This sheet pan shrimp boil became my go-to summer dinner the first time I made it for a neighborhood gathering. I was chasing the flavor of a classic New England-style boil but wanted to avoid the mess of newspapers, pots sitting on the porch, and a sink full of shell fragments. What I discovered was the perfect compromise: all the core flavors of a traditional boil concentrated on one tray. The potatoes come out tender, the corn keeps a sweet snap, the sausage adds smoky fat and spice, and the shrimp finish opaque and juicy. It is simple, fast and has that unmistakable aroma that brings folks into the kitchen.

My family fell for it immediately. I first tested this during a warm weekend cookout and the entire sheet pan barely lasted five minutes after I set it on the table. The best part is the timing: parboiled potatoes and corn ensure even cooking, while a buttery Old Bay glaze ties everything together. This is the sort of dish that feels celebratory but requires almost no babysitting, which is why it has become our summer staple for casual dinner parties and an easy option when friends stop by unexpectedly.

Ingredients

• Baby Dutch yellow potatoes, 1 pound: Choose uniform small potatoes so they parboil evenly. If sizes vary, cut larger ones in half. Yukon Gold varieties work well because they hold texture and develop a buttery mouthfeel.
• Corn on the cob, 3 ears: Fresh, sweet corn gives the best bite. Cut each ear crosswise into 6 pieces so the kernels roast evenly and become easy to pick up. If you only find larger ears, trim to similar-sized rounds.
• Unsalted butter, 1/4 cup: Melted and mixed with garlic and Old Bay to create a glossy finishing sauce that coats every ingredient and helps seasoning cling.
• Garlic, 4 cloves: Mince finely so it disperses without burning. Roasted garlic can be substituted for a milder, sweeter flavor.
• Old Bay seasoning, 1 tablespoon: This iconic blend brings the characteristic briny and savory notes. If you like more heat, add 1/2 teaspoon of cayenne.
• Medium shrimp, 1 pound: Peeled and deveined for convenience. Tail-on or off works; tails-on present nicely at the table and hold up during roasting.
• Smoked andouille sausage, 12.8 ounce package, thinly sliced: A spicy, smoky sausage adds fat and depth. Chicken or turkey sausage can be used for a lighter option.
• Lemon, 1: Cut into wedges for squeezing at the table; acidity balances the butter and smoke.
• Fresh parsley, 2 tablespoons: Roughly chopped and sprinkled on top for brightness and color.

Instructions

Preheat and prepare:Preheat the oven to 400 degrees F and lightly oil a large baking sheet or coat it with nonstick spray. Use a rimmed sheet to prevent juices from spilling. Preheating ensures the shrimp and corn finish quickly and the butter mixture sizzles slightly on contact.Parboil the potatoes and add corn:Bring a large pot of salted water to a rolling boil and add the potatoes. Parboil until potatoes are just tender when pierced with a fork, about 10 to 13 minutes depending on size. Add the corn during the final 5 minutes so both components finish at similar tenderness. Drain thoroughly and let steam-dry for a minute so they do not water-log the pan.Mix the glaze:In a small bowl combine 1/4 cup melted unsalted butter with the minced garlic and 1 tablespoon Old Bay seasoning. Stir until uniform. The butter acts as a glue for the seasoning and promotes even browning in the oven.Assemble on the sheet:Arrange the parboiled potatoes, corn pieces, peeled shrimp and sliced sausage in a single layer on the prepared baking sheet. Pour the butter mixture over everything and gently toss with tongs or two spoons until everything is lightly coated. Single-layer placement helps the heat circulate and ensures even cooking.Bake until done:Place the sheet pan in the oven and bake for 12 to 15 minutes. Look for opaque shrimp that are pink with a slight curl and corn that is tender when pierced. If your oven runs hot, check at 10 minutes to avoid overcooking the shrimp.Finish and serve:Remove from the oven, squeeze lemon wedges over the top and sprinkle with chopped parsley. Serve immediately straight from the pan for a casual family-style presentation. Offer extra Old Bay or lemon at the table for guests who want more punch.

Storage Tips

Leftovers keep well refrigerated in an airtight container for three to four days. To retain texture, separate shrimp from potatoes and sausage before reheating when possible. Reheat gently in a 325 degrees F oven for 8 to 10 minutes, or warm individual portions in a skillet over medium heat with a splash of olive oil. Avoid microwaving large portions of shrimp directly from cold to hot as they can become rubbery; instead, bring to room temperature for 10 minutes before reheating.

Ingredient Substitutions

If you want a lighter protein, substitute smoked turkey or chicken sausage for andouille. For a dairy-free version, swap the butter for a neutral oil such as grapeseed oil and stir in 1 teaspoon of smoked paprika for depth. If Old Bay is not available, mix 1 teaspoon paprika, 1/2 teaspoon celery salt, 1/4 teaspoon cayenne and a pinch of ground mustard to mimic the spice profile. Use new potatoes if you prefer firmer texture or red potatoes for a slightly earthier flavor.

Serving Suggestions

Serve family-style on the sheet pan with lemon wedges and a bowl of chopped parsley. Offer crusty bread or corn muffins to sop up the buttery juices and a crisp green salad with a vinegar-forward dressing to cut through the richness. For a heartier meal, spoon the contents over cooked rice or serve alongside steamed green beans or coleslaw for contrast in texture and temperature.

Seasonal Adaptations

In summer use sweet corn at peak ripeness and add halved cherry tomatoes for acidity. In cooler months, replace corn with roasted winter squash rounds and add a pinch of smoked chili for warmth. Swap parsley for chopped cilantro and squeeze a lime instead of lemon for a Latin-inspired twist, or add a handful of frozen peas in the last five minutes of baking for an easy green boost in early spring.

Meal Prep Tips

Parboil the potatoes and corn up to a day ahead and store them in a covered container in the refrigerator. Keep the butter-garlic mixture chilled in a small jar and thinly slice the sausage so all assembly takes less than 10 minutes. When ready to cook, spread everything on the sheet, brush with the butter mixture and bake. This staging reduces active evening work and makes the recipe ideal for meal prep or quick family dinners.

Success Stories

Readers have told me this one-pan method is a lifesaver for casual dinner parties and that it quickly converted seafood skeptics. One friend used it for a birthday backyard dinner for twelve by doubling the quantities and using two sheets; everything disappeared. Another reader swapped the sausage for vegetarian sausage and commented the dish still delivered satisfying flavors, proving how forgiving the approach is to substitutions.

This dish is about sharing—simple, fun and full of flavor. Make it your own and enjoy the ease of a full-flavored meal with minimal cleanup.