Sheet Pan Low Country Boil
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 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 much 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: Add your favorite seafood boil ingredients or adjust the seasoning to your taste.
Sheet Pan Low Country Boil
This easy Sheet Pan Low Country Boil combines shrimp, andouille sausage, potatoes, corn, and onion with Cajun garlic butter for a flavorful one-pan dinner.
Recipe Details
Category: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 4
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 tablespoons salted butter, melted
6 cloves garlic, minced
1 1/2 tablespoons Cajun seasoning
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving
How to Make Sheet Pan Low Country Boil
1. Preheat the Oven
Preheat your oven to 425°F. Lightly grease a large rimmed baking sheet or line it with parchment paper for easier cleanup.
2. Prepare the Vegetables
Add the potatoes, corn, and sliced onion to a large bowl. Cut the potatoes into roughly 1-inch pieces so they cook evenly and become tender during the first stage of roasting.
3. Make the Cajun Garlic Butter
In a small bowl, combine the melted butter, minced garlic, and Cajun seasoning.
4. Season the Vegetables
Pour half of the Cajun garlic butter over the potatoes, corn, and onion. Toss until everything is evenly coated.
Spread the vegetables in an even layer on the prepared baking sheet.
5. Roast the Vegetables
Bake at 425°F for 18 minutes.
While the vegetables are roasting, combine the shrimp and sliced andouille sausage in a bowl. Pour the remaining Cajun garlic butter over them and toss until evenly coated.
6. Add the Shrimp and Sausage
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 pan to the oven and bake for another 8–10 minutes, or until the shrimp are opaque and cooked through and the potatoes are fork-tender.
7. Finish and Serve
Remove the sheet pan from the oven and sprinkle everything with fresh parsley.
Serve immediately with plenty of 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 cooking 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. Give everything enough room to spread out rather than crowding the pan. This helps the ingredients roast instead of steam.
Adjust the seasoning to your preference. Cajun seasoning blends vary quite a bit in both spice and salt. I use Slap Ya Mama Cajun Seasoning, but you can adjust the amount depending on the seasoning you're using and how spicy you like your food.
Can I Use Frozen Shrimp?
Yes! Just make sure to 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 the shrimp roast rather than steam.
What Size Shrimp Should I Use?
Large or jumbo shrimp work especially well for this recipe because they're less likely to overcook during the 8–10 minutes in the oven.
Regardless of size, keep an eye on 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 with some heat. If you're sensitive to spice, 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 don't need many additional 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.
How to Store Leftovers
Store leftover Low Country Boil in an airtight container in the refrigerator for up to 3 days.
For the best texture, gently reheat leftovers until just warmed through. Avoid overheating the shrimp, since they can become tough when cooked a second time.
Final Thoughts
This Sheet Pan Low Country Boil is one of those dinners that gives you all the fun and flavor of a traditional seafood boil without all the work. Everything roasts together on one pan, making cleanup easy while still giving you tender shrimp, smoky sausage, buttery potatoes, sweet corn, and plenty of Cajun flavor.
Serve it with lemon wedges and crusty bread, and you've got an easy dinner that's just as good for a casual weeknight as it is for a summer gathering.