This Sheet Pan Low Country Boil has all the flavors of a classic shrimp boil without having to pull out a giant pot! Shrimp, andouille sausage, potatoes, corn, and onion are tossed in a buttery garlic Cajun seasoning and roasted together on one pan.
It’s an easy dinner that’s packed with flavor but requires surprisingly little prep. The potatoes, corn, and onion get a head start in the oven before adding the shrimp and sausage, so everything finishes cooking at just the right time.
Finish it with fresh parsley and plenty of lemon wedges for an easy seafood dinner that’s perfect for summer, entertaining, or a simple weeknight meal.
Why You’ll Love This Recipe
- One-pan dinner: Everything cooks together on one large sheet pan.
- Quick and easy: The entire meal comes together with minimal prep and less cleanup than a traditional boil.
- Packed with flavor: Garlic butter and Cajun seasoning coat every bite.
- Perfect for entertaining: It’s easy to make but still feels like a fun, special meal.
- Easy to customize: Adjust the Cajun seasoning or add your favorite seafood boil ingredients.
Easy Sheet Pan Low Country Boil
Ingredients
- 6 red potatoes (about 1 lb), cut into 1-inch pieces
- 4 ears corn, each cut into 2 pieces
- 1 yellow onion, sliced
- 12 ounces andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
- 5 tbsp salted butter, melted
- 6 cloves garlic, minced
- 1 1/2 tbsp Cajun seasoning (I use Slap Ya Mama)
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Preheat your oven to 425°F.
- Lightly grease a large rimmed baking sheet or line it with parchment paper for easier cleanup.
- Add the potatoes, corn, and sliced onion to a large bowl. Cut the potatoes into roughly 1-inch pieces so they cook evenly and are tender by the time the shrimp are finished cooking.
- In a separate bowl, combine the peeled and deveined shrimp with the sliced andouille sausage. Set aside.
- Melt the salted butter.
- Stir in the minced garlic and Cajun seasoning until well combined.
- Pour half of the Cajun garlic butter over the potatoes, corn, and onion.
- Toss until everything is evenly coated.
- Spread the potatoes, corn, and onion in an even layer on the prepared baking sheet.
- Bake at 425°F for 18 minutes.
- While the vegetables are roasting, pour the remaining Cajun garlic butter over the shrimp and sausage.
- Toss until evenly coated.
- After 18 minutes, carefully remove the sheet pan from the oven.
- Add the seasoned shrimp and andouille sausage to the pan, distributing them evenly among the vegetables.
- Return the sheet pan to the oven and bake for an additional 8–10 minutes, or until the shrimp are opaque and cooked through and the potatoes are fork-tender.
- Remove from the oven and sprinkle with freshly chopped parsley.
- Serve immediately with fresh lemon wedges for squeezing over the top.
Tips for the Best Sheet Pan Low Country Boil
Cut the potatoes evenly. Smaller, evenly sized potato pieces are important because they need to become tender without overcooking the shrimp later.
Don’t add the shrimp at the beginning. Shrimp cook much faster than potatoes. Roasting the vegetables for 18 minutes first allows everything to finish at approximately the same time.
Don’t overcook the shrimp. Once the shrimp are opaque and cooked through, they’re ready. Overcooking can make them tough and rubbery.
Use a large sheet pan. Giving everything enough room to roast instead of crowding the pan will give you better results.
Adjust the seasoning to your preference. Cajun seasoning blends vary quite a bit in both spice and salt. Start with the listed amount and adjust depending on the seasoning you’re using and how spicy you like your food.
Can I Use Frozen Shrimp?
Yes, but thaw the shrimp completely before making the recipe.
Pat the thawed shrimp dry with paper towels before tossing them with the Cajun garlic butter. Removing excess moisture helps everything roast rather than steam.
What Size Shrimp Should I Use?
Large or jumbo shrimp work especially well for a sheet pan shrimp boil because they’re less likely to overcook during the 8–10 minutes in the oven.
Regardless of size, watch the shrimp toward the end of cooking and remove the pan once they’re opaque and cooked through.
Is a Sheet Pan Low Country Boil Spicy?
It depends largely on the Cajun seasoning you use.
I use Slap Ya Mama Cajun Seasoning, which gives the dish plenty of Cajun flavor and some heat. If you’re sensitive to spice, you can start with less seasoning and add more to taste.
What to Serve with a Low Country Boil
One of the best parts about this recipe is that it’s essentially an entire meal on its own.
You already have shrimp, sausage, potatoes, corn, and onion, so you really don’t need many sides. I like serving it with fresh lemon wedges and letting everyone squeeze lemon juice over their individual portions.
You could also serve it with crusty bread to soak up any of the Cajun garlic butter left on the pan.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator.
For the best texture, gently reheat the leftovers until just warmed through. Be careful not to overheat the shrimp, as they can become tough when cooked a second time.