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This Sheet Pan Shrimp Boil takes all the flavors of a classic shrimp boil and turns them into an easy one-dish dinner! Juicy shrimp, spicy sausage, and simple vegetables will make this your next go-to. Even better? It’s naturally gluten-free!
Easy Sheet Pan Shrimp Boil Recipe
When I think of shrimp boil I think of summer evenings on the beach with a campfire going. A big pot of veggies and shrimp is boiling away and kids are scampering around and playing in the waves. It sounds utterly idyllic if a little time-consuming. My recipe for sheet pan shrimp boil is a way to recreate the flavors of a classic shrimp boil in your own kitchen, with no sand required. All you need are a few ingredients to get dinner on the table fast.
If you’ve been wanting to make shrimp boil at home but have been hesitant to do so because of the effort involved, my sheet pan boil recipe is just what you need! It’s a great way to create the shrimp boil experience at home in an easy, budget-friendly way. I love that it’s gluten-free already so you don’t have to make any substitutions – just follow the recipe as written. And it needs just one pan to put together, keeping dinner prep simple.
Why You’ll Love This Sheet Pan Dinner
An easy sheet pan dinner is always one of my favorites! Here’s why I make this one often:
- Quick and simple to prepare. It takes less than 30 minutes to get this meal on the table! You don’t even need to use a bowl to prepare the vegetables and sausage – you’ll place them directly on the cooking sheet and then mix in the spices and olive oil to season them before baking.
- One pan meal. I love sheet pan dinners, and this one could not be easier to put together. You’ll combine the vegetables on the pan and start cooking them first, then throw on the shrimp and cook until it’s perfectly tender.
- No fuss with boiling. A classic shrimp boil takes all of the ingredients and boils them in water or broth, which adds flavor. But taking away the whole large pot of boiling liquid makes me feel calmer about making this recipe! You’ll get all the flavors of a classic shrimp boil but there’s no worry about spilling the pot.
- Naturally gluten-free. Making recipes that are naturally gluten-free always feels like a big win for me. I don’t mind making substitutions but it makes my life so much easier when the ingredients I need don’t contain any gluten to begin with!
What is a Shrimp Boil?
A classic, Southern-style shrimp boil cooks shrimp, sausage, corn, and potatoes all together in a large pot of flavorful broth until flavorful and tender. The finished boil is typically coated in melted butter and Old Bay or Cajun seasoning. It’s often cooked outside, with fresh shrimp being the star ingredient.
Here’s a list of everything you’ll need to make this sheet pan shrimp boil recipe. Don’t forget to scroll down to the recipe card at the bottom of this post for the full ingredient amounts.
- Corn on the Cob: It’s important to use corn on the cob rather than kernels, so the corn doesn’t overcook.
- Potatoes: You can use red or white potatoes, or a combination.
- Sausage: I use smoked sausage for the best flavor. Make sure to buy a brand that is gluten free.
- Shrimp: You can use fresh, peeled shrimp with their tails on, or you can use frozen raw shrimp that’s been thawed in the refrigerator.
- Olive Oil: Olive oil is used to coat the shrimp and vegetables,
- Salt and Pepper
- Cayenne Pepper: You can use as much or as little pepper as you like.
- Dried Spices: You can use onion powder and oregano or substitute these (as well as the salt, pepper, and cayenne) with blackening spice.
- Lemon: This is optional for serving, but the lemon juice provides a nice contrast to the spiciness of the dish.
- Parsley: Chopped fresh parsley is also optional, but recommended!
How to Make Sheet Pan Shrimp Boil
Here’s my simple method for making this oven-baked shrimp boil recipe:
- Heat the oven. Preheat the oven to 400°F.
- Make the seasoning mixture. In a small bowl, combine the salt, pepper, paprika, cayenne pepper, onion powder, and oregano. Set aside.
- Dry and season the shrimp. Pat the shrimp with a paper towel to absorb any excess moisture, then place the shrimp in a bowl and add 1 tablespoon of olive oil and 1 teaspoon from the spice mix. Toss until evenly coated and set aside.
- Prepare the vegetables and sausage. Place the corn on the cob, potatoes, and smoked sausage on a large sheet pan and evenly distribute 2 tablespoons of olive oil over the contents. Then gently mix together until well coated. Sprinkle the remaining spice mix on top.
- Bake the vegetables, then add the shrimp. Place the sheet pan in the oven and bake at 400*F for 20 minutes. Remove the baking sheet from the oven and stir, then add the shrimp. Bake for an additional 5-8 minutes, or until the shrimp is pink and fully cooked.
- Serve. Garnish with lemon wedges and parsley, serve warm.
Tips & Variation Ideas
I love this recipe as it’s written, but you can try some variations if you like. Here are a few of my suggestions for this sheet pan shrimp boil recipe:
- Try a different kind of sausage. Swap smoked sausage for andouille sausage, chorizo, polish sausage, hot dogs, bratwurst, or vegan sausages, or leave out the sausage entirely.
- Switch up the seafood. Add or substitute shrimp for lobster, crab, crawfish, clams, scallops, oysters, or king oyster mushrooms (cook times may vary).
- Add garlic. Add minced garlic or garlic powder to the seasoning mix for a nice hit of garlic flavor.
- Use hot sauce. Swap cayenne pepper with hot sauce, red pepper flakes, or additional paprika.
- Substitute different spices. You can sub the homemade spice mix for a pre-made mix such as Cajun, Old Bay, or Creole seasoning.
Make It a Meal
If you want to keep things super simple, you can certainly leave the table satisfied by this one-pan dinner. But you can also round out your plate with a few extras. Here are a few of my favorite additions to this shrimp boil recipe:
- With baked beans. If you want to add a little more protein to this shrimp boil but don’t want to do any more meat, my Baked Beans recipe would go nicely.
- Serve over rice. My easy Cilantro Rice is a wonderful, citrus-scented side dish for sheet pan shrimp boil. For another flavorful rice, try my Instant Pot Spanish Rice.
- Add wedges of corn bread. Gluten-free Cornbread or Gluten-Free Corn Muffins
- How about a side of coleslaw? Try my Easy Coleslaw or Maple Dijon Apple Coleslaw recipes for a creamy, crunchy side to this shrimp dish.
- French fries. It’s hard to go wrong with a side of fries! Try my easy Air Fryer French Fries for a great complement to this sheet pan shrimp boil.
- Fried okra. Fried okra is a popular Southern dish that takes okra, which is a type of seed pod that’s dredged in a cornmeal-based batter and then fried until crispy. It’s a nice complementary side to sheet pan shrimp boil.
- Fried pickles. Fried pickles are another fun side dish that would go nicely with shrimp boil! The salty, crunchy pickles can be eaten alongside portions of shrimp or you can use them as a garnish.
- Hush puppies. Hush puppies are deep-fried cornmeal balls that are hard to resist! They’re another classic Southern dish that would be a perfect side to serve with sheet pan shrimp boil.
- Mac and cheese. Easy and cheesy macaroni and cheese just seems made for sheet pan shrimp boil! And it doesn’t get simpler or better than my Gluten-Free Stovetop Mac and Cheese.
- Red beans and rice. I love making red beans and rice because it’s another naturally gluten-free recipe that really satisfies. It’s another Southern meal that can be served on its own or as part of a larger spread.
- Keep it simple with rolls. Homemade rolls are perfect to serve with sheet pan shrimp boil! Try my Gluten-Free Garlic Butter Dinner Rolls Gluten-Free Dinner Rolls or Gluten-Free Hawaiian Rolls recipes.
- Salad. This is a hearty main dish, and I like to add a salad for extra vegetables. A fresh salad like my Easy Greek Salad or Strawberry Avocado Spinach Salad would be very nice here.
How to Store and Reheat Extras
You can save portions of sheet pan shrimp boil for another time! Here’s how to do it:
- Fridge – Place cooled leftover shrimp boil in an airtight container and store in the fridge for up to 3 days.
- Freezer – Place cooled, individual portions of sheet pan shrimp boil in airtight, freezer-safe containers and place in the freezer for up to 3 months. Thaw in the fridge overnight before heating. Note that the texture of the potatoes will change if they are frozen, so if you wish you could remove the potatoes first.
- Reheat – Place the shrimp boil in a microwave-safe bowl and heat at 30-second intervals until heated through. You could also place the shrimp bowl on a baking sheet and heat in the oven on low heat until warm.
What Kind of Sheet Pan Should I Use?
I use these NordicWare baking sheets constantly in my kitchen. Whether I am baking cookies, roasting veggies, or making a sheet pan dinner these are the pans I reach for. They are light but sturdy, and clean up in a flash! It’s worth having several in your cabinet.
Sheet Pan Shrimp Boil
- 4 ears corn on the cob, cut in half or in thirds, about 1 ¼ pounds
- 1 pound red or white potatoes, cut into 1-inch cubes
- 14 ounces smoked sausage sliced into ½-inch circles
- 1 pound jumbo shrimp, shelled and deveined with shells on or off
- 3 tablespoon olive oil, divided
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 lemon, cut into wedges (optional)
- Fresh parsley, chopped (optional)
- Preheat the oven to 400°F.
- In a small bowl, combine the salt, pepper, paprika, cayenne pepper, onion powder, and oregano. Set aside.
- Pat shrimp with a paper towel to absorb excess moisture, then place the shrimp in a bowl and add 1 tablespoon of olive oil and 1 teaspoon from the spice mix. Toss until evenly coated and set aside.
- Place corn, potatoes, and smoked sausage on a large sheet pan, then evenly distribute 2 tablespoons of olive oil over the contents and gently mix until well coated. Sprinkle the remaining spice mix on top.
- Place the sheet pan in the oven and bake at 400°F for 20 minutes. Remove baking sheet from the oven and stir, then add the shrimp. Bake for an additional 5-8 minutes, or until the shrimp is pink and fully cooked.
- Garnish with lemon wedges and parsley, serve warm.