Sheet Pan Shrimp Boil

The first time I made this sheet pan shrimp boil, I was skeptical that it could capture the magic of a traditional outdoor boil. But when those spicy aromas filled my kitchen and everything came out perfectly tender, I was converted. Now it's our go-to when we want that festive boil experience without the massive pot and cleanup.

Last summer, my sister came over for what was supposed to be a quick dinner, but we ended up lingering at the table for hours, picking through the pan and sharing stories. The way the shrimp juices mingle with the roasted potatoes creates this incredible sauce that we were mopping up with bread long after the main eating was done.

Ingredients

• 1 lb large raw shrimp: Keeping the tails on helps them stay juicy and adds visual appeal
• 1 lb baby potatoes: Halving them ensures they cook through in the same time as the corn
• 3 ears corn: Cutting them into 2-inch pieces makes them easy to handle and creates more caramelized edges
• 1 medium red onion: Wedges caramelize beautifully and add sweetness against the spices
• 2 cloves garlic: Mince it fresh so it really infuses the shrimp during roasting
• 8 oz smoked sausage: Andouille adds authentic Southern flavor, but any smoked sausage works wonderfully
• 3 tablespoons olive oil: Divide it so vegetables get coated first, then shrimp get their own coating
• 2 teaspoons Old Bay seasoning: This is the non-negotiable classic flavor that makes it a real shrimp boil
• 1 teaspoon paprika: Smoked paprika adds depth, sweet paprika keeps it brighter
• 1 lemon: The fresh acid at the end cuts through all the rich spices

Instructions

Get your oven ready:

Preheat to 425°F and line a large rimmed baking sheet with parchment paper or foil for easy cleanup.

Season the vegetables and sausage:

In a large bowl, toss the potatoes, corn, onion, and sausage with 2 tablespoons olive oil, 1½ teaspoons Old Bay, paprika, and half the salt and pepper until everything's evenly coated.

Start the roast:

Spread the mixture on your prepared baking sheet in a single layer and roast for 20 minutes, stirring halfway through so nothing burns.

Prep the shrimp:

In the same bowl, toss the shrimp with the remaining 1 tablespoon olive oil, ½ teaspoon Old Bay, cayenne, garlic, and the rest of the salt and pepper.

Add the shrimp:

Scatter the seasoned shrimp over the partially cooked vegetables and return the pan to the oven for 8-10 minutes more.

Finish and serve:

The shrimp are done when they're pink and opaque and the potatoes are fork tender. Top with fresh parsley and serve with lemon wedges on the side.

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There's something wonderfully communal about this dish, even when it's just two of us. We pull the parchment paper onto the table and eat straight from it, napkins stacked high, fingers sticky with spices. It turns an ordinary Tuesday into something that feels like a celebration.

Making It Your Own

I've learned that you can swap in bell peppers, add chunks of crusty bread to the pan for the last few minutes, or even throw in some mussels if you want to make it feel extra fancy. The template stays the same, but the variations keep it interesting every time.

Timing Is Everything

The key is getting everything on the tray in stages so nothing overcooks. Potatoes need that head start, while shrimp turn from perfect to rubbery in minutes. Trust the timing and you'll have tender seafood and perfectly roasted vegetables every single time.

Serving Suggestions

This dish shines when you commit to the casual, hands-on experience. Set out plenty of napkins, maybe some extra Old Bay at the table for those who want more heat, and let everyone dig in together.

• Crusty bread is essential for sopping up those spiced pan juices
• A simple green salad with lemon vinaigrette balances the richness
• Cold beer or crisp white wine cuts through the spices perfectly

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Whether its a quick weeknight dinner or a relaxed weekend gathering, this sheet pan shrimp boil delivers all the flavor with none of the fuss. Pour yourself something cold and enjoy the feast.

Recipe FAQs

→ Can I omit the sausage?

Yes, omitting sausage makes this dish pescatarian-friendly without sacrificing flavor.

→ What type of potatoes work best?

Baby potatoes or fingerlings are ideal as they roast evenly and stay tender inside.

→ How can I add more heat?

Include cayenne pepper or increase Old Bay seasoning for a spicier profile.

→ Is this dish gluten-free?

The base ingredients are gluten-free, but check sausage and seasoning labels to ensure no gluten content.

→ Can I prepare this ahead of time?

While it’s best fresh, you can prep ingredients in advance and roast just before serving for optimal taste.