Sheet Pan Shrimp Boil
A fast, flavorful one-pan seafood feast featuring shrimp, baby potatoes, corn, and sausage, all roasted to perfection with minimal cleanup.
Ingredients
Seafood and Vegetables
- 1 pound shrimp, peeled and deveined Tail-on or off is fine.
- 1 pound baby potatoes, halved If larger, quarter them or parboil for even cooking.
- 4 ears corn, cut into thirds
- 1 pound sausage, sliced Andouille, smoked kielbasa, or your favorite type.
Seasonings and Oil
- 1/4 cup olive oil
- 2 tablespoons Old Bay seasoning Can substitute with Cajun seasoning.
- to taste Salt and pepper
- Lemon wedges for serving Squeeze over before serving.
- Fresh parsley, chopped (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a large sheet pan with foil or parchment for easier cleanup.
- In a large bowl, combine the shrimp, halved baby potatoes, corn pieces, and sliced sausage.
- Drizzle with the olive oil and sprinkle with Old Bay seasoning, plus salt and pepper to taste. Toss everything until evenly coated.
Cooking
- Spread the mixture in a single layer across the sheet pan to ensure even roasting.
- Bake for 20–25 minutes. Potatoes should be tender and golden; shrimp should be opaque, pink, and firm.
- Serve immediately with lemon wedges and a sprinkle of parsley, if desired.
Notes
For a sweeter finish, toss corn with honey-butter after roasting. Pair with a baby-arugula salad for freshness.