Sheet-Pan Shrimp Boil with Corn & Sausage

Sheet-Pan Shrimp Boil with Corn & Sausage brings all the flavors of the classic Southern seafood boil — smoky sausage, sweet corn, tender potatoes, and juicy shrimp — to your table without the mess or fuss of a giant pot. Everything roasts together on a single sheet pan, allowing the seasonings to caramelize and the ingredients to soak up each other’s flavors in a way you can’t get from boiling alone.

The shrimp stay plump and succulent thanks to a quick roast at high heat, the potatoes turn golden with crisp edges, and the sausage releases its smoky, savory fat to coat every bite. Finished with a generous drizzle of melted butter, fresh parsley, and a squeeze of lemon, this dish tastes like summer gatherings on the coast — with none of the cleanup stress.

Ingredients (Serves 4–5)

For the Sheet-Pan Boil:

  • 1 lb (450g) large shrimp, peeled & deveined (tails on optional)

  • 12 oz (340g) smoked sausage, sliced into ½-inch rounds

  • 1 lb (450g) baby potatoes, halved

  • 3 ears corn, each cut into 3–4 pieces

  • 3 tbsp olive oil

  • 1½ tbsp Old Bay seasoning (or Cajun seasoning)

  • 1 tsp garlic powder

  • ½ tsp smoked paprika

  • Salt & black pepper, to taste

For Finishing:

  • 3 tbsp unsalted butter, melted

  • 2 tbsp fresh parsley, chopped

  • Lemon wedges, for serving

Directions

1. Preheat & Prep
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or foil for easy cleanup.

2. Roast the Potatoes & Corn
In a large bowl, toss potatoes and corn with 2 tablespoons olive oil, 1 tablespoon Old Bay, and a pinch of salt and pepper. Spread in a single layer on the sheet pan. Roast for 20 minutes, until potatoes are just starting to soften.

3. Add Sausage & Shrimp
Remove pan from oven. Add sausage slices, shrimp, remaining olive oil, Old Bay, garlic powder, and paprika. Toss everything gently to coat and spread evenly.

4. Finish Roasting
Return pan to oven and roast for 8–10 minutes, until shrimp are opaque and sausage is sizzling.

5. Butter & Serve
Drizzle with melted butter, sprinkle with parsley, and give it a good squeeze of lemon before serving. Enjoy hot, straight from the pan.

Why This Recipe Works

  • One-Pan Wonder: Everything cooks together, so the flavors mingle beautifully.

  • High Heat Magic: Roasting caramelizes and intensifies flavor, unlike boiling.

  • Easy Cleanup: Foil-lined pan means no scrubbing giant pots.

Pro Tips for Success

  • Use large shrimp so they don’t overcook before the potatoes are done.

  • Cut potatoes small enough so they roast in the same time frame as corn.

  • Don’t skip the lemon — it brightens the entire dish.

Variations

  • Spicy Kick: Add cayenne or a few shakes of hot sauce before roasting.

  • Surf & Turf: Toss in crab legs or chicken drumettes.

  • Veggie Boost: Add zucchini or bell peppers in the last 10 minutes.

Make Ahead & Storage

  • Prep Ahead: Slice sausage, cut corn, and halve potatoes up to 1 day ahead.

  • Store: Refrigerate leftovers in an airtight container for up to 2 days.

  • Reheat: Warm gently in the oven at 350°F (175°C) for 10 minutes.

Final Thoughts
Sheet-Pan Shrimp Boil with Corn & Sausage is everything you love about a seaside feast — the buttery richness, the smoky sausage, the sweet corn — made weeknight-friendly and cleanup-approved. It’s the kind of recipe that works for casual family dinners, weekend cookouts, or even a special date night in.