Name: Sheet Pan Shrimp Boil
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb raw jumbo shrimp, peeled and deveined; 12 oz smoked sausage, sliced; 1 lb small gold or red potatoes; 2–3 corn cobs, cut into 2-inch sections; 8 oz 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

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A vibrant, flavor-packed one-pan meal ready in just about 25 minutes—shrimp, sausage, potatoes, corn, onion, and mushrooms roasted together in a buttery Old Bay garlic sauce.

Why You’ll Love This Recipe

I love how effortlessly this dish combines the essence of a traditional seafood boil with the ease of sheet-pan cooking. It’s customizable, perfect for weeknights, requires minimal cleanup, and is always a crowd-pleaser—everything I want in a go-to dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb raw jumbo shrimp, peeled and deveined
12 oz smoked sausage, sliced
1 lb small gold or red potatoes
2–3 corn cobs, cut into 2-inch sections
8 oz 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

Directions

Preheat oven to 375°F and line a large baking sheet.
Spread shrimp, sausage, potatoes, corn, mushrooms, and onion in a single layer on the sheet.
Melt butter and mix in Old Bay seasoning, minced garlic, and chopped parsley.
Brush the butter mixture evenly over all the ingredients.
Bake for 20 to 25 minutes, until the potatoes are tender and the shrimp are pink and opaque.
Serve straight from the sheet pan or pair with a side of grits, rice, or a fresh salad.

Servings and timing

This recipe yields 6 servings.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

I like to add a bit of cayenne or crushed red pepper flakes for some heat.
Zucchini, bell peppers, or Brussels sprouts are great veggie swaps.
I sometimes use chicken for a different flavor.
If Old Bay isn’t available, I go with a Cajun or Creole seasoning mix.

Storage/reheating

I prep ingredients and make the butter sauce ahead of time to save time on busy days.
Leftovers keep well in an airtight container in the fridge for up to 2 days.
I reheat in the oven or air fryer for the best texture—microwaving can make shrimp rubbery.
I don’t recommend freezing this dish because the potatoes and corn can become mushy.

FAQs

What size shrimp should I use?

I use jumbo shrimp so they don’t overcook and stay juicy during roasting.

Can I adjust the seasoning intensity?

Definitely—I just adjust the amount of Old Bay or use a different seasoning blend depending on my mood.

Can I leave the shrimp tails on?

Yes, I can. I usually remove them for convenience, but keeping them on adds extra flavor and looks nice when serving.

How do I ensure even cooking?

I make sure all the vegetables and sausage are cut into similar-sized pieces so they roast evenly.

Can I make this dish spicy?

Of course—I just stir some cayenne or red pepper flakes into the butter mixture or use a spicy Cajun seasoning.

Conclusion

This Sheet Pan Shrimp Boil is one of my favorite easy dinners. It’s fast, flavorful, and flexible enough to suit whatever ingredients I have on hand. Whether I’m cooking for my family or hosting a casual get-together, this meal never fails to impress.