Sheet Pan Shrimp Boil Corn

The first time I made a shrimp boil on a sheet pan, I couldn't believe how something so messy and communal translated so beautifully to a single pan. My grandmother used to do these big backyard boils, dumping everything onto newspaper covered tables, but this version captures all that flavor in about half the time and with practically zero cleanup. Now it's become my go to when I want something that feels like a celebration but only has me to cook for.

Last summer, my friend Sarah came over after she'd had a rough week at work. I threw this together while we caught up on her back porch, and halfway through eating she stopped talking and just kept saying wow between bites. There's something about food that's meant to be shared with your hands that makes people relax and open up.

Ingredients

• 500 g (1 lb) large raw shrimp: Keep those tails on because they add incredible flavor and make the dish feel more special, plus they act like little handles when you're eating
• 250 g (9 oz) smoked sausage: Andouille is traditional but I've used kielbasa in a pinch and it still delivers that essential smoky richness that ties everything together
• 500 g (1 lb) baby potatoes: These roast up creamy inside and get these wonderfully crispy edges, plus they cook faster than regular potatoes which is crucial for the timing
• 3 ears corn: Cutting each ear into 4 pieces creates the perfect bite sized portions that caramelize beautifully in the high heat
• 1 small red onion: The wedges sweeten as they roast and become almost jammy, adding this lovely mild sweetness that balances the spices
• 2 tbsp fresh parsley: Don't skip this because the bright herbal freshness cuts through all the rich smoky flavors
• 3 tbsp olive oil: This helps all those spices adhere and promotes that gorgeous roasting we want on every ingredient
• 2 tsp Old Bay seasoning: This is the soul of the dish, but if you can't find it, Cajun seasoning makes a worthy substitute
• 1 tsp smoked paprika: Deepens the smoky notes from the sausage and gives everything this beautiful reddish color
• ½ tsp garlic powder: Distributes evenly throughout the dish without any burnt bits you might get from fresh garlic at high heat
• ½ tsp salt and ¼ tsp black pepper: Keep these measurements in mind since the Old Bay and sausage already bring salt to the party
• 1 lemon cut into wedges: That final squeeze of bright acidity just wakes up all the flavors right before you take your first bite

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line your largest sheet pan with parchment paper because trust me, you'll thank yourself later when cleanup takes thirty seconds

Start the potatoes:

Toss those halved baby potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and a pinch of pepper, then spread them out so they have room to roast properly

Give potatoes a head start:

Roast them for 15 minutes because they need the most time and this head start ensures they'll be perfectly tender when everything else finishes

Prep the next round:

In the same bowl you used for the potatoes, combine the corn pieces, sausage rounds, and onion wedges with another tablespoon of olive oil, 1 teaspoon Old Bay, and ½ teaspoon smoked paprika

Add them to the party:

Pull the pan out, add the corn mixture right on top of those partially roasted potatoes, and pop it back in for another 10 minutes

Season the shrimp:

Use that same bowl one more time to toss the shrimp with the remaining olive oil, Old Bay, paprika, garlic powder, and just a touch of salt and pepper

Final assembly:

Nestle those seasoned shrimp among the other ingredients and roast for 5 to 7 minutes until they turn perfectly pink and opaque

Finish with flair:

Sprinkle everything generously with fresh parsley and serve immediately with those lemon wedges on the side for squeezing

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This recipe has become my absolute favorite for summer dinner parties because it looks impressive coming out of the oven but honestly takes minimal effort. Everyone gets their own little section of the pan and digs in, which always leads to the best kind of relaxed, happy conversations.

Making It Your Own

I've discovered that swapping the smoked sausage for turkey sausage works beautifully if you want something lighter, and honestly, nobody notices the difference. The key is keeping some kind of smoked protein because that's what gives the dish its soul.

Serving Suggestions That Work

Crusty bread is non negotiable in my house because you want something to soak up all those incredible juices at the bottom of the pan. Sometimes I'll serve this over steamed rice if I want to stretch it to feed more people.

Timing Is Everything

The secret here is definitely the staged cooking approach because each ingredient has its own perfect cooking time. If you threw everything in at once, you'd end up with raw potatoes and rubbery shrimp, which nobody wants.

• Keep your sheet pan in the oven while it preheats so the potatoes start sizzling immediately when you add them
• Use the biggest bowl you have for tossing because the more room ingredients have to move around, the more evenly they get coated
• Let the pan rest for just 2 or 3 minutes before serving so all those flavors have a chance to settle and meld together

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There's something so satisfying about a meal that looks this impressive but comes together with such ease. I hope this becomes one of those recipes you turn to again and again.

Recipe Questions & Answers

→ Can smoked sausage be substituted?

Yes, turkey sausage can be used for a lighter option without sacrificing flavor.

→ How do I ensure the shrimp cook properly?

Add shrimp last and roast for 5–7 minutes until pink and opaque to avoid overcooking.

→ What seasoning blend is recommended?

A combination of Old Bay or Cajun seasoning, smoked paprika, garlic powder, salt, and pepper works best.

→ Is this dish suitable for gluten-free diets?

Yes, if the sausage used is certified gluten-free and other ingredients are naturally gluten-free.

→ What sides pair well with this meal?

Crusty bread or steamed rice complement the dish nicely, soaking up juices and balancing flavors.