One-Pan Garlic Butter Shrimp Boil is a bold, buttery, and satisfying meal that brings classic seafood boil flavors right into my kitchen—without the mess or giant pot. Juicy shrimp, tender potatoes, smoky sausage, and sweet corn are all roasted together on one pan, coated in garlicky herb butter. I love how easy it is to make and how every bite is infused with rich, Southern-inspired flavor.
Why You’ll Love This Recipe
I love this recipe because it’s simple to prep, easy to clean up, and absolutely loaded with flavor. Roasting everything on one sheet pan means I get crispy edges, caramelized sausage, and perfectly tender shrimp—without boiling anything. It’s ideal for a weeknight dinner or a laid-back gathering that feels festive and fun without the fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Large raw shrimp (peeled and deveined, tails on or off)
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Baby potatoes (halved)
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Corn on the cob (cut into rounds)
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Smoked sausage or andouille (sliced)
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Unsalted butter (melted)
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Garlic (minced)
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Old Bay seasoning or Cajun seasoning
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Paprika
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Lemon juice
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Fresh parsley (chopped, for garnish)
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Salt and black pepper
Directions
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I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment or foil for easy cleanup.
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I toss the potatoes with a bit of melted butter, garlic, seasoning, salt, and pepper. I spread them on the sheet and roast for 15–20 minutes until just tender.
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I add the corn and sausage to the pan, toss with more seasoned butter, and roast for another 10 minutes.
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I add the shrimp, drizzle with the remaining garlic butter and seasoning, then roast for a final 8–10 minutes until the shrimp are pink and cooked through.
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I squeeze fresh lemon juice over the top and garnish with parsley before serving hot.
Servings and timing
This recipe serves 4 and takes about 45 minutes total—15 minutes to prep and 30 minutes to roast in stages.
Variations
Sometimes I add a handful of cherry tomatoes or use red pepper flakes for extra heat. For a smoky flavor, I use andouille sausage, and if I want a touch of sweetness, I drizzle with a bit of honey before serving. I’ve also served this over rice or with crusty bread to soak up the extra garlic butter.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet over medium heat with a splash of broth or butter until everything is warmed through. I avoid microwaving shrimp to keep them from getting rubbery.
FAQs
Can I use frozen shrimp?
Yes, I just thaw them completely and pat them dry before roasting so they cook evenly and don’t steam.
What kind of potatoes work best?
I like baby red or Yukon gold potatoes—they roast quickly and hold their shape well.
Can I make this ahead of time?
I prep all the ingredients ahead, then just roast everything right before serving. It’s a great make-ahead dinner plan.
Is this dish spicy?
It can be! I control the heat by choosing mild or spicy sausage and adjusting the amount of Cajun or Old Bay seasoning.
What can I serve with this?
I usually serve it with lemon wedges, crusty bread, or a simple salad. A side of garlic rice or coleslaw also works well.
Conclusion
One-Pan Garlic Butter Shrimp Boil is everything I love about a seafood feast—flavorful, buttery, and hearty—without the mess or hassle. It’s fast, festive, and cooked entirely in the oven, making it perfect for busy nights or casual gatherings. Whether I serve it family-style or plated individually, it’s always a crowd-pleaser.
