Sheet Pan Shrimp Boil

One summer evening, I was craving that warm, boisterous energy of a proper shrimp boil—the kind where everyone crowds around a messy table with melted butter and laughter—but I didn't have the patience for a pot of boiling water and all the fussing. So I threw everything onto a sheet pan instead, and something magic happened: the potatoes got crispy edges, the corn sweetened in the heat, and the shrimp stayed plump and tender. It was easier than I expected, and somehow even better than the original.

I made this for my sister's unexpected dinner party on a Tuesday night, and it became the thing she asks me to make whenever she visits. She kept saying she didn't expect something this restaurant-quality to come from my tiny oven, which made me laugh—sometimes the best shortcuts taste like you tried way harder than you actually did.

Ingredients

• Large raw shrimp, peeled and deveined (1 lb): The key is not to skip the deveining—it only takes a minute per shrimp and makes the eating so much more pleasant. Keep the tails on if you like the look; they help the shrimp hold its shape.
• Baby potatoes, halved (1 lb): Halving them speeds up cooking and creates little flat surfaces that get golden and crispy. I've learned never to skip this step.
• Fresh corn, cut into 2-inch pieces (2 ears): Summer corn is non-negotiable here; frozen works in winter but lacks that burst of natural sweetness that makes this dish sing.
• Smoked sausage, sliced into 1/2-inch rounds (8 oz): Andouille has more character, but kielbasa works fine if that's what you have. The smoke is what matters.
• Red onion, cut into wedges (1 medium): Red onion stays firmer than yellow and adds a subtle sharpness that balances the richness of the sausage and butter.
• Garlic, minced (2 cloves): Fresh garlic only—jarred garlic turns bitter and metallic in a hot oven.
• Lemon, sliced (1): The acid cuts through the fat and makes every bite taste brighter. Don't skip this.
• Olive oil (3 tbsp): Good olive oil matters here because it's doing real work, not just cooking. I use something I'd actually drizzle on salad.
• Old Bay seasoning (1 tbsp): This is the soul of the dish—don't substitute or reduce it. If you can't find it, mix smoked paprika, mustard powder, celery salt, and cayenne.
• Smoked paprika (1/2 tsp): This deepens the color and adds a whisper of smoke that echoes the sausage.
• Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Season in layers as you go; taste as you build the flavors.
• Fresh parsley, chopped (2 tbsp): Fresh herbs scattered over hot food add brightness that feels intentional and generous.

Instructions

Get Your Pan Ready:

Preheat the oven to 425°F—hot enough to caramelize but not burn. Line your sheet pan with parchment paper so you skip the worst part of cooking, which is honestly just the scrubbing afterward.

Build the Base:

In a big bowl, toss the potatoes, corn, sausage, and red onion with half the olive oil and half the Old Bay, plus all the salt, pepper, and smoked paprika. Don't be shy with the seasoning—this is your flavor foundation.

Roast the Foundation:

Spread everything evenly on the pan and slide it into the oven for 15 minutes. You're aiming for the potatoes to start softening and the edges to turn golden, not rushed or pale.

Season the Star Ingredient:

While everything roasts, toss your shrimp and minced garlic with the remaining olive oil and Old Bay in a separate bowl. Keep this separate until the very last moment so the shrimp doesn't release its liquid into the pan and steam instead of roast.

Add the Shrimp:

After 15 minutes, open the oven and scatter the seasoned shrimp and lemon slices across the top of everything. It should smell like the ocean and smoke and garlic all at once. Return to the oven for 8 to 10 minutes, until the shrimp turn bright pink and firm—overcooking them even by two minutes makes them rubbery and sad.

Finish and Serve:

Pull it all out, scatter fresh parsley over the top like confetti, and serve straight from the pan if you're feeling generous and rustic. Have extra lemon wedges nearby for squeezing.

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There's a moment, right when you pull this out of the oven and the steam rises up, where the whole kitchen smells like a coastal kitchen—salty, smoky, alive. That moment is worth it alone, before anyone even takes a bite.

The Sheet Pan Secret

Sheet pan cooking is honestly a cheat code that nobody talks about enough. Because everything cooks together without steam trapping moisture, your vegetables caramelize instead of stew, which is the difference between something boring and something golden and memorable. The sausage renders its fat into the vegetables, which sounds simple until you taste it.

Timing and Temperature Matter

The temperature of 425°F is exact for a reason—it's hot enough to create those caramelized edges while still giving the shrimp time to cook through without drying out. I've experimented with lower temperatures thinking I'd be safer, and everything just steams. I've tried higher, and the shrimp curls into tight little balls before the potatoes are done.

Making It Your Own

This recipe is genuinely forgiving in all the ways that matter. You can swap out the sausage for whatever you have—chorizo would be brilliant, or even bacon if you want something lighter. The vegetables are flexible too; bell peppers, zucchini, snap peas, or cherry tomatoes would all work beautifully. What matters is keeping the shrimp timing sacred and the seasoning bold.

• For heat, add cayenne or hot sauce, but do it at the table so people can control their own spice level.
• Serve this with crusty bread to soak up the oil and pan juices, or over rice if someone's extra hungry.
• Leftovers are actually good cold, tossed with a sharp vinaigrette the next day for a strange and wonderful salad.

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This is the kind of meal that makes people think you know something they don't, when really you just threw things on a pan and turned on the oven. Sometimes the best cooking is the simplest cooking.

Common Recipe Questions

→ What is the best way to cook shrimp evenly in this dish?

Adding the shrimp halfway through the roasting process ensures they cook evenly without overcooking, keeping them tender and juicy.

→ Can I substitute the smoked sausage with another protein?

Yes, turkey sausage or a plant-based alternative can be used for a lighter option while maintaining smoky flavor.

→ How should I prepare the vegetables for even roasting?

Cut corn into 2-inch pieces and halve baby potatoes to promote even cooking and caramelization on the sheet pan.

→ What seasoning blend enhances the flavor best?

A mix of Old Bay seasoning, smoked paprika, salt, and pepper creates a zesty, smoky profile that complements the seafood and vegetables well.

→ Are there any tips to make cleanup easier?

Lining the sheet pan with parchment paper or foil helps prevent sticking and simplifies cleanup after roasting.