Go Back
Sheet Pan Low Country Seafood Boil
Zoey

Sheet Pan Low Country Seafood Boil

Bold, buttery, and packed with flavor, this Sheet Pan Low Country Seafood Boil is the easiest way to enjoy a Southern classic—no pot or crawfish needed!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 People
Course: Main Course
Cuisine: American, Southern Classic
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 lb medium or large shrimp (peeled & deveined)
  • 1 lb baby red potatoes (halved)
  • 4 ears corn (cut into thirds)
  • 12 oz Andouille or kielbasa sausage (sliced)
  • 3 tbsp olive oil
  • 4 tbsp unsalted butter (melted)
  • 1 tbsp Old Bay seasoning + extra for shrimp
  • 1 tsp garlic powder
  • ½ tsp smoked paprika (optional)
  • ½ tsp salt
  • 1 lemon (sliced)
  • Chopped parsley (for garnish)

Equipment

  • Baking sheet

Method
 

Instructions
  1. Preheat oven to 425°F. Line a baking sheet with foil.
  2. Boil potatoes in salted water for 12 minutes. Drain and pat dry.
  3. In a large bowl, toss potatoes, corn, and sausage with 2 tbsp olive oil, 1 tbsp Old Bay, garlic powder, and salt. Spread in an even layer on the sheet pan.
  4. Roast 20 mins, flipping halfway.
  5. Toss shrimp with 1 tbsp olive oil and a few dashes of Old Bay.
  6. After 20 minutes, add shrimp and lemon slices on top. Drizzle with melted butter.
  7. Roast another 10 mins, until shrimp are pink.
  8. Garnish with parsley and serve hot.