Sheet Pan Shrimp Boil (Printable)

A flavorful sheet pan dish combining shrimp, corn, potatoes, and sausage with bold seasoning and easy preparation.

# What You Need:

→ Seafood & Protein

01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 9 oz smoked sausage (Andouille or Kielbasa), sliced into ½ inch rounds

→ Vegetables

03 - 1 lb baby potatoes, halved
04 - 3 ears corn, each cut into 4 pieces
05 - 1 small red onion, cut into wedges
06 - 2 tbsp fresh parsley, chopped for garnish

→ Seasonings

07 - 3 tbsp olive oil
08 - 2 tsp Old Bay seasoning or Cajun seasoning
09 - 1 tsp smoked paprika
10 - ½ tsp garlic powder
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - 1 lemon, cut into wedges for serving

# How-To:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss halved potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and a pinch of pepper. Spread potatoes evenly on the sheet pan and roast for 15 minutes.
03 - While potatoes roast, combine corn, sausage, and onion in the same bowl with 1 tablespoon olive oil, 1 teaspoon Old Bay, and ½ teaspoon smoked paprika. Toss to coat evenly.
04 - After 15 minutes, add the corn, sausage, and onion mixture to the sheet pan with the partially cooked potatoes. Roast for another 10 minutes.
05 - In the bowl, toss shrimp with remaining olive oil, Old Bay seasoning, paprika, garlic powder, and a pinch of salt and pepper until evenly coated.
06 - Add seasoned shrimp to the sheet pan, nestling them among the other ingredients. Roast for 5–7 minutes until shrimp turn pink and are cooked through.
07 - Remove from oven. Sprinkle generously with chopped parsley and serve immediately with fresh lemon wedges.

# Expert Advice:

01 -
  • The entire dinner cooks on one pan so cleanup is literally just crumpling up foil
  • The roasting intensifies flavors in ways boiling never can, creating caramelized sweet spots on the corn and sausage
02 -
  • Overcooked shrimp turn rubbery so watch that final 5 to 7 minutes closely and pull them the moment they're pink
  • Crowding the pan steams instead of roasts so use two pans if needed rather than piling everything too high
03 -
  • Pat shrimp completely dry before tossing with spices so the seasoning actually sticks instead of sliding off
  • Let the pan sit for 2 minutes after roasting so the flavors settle and everything is easier to serve

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