Sheet Pan Seafood Boil
by Sommer Collier — last updated on Oct 30, 2025 
My easy sheet pan seafood boil gives me all the flavors of a classic crab and shrimp boil, without the giant pot! Everything bakes together in one pan for tender, perfectly seasoned seafood and buttery, Southern-style flavor in under 30 minutes. It’s my favorite no-fuss way to enjoy a seafood feast, and I think you’ll love it too.
I’ve always been obsessed with a good old-fashioned seafood boil. Like my old fashioned salmon patties, it’s one of those comforting Southern meals that brings people together… finger-licking, flavorful, and meant to be shared with family and friends. After living in the Carolinas for over 20 years, I’ve come to see this American seafood spread as more than just food; it’s a tradition and a celebration of community. My sheet pan seafood boil recipe is a simpler, more accessible way for anyone to enjoy these bold and rustic flavors at home. It’s my favorite way to share a little taste of the South, no matter where you live.
Robin — ⭐⭐⭐⭐⭐ I don’t think I ever want this dish boiled again! It was soooo good and I followed the directions exactly. I think it would be great to have for a dinner with guest. Thank you for sharing.
Sommer’s Recipe Highlights
Simple Equipment – Not everyone I know has a giant stock pot for big, showy seafood boils. But most of us have a few good sheet pans. That’s all I need to pull off an epic shrimp boil without breaking a sweat.
Less Mess – My kitchen stays so much cleaner when I use this roasted seafood method. Fewer spills and way less chaos. That makes this dish perfect for parties, in my opinion.
Better Texture – Roasting the seafood boil makes all the difference. The potatoes crisp up beautifully, the sausage gets that satisfying snap, the shrimp stay juicy, and the crab turns silky and decadent. It’s a true textural triumph!
Expandable Servings – Feeding a crowd? One pan easily serves six to eight people, and if I’ve got more guests, I just line up a few more pans. It’s the easiest way to scale up without losing my mind.
Key Ingredients and Tips
- Raw shrimp – I suggest picking the largest shrimp in shells you can find, fresh or frozen. The shells protect the shrimp in the oven and add to the peel-and-eat experience.
- Snow crab legs – Go for fresh or frozen crab legs. But if crab legs are hard to find, or hard on the budget, no worries. Swap them for extra shrimp.
- Kielbasa sausage – I stick with beef or turkey kielbasa because it stays juicy after roasting. But if you’re feeling a little reckless, toss in Andouille or a Cajun-style sausage for extra heat.
- Baby potatoes – I always look for new potatoes about the same size as the shrimp. If the potatoes are larger, cut them in half so they roast in a flash.
- Fresh corn – Fresh is best, but in a pinch, you can buy frozen corn on the cob. Shucked, cleaned, and cut into 3-inch discs.
- Old Bay seasoning – This spice mix brings the flavor-drama with paprika, celery salt, cinnamon, and a kick of pepper. When I’m feeling bold, I ditch the Old Bay and swap Cajun seasoning for that extra fiery kick.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Roast the Potatoes – I always cook the potatoes first so they have a head start, before adding the seafood, which requires less time. I drizzle them with oil and season well. Then I roast them in the oven for 20 minutes. I use this time to chop the sausage, onions, and corn.
Add Sausage, Corn, and Onions – Once the potatoes have roasted, I add the kielbasa, onions, and corn to the sheet pan. I sprinkle them generously with Old Bay seasoning so every item is well-seasoned. Then I pop them back in the oven for 10 minutes.
Add the Seafood – Now I push the sausage and veggies to the sides of the sheet pan to make space in the middle. I spread the shrimp across the center of the pan in a single layer. I sprinkle the shrimp with Old Bay Seasoning. Then I lay the crab legs across the shrimp, and place the pan back in the oven for approximately 5-10 minutes.
Pro Tip: At this point, the cooking time is based on the shrimp size and the accuracy of your oven. I look for fully pink shrimp that are in the shape of C’s, not O’s. O stands for Overcook.
Generously Garnish – Once the shrimp are perfectly cooked, I remove the pan from the oven. Then I drizzle the entire sheet with the lemon juice and warm melted butter. I garnish the meal with a sprinkling of fresh parsley and extra lemons.
Even left on the sheet pans, I’m always impressed with the glorious presentation of a baked seafood boil. Piles of pink shrimp, succulent crab legs, kielbasa sausage, potatoes, onions, and corn, dripping with butter and spice. Who can resist this?
Recipe Variations
- Shrimp and Sausage Only – You can omit the crab legs and add extra shrimp and sausage.
- Extra Seafood – Don’t feel limited to only using shrimp and crab legs. You can add clams, mussels, crawfish, lobster claws, small blue crabs, and/or jumbo scallops. Just throw them in when you add the shrimp.
- Extra Spice – Replace the Old Bay with Cajun seasoning (or Creole seasoning) for extra heat. Swap the kielbasa for spicy sausage links. Or do what I do and swap both… Then add hot sauce!
- Fancy Butter – Sometimes I like to doctor my melted butter with lemon zest and fresh garlic to make a lemon garlic seafood boil.
Serving Suggestions
This is a complete meal on its own. However, a seafood boil is often served with crusty bread, hot sauce, extra melted butter, and cocktail sauce.
When this recipe becomes a big bash seafood situation, I round out the menu with:
- southern coleslaw recipe
- instant pot baked beans
- sweet cornbread
- jalapeno hushpuppies
- seafood dipping sauce
Frequently Asked Questions
Yes, buy whole shrimp still in their shells, and leave those shells on while cooking… They’re like little built-in moisture shields. Just peel and enjoy them once they’re cooked!
Keep it on the middle rack for that just-right, even heat. Using the top or bottom rack can sometimes singe the ingredients from above or below.
Keep those potatoes roasting for another 5–10 minutes, then toss in the sausage and veggies. Every oven’s a little different, and bigger potatoes sometimes take their sweet time.
Storing and Reheating
Leftovers from a baked shrimp boil can be stored in an airtight container and refrigerated for up to 2 days. I either serve it cold or reheat it gently in a 250℉ oven for 5-10 minutes.
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More Easy Seafood Recipes
Sheet Pan Seafood Boil
Video
Ingredients
- 1 1/2 pounds jumbo raw shrimp fresh or thawed
- 1 1/2 pounds snow crab legs fresh or thawed
- 1 pound kielbasa sausage beef or turkey
- 1 pound baby potatoes 1-2 inches
- 4 ears corn on the cob
- 1 onion
- 1 tablespoon olive oil
- 1 tablespoon Old Bay seasoning
- 2 lemons halved
- 3 tablespoons melted butter
- 1 tablespoon chopped parsley
- Salt and pepper
Instructions
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Place the potatoes on the baking sheet and drizzle with oil. Salt and pepper, then roast in the oven for 20 minutes. (If the potatoes are larger than the shrimp, cut them in half before roasting.)
- Meanwhile, cut the sausage into 1/2-inch slices. Slice the onion into 1/2-inch wedges. Cut each ear of corn into 4 pieces.
- After the potatoes have roasted, add the sausage, onions, and corn to the sheet pan. Sprinkle with Old Bay seasoning and place back in the oven for 10 minutes.
- Move the sausage and veggies to the sides of the sheet pan. Spread the shrimp across the middle of the pan in a single layer. Sprinkle with Old Bay Seasoning. Then lay the crab legs across the shrimp. Place the sheet pan back in the oven for approximately 5 minutes, or until the shrimp are pink.
- Remove from the oven. Drizzle the entire pan with the juice of half a lemon and melted butter. Toss to coat. Then garnish with parsley and extra lemon.
Easy great recipe. Wife wanted the dish and I found this recipe and fixed it for our Anniversary/ Valentine’s celebration. What a big hit. Thanks
After 43 years my wife is sick of cooking so I told her I would cook Sunday dinner. She laughed because all I know how to cook is scrambled eggs. I love Low Country Boil, but wanted to have it broiled. I googled a recipe and came up with this. I skipped the crab legs because wife is allergic. The only other deviation I had to make was cooking time. Needed longer for the potatoes and corn. It was absolutely delicious. Wife was shocked I made it. Will be making it again!
Around here (West Coast of Canada) it would be fresh shrimp & Dungeness crab parts which I love. Thanks for the recipe
Delicious! Loads of flavor and crispy taters. Definitely going to use this recipe again.
I did heat the oven to only 420 though, as that is the max recommended temp for my parchment paper.
Is there a substitute for the Snow Crab Legs ?
Hi Carol!
You can either omit the crab legs or add in 1.5 lbs of any other shellfish such as lobster or clams.