Sheet Pan Shrimp Boil

by Molly Cashman

Sheet Pan Shrimp Boil

In the South, not much beats a little Lowcountry Boil with friends and family. This Sheet Pan Shrimp Boil dreamed up by our friend Elizabeth with Jam Jar Kitchen has all the flavors of Lowcountry Boil prepared easily on a sheet pan in the comfort of your home!

Serves: 6



  • 4 large corn on the cob
  • 12 oz Andouille sausage
  • 5 lb baby potatoes
  • 1 ½ tbsp olive oil (divided)
  • 1 ½ tbsp Yep! Shake Seafood Seasoning (divided)
  • 2 lb large, raw easy peel shrimp
  • 2 tbsp salted butter
  • Lemon wedges
  • Fresh parsley (optional)


  1. Preheat the oven to 400 degrees F while you prep the vegetables and sausage.
  2. Remove the husk from the corn and cut off the ends. Then slice each cob into 4 equal pieces. Wash the baby potatoes and cut in half. Slice the andouille to about 1/3rd inch thickness.
  3. Combine the corn, potatoes and andouille slices on a large sheet pan. Drizzle with about 1 tbsp of olive oil and sprinkle ½ tbsp Yep! Shake Seafood Seasoning. Toss until evenly coated.
  4. Place the sheet pan in the preheated oven and cook at 400 degrees for 15-18 minutes.
  5. While the vegetables are cooking prepare the shrimp.
  6. Pat shrimp dry with a paper towel and place in a large mixing bowl.
  7. Melt 2 tbsp of butter and combine with 1 tbsp of Yep!Shake Seafood Seasoning and about ½ tbsp of olive oil.
  8. Pour the butter mixture over the shrimp and toss to coat evenly. 
  9. Remove the vegetables from the oven and place the shrimp on top of the vegetables. Put the pan back in the oven and continue cooking at 400 degrees F for another 12 minutes until the shrimp are cooked through.
  10. Remove from the oven and serve hot with lemon wedges and fresh parsley if desired. Enjoy!