Sheet Pan Shrimp Boil (Printable)
A vibrant sheet pan meal with shrimp, corn, sausage, and potatoes roasted with flavorful spices.
# What You'll Need:
→ 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 It:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil to facilitate cleanup.
02 - In a large bowl, combine potatoes, corn, smoked sausage, and red onion. Toss with half the olive oil, half the Old Bay seasoning, smoked paprika, salt, and black pepper.
03 - Distribute the mixture evenly across the prepared sheet pan and roast for 15 minutes.
04 - Meanwhile, in a separate bowl, toss shrimp and minced garlic with remaining olive oil and Old Bay seasoning.
05 - Remove the sheet pan from the oven after 15 minutes. Arrange the seasoned shrimp and lemon slices atop the vegetables and sausage. Return to the oven and roast for an additional 8 to 10 minutes, until shrimp turn pink and potatoes are tender.
06 - Sprinkle with chopped fresh parsley before serving. Serve immediately, accompanied by extra lemon wedges if desired.
# Expert Hacks:
01 -
- One pan means one cleanup, and that alone makes weeknight dinners feel less like a chore.
- The shrimp cooks so fast that you can have dinner on the table faster than takeout, without any of the guilt.
- Everything tastes like a low-country feast, but you never had to wrestle with a massive pot or a steaming kitchen.
02 -
- Shrimp cooks in minutes, not the 15 to 20 you might think—add it too early and you'll have rubber; add it at the right time and it stays tender and sweet.
- Don't skip the initial roast of the vegetables; those 15 minutes are the difference between crunchy potatoes and ones that actually taste like something.
03 -
- Buy shrimp the same day you plan to cook, and if they smell anything other than like the ocean, don't buy them—your dinner depends on quality here.
- The lemon isn't a garnish; roasting the slices mellows and sweetens them, so make sure you actually eat them or squeeze them into the pan drippings and serve that on the side.