Sheet Pan Lowcountry Boil
This Sheet Pan Lowcountry Boil recipe features all of the flavors of a traditional shrimp boil…but it gets baked in the oven instead!
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Technically speaking, this Sheet Pan Lowcountry Boil isn’t a boil at all. It’s a bake. The whole thing gets baked in the oven. However, as I’m sitting here trying to figure out what to call this recipe, I keep coming back to boil.
For me, a “lowcountry bake” suggests something similar to a clam bake or oyster bake. While it’s still in the seafood category, that’s not where we’re going with this recipe. So I settled on “lowcountry boil” even though there is no boiling. (Well, the potatoes boil for a few minutes…does that count?)
Sheet Pan Lowcountry Boil
A Lowcountry Boil is a common recipe found up and down the Carolina coast. Usually a boil suggests a party with loads of food, music and cold beers enjoyed in the backyard. After all, a boil is typically cooked in a large pot in the backyard, so it’s easy to just dump the food on a picnic table and enjoy the good eats. If you’re looking for a traditional Lowcountry Boil recipe, I’ve got you covered – this one is a great recipe!
Some of the ingredients in a Lowcountry Boil vary a bit, but boils traditionally include peel-and-eat shrimp, potatoes, corn and sausage. While boils are fantastic, they do require a bit of effort. For starters, you need a large shrimp boil pot and a propane burner.
For this Sheet Pan Lowcountry Boil, all you need is a rimmed sheet pan. Plus, Low country boils typically involve lots (and lots) of food. This recipe makes ~4 servings. Perfect for a family. And you don’t need to check the weather before you start making this recipe!
Ingredients
- Potatoes. I recommend using small red potatoes for this recipe. If the potatoes are a bit larger, just cut ’em in half before you start boiling them.
- Shrimp. Ah, the key ingredient in a Lowcountry Boil! I recommend using jumbo shrimp that have been peeled and deveined, but I like leaving the tails on. This is personal preference, but it makes the shrimp a little easier to eat.
- Sausage. Some might argue that sausage is the best part of a boil – and I tend to agree! You want to use smoked sausage that is fully cooked. Andouille sausage is perfect as it already has great seasonings in it, but any smoked sausage will work.
- Corn. Use fresh corn on the cob for this recipe. Cut full ears of corn either in half or thirds to make ’em a bit smaller.
- Seasonings, etc. The potatoes boil in water that has been seasoned with crab and shrimp boil – I used Old Bay seasoning for this step. Later on, the entire sheet pan gets sprinkled with Cajun seasoning. I recommend using a Cajun seasoning with low or no salt. You can always add more salt later, but you can’t take it away. I also include a lemon and a garlic bulb in this recipe as they lend a nice, subtle flavor to the other ingredients.
Baking the Boil
Since the various ingredients cook in different times, this recipe calls for the ingredients to get added in an different points. The potatoes start first – and they get parboiled a bit, too. From there, the sausage and corn get added at the same time, and finally the shrimp goes on at the end.
One obvious thing to point out here is that the texture of these ingredients will be different since you are baking them rather than boiling ’em. But don’t let that stop you. The flavors in this Sheet Pan Lowcountry Boil are fantastic, and this makes for one heck of a tasty meal!
Reheating Leftovers
If you have leftovers, they should be stored in an airtight container in the fridge. To reheat, place them in a 350°F oven for 8-10 minutes, or until heated through. While the potatoes, corn and sausage will need the full reheating time, the shrimp can get added for the last 3-4 minutes. That way the shrimp don’t get overcooked during reheating. Leftovers can be stored in the refrigerator for up to 4 days. Although the leftovers could probably be frozen, we’ve never tried this.
If you’re looking for a tasty meal to mix up the routine a bit, then put this Sheet Pan Low Country Boil recipe on the list! It channels all of the amazing flavors of a Lowcountry Boil…in an easier, indoor version. Cheers!
Did you make this Sheet Pan Shrimp Boil recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Sheet Pan Lowcountry Boil
Ingredients
- 1½ pounds small red potatoes
- 1 Tbsp crab and shrimp boil seasoning
- 1 garlic bulb halved
- 1 lemon cut into wedges
- 16 oz. smoked sausage sliced (see note)
- 3 ears fresh corn shucked and cut into 2” pieces
- 16 oz. jumbo shrimp peeled and deveined but with tails on, if using frozen shrimp make sure to fully thaw first
- 2 tsp Cajun seasoning
- cocktail sauce for dipping
Instructions
- Preheat oven to 425°F.
- Line a rimmed baking sheet with foil; set pan aside.
- Using a large saucepan, add potatoes, crab and shrimp boil seasoning and enough water to cover potatoes. Place over medium-high heat and bring to a boil. Let boil for 10-15 minutes, or until potatoes are fork tender. (Note: The boiling time will vary greatly based on the size of potatoes.)
- Drain potatoes and slice each in half or quarters. Place potatoes cut-side down on prepared baking sheet.
- Add garlic and lemon wedges to pan.
- Bake for 13-15 minutes, or until potatoes are light golden brown in color.
- Add sliced sausage and corn to pan. Continue baking for 16-18 minutes, or until sausage has turned golden brown.
- Add shrimp and sprinkle Cajun seasoning evenly over top of pan.
- Bake for 8-10 more minutes, or until shrimp are pink in color and fully cooked.
Notes
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Thanks for making me hungry BTW cant wait to make your recipes soon for me
I hope you enjoy this recipe, Ramya!
Yum. Although I do hate getting shrimps fingers after peeling my own shrimp!
Haha – it always takes a couple rounds of hand-washing after a good shrimp (or crawfish) boil!
What a stunning dish! (Please tell me this is one serving because I wouldn’t share!) I’ve had a boil only once at a restaurant, and I can tell you that dish was very humble compared to what you’ve got. And besides the great flavour, it’s also eye-pleasing.
Oh you don’t have to share at all. That’s the best thing about shrimp (or crawfish) boils. You just dump it all on the table and let everyone eat until they are full!
This has made me hungry, and its hours from dinner time. I’ve never heard of this whole concept of a boil, as a kind of traybake, but what a great way to entertain. You have brought a Carolina tradition to life here.
Oh a good shrimp boil is fantastic – and I shared a recipe for it a while back here: https://spicedblog.com/lowcountry-boil/ This version is just a bit different (not necessarily easier, but also not harder) in that it gets baked indoors. Either way, it’s fantastic…and fun!
David not sure if you received my last comment. A stunning dish. Pauline from Happy Retirees Kitchen.
Hey Pauline! I did indeed see your last comment. There is something strange where readers’ comments are showing up on the site, but you can’t see them until later. Not sure what’s causing that – but rest assured that I can see everything! 🙂
Looks delicious! And a lot of fun to eat. Living here in Maryland I’d be tempted to use Old Bay…
Haha – I get the Old Bay thing. Use that instead! Laura’s aunt lives in Maryland, and she does a crab feed every year with family. I’ve never seen so much Old Bay in my life!
Love how it’s all done on the sheet pan, David! Definitely something I want to make this summer!
You should absolutely put this one on the list to make…and soon! It’s always a fun meal since everyone can just dig on right off the sheet pan. Thanks, Michelle!
I’ll try leaving just one comment 🙂 Cos they never show up here for me 🙁 Anyways, this looks great David. I do love a prawn or two, tho i agree peeling them ain’t the best fun 🙂
sherry
Haha – I see your comment, Sherry! (Oh, technology, right??) This is a fun meal…and even easier since it can be made indoors. I hope you give it a try!
The last time I had a low country boil was at a friend’s place about 5 years ago and never wanted to recreate it cos of all the trouble involved – but love your version of a baked boil! How clever!
Oh a boil isn’t that hard, Shashi! You just have to have a schedule for when each thing goes into the pot. 🙂 But with that said, this sheet version is super easy. You still need a schedule, but at least the whole thing is done inside so you don’t have to worry about the weather!
A Lowcountry boil without the backyard chaos? Sign me up! Love how you’ve streamlined it for the oven, smart move parboiling those potatoes first. That Cajun sprinkle + garlic bulb combo? Genius. Now I’m dreaming of a beach picnic… but my kitchen floor will do.
While there is something to be said for the backyard chaos (it can be fun!), there is also something to be said about the ease of cooking this indoors. If you can’t make it to the beach, set up a beach towel on your kitchen floor instead!