Sheet Pan Shrimp Boil (Print)

Juicy shrimp, sweet corn, smoky sausage, and tender potatoes roasted with zesty spices on a sheet pan.

# What You Need:

→ Seafood

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

→ 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 (andouille or kielbasa), sliced into ½-inch rounds

→ Seasonings

08 - 3 tbsp olive oil
09 - 1 tbsp Old Bay seasoning or Cajun seasoning
10 - ½ tsp smoked paprika
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - 2 tbsp fresh parsley, chopped (for garnish)

# How To Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a large bowl, combine potatoes, corn, sausage, and onion. Toss with half of the olive oil, half of 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. Arrange seasoned shrimp and lemon slices on top of roasted ingredients. Return to oven and roast for 8 to 10 minutes, until shrimp turn pink and potatoes are tender.
06 - Sprinkle with fresh parsley before serving. Serve immediately, optionally with extra lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor mingling together.
  • The shrimp and sausage cook at exactly the same pace as tender potatoes, so there's no juggling temperatures.
  • It tastes like a celebration but comes together faster than most weeknight dinners.
02 -
  • Don't add the shrimp at the start or they'll become rubbery little pebbles; timing matters more than technique here.
  • If your potatoes aren't tender after 15 minutes, give them another few minutes before adding the shrimp rather than forcing raw shrimp into the oven longer.
  • Old Bay seasoning varies wildly by brand, so taste a bite and adjust before serving; some brands are much saltier than others.
03 -
  • Buy shrimp from the seafood counter if you can, and cook them the same day; they taste noticeably brighter than frozen-thawed versions.
  • If you're feeding fewer people or want leftovers, this halves easily, though the cooking time stays about the same since you're still using the same oven temperature.

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