Shrimp Boil Sheet Pan

Last updated on February 3rd, 2026

It’s sheet pan season! And you already know I’m pumped for it! It’s just so liberating, throwing everything onto a sheet pan and boom – dinner is served! This Shrimp Boil Sheet Pan was packed with flavor! It really brought those shrimp boil vibes! It was a little spicy, it was zesty, it almost gave a jambalaya type vibe. This was a next level dinner recipe that was ridiculously easy to make! My family wolfed it down! One-year-old and 3-year-old approved!

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The origin of the seafood boil!

Seafood boils have been around for centuries! Native Americans along the Gulf Coast were some of the first to boil shellfish and vegetables in large pots over open fires! In 1755, the Acadians, French-speaking settlers from Canada, were deported during the Great Upheaval. Many found refuge in Louisiana, and there they became known as “Cajuns.” These resilient settlers brought their traditions with them, which helped to shape the seafood boil we know and love today! African influence also played a key role, like slow-cooking techniques and bold spicy flavors! It was a fusion of flavors and cultures!

In Louisiana, seafood boils became a whole event! Friends and families would gather outdoors and dig into these steaming piles of shrimp, crab, corn, and sausage!

And so why make this in a sheet pan?

Sheet pan meals are great because they can be a huge time saver when you’re busy! The convenience of throwing all these delicious ingredients onto a sheet pan just can’t be beat! Sheet pans are so versatile! They can be used in baking cakes, melting chocolate, meal prepping! And it’s basically a one pot dish!

Did you know?

Studies show that Americans on average spend over 6 full days a YEAR just washing dishes!

What ingredients do I need to make this?

Shrimp
Andouille Sausage
Little Potatoes
Onion
Garlic
Corn
Butter
Cajun Seasoning
Old Bay Seasoning
Salt

For Serving:

Lemon
Parsley

Equipment Needed:

• Large Baking Sheet
• Stockpot
• Cutting Board
• Chef Knife
• Juicer
• Zester
• Strainer
• Whisk

How do I make it?

To prep the ingredients:

Slice the onion into half-moons, mince the garlic, shuck the corn and cut the cobs into 4 pieces. Then, juice and zest the lemon.

Carefully peel shrimp and pinch the tails off. Then cut the sausage into 1-inch rounds.

Preheat oven to 375 F and line a baking sheet with tinfoil and lightly spray with cooking spray.

Next, fill a large pot with water and a dash of salt and bring to a boil. Boil the baby potatoes for 10 minutes, stirring in the pieces of corn in the last 5 minutes. Drain.

To prep and bake the shrimp boil sheet pan:

Add the potatoes, corn cob pieces, onion, shrimp, and sausage to the sheet pan.

Next, in a small bowl, melt the butter and whisk in the garlic and spices.

Drizzle it over everything and then toss liberally with your hands.

Bake it until shrimp are pink and veggies are tender!

To serve:

Garnish with lemon juice, zest, and parsley, if desired! Enjoy!

Tips:

• This recipe wasn’t too spicy, but there’s definitely a little kick. For a milder version, use only half of the Cajun seasoning.
• This recipe will keep for 3-4 days if stored in an airtight container in the refrigerator.
• If you loved the flavors in this, you should check out my Crockpot Jambalaya recipe!

Love shrimp? Check out some more of my recipes!

• Warm Shrimp Roll
• Shrimp Carbonara
• Garlicky Shrimp Fried Rice