Your New Favorite No-Mess Shrimp Boil (Great for Camping!)
Sheet pan shrimp boil will become your new favorite family-style meal!
Just because summer is winding down, doesn’t mean outdoor cooking has to! If you love traditional Southern-style shrimp boil, try making it in the oven or outside on the grill for a hearty meal – no big pot required!
The result is an irresistible combination of buttery potatoes, corn on the cob, sausage, and shrimp that’s bursting with garlic and Cajun seasonings. This is such an easy sheet pan meal that has rave reviews from my family, and I think yours will love it, too.
All of the flavors and textures are so delicious, and if I’m being honest, I think the roasted texture tastes even better than the traditional shrimp boils I’ve had!
I created a video to show just how easy this shrimp boil seafood bake is to make!
I have made this easy shrimp boil recipe using the oven and outside using my Traeger grill smoker.
Both cooking methods yield insanely delicious results. You can use your largest sheet pan for the oven, or a disposable foil pan like I’m using for convenience on the grill.
On my pellet Traeger smoker/grill, it’s easy to set the temperature to around 400 degrees, much like the oven. If yours is a propane grill, try to get it heated as close to that as possible with medium-high heat.
Tips for creating an awesome sheet pan shrimp boil on grill:
- Don’t skip the step of par-boiling the potatoes and corn. This is because the shrimp doesn’t take long to cook, and we want to make sure everything finishes cooking at the same time. You could also consider first steaming the potatoes and corn in the microwave wrapped in a wet paper towel for 5-6 minutes until tender as an alternative.
- I love this as an idea for camping or an outdoor BBQ gathering, as you could prep it ahead of time and throw it on the grill when ready to eat! So yum!
- Feel free to season as desired. The sausage adds lots of flavor, and I’m using some Cajun seasoning as well as Old Bay seasoning for extra bold flavors.
- I’m using red potatoes in this recipe but I have also used golden potatoes in the past and it was tasty as well! One reader below says she adds bell peppers to this, which also sounds amazing!
Sheet Pan Shrimp Boil
yield: 6 SERVINGS
prep time: 20 MINUTES
cook time: 15 MINUTES
total time: 35 MINUTES
Make this Southern classic any night of the week using a sheet pan for convenience!
Ingredients
- 1 and 1/2 pounds red potatoes, cut into 1 inch pieces
- 3 ears of fresh corn, cut into 6 pieces
- 1/2 cup butter, melted
- 2 teaspoons minced garlic (from the jar)
- 1 tablespoon cajun seasoning
- 1 teaspoon Old Bay seasoning
- 1/2 a yellow onion, thinly sliced
- 1 pound smoked sausage, sliced
- 1 pound large raw shrimp
- 1/4 cup fresh chopped parsley *optional garnish
- squeeze of juice from one lemon *optional garnish
Directions
1
Preheat oven or grill to 400 degrees.
2
Par-boil the fresh corn and potatoes for about 8 minutes until tender. Drain water, and set aside.
3
Whisk together the melted butter, garlic, cajun seasoning, and Old Bay seasoning.
4
Put the corn, potatoes, onion, sausage, and shrimp onto the sheet pan or foil tray, and toss with the melted seasoned butter mixture.
5
Roast in the oven or on the grill with the lid down for 15 minutes or until the shrimp is pink and tender.
6
Top with freshly chopped parsley and lemon juice. Serve and enjoy!
My favorite sheet pan meal yet!
All of it smells so mouth-watering when it’s done cooking, and tastes so great together. The corn is perfectly sweet and tender, and the shrimp isn’t overcooked. I love the butter sauce in the pan as well.
This is a fantastic must-try dinner idea that has become a family favorite! Last summer, while on vacation at a rented cabin, we even doubled the recipe and made 2 sheet pans of this for a larger crowd and it was a big hit! It was easy to grab the ingredients at the store beforehand and bring them along with us!
Here’s what my sidekick Jenna had to say after making this sheet pan shrimp boil recipe:
“This is officially my new favorite meal! The seasonings MADE this. Well, that, and the shrimp of course! I loved the lemon over the top. The cook time was PERFECT for the shrimp, and of course par-boiling the corn and potatoes is the perfect addition to make this work. I cannot believe how easy this was. This is something I will also make whenever entertaining for sure!” – Jenna
Try this yummy melted queso dip on the grill as an easy appetizer!
What should the cooking time be when the raw shrimp are smaller(71-90/91-130) and already peeled with the tail off? The count implies small, but most pieces look more like medium.
I despise having to peel shrimp. I only tolerate it with crawfish because crawfish aren’t as fiddly nor do the pieces stick to my hands.
Hi Sara! Lina suggested starting with about half the original roasting time, then watching closely for the shrimp to turn pink — that’s the best sign they’re done. This way you can avoid overcooking, especially with smaller shrimp. Hoping this helps! 💞