Bake this low country boil in the oven! The seasoned shrimp, sausage, corn, and potatoes require just 10 minutes of prep — and very little cleanup at the end.
Looking for other “low country” classics? Don’t miss this one-pot easy chicken bog, a pot of okra and tomatoes, this pickled shrimp, or this Southern shrimp and grits recipe!
You Can Bake a Low Country Boil in the Oven
This oven-baked dinner is an easy twist on a traditional Lowcountry Boil recipe (also called Frogmore Stew). Technically, instead of a low country boil, we should probably call the recipe a “low country broil.” Rather than boiling the shrimp (or crawfish), sausage, corn, and potatoes in a large pot outside for a big social gathering, we’ve scaled it down to accommodate a smaller family — and to bake on a single tray.
There’s no need to wait for summer, because you can quickly assemble this meal at any time of year! With a sheetpan boil, there’s no outdoor campfire required, and the crispy ingredients are even better than their boiled counterparts.
This is so good! Easier than the boil, faster, and tastes the same…actually even better!
– Sammi
Ingredient Notes and Tips for Success
- Just like a classic low country boil, adding the ingredients at different times is the key to a perfectly-cooked low country boil in the oven. That way you don’t end up with mushy corn or rubbery, overdone shrimp!
- Use fresh corn on the cob when it’s in season during the summer growing months. The rest of the year, look for a package of frozen mini corn on the cob. You don’t need to cut these mini ears in half before adding them to the pan. Just thaw them first!
- I like to use “jumbo” or “extra large” shrimp (about 16-20 count per pound) for this recipe, since it has a slightly longer cooking time than smaller shrimp. This way the shrimp doesn’t get overcooked while the other ingredients finish baking.
- Cooking just for two? Cut the ingredients in half. The rest of the baking instructions remain the same.
How to Make Seafood Boil in the Oven
You’ll find the detailed directions for this baked low seafood boil in the recipe card below, but here’s the overview:
- Season the potatoes with olive oil and Old Bay seasoning. Spread them on a large rimmed sheet pan and bake for 10 minutes, stirring halfway through.
- Add the corn to the pan, brush it with butter, and season it with Old Bay.
- Bake the corn and the potatoes for 10 more minutes.
- Arrange the shrimp and sausage on the pan. Brush the shrimp with butter and season with Old Bay.
- Bake for about 10 minutes, or until the veggies are tender and the shrimp is pink and opaque.
- Garnish with sliced green onion for extra color and flavor!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Low Country Boil
Ingredients
- 12 ounces baby red potatoes, quartered (or halved if they’re very small potatoes)
- 1 tablespoon Old Bay seasoning, divided
- 2 tablespoons olive oil
- 7 ounces fully-cooked andouille or kielbasa sausage, sliced into rounds
- 3 ears of corn on the cob (fresh or frozen), cut in half*
- 1 lb. raw jumbo shrimp, peeled and deveined
- 2 tablespoons butter, melted
- Sliced green onions, for garnish
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil and spray with nonstick cooking spray.
- Place the potatoes in a large zip-top plastic bag or bowl.
- In a small bowl, whisk together 2 teaspoons of Old Bay seasoning and 2 tablespoons of olive oil.
- Pour the oil mixture over the potatoes. Gently toss to coat the potatoes. Spread the seasoned potatoes onto the prepared baking sheet.
- Bake for 10 minutes, stirring with a spatula halfway through.
- Remove the pan from the oven. Stir the potatoes again. Arrange the corn cobs in a single layer around the potatoes. Brush the corn with about 1 tablespoon of melted butter and season with a dusting of Old Bay.
- Return the pan to the oven and continue baking for another 10 minutes. Remove the pan from the oven. Stir the potatoes and corn.
- Arrange the sliced sausage and the shrimp around the potatoes and corn on the tray. Brush the shrimp with the remaining butter and sprinkle with Old Bay.
- Return the pan to the oven and continue baking for another 10 minutes, or until the potatoes are crispy and the shrimp is pink and opaque. Garnish with sliced green onions just before serving.
Notes
Nutrition
What to Serve with a Low Seafood Boil
Pair the sheet pan low country boil with a pan of Charleston red rice, a traditional coleslaw recipe, tomato, cucumber and onion salad, cucumber dill salad, hush puppies, Southern-style green beans, oven roasted asparagus, hoe cakes, 3-ingredient buttermilk biscuits, Jiffy cornbread with creamed corn, or cast iron cornbread.
Storage Tips
Keep leftovers in an airtight container in the fridge for 2-3 days. You can even use them to make a hearty soup or stew. I don’t recommend freezing the leftover lowcountry boil, since the potatoes and corn will have a mushy, undesirable texture when thawed.
Everything turned out excellent! Perfect timing. Thank you for sharing!
– Stephanie
More Sheet Pan Dinners to Try
This recipe was originally published in December, 2018. It was updated in June, 2025.
This looks amazing, Blair! I’ve never made a boil before, but I do love all of the ingredients and have got to try this! Love that you made it an easy sheet pan meal! My husband would gobble this right up. Pinning this beauty!
Thank you, Gayle! It’s so delicious — my husband LOVES this meal! I hope you’ll give it a try, and thanks for the pin!
So sweet!
Thank you! 🙂
My kids don’t like seafood (I don’t know who’s kids these are). Could I use chicken? If so I plan to cook both!!
Hi, Kathy! Yep, you can definitely use chicken. You can substitute with an equal amount of diced chicken breast. The chicken will require 20-25 minutes to cook, so you will want to add it to the pan after the first 10 minutes of baking. You can also double the amount of sausage if you prefer, and just omit the ingredient that you don’t care for. Enjoy! 🙂
Thank you!!!!!
This is so good! Easier than the boil, faster, and tastes the same…actually even better!
Thank you, Sammi!
OMG this came out soon good! It was delish Blair and the entire family enjoyed it! Since I have little kids I used less of the spice on the shrimp and boiled them their potato but the rest of us loved the recipe !!!
Yay! I’m so happy that you enjoyed it, Kim!
Tried this last night and my guys loved it. No leftovers from this one.
Yay! That’s great to hear. Thanks, Joan!
My family love the recipe, and it did take long to fix. Will fix it again. Thank you
We’re so glad, Tammy! Thanks for trying it out.
Everything turned out excellent! Perfect timing. Thank you for sharing!
Awesome! Thanks, Stephanie. I’m so glad that you enjoyed it!
I’ve only had Low Country Boil in big pot, but was pleasantly surprised how good this was done on a sheet pan. A much easier process when only cooking a small amount, rather than heating up a big pot of water. My oven heats a little slow, so I baked everything a few minutes longer than called for, but we were very happy with the results of this recipe. So, moving forward, if I’m not cooking this for a huge crowd, I’ll stick with this recipe for just the three of us.
Thank you for the feedback, Beverly! We’re glad you were able to make it work and enjoyed the recipe.