Here’s a full guide for a Sheet Pan Shrimp Boil—all the flavors of a classic shrimp boil, but baked on one pan for easy prep and cleanup.
Ingredients (Serves 4)
- 1 lb (450 g) large shrimp, peeled and deveined
- 4–6 small red potatoes, halved or quartered
- 2 ears corn, cut into thirds
- 1/2 lb smoked sausage, sliced
- 3 tbsp olive oil
- 1 tbsp Old Bay seasoning (or Cajun seasoning)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley and lemon wedges for garnish
Instructions
- Preheat oven: 400°F (200°C).
- Prep vegetables and sausage:
- On a large sheet pan, toss potatoes and sausage with half the olive oil and half the seasoning.
- Roast 15–20 minutes until potatoes start to soften.
- Add corn and shrimp:
- Toss shrimp and corn with remaining olive oil and seasoning.
- Add to the sheet pan with partially cooked potatoes.
- Bake:
- Roast for another 10–12 minutes, or until shrimp are pink and opaque and potatoes are tender.
- Serve:
- Sprinkle with fresh parsley and squeeze lemon over the top.
- Serve directly from the sheet pan for a casual, family-style meal.
Tips
- Even cooking: Cut potatoes small so they roast at the same rate as shrimp.
- Flavor boost: Add whole garlic cloves, onion wedges, or a dash of hot sauce to the pan.
- Optional finishing touch: Melted butter with extra Old Bay for dipping.
If you want, I can also give a slow-cooker version of this shrimp boil that simmers all the flavors together for tender potatoes, sausage, and perfectly cooked shrimp.
Do you want me to do that?
