Sheet Pan Shrimp Boil (Printable Version)

A vibrant one-pan dish featuring shrimp, corn, and potatoes roasted with smoky spices.

# What You Need:

→ Seafood

01 - 1 lb large raw shrimp, peeled and deveined, tails on

→ Vegetables

02 - 1 lb baby potatoes, halved
03 - 3 ears corn, cut into 2-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped for garnish
07 - 1 lemon, cut into wedges

→ Sausage

08 - 8 oz smoked sausage (Andouille or Kielbasa), sliced into ½-inch rounds

→ Seasoning & Oil

09 - 3 tablespoons olive oil
10 - 2 teaspoons Old Bay seasoning
11 - 1 teaspoon paprika (smoked or sweet)
12 - ½ teaspoon cayenne pepper
13 - 1 teaspoon sea salt
14 - ½ teaspoon freshly ground black pepper

# How-To Steps:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - Combine potatoes, corn, onion, and sausage in a large bowl. Drizzle with 2 tablespoons olive oil, 1½ teaspoons Old Bay, paprika, half the salt and pepper. Toss to coat evenly.
03 - Spread the vegetable mixture on the prepared baking sheet in a single layer. Roast for 20 minutes, stirring once halfway through.
04 - Toss shrimp with remaining 1 tablespoon olive oil, ½ teaspoon Old Bay, cayenne, garlic, and the rest of the salt and pepper in the same bowl.
05 - Remove the baking sheet from the oven. Scatter the seasoned shrimp over the partially cooked vegetables and sausage. Return to the oven and roast for 8–10 minutes more, or until shrimp are pink and opaque and potatoes are fork-tender.
06 - Garnish with parsley and serve hot with lemon wedges on the side.

# Helpful Tips:

01 -
  • Everything cooks on one pan so cleanup is practically nonexistent
  • The smoky spices infuse every bite, making it taste like it simmered for hours
  • Its forgiving enough for weeknights but impressive enough for company
02 -
  • Dont skip the step of coating vegetables and shrimp separately or the shrimp will end up under-seasoned
  • If your potatoes are larger than average, cut them into quarters instead of halves
  • The pan will be very hot when you add the shrimp, so work quickly and carefully
03 -
  • Pat the shrimp really dry before seasoning them so the spices actually stick
  • For extra richness, dot the hot tray with butter right before serving
  • If youre serving a crowd, double the recipe and use two sheet pans instead of crowding one

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