Sheet Pan Low Country Boil

5 from 4 votes

This Sheet Pan "Low Country Boil" is an entire dinner that cooks on one tray! With just 5 minutes of prep and a quick clean-up, it's an easy weeknight meal that's perfect for busy nights!

Course Dinner

Cuisine Southern

Keyword low country boil, sheet pan shrimp, southern boil

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 531kcal

Author Blair Lonergan

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 peeled and deveined shrimp**
2 tablespoons butter melted
Sliced green onions for garnish

Instructions

Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil and spray with cooking spray.
Place potatoes in a large zip-top plastic bag.
In a small bowl, whisk together 2 teaspoons of Old Bay seasoning and 2 tablespoons of olive oil.
Pour oil mixture into zip-top bag, seal shut, and gently toss to coat potatoes.
Spread seasoned potatoes onto prepared baking sheet.
Bake for 10 minutes, stirring with a spatula halfway through.
Remove pan from oven. Stir potatoes again.
Arrange the corn cobs in a single layer around the potatoes. Brush 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 pan from oven. Stir potatoes and corn.
Arrange the sliced sausage and the shrimp around the potatoes and corn on the tray.
Brush shrimp with remaining butter and sprinkle with Old Bay.
Return the pan to the oven and continue baking for another 10 minutes, or until potatoes are crispy and shrimp is pink.
Garnish with sliced green onions just before serving.

Notes

I used a package of frozen Bird’s Eye Mini Corn on the Cob, which came with 6 mini ears (so I didn’t have to cut them in half). If using frozen corn, thaw first before using it in the recipe.
I like to use Jumbo shrimp (16-20 shrimp per pound) for this recipe, since it’s larger and has a slightly longer cooking time than smaller shrimp. This way it doesn’t get overcooked while the other ingredients finish baking.
Cooking Just for Two? Cut the ingredients in half! The baking instructions remain the same.
Leftovers will store well in the fridge for 2-3 days and can be eaten cold or reheated. You can even use leftovers to make a hearty soup or stew.

Nutrition