Sheet Pan Shrimp Boil (Printer-friendly)

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

# 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 such as Andouille or Kielbasa, sliced into ½-inch rounds (optional)

→ 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 (optional, for heat)
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 if using. 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 - Meanwhile, in the same bowl, toss shrimp with remaining 1 tablespoon olive oil, ½ teaspoon Old Bay, cayenne if using, 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 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.

# Expert Tips:

01 -
  • The cleanup is so minimal you might actually look forward to doing dishes
  • Everything cooks together on one pan, letting the flavors mingle beautifully
02 -
  • Dont crowd the pan or everything will steam instead of roast, losing that beautiful charred flavor
  • Shrimp cook incredibly fast so add them last or they will turn rubbery and disappointing
03 -
  • A pat of butter melted over the hot tray right before serving adds that rich finish classic boils are known for
  • Double the spices if you love things bold because some gets left behind on the pan