Sheet Pan Low Country Seafood Boil (No Crawfish)
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This Sheet Pan Low Country Seafood Boil is everything you love about a classic Southern seafood boil: juicy shrimp, sweet corn, tender potatoes, and smoky sausage, all roasted to perfection on one easy baking sheet.
Southern Comfort, Without the Fuss
A traditional Low Country boil recipe usually means gathering around a big table lined with newspaper, diving into a steaming pile of seafood straight from a large pot. And while that’s always fun, sometimes you just want the same rich flavor with a bit less cleanup. That’s why you’re gonna love this sheet pan shrimp boil recipe!
It’s got all the down-home goodness of a traditional boil, just roasted up right in your oven, no giant pot or outdoor burner required. And by leaving out the crawfish, it’s a little easier on the prep and perfect for folks who can’t find them at their local store, or who just prefer shrimp. (If that sounds like you, I have a Southern Shrimp & Grits recipe that’ll hit the spot!)
Ingredients For Your Seafood Boil
- Medium or large shrimp, peeled and deveined (tails on or off)
- Baby red potatoes, halved
- Ears of corn, cut into thirds (fresh or frozen)
- Smoked sausage (Andouille or kielbasa), sliced
- Olive oil
- Unsalted butter, melted
- Old Bay seasoning
- Garlic powder
- Salt
- Lemons, sliced
- Fresh parsley, chopped (for garnish)
Optional add-ins:
- A dash of cayenne pepper for heat.
- A sprinkle of smoked paprika or Cajun seasoning to amp up the smoky flavor.
Using Frozen Ingredients?
If fresh isn’t an option, frozen shrimp and corn work just fine! For shrimp, you can either thaw them in cold water for 10–15 minutes and pat dry, or roast them straight from frozen: just add a few extra minutes to the cook time (about 12–14 minutes total).
As for corn, there’s no need to thaw it first. Simply rinse off any ice crystals, pat dry, and season as usual.
How to Make Your Sheet Pan Low Country Seafood Boil
1. Preheat Your Oven
First things first, preheat your oven to 425°F (218°C). Line a large sheet pan with foil for easy cleanup.
2. Parboil the Potatoes
Boil the halved potatoes in salted water for 10–12 minutes, until just fork-tender. This ensures they roast up tender without overcooking the other ingredients. Drain and pat dry for the crispiest edges.
3. Roast the Base
Toss the parboiled potatoes, sliced sausage, and corn with 2 tablespoons of olive oil, 1 tablespoon of Old Bay, ½ teaspoon of garlic powder, and ¼ teaspoon of salt. Spread them out in an even layer on a foil-lined baking sheet and roast at 425°F for 20 minutes, flipping halfway through.
Tip: Make sure your baking sheet isn’t overcrowded. You want a bit of space between everything for that perfect golden roast, just like we do with our roasted sweet potato wedges to get those edges crisp and caramelized.
4. Prep the Shrimp
While the first round is roasting, toss your shrimp with 1 tablespoon of olive oil and 2-3 dashes of Old Bay. Let them hang out at room temperature while you get your butter melted and lemons sliced.
5. Finish it Off
After 20 minutes, pull the pan from the oven and scatter the shrimp and lemon slices over the top. Drizzle with melted butter and return to the oven for 8–10 more minutes, or until the shrimp are pink and juicy.
6. Garnish & Serve
Top with chopped parsley and serve with extra lemon wedges. You can bring the whole sheet pan straight to the table for that traditional boil vibe, or pile everything onto a big platter.
Whichever way you plate it, folks are gonna come runnin’!
Storage & Leftovers
If you have leftovers (which is rare in my house), store them in an airtight container in the fridge for up to 2 days. Reheat in the oven or skillet to maintain the best texture.
Ingredients
- 1 lb medium or large shrimp peeled & deveined
- 1 lb baby red potatoes halved
- 4 ears of corn cut into thirds
- 12 oz Andouille or kielbasa sausage sliced
- 3 tbsp olive oil
- 4 tbsp unsalted butter melted
- 1 tbsp Old Bay seasoning + extra for shrimp
- 1 tsp garlic powder
- ½ tsp smoked paprika optional
- ½ tsp salt
- 1 lemon sliced
- Chopped parsley for garnish
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil.
- Boil potatoes in salted water for 10–12 minutes. Drain and pat dry.
- In a large bowl, toss potatoes, corn, and sausage with 2 tbsp olive oil, 1 tbsp Old Bay, garlic powder, and salt. Spread in an even layer on the sheet pan.
- Roast 20 mins, flipping halfway.
- Toss shrimp with 1 tbsp olive oil and a few dashes of Old Bay.
- After 20 minutes, add shrimp and lemon slices on top. Drizzle with melted butter.
- Roast another 8–10 mins, until shrimp are pink.
- Garnish with parsley and serve hot.
