The easiest way to make a shrimp boil in the oven! This sheet pan shrimp boil recipe is a great alternative to a low country boil. Made on one sheet pan, this version of the summertime classic still has all of your favorite flavors but without all of the hassle! Skip the newspaper, propane tanks, and boiler pots for this weeknight-friendly version of a delicious seafood boil.
You may be familiar with a Low Country Boil. It is a delicious combination of shrimp (or crawfish or seafood), sausage, potatoes, and corn. It’s usually served outdoors on a giant table covered in tarps and newspaper. It’s a super-easy way to feed a crowd, but the hassle is not ideal for weeknights.
Why I Love this Recipe
Bringing the seafood boil inside, you can have those delicious summertime flavors any day of the week and any time of the year. This recipe is SO easy because all you need is one large baking pan. Simply layer, season, repeat for a seafood feast ready in about 45 minutes!
You can even switch up the ingredients and add crab legs, lobster tails, and other seafood.
Plus, I love that the clean up is super easy. Since it’s on one sheet pan, just store the leftovers in the refrigerator and stick the sheet pan in the dishwasher. Easy Peasy!
Ingredients
This recipe is delicious and made with the most basic ingredients.
- Sausage: A spicy sausage is definitely recommended for this recipe. Andouille sausage or Conecuh sausage is my personal favorite. It’s spicy and zingy without overpowering your taste buds. You can also use kielbasa for a milder flavor.
- Vegetables: The corn and potatoes make up the hearty side dishes for this one-pan meal. These are cooked at a longer interval than the shrimp.
- Shrimp: Look for fresh (not frozen or farm-raised) shrimp. Living near the Gulf Coast makes this easy; however, your local seafood market or grocery store should be able to help you. Purchase with the shells on!
How to Make an Oven Baked Shrimp Boil
This sheet pan shrimp boil requires very little prep work and is baked in intervals so each layer is cooked to perfection.
Preparation
Get all of your ingredients ready! Wash your potatoes, and halve them if they are extra large. New potatoes should be no larger than 2 inches in diameter.
Next, halve your lemons, corn cobs, and quarter an onion.
Cooking Steps
Step 1: Bake the Potatoes and Corn
Layer potatoes, corn, lemon, and onion on a large sheet pan that’s lightly greased. Drizzle ingredients with olive oil and toss to coat.
For easier clean up, line the pan with heavy duty aluminum foil.
Then, bake until the potatoes are easily pierced with a fork. This usually takes about 20-30 minutes depending on the size of the potatoes.
Step 2: Cook the Sausage and Shrimp.
Remove the pan from the oven, and layer the sausage and shrimp on top of the corn and potatoes. Add a few pats of butter and sprinkle with Old Bay seasoning. No need to toss or stir.
Return to the sheet pan to the oven until the shrimp are bright pink and opaque – about 8-10 minutes.
Don’t forget, the shrimp will continue cooking after you remove them from the oven. Allowing the meal to rest for a few minutes before serving is recommended.
Serve this hot with garlic butter for dipping!
Cooking Tips
Use Fresh Shrimp
When buying shrimp, always purchase fresh, never frozen or farm-raised. Yes, this will be more expensive, but the quality and flavor will be well worth it!
Avoid any shrimp that have been farm-raised or have an ammonia-like odor or slimy shells. Those are big red flags to shrimp that may not have been properly handled and could be dangerous to your health, or simply, not the best flavor.
Specifically for this recipe, shell-on, jumbo shrimp is 100% necessary! This recipe cooks the shrimp inside the shell to avoid overcooking.
Variations
Adding different types of seafood is a popular choice! Here are some ideas to add in place of shrimp:
- Crab legs
- Lobster tails
- Crawfish
- Mussels
- Scallops
- Salmon
Please note, this recipe’s time and temperature has not been tested with those mentioned above.
Serving Suggestions
We like to serve this with some crusty, French bread or cornbread. Don’t forget the garlic butter dipping sauce.
You can plop the sheet pan right in the middle of the table or serve buffet style. If you need a few side dishes to fill out the meal, serve a pasta salad or green salad.
FAQ: Sheet Pan Shrimp Boil
How do you know when shrimp are done?
Shrimp are done when the tails are bright pink and the white slightly opaque.
Remember, the shrimp will continue cooking even after removing them from the oven. The shell creates insulation around the flesh.
If you think the shrimp are almost done – but not quite – remove from the oven and wrap the sheet pan with foil for about 5 minutes. It’s much easier to return the pan to the oven, than turn back cooking time.
When the shrimp are done, remove from the oven and serve!
How do you bake a Low Country Boil?
Baking in layers is the way to go! First, layer your corn, potatoes, and lemon on the sheet pan. Bake until the potatoes are tender.
Then, add the shrimp on top of the potatoes and corn, and bake for about 8-10 minutes.
Can you reheat a seafood boil in the oven?
Yes! Slowly warm the leftovers in a 350 degree oven on a sheet pan, wrapped in foil, for about 15-20 minutes.
Can you eat leftover seafood boil?
Yes, a seafood boil can be stored in the fridge for up to 4 days and eaten as leftovers, reheated in the oven.
Can you cook shrimp with shell on?
Yes! Cooking shrimp with the shell on will prolong the cooking time but yield tender results. Otherwise, the shrimp may come out rubbery in texture and overcooked.
Is it better to buy fresh or frozen shrimp?
Always opt for fresh, wild-caught shrimp. If necessary, frozen shrimp can be used as well but should be wild-caught.
How long do you cook shrimp?
Because they are so small, shrimp only need about 2-3 minutes in boiling water, or about 8-10 minutes in the oven – with the shell on.
Storing and Reheating Shrimp Boil
Store leftovers in an air tight container for no longer than 4 days.
When reheating, I recommend covering a serving on a sheet pan and warming in a 350F degree oven for about 15-20 minutes, or until warmed through.
The shrimp might be a tad over cooked, but it will still have great flavor – even for leftovers! I wouldn’t recommend reheating this in the microwave.
More Seafood Recipes
- Cajun Seafood Mac and Cheese Recipe
- How to Reheat Ahi Tuna Steaks
- How To Cook Snow Crab Legs
- Crab Rangoon
- Crab Salad
- Cajun Seafood Lasagna Recipe
Sheet Pan Shrimp Boil
Ingredients
- 2 pounds jumbo shrimp raw, shells on
- 1 pound new potatoes whole
- 3 ears corn halved (or 6 mini ears)
- 1 yellow onion quartered
- 4 tablespoons butter sliced into 1/4 inch pats
- 1 pound smoked Andouille sausage sliced into 1/2 -inch slices
- 2 lemons halved and seeds removed
- 1 tablespoon Old Bay Seasoning
Instructions
- Preheat your oven to 400F degrees.
- Spray a large baking sheet (9×13 or larger) with cooking spray.
- Place potatoes, onion quarters, corn cobs, and 2 lemon halves on the sheet pan.
- Drizzle sheet pan ingredients with olive oil and toss to coat.
- Place in preheated oven and bake for 30 minutes or until potatoes are fork-tender.
- Remove the sheet pan from the oven. Toss ingredients, and add shrimp in a single layer on top.
- Add butter pats and sprinkle Old Bay seasoning on top of sheet pan ingredients.
- Return the pan to the oven for 8-10 minutes, or until shrimp are done.
- Remove from the oven, squeeze remaining lemon halves over the ingredients, and serve.
- Serve with melted butter for dipping and french bread.
Notes
- Fresh or defrosted corn cobs will work for this recipe. Buy them already halved for added convenience.
- Andouille sausage is preferred, but any Cajun, smoked, or spicy sausage will also work for this recipe. Choose flavor according to taste.
- Store leftovers in an air-tight container for no longer than 4 days.
- To reheat, spread on a sheet pan and cover with foil. Warm in a 350F degree oven for about 15-20 minutes, or until warmed through. I wouldn’t recommend reheating this in the microwave.
- Avoid any shrimp that have been farm-raised or have an ammonia-like odor or slimy shells. Those are big red flags to shrimp that may not have been properly handled and could be dangerous to your health, or simply, not the best flavor.
- Specifically for this recipe, shell-on, jumbo shrimp is 100% necessary! This recipe cooks the shrimp inside the shell to avoid overcooking.
When do you add the sausage?