Sheet Pan Shrimp Boil (Printable Version)

A vibrant sheet pan dish with shrimp, corn, sausage, and potatoes seasoned with Old Bay and roasted to perfection.

# What You Need:

→ Seafood & Protein

01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 12 oz andouille sausage or smoked sausage, sliced into 1/2-inch rounds

→ Vegetables

03 - 4 ears corn, husked and cut into thirds
04 - 1 lb baby potatoes, halved
05 - 1 medium red onion, cut into wedges
06 - 2 tbsp fresh parsley, chopped for garnish
07 - Lemon wedges for serving

→ Seasoning & Fat

08 - 3 tbsp olive oil
09 - 2-3 tbsp Old Bay seasoning to taste
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp kosher salt
12 - 2 tbsp unsalted butter, melted optional for drizzling

# How To Make It:

01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss the halved potatoes with 1 tablespoon olive oil, half of the Old Bay, salt, and pepper. Spread potatoes on the sheet pan and roast for 15 minutes, or until just starting to soften.
03 - Meanwhile, in the same bowl, toss the corn pieces and sausage with another tablespoon of olive oil and half the remaining Old Bay. Add corn and sausage to the pan with potatoes. Roast for 7 minutes.
04 - Toss shrimp and red onion in the bowl with remaining olive oil and Old Bay. Scatter shrimp and onion evenly over the pan. Roast for another 7-8 minutes, or until shrimp are pink and cooked through.
05 - Remove from oven. Drizzle with melted butter if using and sprinkle with parsley. Serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, so cleanup is practically nonexistent
  • The seasoning caramelizes on the hot sheet pan, creating pockets of intense flavor
  • Its casual enough for a Tuesday but impressive enough for guests
02 -
  • Overcooked shrimp are a tragedy, pull them when they just turn pink
  • Crowding the pan steams instead of roasts, so use two pans if needed
03 -
  • Line your sheet pan with parchment, not foil, to prevent reaction with acidic ingredients
  • Buy the largest shrimp you can afford, they shrink during cooking

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