Sheet Pan Shrimp Boil

There's something about the smell of sausage and Old Bay hitting hot oil that instantly takes you back to a summer dock somewhere down South, even if you've never been there. I discovered this sheet pan version during a weeknight when I didn't want to wrestle with a massive pot of boiling water but still craved that beloved shrimp boil magic. It hit me while standing in my kitchen that everything could happen on one pan, all at once, with barely any cleanup. That's when this became my go-to move.

I made this for a group of friends who were skeptical that sheet pan cooking could rival the traditional boil they grew up with. The moment everyone gathered around the table and saw those pink shrimp piled with charred corn and smoky sausage, the skepticism melted away. One friend actually said it reminded her of visiting her grandmother's kitchen, which is probably the highest compliment a dish can get.

Ingredients

• Large raw shrimp (1 lb, peeled and deveined): Keep the tails on if you like something to hold onto while eating, and buy from a trustworthy source since fresh or properly thawed makes all the difference in texture.
• Baby potatoes (1 lb, halved): Their waxy texture holds up beautifully to high heat without turning mushy, and they caramelize gorgeously at the edges.
• Corn (2 ears, cut into 2-inch pieces): Cut fresh corn right before cooking to lock in that sweet kernel juice that mingles with the seasoning.
• Smoked sausage (8 oz, sliced into 1/2-inch rounds): Andouille gives you that authentic smokiness, but kielbasa works just fine if that's what you have.
• Red onion (1 medium, cut into wedges): The sharpness mellows as it roasts and adds a beautiful color contrast on the pan.
• Garlic (2 cloves, minced): Fresh minced garlic releases its oils better than the jarred version when tossed with oil and heat.
• Lemon (1, sliced): These slices roast alongside everything and become soft, juicy flavor bombs that squeeze over the shrimp.
• Olive oil (3 tbsp): Use a decent quality since it's your cooking fat and flavor base; it carries the seasoning throughout.
• Old Bay seasoning (1 tbsp total): This is the soul of the dish, so don't skimp or substitute without reason.
• Smoked paprika (1/2 tsp): Adds warmth and depth without heat, making the whole pan taste like it spent hours on a smoker.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Season in two stages so you don't over-salt the vegetables before the shrimp go on.
• Fresh parsley (2 tbsp, chopped): Scatter this at the end for a fresh brightness that cuts through the richness.

Instructions

Heat your pan and prep your workspace:

Preheat the oven to 425°F and line a large sheet pan with parchment or foil. This isn't just about easy cleanup; the parchment helps everything roast more evenly and keeps the pan looking fresh for serving.

Build the flavor base:

In a large bowl, combine potatoes, corn, sausage, and onion with half the olive oil and half the Old Bay, plus salt and pepper. Toss until everything wears a light coat of oil and spice, then spread it all out on your sheet pan in a single layer.

Get the vegetables roasting:

Slide the pan into the oven for exactly 15 minutes. This jump-start lets the potatoes soften and everything develop those caramelized edges before the shrimp arrive.

Prepare the shrimp quietly:

While vegetables are roasting, put your shrimp in a separate bowl with the minced garlic, remaining olive oil, and remaining Old Bay seasoning. Toss gently so every shrimp gets coated but not bruised.

Bring it all together:

Pull the pan out after 15 minutes, scatter the shrimp and garlic over top, tuck the lemon slices in between, and return to the oven for 8 to 10 minutes until the shrimp turn bright pink and the potatoes are fork-tender.

Finish with color and serve:

Remove from the oven, let sit for a minute so everything settles, then sprinkle generously with fresh parsley and serve straight from the pan if you're feeling casual and confident.

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This dish stopped being just dinner one night when my partner and I sat on the back porch eating straight from the sheet pan, passing the lemon wedges back and forth, not saying much. Sometimes food is less about the recipe and more about the moment, and this one had that quality built right in.

Why This Works as One-Pan Magic

The genius of sheet pan cooking is that everything roasts at the same temperature and actually wants to spend time together. The potatoes need the full 23 minutes total, the corn loves the high heat, the sausage releases its smoky oil into the communal space, and the shrimp need just enough time to set without drying out. By staggering the shrimp addition, you respect each ingredient's timeline while building layers of flavor. The lemon slices soften and release juice slowly instead of just adding acidity at the end.

Flavor Building and Substitutions

Old Bay is the non-negotiable here because it contains celery salt, mustard, and paprika in proportions that scream classic shrimp boil. If you're making this for someone avoiding Old Bay for allergy reasons, mix equal parts smoked paprika, celery salt, garlic powder, and a tiny pinch of cayenne. For heat lovers, add a quarter teaspoon of cayenne right into the seasoning mix or pass hot sauce at the table. Turkey sausage works fine if you prefer it, though you lose some of that deep smokiness that makes this dish sing.

Serving and Storage Tips

Serve immediately while everything is still warm and the pan itself is a beautiful centerpiece. This dish doesn't reheat gracefully because the shrimp toughen and the corn dries out, so plan to eat it fresh. If you do have leftovers, they're actually wonderful cold the next day with a squeeze of fresh lemon, almost like a composed salad. Crusty bread is not optional—you'll want it to soak up every bit of seasoned oil left behind.

• If corn is out of season, frozen corn works perfectly and roasts just as nicely.
• Halving the potatoes ensures they cook through in the time frame, so don't skip that step.
• Let the sheet pan cool for a moment before serving to avoid burns, but eat it while steam is still rising.

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This recipe turned out to be the kind of dish that tastes like a labor of love but feels effortless, which is exactly when people want to cook. Make it once and you'll find yourself reaching for it whenever you want something that feels special without requiring special effort.

Recipe FAQs

→ What is the best way to prepare the shrimp for this dish?

Peel and devein the shrimp, leaving tails on or off per preference. Toss shrimp with olive oil, garlic, and seasoning before adding to the pan halfway through cooking for optimal texture.

→ Can I substitute the smoked sausage with another type?

Yes, turkey sausage or a milder variety can be used to reduce spiciness while maintaining the smoky flavor component.

→ What spices enhance the overall flavor in this dish?

Old Bay seasoning, smoked paprika, salt, and black pepper create a balanced and zesty blend that complements the shrimp and vegetables.

→ How do I ensure the potatoes cook evenly and become tender?

Halve baby potatoes and toss with oil and spices before roasting. Spreading ingredients in a single layer helps even roasting and tender results.

→ Is this dish suitable for a dairy-free diet?

Yes, the dish uses no dairy ingredients, making it suitable for dairy-free preferences.