Easy No-Mess Sheet Pan Shrimp Boil – Grill or Oven (Ideal for Camping!)
Sheet pan shrimp boil will become your new favorite family-style meal!
If you love a traditional Southern-style shrimp boil, try making it in the oven, or even outside on the BBQ grill this summer! This is such an easy sheet pan meal that has rave reviews from my family, and I think yours will love it, too.
The result is an irresistible combination of buttery potatoes, corn on the cob, sausage, and shrimp that’s bursting with garlic and cajun seasonings.
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!
For an extra kick, you can add some shrimp boil to your potatoes and corn when you par-boil them.
Thanks for the suggestion!
Oh awesome! Sounds yummy 😋
We make this is the dutch oven every time we go camping. It is amazing over a camp fire! Even our picky daughter loves it!
Oh wow! That’s so smart. I love great camping food – yum!
Oh really? Hmm so I was able to print easily by opening up in a browser on my phone/mobile. If you are on the app open I think it’s easier to open in a browser. You’ll see a printer icon towards the top of post and also by the title of recipe. You can also email or text the recipe link to yourself or click on Pinterest button. Hope that helps!
Agree, agree, agree. We love this method of cooking a shrimp boil. And shrimp has been cheaper than beef at our grocery store recently. My only warning is if you have teenagers, this will not feed 6. Thanks Lina.
Thanks Lee! I agree it disappears quickly!
This looks incredible! Thank you so much!!
Yes!!! Enjoy 😉 and thanks for stopping by today Laura 💕
This looks fantastic! Thank you!
Sure! Enjoy!
Hi! Can you use frozen raw shrimp? 🙂 If yes, whats the cooking time. Thanks so much!
Ya, I used defrosted raw shrimp. Just rinse it and let it sit out while you boil potatoes. It may add a minute or so, just watch it until the color turns pink!
This was absolutely delicious! Made the recipe as written. I was wondering if anyone has tried this with peeled raw shrimp and/or if anyone had any suggestions for the cooked shrimp being easier to peel?
Yay! Oh yes I’ve made it with peeled shrimp too. Either will work.
We used peeled cooked shrimp – add half way through.
Made this for dinner tonight and it was a hit! My store didn’t have Old Bay so I just used a mix of what I had on hand-salt, pepper, paprika, garlic powder and parsley with lots of lemon juice, minced garlic and butter. Will definitely make again! Thanks Lina!
Major hit at our house! At first I tried to make it in my dutch oven…took a long time, just transferred to a baking sheet and 15 minutes. Wonderful recipe!!! This will be added to my cooking favorites!
Oh yay I’m so glad!
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I just made this for dinner last night. It was so delicious and so easy to make! Thank you for the great recipe!
OHHH YAYYY! That is awesome 🙂 Thanks for sharing!
What is your suggestion for a quick and easy bake as an alternative to aluminum? All I can think of is glass. Do you have other suggestions?
I’ve done this both ways-delicious!
So glad to hear you’ve enjoyed this both ways, Oldgraygirl! 💞
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