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Sheet-Pan Shrimp Boil

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Pillsbury Contributor
Updated Apr 28, 2025
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A shrimp boil is a classic Southern-style meal where shrimp, sausage, corn on the cob, and potatoes are boiled together in a seasoned broth. Traditionally served family-style, it's often poured out onto a table for everyone to dig in with their hands, for a meal that’s messy, fun, and full of flavor.

This easy sheet-pan shrimp boil recipe delivers all the flavor of a classic shrimp boil, without all the mess! Mild, sweet shrimp, juicy corn, tender potatoes, and bold, savory sausage are tossed with a hint of Cajun seasoning and roasted to perfection on a sheet pan in under an hour.

Unlike a traditional boil, there’s no pot-dumping, straining, or splashing broth to deal with—just one pan, simple cleanup, and a meal that travels well for potlucks or backyard get-togethers. It’s great for busy weeknights, too!

Serve it straight from the pan with warm Pillsbury™ Grands!™ Biscuits on the side and dig in with a fork—or your fingers. It’s a fun, hands-on dinner that both kids and adults will love. And if you're cooking for a crowd? This recipe is easy to double and just as quick.

How to Make a Sheet-Pan Shrimp Boil

Cookware you’ll need

• Large mixing bowl

• Sheet pan

• Small mixing bowl

Prep the ingredients

This simple recipe takes almost no effort to prep! First, cut the corn cobs into thirds (see our easy tip below) and cut the sausage and potatoes into bite-size pieces.

In a large bowl, toss the corn, sausage, and potatoes with olive oil and Cajun seasoning, then spread them out on a sheet pan and pop them in the oven. These ingredients take a little longer to cook, so they’ll need some extra oven time!

While they’re cooking, grab a smaller bowl and prep the shrimp by tossing it with olive oil and Cajun seasoning, too.

Cook the ingredients

Add the shrimp to the sheet pan and bake for a few more minutes until the veggies are tender and the shrimp is cooked through. When you pull the pan out of the oven, finish with a squeeze of lemon juice and garnish with parsley and a little more Cajun seasoning to really amp up the flavor.

Check out the full recipe details below!

Storage

Remember to store any leftovers within 2 hours of serving to prevent foodborne illness. You can refrigerate the leftovers in an airtight container in the fridge for up to 3 days. We don’t recommend freezing the leftovers—they won’t hold up well.

Reheat your Sheet-Pan Shrimp Boil on a sheet pan in a 400°F oven for about 10 minutes. You could also microwave it in 1-minute increments until the food is heated through.

Possible Variations

While this Sheet-Pan Shrimp Boil is delicious as-is, here are a few ways you can experiment and make this recipe your own!

Change up the protein

Instead of using andouille sausage, you can swap in any other cooked sausage, like chicken sausage, kielbasa, or even hot dogs for the kids!

Use different potatoes

You can use any kind of potatoes for this recipe, but make sure they’re small enough to cook evenly with the rest of the ingredients. If you have larger potatoes, they should be cut into the same size as halved new potatoes, about 1-inch chunks.

Tone down the spice

If you want to make this dish less spicy, you can swap the Cajun seasoning out for a mixture of equal parts salt, pepper, smoked paprika, and garlic powder—we recommend starting with 1/2 teaspoon of each and adjusting to taste.

Frequently Asked Questions

TIP FROM THEDoughboy

  • Expecting friends? Use two sheet pans and double the recipe—you’ll have enough food for 12 people!

Sheet-Pan Shrimp Boil

  • Prep Time 15 min
  • Total 40 min
  • Ingredients 8
  • Servings 4
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Ingredients

  • 3 ears fresh sweet corn, husks removed, cleaned, cut into thirds
  • 1 lb cooked andouille sausage, cut into 2-inch pieces
  • 1 lb small (new) potatoes, cut in half
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon Cajun seasoning, divided, plus more for garnish
  • 1 lb uncooked deveined peeled jumbo shrimp, with tails left on
  • 2 teaspoons lemon juice
  • Chopped fresh parsley leaves, for garnish (optional)

Instructions

  • Step 
    1

    Heat oven to 425°F.

  • Step 
    2

    In a large bowl, combine the corn, sausage, potatoes, 1 tablespoon of the olive oil, and 2 teaspoons of the Cajun seasoning. Toss to coat.

  • Step 
    3

    Transfer the mixture to a sheet pan and bake for 15 minutes.

  • Step 
    4

    In a small bowl, combine the shrimp, remaining 1 tablespoon olive oil, and remaining 1 teaspoon Cajun seasoning. Toss to coat. Add the shrimp to the sheet pan and bake for an additional 10 minutes or until the shrimp is bright pink and cooked through.

  • Step 
    5

    Remove the pan from the oven. Drizzle the lemon juice evenly over the shrimp, potatoes, corn, and sausage. Garnish with the chopped parsley, if using, and a pinch more Cajun seasoning.

Nutrition

No nutrition information available for this recipe

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