this way and Paul and the girls agree.

The shrimp go in last so they stay juicy, while the potatoes and sausage get perfectly crisp around the edges. A generous swipe of garlicky herb butter finishes everything off. Serve it straight from the pan with lemon wedges and fresh parsley, and suddenly it feels like a mini seafood feast – no travel required.

If you’re into rich, smoky, spice-packed meals with layers of savory flavor, try my easy Jambalaya, cozy Chicken and Sausage Gumbo, colorful Paella, and smoky, spicy Sheet Pan Shrimp Fajitas next.

Why We Love This Recipe

• The garlicky herb butter melts in at the end, adding richness and fresh flavor that pulls the whole dish together.
• It has all the flavor of a classic seafood boil: juicy shrimp, sweet corn, tender potatoes, and smoky sausage – without the need for a big pot or outdoor setup.
• Everything cooks on one baking sheet, so clean up is quick and there’s no hovering over the stove.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Seasonings & Spices (Old Bay, Kosher Salt, Smoked Paprika) – This blend gives the boil its signature flavor: savory, just a little smoky, and packed with warm spice. Cajun seasoning is a great spicier option if you want more heat.
• Olive Oil – Helps everything roast evenly and adds richness that carries the spices. Avocado oil also works well.
• Small Red Potatoes – Roast up tender and creamy. Baby golds or fingerlings are good alternatives.
• Andouille or Kielbasa Sausage – Adds a smoky, savory bite. Use andouille for more heat, kielbasa for something milder.
• Yellow Corn – Sweet and juicy, especially when roasted. Frozen mini corn cobs can be used if fresh isn’t in season.
• Extra-Large Shrimp (Peeled and Deveined, Tails On) – Big, meaty shrimp are best here. If you use smaller ones, keep an eye on the cook time.
• Lemon Zest – Brightens the shrimp and balances the richness of the butter.
• Butter – Salted butter forms the base of the herb mixture that gets melted over everything at the end. Unsalted is fine, just season to taste.
• Fresh Garlic – Grated into the butter for deep, aromatic flavor.
• Fresh Herbs (Parsley + Chives) – Add freshness and color. You can mix in green onions if chives aren’t available.
• Lemon Wedges – For squeezing over the pan right before serving.

How to Make Sheet Pan Shrimp Boil

1. Layer the pan. Arrange the halved red potatoes, sliced sausage, and corn halves in a single layer on a parchment-lined baking sheet.
2. Season and roast. Whisk together olive oil, Old Bay seasoning, and salt. Drizzle about 3 tablespoons over the pan and toss to coat. Roast at 425°F for 20-25 minutes, or until the potatoes are fork-tender.

3. Add herb butter ingredients to a bowl. Combine softened butter, garlic, parsley, chives, Old Bay, smoked paprika, and a pinch of salt in a medium bowl.
4. Mix until smooth. Use a fork to mash and stir the butter mixture until everything is evenly combined.

5. Add shrimp and finish cooking. Toss shrimp with the remaining oil mixture and lemon zest, then scatter over the roasted pan. Dot with spoonfuls of herb butter and return to the oven for 5-7 minutes, until the shrimp are pink and the butter is melted and sizzling.

Tips for Success

• Add the herb butter while everything’s hot so it melts right into all the nooks and crannies. It’s what gives this dish that buttery, garlicky finish that makes everyone go back for seconds.
• Make sure there’s space for things to ‘breathe’ on the pan. If things are too crowded, they’ll steam instead of roast – and we want those golden, crispy edges! Use two sheet pans if you’re doubling up.
• Don’t rush the potatoes. If they’re not tender by the time the timer goes off, leave them in a few extra minutes. The shrimp cook quickly, so it’s worth getting the timing just right.
• Pat your shrimp dry before seasoning. It will help them roast instead of turning soft and watery in the oven. A quick blot with paper towels will do the trick.
• Line your sheet pan with parchment paper. It makes cleanup a breeze and helps keep the food from sticking to the tray.

Substitutions and Variations

• Mix in extra veggies like bell peppers or zucchini for even more color and variety. They roast beautifully and pick up the seasoning.
• Swap the shrimp for scallops, crab legs, or chunks of firm white fish like cod or halibut if you want to mix up the seafood. I haven’t personally tried this with crawfish, but would love to if I can ever get my hands on some.
• Add a dash of cayenne pepper or a sprinkle of Cajun seasoning if you like a little more heat.
• If you don’t have Old Bay, you can use a mix of celery salt, paprika, garlic powder, and a little black pepper.

More Seafood Recipes You’ll Love

• New England Clam Chowder
• San Francisco Cioppino
• Salmon with Mango Salsa
• Creamy Garlic Shrimp Pasta
• Maryland Hot Crab Dip