Looking for an easier alternative to a fancy shrimp boil? Made on one sheet pan, this version of the summertime classic still has all of your favorite flavors but without all of the hassle! Skip the newspaper, propane tanks, and boiler pots for this weeknight-friendly version of a delicious seafood boil.
You may be familiar with a Low Country Boil. It is a delicious combination of shrimp (or crawfish or seafood), sausage, potatoes, and corn. It’s usually served outdoors on a giant table covered in tarps and newspaper. It’s a super-easy way to feed a crowd, but the hassle is not ideal for weeknights.
Bringing the seafood boil inside, you can have those delicious summertime flavors any day of the week and any time of the year.
This recipe is SO easy because all you need is one large baking pan. Simply layer, season, repeat for a seafood feast ready in about 45 minutes!
Tips for a delicious seafood boil in the oven
Buying seafood at your local grocery can be a little intimidating because there are so many options. For recipes that highlight the seafood, like seared scallops or ahi tuna, focus on buying sustainable, fresh fish.
Selecting the right seafood is the difference between an average meal and one that secures a spot on your regular recipe rotation.
If available, definitely use a spicier sausage. We use Andouille sausage, which is a regional ingredient, and full of Cajun flavors. It’s great in Gumbo too!
What is best shrimp to buy?
Being from the Gulf Coast, I prefer fresh shrimp to frozen shrimp; however, fresh shrimp is lot a pricier and more difficult to get a hold of in Kentucky.
If you are in a landlocked state, opt for frozen, wild caught shrimp.
Avoid any shrimp that have been farm-raised or have an ammonia-like odor or slimy shells. Those are big red flags to shrimp that may not have been properly handled and could be dangerous to your health, or simply, not the best flavor.
Specifically for this recipe, shell-on, jumbo shrimp is 100% necessary! This recipe cooks the shrimp inside the shell to avoid overcooking.
Can you cook shrimp with the shells on?
Yes! For this recipe, it is highly recommended that the shrimp be cooked whole – shells, tails and feet. Cooking whole takes the shrimp a little longer to cook, but keeps the meat tender and moist. Otherwise, you will end up with a rubbery texture.
How do you know when shrimp are done?
Shrimp are done when the tails are bright pink and the white slightly opaque.
Remember, the shrimp will continue cooking even after removing them from the oven. The shell creates insulation around the flesh.
If you think the shrimp are almost done – but not quite – remove from the oven and wrap the sheet pan with foil for about 5 minutes. It’s much easier to return the pan to the oven, than turn back cooking time.
How to Cook a Shrimp Boil in the Oven
- Layer potatoes, corn, lemon, and onion on a large sheet pan. Drizzle with olive oil and toss.
- Then, bake until the potatoes are easily pierced with a fork.
- Remove the pan from the oven, and layer the shrimp on top of the corn and potatoes.
- Add a few pats of butter, douse with Old Bay seasoning.
- Return to the oven until shrimp are bright pink and opaque – about 8-10 minutes.
- When the shrimp are done, remove from the oven and serve!
What goes with a low country boil?
We like to serve this with some crusty, french bread and melted lemon and garlic butter. Also, don’t forget a cold beer to wash it all down.
You can plop the sheet pan right in the middle of the table or serve buffet style.
If you need a few sides to fill out the meal, serve a pasta salad or green salad.
Storing and Reheating Shrimp Boil
Store leftovers in an air tight container for no longer than 4 days.
When reheating, I recommend covering a serving on a sheet pan and warming in a 350F degree oven for about 15-20 minutes, or until warmed through.
The shrimp might be a tad over cooked, but it will still have great flavor – even for leftovers! I wouldn’t recommend reheating this in the microwave.
Seafood Bake FAQ
Baking in layers is the way to go! First, layer your corn, potatoes, and lemon on the sheet pan. Bake until the potatoes are tender.
Then, add the shrimp on top of the potatoes and corn, and bake for about 8-10 minutes.
Yes! Slowly warm the leftovers in a 350 degree oven on a sheet pan, wrapped in foil, for about 15-20 minutes.
A low country boil is a seafood meal made up of shrimp, crab, crawfish, or a combination of all three, with corn and potatoes. It’s usually boiled and seasoned with Cajun seasoning.
Yes! Cooking shrimp with the shell on will prolong the cooking time but yield tender results. Otherwise, the shrimp may come out rubbery in texture and overcooked.
Yes, a seafood boil can be stored in the fridge for up to 4 days and eaten as leftovers, reheated in the oven.
Always opt for fresh, wild-caught shrimp. If necessary, frozen shrimp can be used as well but should be wild-caught.
Because they are so small, shrimp only need about 2-3 minutes in boiling water, or about 8-10 minutes in the oven – with the shell on.
Sheet Pan Shrimp Boil
- 2 pounds of raw jumbo shrimp, shells on
- 1 pound baby red potatoes whole
- 3 ears of corn halved (or 6 mini ears)
- 1 yellow onion quartered
- 4 tablespoons of butter sliced into 1/4 inch pats
- 1 pound of smoked Andouille sausage sliced into 1/2 -inch slices
- 2 lemons halved and seeds removed
- 1 tablespoon of Old Bay seasoning
- Preheat your oven to 400F degrees.
- Spray a large baking sheet (9×13 or larger) with cooking spray.
- Place potatoes, onion quarters, corn cobs, and 2 lemon halves on the sheet pan.
- Drizzle sheet pan ingredients with olive oil and toss to coat.
- Place in preheated oven and bake for 30 minutes or until potatoes are fork-tender.
- Remove the sheet pan from the oven. Toss ingredients, and add shrimp in a single layer on top.
- Add butter pats and sprinkle Old Bay seasoning on top of sheet pan ingredients.
- Return the pan to the oven for 8-10 minutes, or until shrimp are done.*
- Remove from the oven, squeeze remaining lemon halves over the ingredients, and serve.
- Serve with melted butter for dipping and french bread.
- Fresh or defrosted corn cobs will work for this recipe. Buy them already halved for added convenience.
- Andouille sausage is preferred, but any Cajun, smoked, or spicy sausage will also work for this recipe. Choose flavor according to taste.
- Store leftovers in an air-tight container for no longer than 4 days.
- To reheat, spread on a sheet pan and cover with foil. Warm in a 350F degree oven for about 15-20 minutes, or until warmed through. I wouldn’t recommend reheating this in the microwave.
- Avoid any shrimp that have been farm-raised or have an ammonia-like odor or slimy shells. Those are big red flags to shrimp that may not have been properly handled and could be dangerous to your health, or simply, not the best flavor.
- Specifically for this recipe, shell-on, jumbo shrimp is 100% necessary! This recipe cooks the shrimp inside the shell to avoid overcooking.