Some of my favorite childhood meals came from watching my mom turn simple ingredients into something special—fast, warm, and full of love. That same spirit is what makes this Sheet Pan Shrimp Boil one of my go-to dinners today. It’s got all the comfort of a traditional shrimp boil juicy shrimp, smoky sausage, tender potatoes—without the fuss.
Just one pan, 25 minutes, and dinner is done. I make it when life feels rushed but I still want to serve something soulful. Like our creamy fish gratin or parmesan-crusted fish, it’s a hug on a plate, and that’s exactly what Cuddle Recipes is all about.
Table of Contents
Table of Contents
Let’s Make This Sheet Pan Shrimp Boil Happen
Simple Ingredients, Sheet Pan Shrimp Boil
This recipe uses ingredients you probably already love. Here’s what you’ll need:
- 1 lb jumbo shrimp (peeled and deveined)
- 12 oz smoked sausage, sliced into coins
- 1 lb small yellow potatoes or red potatoes
- 2–3 corn cobs, cut into 2-inch pieces
- 8 oz white mushrooms
- 1 medium sweet onion, cut into petals
- 16 tbsp salted butter
- 1½ tbsp Old Bay seasoning
- 2 tsp minced garlic
- 2 tbsp chopped fresh parsley
The butter, Old Bay, and garlic blend together into a bold, buttery sauce that coats every bite with flavor. It’s the secret to that signature shrimp boil taste—without boiling anything.
Step-by-Step: From Pan to Table in 25 Minutes
- Preheat your oven to 375°F and line a large baking sheet with foil, parchment, or a silicone mat.
- Spread the shrimp, sausage, potatoes, corn, mushrooms, and onion evenly on the pan.
- In a microwave-safe bowl, melt the butter.
- Stir in the Old Bay, garlic, and parsley until well combined.
- Use a basting brush to generously coat everything on the pan with the butter mixture.
- Bake for 20–25 minutes, or until the potatoes are tender and the shrimp is just cooked through.
Serve your sheet pan shrimp boil over warm grits or next to a crisp salad. Want more seafood dinner ideas? Check out our Dover sole recipe or this salmon nigiri guide for easy weeknight inspiration.
Master the Art of the Sheet Pan Shrimp Boil
Like my mom always said, little things make the biggest difference in the kitchen. With this Sheet Pan Shrimp Boil, it’s all about timing and flavor. Use jumbo shrimp so they stay tender, and slice everything evenly to cook together beautifully. I mix melted butter, Old Bay, garlic, and parsley—then brush it over everything. It’s simple, but it feels like magic.
Keep an eye on the shrimp around the 20-minute mark so they stay juicy, not rubbery. And don’t be afraid to make it your own—swap in bell peppers or use turkey sausage if that’s what you have. Just like our taco cupcakes, it’s a flexible, feel-good recipe that fits real life.
How to Serve and Store Your Sheet Pan Shrimp Boil
This Sheet Pan Shrimp Boil is one of those meals that feels fancy but fits everyday life. I love serving it over creamy grits or with a fresh green salad for balance. And when there’s extra? It reheats beautifully.
Just store leftovers in an airtight container in the fridge for up to two days. Reheat in the oven or air fryer to keep everything crisp and flavorful—no soggy shrimp here.
It’s the kind of meal that works just as well the next day, much like our slow cooker kielbasa and beans. Simple, soulful, and made to be enjoyed again.
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Frequently Asked Questions
What is the best way to cook a shrimp boil in the oven?
The best way is the sheet pan method. Toss all the ingredients—shrimp, sausage, veggies, and potatoes in a buttery Old Bay mix, spread them on a baking sheet, and bake at 375°F for about 25 minutes. This delivers all the flavor of a classic shrimp boil with none of the cleanup.
Can I make a sheet pan shrimp boil ahead of time?
Yes! You can prep the sausage, veggies, and butter mixture the night before. Store them separately in the fridge, then assemble and bake when you’re ready. It’s perfect for easy weeknight planning.
What sides go well with a shrimp boil?
This dish is complete on its own, but it’s even better with grits, crusty bread, or a simple salad. You can also pair it with our pull-apart bread or creamy fish gratin for extra comfort.
How do you keep shrimp from overcooking in the oven?
Use jumbo raw shrimp and add them to the pan right before baking. Keep your oven at 375°F and check around the 20-minute mark. Shrimp should be pink and just firm—don’t overbake!
Wrap-Up: Comfort in One Pan
When life gets messy, I’ve learned the best meals are the ones that keep it simple. This Sheet Pan Shrimp Boil is a perfect example—big flavor, minimal effort, and full of the kind of comfort that brings everyone to the table.
Whether you’re feeding a busy family or just want something easy after a long day, this recipe delivers. It’s quick, flexible, and made with love—just like everything we share at Cuddle Recipes. If this one hits the spot, be sure to check out cozy favorites like our Dover sole recipe or our taco cupcakes. Happy cooking—and even happier eating.
Sheet Pan Shrimp Boil – Easy One-Pan Dinner in 25 Minutes
Ingredients
- 1 lb raw jumbo shrimp, peeled and deveined
- 12 oz smoked sausage, sliced
- 1 lb small yellow potatoes or red potatoes
- 2–3 corn cobs, cut into 2-inch sections
- 8 oz white mushrooms
- 1 tbsp salted butter
- 1½ tbsp Old Bay seasoning
- 2 tsp minced garlic
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 375°F and line a baking sheet
- Arrange shrimp, sausage, potatoes, corn, mushrooms, and onions on the pan
- Melt butter in a bowl
- Mix in Old Bay, garlic, and parsley
- Brush butter mixture generously over everything
- Bake for 20–25 minutes, until shrimp is pink and potatoes are soft
- Serve hot over grits or with salad
