Make this simple Shrimp Boil in Oven recipe in minutes with raw shrimp, baby potatoes, andouille sausage, fresh sweet corn, garlic, butter, and seasoning. It's the perfect sheet pan meal to enjoy anytime.
Updated July 20, 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted on April 22, 2022, and photos updated on August 24, 2024.
Growing up in north Florida, a shrimp boil meant a giant pot in the backyard, newspaper spread across the table, and everybody reaching in with their hands. We're only about an hour from the Gulf, so fresh shrimp was never hard to come by, but hauling out that big stockpot on a Tuesday night? That wasn't happening. This shrimp boil in the oven gives you all of it. The shrimp, potatoes, corn, and sausage soaked in seasoned garlic butter, on one sheet pan, no stockpot required.
I've been developing and photographing recipes here since 2013, and this one has been tested more times than I can count to get the timing just right. The trick is parboiling the potatoes and corn first, so everything on that pan finishes cooking at the exact same moment the shrimp turn pink. My family asks for this one all summer long, and it's earned its permanent spot in our dinner rotation.
If a low-country classic without the fuss sounds like your kind of weeknight, grab a sheet pan. Let's get started!
Why You'll Love This Shrimp Boil in Oven
- One pan, easy cleanup - Everything bakes together on a single sheet pan, and you can even serve it straight from the pan like a true boil.
- Double the seasoning - Old Bay and Cajun seasoning in the garlic butter gives this more depth than the standard one-seasoning versions.
- Ready in 40 minutes - Shrimp, potatoes, corn, and sausage go from grocery bag to dinner table faster than a traditional boil ever could.
- Feeds a crowd or a family - It scales up beautifully across two pans for gatherings, or holds its own as a regular weeknight dinner for four.
Ingredients You'll Need
Here's everything you'll need to make this recipe.
- Shrimp - Use raw, large, peeled and deveined shrimp. Larger shrimp are more forgiving in the oven; small shrimp overcook before everything else finishes. If starting from frozen, thaw completely and pat dry so the garlic butter clings.
- Potatoes - Baby gold Dutch potatoes are my pick, but baby Yukon golds or red potatoes work just as well. Their waxy texture holds together through the parboil and the bake.
- Fresh sweet corn - Sweet corn is at its peak from late spring through summer, and that natural sweetness is what balances the smoky, salty sausage and seasoning. Frozen corn on the cob works as an off-season substitute.
- Butter - Salted or unsalted, your choice. Just make sure it's fully melted before mixing so the garlic and seasonings distribute evenly.
- Garlic - Minced garlic blooms in the butter as it bakes and coats every single piece on the pan.
- Old Bay seasoning - The classic seafood blend. Don't be shy with it, it's doing the heavy lifting.
- Cajun seasoning - My little extra. It adds a smoky, gently spicy edge most oven shrimp boils skip. If you don't have it, salt and black pepper to taste will do.
- Sausage - A 12-ounce package of pre-cooked andouille brings the smoke and spice. Beef smoked sausage or kielbasa substitute in the same amount.
- Lemon - Cut into wedges and squeezed over the finished pan, it wakes everything up with fresh acidity.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Shrimp Boil in Oven
Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.
Step 1: Prep the Pan and the Corn
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Shuck the corn, remove the silk, and cut each ear crosswise into six smaller pieces, smaller rounds cook through in the same time as the shrimp, which is the whole point of the prep.
Step 2: Parboil the Potatoes and Corn
Boil the halved potatoes in salted water for 10 to 13 minutes, adding the corn at the halfway mark. This staggered timing is what makes the recipe work. Potatoes need the head start, corn doesn't. Drain everything well. Wet vegetables will steam instead of roast.
Step 3: Make the Seasoned Garlic Butter
Stir the melted butter, minced garlic, Old Bay, and Cajun seasoning together in a small bowl. This mixture is the flavor engine of the entire dish, so scrape every last bit out of that bowl.
Step 4: Assemble in a Single Layer
Spread the shrimp, sausage, potatoes, and corn on the pan in one even layer, pour the butter over, and gently toss. Crowded pans steam, if things are piling up, split across two pans.
Step 5: Bake and Serve
Bake for 10 to 15 minutes, just until the shrimp turn pink and curl into a loose "C" shape. Squeeze the lemon wedges over the top, scatter on fresh parsley, and serve it right from the pan.
LaKita's Expert Tips
Here are my best tips for making this recipe turn out perfectly every time.
- Pull the shrimp the moment they curl into a soft "C", a tight "O" shape means they've gone past done and turned rubbery.
- Use a 21x15-inch sheet pan (or two standard pans) so nothing overlaps. Overlapping ingredients trap steam and you lose the roasted edges.
- Pat thawed shrimp completely dry before tossing. Surface water thins the garlic butter and keeps it from clinging.
- If your shrimp are on the smaller side, add them to the pan for only the last 8 minutes of baking so they don't finish ahead of the corn.
- Salt the parboiling water generously, it's your only chance to season the inside of the potatoes.
- Zest the lemon over the pan before juicing it for an extra layer of brightness that surprises people every time.
- Doubling for a crowd? Use two pans on separate racks and swap their positions halfway through baking.
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Variations & Substitutions
This recipe is flexible, here are some easy ways to make it your own.
- Spicy Cajun style - Double the Cajun seasoning and add a pinch of cayenne to the butter for real heat.
- Add crab or crawfish - Snow crab legs (added with the shrimp) or cooked crawfish tails (last 5 minutes) turn this into a full low-country spread.
- Milder for kids - Skip the Cajun seasoning and use half the Old Bay. Serve extra seasoned butter on the side for the grown-ups.
- Lower-carb version - Swap the potatoes for thick zucchini rounds or halved mushrooms added raw (no parboil needed).
- Turkey sausage swap - Smoked turkey sausage keeps the smoky flavor with less richness.
- Foil packet option - Divide everything into individual foil packets and bake the same way, great for camping or the grill.
Make-Ahead & Storage
Make-Ahead
You can parboil the potatoes and corn up to 24 hours ahead. Drain, cool, and refrigerate them in an airtight container. The seasoned garlic butter can also be mixed a day ahead, just re-melt it briefly before tossing. Come dinnertime, assembly and baking take barely 20 minutes.
Storage & Reheating
Let leftovers cool to room temperature, then store in an airtight container in the refrigerator for 2 to 3 days. To reheat, warm everything in a large skillet over medium-high heat for 1 to 2 minutes, just until heated through. The stovetop keeps the shrimp from overcooking. You can also reheat in a 300°F oven until warm, or use the microwave in short bursts for a quicker option. I don't recommend freezing this one; the shrimp and potatoes both lose their texture.
What to Serve with Shrimp Boil in Oven
Here are some of my favorite ways to serve this dish.
- A basket of warm, crispy hush puppies is the classic boil companion. Try it with Hush Puppies.
- A wedge of buttery cornbread for soaking up the garlic butter left on the pan. Try it with Southern Cornbread.
- A cool, creamy scoop of coleslaw to balance the Cajun heat. Try it with Southern Coleslaw.
- Classic potato salad if you're stretching this into a full backyard spread. Try it with Potato Salad Recipe with Egg.
- Sweet, smoky baked beans for a true Southern cookout table. Try it with Southern Baked Beans.
Frequently Asked Questions
At 400°F, the assembled pan takes 10 to 15 minutes. The shrimp are your timer, as soon as they turn pink and curl into a loose "C" shape, everything is done. Since the potatoes and corn are parboiled first, they only need that same window to finish and pick up the garlic butter flavor.
Raw potatoes take 35 to 40 minutes to roast, and shrimp only take 10 to 15. So without parboiling, something ends up wrong. If you want to skip the pot entirely, use a small bag of microwavable fresh potatoes and frozen corn, which are ready to go straight onto the pan.
Absolutely! Just thaw them completely first, either overnight in the refrigerator or under cold running water for a few minutes. Pat them very dry before tossing with the butter. Wet shrimp water down the seasoning and steam instead of roast.
Pre-cooked andouille is traditional and brings a smoky, spicy Louisiana flavor that stands up to the Old Bay. Beef smoked sausage or kielbasa are milder substitutes that work in the same 12-ounce amount. Since the sausage is pre-cooked, it just needs to heat through and brown a little at the edges.
I use peeled and deveined shrimp so the garlic butter seasons the shrimp itself, not just the shells, and nobody has to peel at the table. If you love the traditional peel-and-eat experience, shell-on shrimp work too; add 1 to 2 extra minutes of baking time.
Yes, this recipe doubles beautifully. Use two sheet pans on separate oven racks and swap their positions halfway through baking so both cook evenly. Serve it the fun way: spread newspaper or butcher paper down the table and pour both pans right down the middle.
I use a combination of Old Bay and Cajun seasoning stirred into melted garlic butter. Old Bay brings the classic celery-salt seafood flavor, and the Cajun blend layers in smokiness and gentle heat. Most oven shrimp boil recipes only use one, using both is what makes this version taste like it came out of a real boil pot.
The stovetop is best: warm the leftovers in a large skillet over medium-high heat for 1 to 2 minutes, just until heated through. A 300°F oven also works for larger amounts, and the microwave will do in a pinch. Use short bursts so the shrimp don't turn rubbery.
I don't recommend it. Cooked shrimp turn rubbery after freezing and thawing, and the potatoes go grainy. This one is best enjoyed fresh or within 2 to 3 days from the refrigerator, which honestly has never been a problem at my house.
Fresh sweet corn on the cob, cut into small rounds, is the gold standard. Its sweetness plays against the salty, smoky sausage and seasoning. Sweet corn is at its peak from late spring through summer. When it's out of season, frozen corn on the cob is a reliable substitute; thaw it before it goes on the pan.
📖 Recipe
Shrimp Boil in Oven Recipe
Equipment
- 1 Large Sheet Pan
- 1 large pot or saucepan
Ingredients
- 1 pound gold Dutch baby potatoes, cut in half
- 3 ears fresh sweet corn, cut crosswise into 6 pieces
- ¼ cup butter, melted
- 1 tablespoon minced garlic
- 1 tablespoon Old Bay seasoning
- ½ teaspoon Cajun seasoning
- 1 pound shrimp, peeled and deveined
- 12 ounces pre-cooked andouille sausage, cut into small pieces
- 1 large lemon, cut into wedges
Instructions
- Begin the recipe by preheating the oven to 400 degrees F and line a large baking sheet with parchment paper or spray with cooking spray. Set aside.
- In a large pot of boiling salted water, add in the 1 pound cut gold Dutch baby potatoes to parboil and cook until they become slightly tender about 10 to 13 minutes total.
- Halfway through the potatoes cooking, at about 5 minutes, add the 3 ears of prepared and cut sweet corn to the pot with the cooking potatoes. Carefully remove the pot from the heat and drain the water well.
- In a small bowl, stir together the ¼ cup melted butter, 1 tablespoon minced garlic, 1 tablespoon Old Bay seasoning, and ½ teaspoon Cajun seasoning until combined.
- Add the 1 pound shrimp, 12 ounces pre-cooked and cut up andouille sausage, potatoes, and corn to the prepared baking sheet in a single even layer. Evenly pour the butter mixture on top and gently toss to combine.
- Place into the oven to bake for 10 to 15 minutes, until the shrimp is fully cooked and the corn is tender. Serve immediately while still warm with 1 large lemon cut into wedges and enjoy!
Did You Make This Recipe?
If you give this shrimp boil in the oven a try, I'd love to know what you think! Leave a comment and a star rating below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later. Your ratings genuinely help other home cooks find this recipe. And if you have any questions, drop them in the comments. I read every single one.
Gayle says
What are the green flakes on the shrimp corn Andouille recipe??? It doesn't say in the recipe!
LaKita says
Hi Gayle, it's chopped fresh parsley. Not necessary for the recipe, just used for garnish 🙂