Sheet Pan Shrimp Boil
I make this Sheet Pan Shrimp Boil when I want something easy but full of flavor. The Old Bay seasoning, garlic, and lemon bring everything together in the best way. It’s the kind of meal that feels like summer, no matter the season.
Servings: 6 servings
Calories: 467kcal
Ingredients
- 1 pound large shrimp peeled & deveined, tails on optional
- 12 ounces smoked sausage sliced into coins
- 3 ears corn cut into fourths
- 1 pound baby potatoes halved if large
- 4 tablespoons olive oil divided
- 3 tablespoons unsalted butter melted
- 4 cloves garlic minced
- 1 ½ tablespoons Old Bay seasoning divided
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne optional for heat
- 1 teaspoon kosher salt or more to taste
- 1 lemon sliced into wedges
- 2 tablespoons parsley chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C) convection. Line sheet pans with foil or parchment paper for easy cleanup.
- Boil the potatoes in salted water for 10–12 minutes, until just fork-tender. Add the corn during the last 5 minutes of cooking. Drain well.
- Transfer the potatoes, corn, and sausage to a large sheet pan, or divide between two half sheet pans.
- Drizzle with 2 tablespoons of olive oil, then add the garlic, Old Bay seasoning, paprika, cayenne, and salt. Toss well to coat evenly.
- Spread everything into a single layer. Roast for 12–15 minutes, stirring halfway through.
- In a separate bowl, toss the shrimp with 1 tablespoon of olive oil and ½ teaspoon Old Bay seasoning.
- Add the shrimp to the sheet pan and mix gently with the other ingredients.
- Roast for another 5–6 minutes, until the shrimp are pink and cooked through.
- Drizzle the melted butter over the entire pan. Squeeze fresh lemon juice on top and sprinkle with chopped parsley.
Notes
- Boil the potatoes just until fork-tender so they hold their shape when roasted.
- Drain the corn and potatoes well before roasting to avoid excess moisture on the pan.
- Use a large sheet pan or two smaller ones so everything roasts evenly and gets crisp edges.
- Toss the shrimp in oil and seasoning right before adding them to the pan to keep them juicy.
- Watch the shrimp closely near the end of cooking—they only need a few minutes to turn pink and tender.
- Line your sheet pan with foil or parchment for quick cleanup since the butter and seasoning can get messy.
- Preheat the sheet pan for a few minutes before adding the ingredients if you want extra caramelization.
- Finish with a squeeze of fresh lemon juice to brighten the rich, buttery flavors.
- Sprinkle chopped parsley just before serving for color and freshness.
- Make it ahead by roasting the potatoes, corn, and sausage earlier, then add the shrimp and butter right before serving.
Nutrition
Calories: 467kcal | Carbohydrates: 27g | Protein: 21g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 151mg | Sodium: 1311mg | Potassium: 692mg | Fiber: 3g | Sugar: 4g | Vitamin A: 773IU | Vitamin C: 30mg | Calcium: 78mg | Iron: 2mg