I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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All the flavor of a classic shrimp boil, without the mess or the giant outdoor pot. This sheet pan shrimp boil brings together tender baby potatoes, juicy shrimp, crisp corn, and smoky andouille sausage, all roasted to perfection and finished with a lemony parsley butter. It’s simple, crowd-pleasing, and feels like summer on a tray.
This is one of my favorite low-effort, high-impact meals – especially in the warmer months. Everything roasts on one pan in stages, and it’s packed with bold, smoky flavor from the andouille and seasoning. A quick parsley butter takes it over the top and brings everything together.
Serve it straight from the pan for an unfussy family dinner, or pair it with cornbread and fruit salad for a casual summer gathering. The best part? No stovetop or oversized pot needed.
INGREDIENTS YOU’LL NEED
1 pound baby potatoes, quartered
5 tablespoons extra virgin olive oil, divided
3 ears of corn, cut into 4 pieces each
12 ounces andouille sausage, cut into 1/2″ slices
1 1/2 tablespoons old bay seasoning (or your preferred creole blend)
1 teaspoon sea salt
1 pound extra large wild caught shrimp (peeled, tails on)
4 tablespoons melted butter
1 1/2 tablespoons fresh parsley, roughly chopped
1 1/2 teaspoons lemon juice
additional slices of lemon for serving
EQUIPMENT OVERVIEW
Sheet pan lined with parchment paper or foil
Two mixing bowls : one large + one small
Whisk for parsley butter
STEP-BY-STEP INSTRUCTIONS
Preheat the oven to 400°F and line a baking sheet with parchment paper or foil
Toss quartered potatoes in 1 tablespoon of olive oil and arrange in a single layer on the sheet pan. Roast for 15 minutes.
While the potatoes cook, toss corn and sausage with 3 tablespoons olive oil, old bay, and sea salt.
Remove potatoes from oven, add to bowl with corn and sausage, and toss to combine. Return everything to the sheet pan in an even layer and roast another 15 minutes.
Toss shrimp in remaining 1 tablespoon of olive oil and a bit more old bay if desired. Add to sheet pan and roast an additional 8 – 10 minutes, or until shrimp are pink and just cooked through. Note : if you are not using extra large shrimp, you will need to reduce the cook time accordingly.
Meanwhile, whisk together melted butter, chopped parsley, and lemon juice.
Remove sheet pan from the oven, drizzle with parsley butter, and serve immediately with lemon slices.
TIPS FOR SUCCESS
Be sure ingredients are arranged in a single layer so they roast evenly.
You can swap the andouille sausage for kielbasa or omit it for pescatarian version.
For extra heat, add a dash of cayenne or serve with hot sauce on the side.
If you aren’t using extra large shrimp, you will need to reduce cook time accordingly. Just be sure they are pink and just cooked through to ensure doneness.
STORAGE & SERVING SUGGESTIONS
Best enjoyed hot and fresh out of the oven.
Leftovers can be stores in an airtight container in the fridge for up to 2 days.
Reheat in the oven at 325°F until warmed through (I would not recommend reheating the shrimp, or just do so for a few minutes).
Serve with cornbread, fruit salad, or a simple green salad for a full meal.
FREQUENTLY ASKED QUESTIONS
Can I make this ahead?
You can prep all the ingredients (cut, toss, and season), then roast just before serving.
What if I don’t have old bay?
Try a mix of paprika, garlic powder, cayenne, and black pepper as a quick substitute. If you have another creole seasoning, you can certainly use that as well!
Can I use frozen shrimp?
Yes, just be sure to thaw and pat them dry before roasting.
What other proteins can I use?
You can easily swap in scallops or chunks of firm white fish for the shrimp. Just be sure to adjust cook time based on your final seafood selection!
This sheep pan shrimp boil is laid-back, full of flavor, and guaranteed to please a crowd. It’s the kind of meal that tastes like summer, whether you’re by the beach or bringing those vibes home. If you make this, tag me or comment below – I would love to know how it turns out!
A laid-back take on a southern classic, this sheet pan shrimp boil is packed with flavor and made for easy entertaining. Baby potatoes, shrimp, corn, and sausage all roast to perfection and are finished with a lemon parsley butter.
Ingredients
1 pound baby potatoes, quartered
5 tablespoons extra virgin olive oil, divided
3 ears of corn, cut into 4 pieces each
12 ounces andouille sausage, cut into 1/2″ slices
1 1/2 tablespoons old bay seasoning (or your preferred creole blend)
1 teaspoon sea salt
1 pound extra large wild caught shrimp (peeled, tails on)
4 tablespoons melted butter
1 1/2 tablespoons fresh parsley, roughly chopped
1 1/2 teaspoons lemon juice
additional slices of lemon for serving
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper or foil
Toss quartered potatoes in 1 tablespoon of olive oil and arrange in a single layer on the sheet pan. Roast for 15 minutes.
While the potatoes cook, toss corn and sausage with 3 tablespoons olive oil, old bay, and sea salt.
Remove potatoes from oven, add to bowl with corn and sausage, and toss to combine. Return everything to the sheet pan in an even layer and roast another 15 minutes.
Toss shrimp in remaining 1 tablespoon of olive oil and a bit more old bay if desired. Add to sheet pan and roast an additional 8 – 10 minutes, or until shrimp are pink and just cooked through. Note : if you are not using extra large shrimp, you will need to reduce the cook time accordingly.
Meanwhile, whisk together melted butter, chopped parsley, and lemon juice.
Remove sheet pan from the oven, drizzle with parsley butter, and serve immediately with lemon slices.
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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