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Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb baby potatoes, halved
  • 12 oz smoked sausage, sliced ½ inch thick
  • 2 ears fresh corn, each cut into 4 rounds
  • 1 lb large shrimp, peeled and deveined, tails on
  • 3 tbsp olive oil
  • 2 ½ tsp Old Bay seasoning
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • Salt and black pepper
  • 1 lemon, cut into wedges
  • 2 tbsp chopped fresh parsley

Method
 

  1. Heat oven to 425°F. Toss potatoes and sausage with 2 tbsp olive oil, 2 tsp Old Bay, salt, and pepper. Spread on a sheet pan and roast 20 minutes.
  2. Flip the mixture, add corn rounds, and roast 10 minutes more.
  3. Toss shrimp with remaining 1 tbsp olive oil, ½ tsp Old Bay, and a pinch of salt. Lay them on the pan and roast 5–6 minutes until pink.
  4. Stir garlic into melted butter. Drizzle over the pan, squeeze a lemon wedge on top, toss everything, and scatter parsley. Serve hot.

Notes

Line your pan with parchment for easy cleanup. If your sheet pan is smaller than a standard half-sheet, you may want to split the ingredients across two pans so they roast instead of steam. The shrimp are best eaten right away, but the potatoes and sausage reheat well the next day.