Sheet Pan Shrimp Boil (Printable)
A quick Southern shrimp boil with corn, sausage, and potatoes, roasted on one pan for easy cleanup.
# 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
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss the potatoes, corn, sausage, and onion with half of the olive oil, half the Old Bay seasoning, salt, pepper, and smoked paprika until evenly coated.
03 - Spread the vegetable and sausage mixture evenly onto the prepared sheet pan. Roast in the preheated oven for 15 minutes.
04 - While the vegetables are roasting, toss the shrimp and minced garlic with the remaining olive oil and Old Bay seasoning in a bowl.
05 - Remove the sheet pan from the oven. Add the seasoned shrimp and lemon slices on top of the partially cooked vegetables. Return to the oven and roast for an additional 8–10 minutes, or until the shrimp are pink and cooked through.
06 - Sprinkle the dish with fresh parsley before serving. Serve immediately with extra lemon wedges if desired.
# Expert Tips:
01 -
- Everything cooks on one pan, which means minimal cleanup and maximum time with your guests instead of your sink.
- The shrimp stays tender while the potatoes actually caramelize, something that's nearly impossible in boiling water.
- It tastes like you fussed for hours but took about as long as ordering takeout.
02 -
- Don't skip the 15-minute head start for the potatoes; shrimp cooks in minutes and you need those vegetables tender before they arrive.
- If your shrimp are frozen, thaw them completely and pat them dry with paper towels—wet shrimp steam instead of sear.
03 -
- Pat your shrimp dry before seasoning; moisture is the enemy of a good sear and will make them steam instead of caramelize.
- Don't walk away during that final 8 to 10 minutes—shrimp goes from perfectly cooked to rubbery in about 30 seconds of carelessness.