Sheet Pan Shrimp Boil (Printable)
A vibrant mix of shrimp, corn, sausage, and potatoes roasted together with zesty spices for rich Southern flavors.
# 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 Steps:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine potatoes, corn, sausage, and onion with half the olive oil, half the Old Bay seasoning, salt, black pepper, and smoked paprika; toss to coat evenly.
03 - Spread the mixture evenly on the prepared sheet pan and roast for 15 minutes.
04 - While roasting, toss shrimp and minced garlic with the remaining olive oil and Old Bay seasoning.
05 - Remove the sheet pan from the oven; arrange shrimp and lemon slices on top of the roasted vegetables and sausage. Return to the oven and roast for an additional 8 to 10 minutes until shrimp are pink and potatoes are tender.
06 - Sprinkle with chopped fresh parsley and serve immediately with optional lemon wedges.
# Expert Advice:
01 -
- One pan means minimal cleanup while you actually enjoy your meal instead of scrubbing pots.
- The shrimp stays juicy because it hits the oven when everything else is almost ready, so nothing overcooks.
- It tastes like a fancy seafood dinner but comes together in less time than ordering takeout.
02 -
- Add the shrimp last—this is the difference between juicy, tender shrimp and pink rubber. I learned this the hard way.
- Don't crowd the pan; if everything isn't in a single layer, some pieces steam and some pieces brown, and nothing cooks evenly. Use two pans if you have to.
- Taste the potatoes before you pull the shrimp out of the oven; if they're still hard, give everything another 3 minutes and let the shrimp wait in the residual heat.
03 -
- Pat your shrimp dry before seasoning them—moisture is the enemy of good browning, and a dry shrimp will caramelize beautifully instead of steaming.
- If you're using frozen shrimp, thaw them completely and really dry them well; this is when people usually have trouble because they go straight from the freezer into the pan.