Sheet Pan Lowcountry Boil -

5 from 3 votes

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!

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American, Southern

Keyword: lowcountry, sheet pan, shrimp

Servings: servings

Calories: 532kcal

Author: David

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

Any style of smoked sausage will work in this recipe. I recommend Andouille style sausage if you can find it. No matter the style, the sausage should be fully cooked before using it in this recipe.

Nutrition