A shrimp boil is a casual way of feeding a crowd that’s famous throughout the low country of Georgia and North Carolina. Traditionally, you combine corn, potatoes, shrimp, sausage, seasonings, and sometimes crab in a giant pot outdoors and boil it all until it’s cooked through. Then you dump the whole shebang out onto the middle of a newspaper lined table and let the group have at it.

It’s a tasty and interactive buffet and a very good way to get your hands dirty. It may be a one pot meal, but with the outdoor cooking and the gigantic pot, it can be kind of an ordeal. Don’t get us wrong, it’s a fun ordeal and it certainly has its place, it’s just not something you’re going to whip up on a weeknight. That’s why we’ve concocted this sheet pan version of the summer favorite. Then you can have it any time at all!

Our Sheet Pan Shrimp Boil takes all the delicious flavors of the classic and cooks it up on one pan in the oven. (You do need to parboil the potatoes a bit first, but that’s no big deal, right?) Easy! When you remove that steaming pan from the oven, you’ll have sweet and juicy corn, succulent shrimp, tender potatoes, and savory sausage all coated in melted butter and spicy Old Bay. It just doesn’t get better than that. It may not be completely traditional, but all the flavor is there with none of the fuss. And you can still go ahead and dump it out on the table if you want!