Sheet Pan Shrimp Boil (Printable)

Juicy shrimp, potatoes, and corn roasted together with smoky spices for a vibrant home-cooked meal.

# What You'll 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, sliced into ½-inch rounds

→ Seasoning & Oil

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

# How to Make It:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a large bowl, combine the potatoes, corn, onion, and sausage. 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 - In the same bowl, toss shrimp with remaining 1 tablespoon olive oil, ½ teaspoon Old Bay, cayenne, garlic, and the rest of the salt and pepper.
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, 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.

# Expert Advice:

01 -
  • One pan means almost zero cleanup, which is basically the best gift you can give yourself after cooking
  • The smoky roasted flavor creates depth you just cannot get from boiling
  • Everyone builds their own perfect bite, so picky eaters and adventurous eaters both win
02 -
  • Shrimp cook incredibly fast, so watch them closely in those final minutes or they will turn rubbery
  • Crowding the sheet pan leads to steaming instead of roasting, so use two pans if needed
  • Everything continues cooking on the hot pan, so slightly underdone is better than overdone
03 -
  • Line your baking sheet with parchment paper for almost effortless cleanup
  • Let the pan rest 5 minutes before serving so juices redistribute
  • Double the spices if you like things really bold, they mellow as they roast

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