Sheet Pan Low Country Boil Recipe – All the intrigue of a classic shrimp boil, roasted on a baking sheet for better texture! A great way to cook your southern seafood!
Disclosure: This post is sponsored by ALDI. All opinions are our own.
Southern Old Fashioned Recipes
I love an old-fashioned Low Country Boil. Traditionally prepared in a big pot filled to the brim with corn, potatoes, seafood, and spices, the finished product is often dumped out on a newspaper-covered table for casual enjoyment.
Low Country Boil is usually made one of two ways… It’s heavily seasoned and steamed in a large kettle, for easy table dumping. Or it’s cooked like a soup, and either ladled out of the broth, or served in soup bowls with the broth.
Both ways are fantastic. However, this season I thought it would be fun to cook a Sheet Pan Low Country Boil in the oven.
Low Country “Boil”…. In The Oven?
Why, one might ask?
- Well, not everyone has a giant stock pot, or multiple stock pots, for large-batch party cooking. Yet most people have multiple rimmed sheet pans.
- You make less of a mess in both serving and eating Sheet Pan Low Country Boil, than with the traditional method. Another reason it’s perfect for parties!
- When you steam or boil the ingredients, everything comes out with a similar texture. Yet when you roast the ingredients, the potato skins are slightly crispy, the shrimp are tender yet firm, and there’s just a lot more textural diversity.
- Most cooks like to keep their kitchens as cool and steam-free as possible in the summer months. Roasting Sheet Pan Low Country Boil (Broil) in the oven, means you don’t have to stand over a boiling stockpot.
This is one of my favorite recipes for spring and summer parties. Yet it can be enjoyed any time of year.
What Ingredients You Will Need
- Jumbo Raw Shrimp – thawed
- Snow Crab Legs – thawed
- Turkey Kielbasa Sausage
- Baby Potatoes
- Ears of Corn
- Olive Oil
- Old Bay Seasoning
- Lemons – halved
- Melted Butter
- Chopped Parsley
- Salt and Pepper
One pan feeds six to eight people. Yet for larger gatherings you can prep and cook several sheet pans all at once!
How To Make This Sheet Pan Dinner Recipe
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Place the potatoes on the baking sheet and drizzle with oil. Salt and pepper, then roast in the oven for 20 minutes.
- Meanwhile, cut the sausage into 1/2-inch slices. Slice the onion into 1/2-inch wedges. Cut each ear of corn into 4 pieces.
- After the potatoes have roasted, add the sausage, onions, and corn to the sheet pan. Sprinkle with Old Bay seasoning and place back in the oven for 10 minutes.
- Move the sausage and veggies to the sides of the sheet pan. Spread the shrimp across the middle of the pan in a single layer. Sprinkle with Old Bay Seasoning. Then lay the crab legs across the shrimp. Place back in the oven for approximately 5 minutes, or until the shrimp are pink.
- Remove from the oven. Drizzle the entire pan with the juice of half a lemon and melted butter. Toss to coat. Then garnish with parsley and extra lemon.
Even left on the sheet pans, the presentation is glorious.
Piles of pink shrimp, succulent crab legs, kielbasa sausage, potatoes, onions, and corn, dripping with butter and spice. Who can resist?
Get the Full (Printable) Sheet Pan Low Country Boil Recipe Below. Enjoy!
Party Planning Tips
Since we are in the process of planning a spring party, I’ve got party prep on my mind. Aside from prepping your main dish on sheet pans, here are my top party planning tips for the season…
Plan ahead. I usually make my meal plan and grocery list three or four days ahead, so I have time to add things as I remember them.
Shop smart. We all hate to waste money, right? You can find nearly everything you need for a party at ALDI at a significant discount. Wine, beer, produce, Cheese, Dips, protein for grilling, spices, baking ingredients, you name it.
In fact, I found the ingredients for this Sheet Pan Low Country Boil at ALDI, including the crab legs! You will save so much money at ALDI, you can afford to invite more people to your event.
Cook ahead. Normally I make the main dish the day of the party, so it is as fresh as possible. However, I usually plan easy side dishes, desserts, and even beverages I can make the day before. That way, I can enjoy the cooking process and am not stressed when my guests arrive.
Be flexible. When it’s all said and done, you want to have fun at your own gathering. Even if you clean your house, set out stunning decorations, plan games, and entertainment, and cook the perfect meal, there still might be a little bump along the road.
Having the right mindset (i.e. not expecting perfection) when party planning allows you to go with the flow when guests show up late and bring tag-alongs. Or when Uncle Larry drops red wine down grandma’s back.
Over the years, I’ve learned a sense of humor is the most important element of hosting a fabulous party.
Check out weekly deals at ALDI to save even more for this season’s events!
Frequently Asked Questions
What Can I Serve With This Recipe?
Most people usually eat this as a stand-alone meal, but you can also add some side dishes to make a more well-rounded meal for the whole family. Some options would be a tossed green salad, a piece of french or sourdough bread, potato salad, or coleslaw.
How Long Do Leftovers Last In The Fridge?
Just like most seafood, this recipe can be stored in an airtight container in the fridge for up to 2 days.
Other Great One Pan Dinners!
- Instant Pot Mushroom Risotto Recipe
- One-Pot Spinach Ricotta Pasta Recipe
- Chicken Bog (Rice Pilaf Recipe)
- One Pot Spaghetti Carbonara Recipe
- Instant Pot Italian Chicken Orzo Recipe
- One-Pot Sloppy Joe Noodle Skillet Recipe
- Rustic Hungarian Goulash Recipe
- One-Pot American Goulash Recipe
- Easy Szechuan Beef Recipe
- Best Chicken Noodle Soup Recipe
- Smothered Chicken Recipe (Chicken and Gravy Recipe)
- Pesto Chicken Tortellini (Baked Tortellini Recipe)
- Spicy Shrimp Ramen Noodles Recipe
- Homemade Hamburger Helper Recipe (Cheeseburger Macaroni)
- Carne Guisada Recipe (Con Papas)
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Sheet Pan Low Country Boil (Broil)
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Amazing Sheet Pan Low Country Boil (Broil) Recipe – All the intrigue of a classic shrimp boil, roasted on a baking sheet for better texture!
US Customary – Metric
- 1 1/2 pounds Sea Queen Jumbo Raw Shrimp, thawed
- 1 1/2 pounds Sea Queen Snow Crab Legs, thawed
- 1 pound Fit & Active Lean Turkey Kielbasa Sausage
- 1 pound baby potatoes
- 4 ears corn
- 1 onion
- 1 tablespoon olive oil
- 1 tablespoon Old Bay seasoning
- 2 lemons, halved
- 3 tablespoons melted butter
- 1 tablespoon chopped parsley
- Salt and pepper
Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Place the potatoes on the baking sheet and drizzle with oil. Salt and pepper, then roast in the oven or 20 minutes.
Meanwhile, cut the sausage into 1/2-inch slices. Slicethe onion into 1/2-inch wedges. Cut each ear of corn into 4 pieces.
After the potatoes have roasted, add the sausage, onions, and corn to the sheet pan. Sprinkle with Old Bay seasoning and place back in the oven for 10 minutes.(Video) HOW TO BAKED SEAFOOD BOIL JUICY
Move the sausage and veggies to the sides of the sheet pan. Spread the shrimp across the middle of the panin a single layer. Sprinkle with Old Bay Seasoning. Then lay the crab legs across the shrimp. Place back in the oven for approximately 5 minutes, or until the shrimp are pink.
Remove from the oven. Drizzle the entire pan with the juice of half a lemon and melted butter. Toss to coat. Then garnish with parsley and extra lemon.
All brand names listed in recipe come from ALDI.
Serving: 1serving, Calories: 387kcal, Carbohydrates: 14g, Protein: 31g, Fat: 22g, Saturated Fat: 8g, Cholesterol: 275mg, Sodium: 1241mg, Potassium: 548mg, Fiber: 2g, Sugar: 1g, Vitamin A: 230IU, Vitamin C: 32.5mg, Calcium: 161mg, Iron: 3.4mg
Course: Main Course
Author: Sommer Collier
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
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The most important piece of equipment you'll need at your seafood boil party is an outdoor gas stove, in addition to a large stock pot and stock pot basket. You can also purchase a steamer kit, which will generally contain a stock pot, steamer basket, propane burner, and other accessories.What's the difference between Low Country Boil and seafood boil? ›
Seafood Boils go by many different names depending on which part of the country is serving this American tradition. It's called a Low Country Boil or Tidewater Boil on the southern coasts of South Carolina, Georgia and Florida. These always include fresh-from-the-water shrimp.How do you make a Low Country Boil party? ›
- Step 1: Invite Everyone You Know. In the South, the more the merrier is the rule. ...
- Step 2: Round up Pots. For a big party, you'll need lots of stockpots. ...
- Step 3: Prepare the Table. ...
- Step 4: Assemble the Ingredients. ...
- Step 5: Start Cooking. ...
- Step 6: Dig In.
It is recommended to keep seafood boil refrigerated for up to two days.Why do they call it Lowcountry Boil? ›
Over the years the dish became more popularly known as “Lowcountry Boil” because of the key ingredient, shrimp, which is a principal product of the Lowcountry. Many recipes differ, but the staple ingredients of shrimp, sausage, corn and potatoes remain the same.What's another name for Lowcountry Boil? ›
Other names for a Lowcountry Boil
While Lowcountry Boil is the most common name for this recipe, it is also called Frogmore Stew, Beaufort boil, tidewater boil or a Carolina One-Pot.
Eggs are added to seafood boils because they are good for soaking up the spices and the rich flavors of the seafood boil dipping sauce or the seasoned water used to cook the seafood boil recipe in.What is it called when they dump seafood on the table? ›
JUMP TO RECIPE. A lowcountry boil is the southeastern coast's equivalent to a New England clambake. Take the fresh shellfish catch of the day, dump it in a giant pot with some vegetables and sausage, and you're more than halfway to a giant feast for you and your friends.What time of year is low country boil? ›
A Lowcountry boil should be held during shrimp season because the shrimp should always be fresh. Never frozen! Pro Tip: For boils held during colder months, frozen corn on the cob can be substituted for fresh. In fact, some boil masters prefer frozen corn year-round.What goes well with seafood boil? ›
Here's the short answer. A seafood boil can be served as is, but some great side dishes include mashed potatoes, sourdough bread, mac and cheese, corn on the cob, and popovers. For a nutritious choice, brussels sprouts, deviled eggs, coleslaw, asparagus, baked beans, and a salad are deliciously healthy.
You can safely reheat seafood for up to 4 days after it has been cooked. Seafood dishes with garlic or onions can taste even better the second time around. The only challenge to reheating seafood is that it can dry out or get a fishy smell.Can you leave cooked crab legs out overnight? ›
How long does cooked crab meat last at room temperature? Bacteria grow rapidly at temperatures between 40 °F and 140 °F; cooked crab meat should be discarded if left for more than 2 hours at room temperature.Can you freeze leftover Low Country Boil? ›
To store the leftovers, place all the cooked ingredients in airtight containers such as a Ziplock bag or a Tupperware. Then, place them in the refrigerator. Eat or cook with the leftover ingredients over the next 2-3 days. Or, you can freeze the ingredients!What dessert goes with low country boil? ›
The five best desserts for a low country boil are peach cobbler, key lime pie, chocolate chip cookies, apple pie, and strawberry shortcake. You cannot go wrong with any or all of these options because someone in the crowd will love one or more dessert items.What goes with peel and eat shrimp? ›
Peel-and-eat shrimp are a fun, hands-on, messy appetizer for a casual dinner party or weeknight meal. If you want to make this a main dish, just peel the shrimp completely and serve over rice or with a vegetable side dish and some crusty bread for soaking up the broth.What is the difference between Lowcountry Boil and Frogmore Stew? ›
According to Trip Advisor, “Low Country Boil and Frogmore Stew is one and the same. Frogmore is a little area in SC between Savannah and Charleston. Typically it will consist of potatoes, Sausage, corn, onions and shrimp boiled in a crab boil season.Where was Lowcountry Boil invented? ›
The dish originated in a small Lowcountry fishing community on St. Helena Island named Frogmore, near Beaufort and Hilton Head. It's also sometimes called Lowcountry boil or Beaufort stew.What is a Cajun boil? ›
This incredibly delicious Cajun seafood boil combines crawfish, gulf shrimp, smoked sausage, corn on the cob, potatoes, and more! It's a meal that's absolutely perfect for entertaining guests - and completely suitable as the centerpiece of your gathering!What kind of beer goes in a Lowcountry Boil? ›
Low Country Boil Ingredients
My secret weapons for Frogmore Stew are simple: Beer (Lots of it. It's 85% of my stock. I prefer Budweiser, but my Papa liked Esslinger and I hear it might be making a comeback.
The Lowcountry (sometimes Low Country or just low country) is a geographic and cultural region along South Carolina's coast, including the Sea Islands. The region includes significant salt marshes and other coastal waterways, making it an important source of biodiversity in South Carolina.
Boiled shrimp: Plan on ½ to 1 pound of shell-on shrimp per person for boiled shrimp. Amount needed depends on whether sides such as corn, potatoes, sausage etc are being served.Are Seafood boils overrated? ›
Conversation. A Seafood boil is nice, but it's overrated, you can make it yourself. Recipe: prawns, mussels, baby potatoes, 1 sweet corn halfed , eggs, crab meat, small worsies, some butter sauce.How long do you boil eggs? ›
4 minutes for slightly set yolk and set white. 5 minutes for a medium cooked firmer yolk and white. 6 minutes for hard boiled with lightly soft yolk. 8 minutes for firmly hard boiled.How long do I let potatoes boil? ›
Cover the pot with a lid. Cook the potatoes in gently boiling water until tender, about 15 minutes for small Red Potatoes, New Potatoes or cubed large russet potatoes, and 20 to 25 minutes for quartered potatoes.What is a Louisiana boil called? ›
Louisiana is known for its Cajun-style cooking where crab, shrimp, and crawfish boils are often enjoyed with some Cajun seasoning in Louisiana and the Southern Gulf Coast. Crawfish boils, in particular, are quite popular in this region.What is a seafood boil called in Louisiana? ›
You've maybe heard it called many names: Frogmore Stew, Beaufort Stew, Lowcountry boil, Louisiana Crawfish boil or a tidewater boil. Traditionally, you'll find them in places like Louisiana, South Carolina and New England, as well as some other coastal States that focus on their regional seafood and side dishes.What bread goes with seafood boil? ›
For those who prefer a lighter flavor or texture, white bread works well with seafood boils. It can't stand up to the strong flavors as well as rye or French breads do, but white bread has a milder taste that complements the other ingredients in your boil.
I recommend using uncooked, deveined, "ez-peel" shrimp, which offer the best of both worlds: the flavor factor you're looking for coupled with convenience. If you're using frozen shrimp, add another minute or so to the cooking time and keep the lid on the pot so the boil bounces back fast.How much seafood per person boils? ›
Crab – rule of thumb is 1 1/2 pounds per adult and 1/2 pound per kid. Shrimp – about 1/4 pound per person.What is crab boil seasoning made of? ›
Gather the ingredients. Add the pickling spices, sea salt, mustard seeds, peppercorns, pepper flakes, celery seeds, chives, ginger, oregano, and bay leaves to the bowl of a food processor fitted with the metal blade. Pulse and process until the mixture forms a coarse powder.
Best veggie choices to add in: Broccoli, asparagus, mushroom, and sugar snap peas. Add some red pepper flakes to add a little zing to the dish.How long does boil shrimp take? ›
You'll bring a large pot of salted water to a boil with some fresh lemon juice. Once boiling, add the shrimp and boil until they're pink and cooked through, about 2 minutes. Remove the shrimp to an ice bath, which is a bowl of water and ice. This will stop the cooking immediately, leaving the shrimp perfectly tender.How much shrimp do you need per person? ›
The rule of thumb when you are buying shrimp is that you should get 1 pound of raw and unpeeled shrimp per person or, if you are buying it cooked and peeled, 1/2 -1/3 pound per person. The number of shrimp per pound will vary by the size of shrimp.Can you eat shrimp that's been left out overnight? ›
Eating something left out overnight can only kill you once; every other time it doesn't. If bacteria were growing in it they've had sufficient time to build to harmful levels. This is not a 'good thing'.Can you eat a seafood boil cold? ›
Seafood boils, also known as low country boils, are delicious and safe to eat served cold.Can you reheat seafood boil in the microwave? ›
Here are the steps to reheat seafood boil in the microwave:
Place the seafood boil in a microwave-safe bowl. Add liquid of choice (stock, water with seasonings) and microwave on high for 7-10 minutes. Cover the bowl and microwave for 7 minutes, avoiding high temperatures.
I recommend using uncooked, deveined, "ez-peel" shrimp, which offer the best of both worlds: the flavor factor you're looking for coupled with convenience. If you're using frozen shrimp, add another minute or so to the cooking time and keep the lid on the pot so the boil bounces back fast.How much shrimp do you need for a shrimp boil? ›
Boiled shrimp: Plan on ½ to 1 pound of shell-on shrimp per person for boiled shrimp. Amount needed depends on whether sides such as corn, potatoes, sausage etc are being served. Also consider appetite level.How much seafood per person boils? ›
Crab – rule of thumb is 1 1/2 pounds per adult and 1/2 pound per kid. Shrimp – about 1/4 pound per person.