Sheet Pan Shrimp Boil

The smell of Old Bay and roasting corn takes me straight to a tiny apartment kitchen where I first discovered that shrimp boils didn't need a massive pot and outdoor setup. My roommate laughed when I spread everything on a baking sheet, but that first bite changed everything. The potatoes get crispy edges, the corn sweetens as it roasts, and the shrimp turn perfect and pink without turning rubbery.

Last summer I made this for a crowd of six, doubling everything onto two sheet pans. Everyone stood around the kitchen island, pulling shrimp from the pan with their fingers, squeezing lemon over their plates, debating whether the corn or sausage was the best part. That kind of casual, happy chaos is exactly what food should be about.

Ingredients

• 500 g large raw shrimp: Keep the tails on because they add incredible flavor and make the dish feel like a proper occasion
• 250 g smoked sausage: Andouille brings authentic heat but Kielbasa works beautifully if you want something milder
• 500 g baby potatoes: Halving them means they cook through and get those irresistible crispy edges
• 3 ears corn: Cutting each ear into 4 pieces creates perfect manageable portions that roast evenly
• 1 small red onion: Wedges caramelize beautifully and add a sweet sharpness that cuts through the richness
• 3 tbsp olive oil: Essential for coating everything and helping those spices cling to every surface
• 2 tsp Old Bay seasoning: This is the nonnegotiable flavor backbone that makes it taste like a proper shrimp boil
• 1 tsp smoked paprika: Adds a deep smoky layer that complements the sausage beautifully
• 1 lemon: Fresh wedges at the table brighten everything and bring all the flavors together

Instructions

Get your oven hot and ready:

Preheat to 220°C and line a large sheet pan because the parchment paper will save you from scrubbing later

Start the potatoes first:

Toss halved potatoes with 1 tablespoon olive oil and half the salt then spread them out since they need the longest cooking time

Give potatoes a head start:

Roast for 15 minutes until they're starting to soften and get a bit of color on the edges

Prep the corn and sausage:

In the same bowl combine corn pieces sliced sausage and onion wedges with another tablespoon of oil and some of the spices

Add the second wave:

Pull the pan from the oven add the corn mixture and roast another 10 minutes so everything starts to meld together

Season the shrimp:

Toss shrimp in the bowl with remaining olive oil and spices making sure every piece gets coated

Final roast together:

Nestle shrimp among the vegetables and roast 5 to 7 minutes until they turn pink and curl slightly

Finish and serve:

Sprinkle with fresh parsley and bring the whole pan to the table with lemon wedges for squeezing

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My sister who swears she hates seafood tried this at a family gathering and went back for thirds. She picked around the shrimp at first but ended up eating everything including the corn she claimed she didn't want. That's the thing about this dish, it converts people slowly and happily.

Making It Your Own

Turkey sausage works if you want something lighter and the smoky flavor still comes through beautifully. I've made this with spicy Andouille for guests who love heat and mild Kielbasa for kids, and both versions disappear just as fast.

Side Dish Magic

Crusty bread is perfect for soaking up all those spices and juices on the plate. Sometimes I serve this over steamed rice when I want to stretch it further and the rice absorbs all that flavorful oil beautifully.

Getting The Timing Right

The staggered cooking approach is what makes everything finish at the perfect texture. I learned the hard way that adding everything at once results in either raw potatoes or overcooked shrimp.

• Set a timer for each stage because it's easy to lose track between steps
• Warm your serving platter so everything stays hot from oven to table
• Have the lemon wedges ready before you start cooking

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This is the kind of meal that makes people linger around the table longer than they planned. Something about eating with your hands and picking through the pan just slows everything down in the best way.

Recipe Questions & Answers

→ What type of sausage works best in this dish?

Smoked sausages like Andouille or Kielbasa add smoky depth, but turkey sausage can be used for a lighter option.

→ Can I make this dish gluten-free?

Yes, ensure the sausage is certified gluten-free and check all seasoning labels for gluten content.

→ How do I know when the shrimp are cooked?

Shrimp turn pink and opaque when fully cooked, typically after 5-7 minutes roasting at 220°C (425°F).

→ Can I add more heat to this meal?

Adding a pinch of cayenne pepper or a drizzle of hot sauce before roasting will enhance the spiciness.

→ What side dishes pair well with this sheet pan meal?

Serve with crusty bread or steamed rice to soak up the flavorful juices and complement the dish.