Sheet Pan Shrimp Boil

The first time I made a sheet pan shrimp boil, I stood in front of the oven watching everything roast together, half-convinced it couldn't possibly work. Twenty minutes later, my entire apartment smelled like a coastal boil restaurant, and I realized I'd never go back to the giant pot method again.

Last summer, I made this for a group of friends who were skeptical about oven-roasted seafood. By the time they were squeezing lemon wedges over their plates and reaching for seconds, nobody mentioned the lack of a boiling pot anymore.

Ingredients

• Large raw shrimp: Tails on help them stay juicy and look impressive on the plate
• Baby potatoes: Halved so they roast through in the same time as the corn
• Corn pieces: Cut into 2-inch sections so they fit on the pan and char nicely
• Red onion wedges: They add sweetness and become wonderfully tender when roasted
• Smoked sausage: Andouille brings authentic Southern flavor, though any smoked sausage works
• Old Bay seasoning: The non-negotiable classic that ties everything together
• Paprika and cayenne: Smoked depth and adjustable heat for that proper boil kick

Instructions

Prep your oven and pan:

Heat to 425°F and line a rimmed baking sheet so nothing sticks and cleanup becomes almost nonexistent

Season the vegetables and sausage:

Toss potatoes, corn, onion, and sausage with olive oil and most of the spices until everything's evenly coated

Start the roast:

Spread the mixture in a single layer and roast for 20 minutes, stirring halfway so nothing burns on the bottom

Season the shrimp:

In the same bowl, coat the shrimp with remaining olive oil, spices, garlic, salt, and pepper

Add the shrimp and finish:

Scatter shrimp over the partially cooked vegetables and roast 8 to 10 more minutes until shrimp turn pink and opaque

Finish and serve:

Sprinkle with fresh parsley and serve hot with lemon wedges for squeezing over everything

Pin It

Something magical happens when the lemon juices hit the spiced pan drippings. My cousin actually asked for a spoon to drink what was left on the baking sheet.

Making It Your Own

The beauty of this dish is how forgiving it is. I have made it with turkey sausage, added bell peppers for color, and even used frozen corn when fresh was not available.

Perfect Sides

Crusty bread is essential for soaking up those spiced juices at the bottom of the pan. A simple green salad with vinaigrette cuts through the richness beautifully.

Timing Tips

If your potatoes are on the larger side, cut them smaller or give them a 5 minute head start in the oven before adding the corn and sausage.

• Everything should be roughly the same size for even cooking
• Prep all ingredients before starting so nothing burns while you are chopping
• Let the pan rest 5 minutes after removing from the oven so flavors settle

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This recipe turned my Tuesday nights into something that feels like a coastal vacation. Sometimes the best dinners are the ones that almost cook themselves.

Recipe Q&A

→ Can I prepare this dish without smoked sausage?

Yes, the sausage is optional. Omitting it will make the dish lighter and pescatarian-friendly without compromising the core flavors.

→ What type of potatoes work best for roasting?

Baby potatoes or small red potatoes hold their shape well and roast evenly, delivering tender, flavorful bites.

→ How can I add extra heat to this dish?

Include cayenne pepper in the shrimp seasoning or increase the paprika to smoked or hot varieties for more spice.

→ What sides complement this one-pan shrimp and vegetable dish?

Crusty bread is excellent for soaking up juices, or you can add roasted bell peppers or a simple green salad for balance.

→ Is it important to add the shrimp halfway through roasting?

Yes, adding shrimp later prevents overcooking, keeping it juicy and tender while allowing vegetables to roast thoroughly.