Sheet Pan Shrimp Boil (Print View)

A vibrant, easy sheet pan dish with shrimp, corn, sausage, and potatoes roasted to perfection.

# Ingredient List:

→ Seafood

01 - 1 lb large raw shrimp, peeled and deveined

→ Vegetables

02 - 2 ears corn, cut into 2-inch pieces
03 - 1 lb baby potatoes, halved
04 - 1 medium red onion, cut into wedges
05 - 2 cloves garlic, minced
06 - 1 lemon, sliced

→ Sausage

07 - 8 oz smoked sausage, sliced into 1/2-inch rounds

→ Seasonings

08 - 3 tbsp olive oil
09 - 1 tbsp Old Bay seasoning
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 2 tbsp fresh parsley, chopped

# How to Make:

01 - Preheat oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine potatoes, corn, sausage, and red onion. Toss with half the olive oil, half the Old Bay seasoning, salt, black pepper, and smoked paprika.
03 - Spread the mixture evenly on the prepared sheet pan and roast for 15 minutes.
04 - While vegetables roast, toss shrimp and garlic with remaining olive oil and Old Bay seasoning.
05 - Remove sheet pan from oven, add seasoned shrimp and lemon slices on top, then return to oven for 8 to 10 minutes until shrimp are pink and potatoes are tender.
06 - Sprinkle with fresh parsley and serve immediately with optional lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one sheet pan, meaning minimal dishes and maximum flavor without the fuss.
  • The potatoes and corn get caramelized and slightly crispy at the edges while the shrimp stay tender and juicy.
  • Old Bay seasoning does the heavy lifting, so you're not standing there second-guessing your spice choices.
02 -
  • Don't add the shrimp with the initial vegetables or they'll overcook and turn rubbery; the two-stage approach keeps everything at its perfect doneness.
  • If your potatoes look hard after 15 minutes, give them another minute or two before adding shrimp—size varies and it's better to err on the side of tenderness.
  • Lemon slices roasted alongside everything become soft and release their juice naturally, creating little pockets of brightness you won't get from squeezing fresh.
03 -
  • Pat your shrimp dry before seasoning so they sear properly and don't steam themselves into rubbery sadness.
  • Use the two-bowl seasoning trick so your potatoes and vegetables get their Old Bay first, and the shrimp get fresh seasoning that doesn't get muted by sitting in a bowl.

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