The Easiest Sheet Pan Shrimp Boil You’ll Ever Make!

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Last Updated on April 16, 2025 by Toya

Looking for a delicious, easy-to-make meal made of shrimp, sausages, corn and potatoes? This Sheet Pan Shrimp Boil is perfect for you!

It is a flavorful mix of the sweetest corn, tenderest potatoes, spicy chorizo, and succulent shrimp, that requires minimal cleanup! I love these types of recipes and I’m sure you do too!

Plus, you can serve with a buttery seafood sauce like this one, and you’re set for the best dinner you’ll make this week!

Why You’ll Love This Recipe

This Sheet Pan Shrimp Boil is not only easy to make but also taste so good! It’s like a delicious sheet meal that isn’t all the bad for you, but tastes like a cheat meal! Its just over 400 calories per serving!

Plus, the clean-up is a breeze—everything cooks in one pan!

You can enjoy this dish at family gatherings, dinner parties, or just enjoy when you feel like having a cozy night in. With its vibrant colors and enticing aroma, this oven baked shrimp boil recipe is sure to become a go-to in your home as it has in mine! Enjoy!

Let me show you how to make this easy sheet pan shrimp boil recipe in a few easy steps!

Ingredients

• 2 ears of corn, cut into 4-inch pieces
• 1 pound small round red or yellow potatoes (about 1-inch in diameter)
• 1 (7-ounce) package chorizo, sliced into 1-inch pieces
• 1 pound large shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon Old Bay seasoning
• 4 tablespoons unsalted butter, melted
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh parsley
• 1 teaspoon olive oil
• Lime slices for serving

How To Make Sheet Pan Shrimp Boil

First, you should gather all the ingredients you need in one place to make cooking a breeze.

Step 1: Preheat the Oven

Then preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it with 1 teaspoon of olive oil.

Step 2: Prepare the Potatoes and Corn

Next, garb a large pot and bring some water to a boil (enough to cover the corn and potatoes). Then add the small round potatoes to the boiling water and boil for 10-12 minutes, or until fork-tender. When the potatoes have been boiling for 5 minutes, you will add the corn pieces to the same pot and boil those for the last 5-7 minutes, or until tender. Drain the corn and potatoes and set those aside for now.

Step 3: Season the Shrimp

In a small bowl, mix melted butter, lime juice, chopped parsley, salt, and pepper and Old Bay seasoning. Use half of this mixture to toss the shrimp into until they’re well-coated.

Then toss the parboiled potatoes and corn with the other half until coated.

Step 4: Assemble the Sheet Pan

Place the coated, parboiled potatoes and corn on the sheet pan. Then add the sliced chorizo around the potatoes and corn. Finally, place the seasoned shrimp on the sheet pan. Make sure everything is coated with the butter mixture and spread evenly on the sheet pan.

Step 5: Bake

Place the sheet pan in the preheated oven and roast for 12 – 15 minutes or until the shrimp are opaque.

Step 6: Garnish and Serve

Once cooked, you will remove the sheet pan from the oven and sprinkle chopped fresh parsley over the top for a pop of color.

Serve your sheet pan shrimp boil with lime slices on the side for an extra zing. You can also serve alongside your choice of seafood butter sauces such as my homemade shrimp boil sauce, my seafood boil sauce of even this deliciously buttery Bloves sauce!

Now for some Important Tips before you start cooking!

Ingredient Substitutions

The recipe above isn’t set in stone. You can still make this recipe even if you do not have all the ingredients listed above. Some flavors might change, but overall this recipe is really adaptable and will taste amazing even with a few swaps. Here are some ways to can substitute for certain ingredients if you do not have what was mentioned in the recipe:

• Use kielbasa or andouille instead of chorizo: I use chorizo sausages, but if you don’t have them or you have easier access to other types of sausage like kielbasa or andouille, they work great in this recipe!
• Baby Yukon gold or fingerling potatoes for variety: You can use any type of small, waxy potatoes you have one hand. And, if you don’t have small potatoes, you can quarter large potatoes and these will work just fine!
• Frozen shrimp (thawed) if fresh isn’t available: Not everyone has access to fresh shrimp, so, frozen shrimp can work too! Just make sure to thaw and properly dry the shrimp before you proceed to cook it.

How to Prep Your Shrimp Perfectly

Here are some quick, useful tips for:

• Peeling & deveining shrimp: If your shrimp still has shells on, you will need to peel them off (the tails can stay on for a prettier presentation). Then, use a paring knife to gently slice along the back and remove the dark vein.
• Drying shrimp for better roasting: It’s very important to pat the shrimp dry before cooking. If your shrimp is moist, you’ll be steaming and not roasting. Therefore, it’s important to use a paper towel to pat the shrimp dry before tossing them with the butter and seasoning mixture.
• Tails On or Off? This is entirely up to you. Leaving the tails on gives a great look for serving and it makes it easier to grab and eat the shrimp — but if you’re going for mess-free sheet pan shrimp boil recipe, feel free to remove the tails.

Serving Suggestions & Pairings

A lot of thins o with shrimp boils. Here is a list of my favorite thins to serve with this dish:

• Crusty bread or cornbread: You can serve this dish with some crusty bread, like sourdough bread or even cornbread. These are perfect for soaking up any melted butter or sauce.
• Dipping sauce: You can also serve this dish with any dipping sauce you prefer, You can go with some creamy cajun sauce, or this yummy garlic and butter sauce too!
• Light salad or coleslaw: Beyond sauces and bread, a crisp coleslaw or simple green salad can help round this recipe out.
• Drinks: You can also serve this shrimp boil with some cold beers, some lemonade, or even a glass of chilled white wine (like Sauvignon Blanc or Pinot Grigio.)

Storage & Reheating Tips

Got leftovers? Lucky you — I never tend to have any, but, this dish reheats well so you don’t have to waste leftovers.

Storage: Store any leftover shrimp boil in an airtight container and keep it in the fridge for up to 3 days. This meal has shrimp so I wouldn’t go past 4 days max.

Reheating:

• In The Oven: Spread everything on a baking sheet, then cover the baking sheet with some foil, and reheat at 350°F for 10–12 minutes.
• In The Skillet: Heat a little olive oil or butter in a pan and sauté everything over medium heat for a few minutes until hot. Toss gently so the potatoes stay intact.

Bonus: Common Mistakes to Avoid

• Overcooking shrimp (watch closely): Shrimp. Cooks. Fast — So you should keep an eye on it and pull it as soon as it turns pink and opaque. This is why it’s important to precook your potatoes and corn before roasting so they finish cooking at the same time as the shrimp, and of course the sausage.
• Crowding the pan (causes steaming instead of roasting): The food on the sheet pan needs space so that they roast instead of being steamed. Therefore, if you find that your sheet pan is overcrowded, feel free to split the food between two sheet pans before placing them in the oven.
• Skipping the Butter-Lime Drizzle: This mixture add that much needed richness and flavor to the whole boil —so don’t skip it!