Sheet Pan Shrimp Boil (Printable Format)

Juicy shrimp, sweet corn, and tender potatoes combined with smoky sausage and zesty seasonings.

# What You Need:

→ Seafood & Protein

01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 9 oz smoked sausage (Andouille or Kielbasa), sliced into ½ inch rounds

→ Vegetables

03 - 1 lb baby potatoes, halved
04 - 3 ears corn, each cut into 4 pieces
05 - 1 small red onion, cut into wedges
06 - 2 tbsp fresh parsley, chopped

→ Seasonings

07 - 3 tbsp olive oil
08 - 2 tsp Old Bay seasoning (or Cajun seasoning)
09 - 1 tsp smoked paprika
10 - ½ tsp garlic powder
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - 1 lemon, cut into wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - Toss halved potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and pinch of pepper. Spread on sheet pan.
03 - Roast potatoes for 15 minutes.
04 - Mix corn, sausage, and onion with 1 tablespoon olive oil, 1 teaspoon Old Bay, and ½ teaspoon smoked paprika.
05 - Add corn, sausage, and onion to sheet pan with potatoes. Roast 10 minutes.
06 - Toss shrimp with remaining olive oil, Old Bay, paprika, garlic powder, salt, and pepper.
07 - Nestle shrimp among ingredients. Roast 5–7 minutes until pink and cooked through.
08 - Sprinkle with parsley. Serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, so you can actually relax while dinner roasts instead of tending multiple pots
  • The seasoning mix creates this incredible smoky, zesty crust on the shrimp and sausage that makes every bite sing
  • It looks impressive enough for company but comes together so easily you'll make it on busy weeknights
02 -
  • Don't crowd the pan or everything will steam instead of roast. If it looks tight, use two pans or cook in batches.
  • The shrimp are done as soon as they turn pink and curl slightly. Any longer and they'll be tough and rubbery.
  • Letting the pan sit for 2-3 minutes after roasting helps the flavors settle, though I'll admit we rarely wait that long.
03 -
  • Pat the shrimp dry before seasoning so the spices stick better and they roast rather than steam
  • Spread ingredients in a single layer with space between pieces for proper caramelization
  • Let the sheet pan come to room temperature before trying to clean it, or those juices will cement to the pan

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