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Sheet Pan Shrimp Boil

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Sheet Pan Shrimp Boil is a flavorful, one-pan twist on the coastal classic. Loaded with shrimp, sausage, corn, and potatoes, it’s seasoned with Old Bay and roasted to perfection for an easy, mess-free seafood feast ready in under an hour.

Ingredients

  • 1 pound raw shrimp, peeled and deveined (tails on or off)
  • 1 pound baby red potatoes, halved
  • 2 ears corn on the cob, cut into 2-inch rounds
  • 8 ounces smoked sausage or andouille sausage, sliced
  • 3 tablespoons olive oil or melted butter
  • 2 tablespoons Old Bay seasoning
  • 3 cloves garlic, minced
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
  2. In a large bowl, toss the potatoes with olive oil, garlic, half of the Old Bay seasoning, salt, and pepper. Spread on the sheet pan and roast for 15 minutes.
  3. Add the sausage and corn to the pan, drizzle with a bit more oil, and toss to coat. Roast for another 10 minutes.
  4. Add the shrimp to the pan, season with remaining Old Bay, and toss everything evenly.
  5. Roast for 8–10 minutes, or until shrimp are pink and cooked through.
  6. Remove from oven and squeeze fresh lemon juice over the top. Garnish with chopped parsley.
  7. Serve immediately with extra lemon wedges and melted butter, if desired.

Notes

  • Use thawed, dry shrimp to avoid excess moisture during roasting.
  • Don’t overcrowd the pan—use two if needed for even roasting.
  • For extra flavor, drizzle with melted garlic butter before serving.
  • Pair with coleslaw or crusty bread for a complete meal.

Nutrition

Find it online: https://thefamilycooking.com/sheet-pan-shrimp-boil/