Sheet Pan Shrimp Boil

My friend Sarah from college turned me onto the magic of sheet pan boils when she showed up at my apartment with a bag of shrimp and a container of Old Bay. I was skeptical that anything roasted could capture that same low-country boil energy, but one whell of the spices hitting the hot pan changed my mind forever.

Last summer I made this for my dads birthday and he kept sneaking shrimp off the pan while I was trying to plate everything. The kitchen smelled incredible, like a beach cookout mixed with Sunday supper, and everyone ended up eating straight from the baking sheet anyway.

Ingredients

• Large raw shrimp: Tails on helps them look restaurant-quality and they curl up beautifully while roasting. Buy the highest quality you can find since theyre the star of the show.
• Andouille sausage: The smoky, spicy flavor is what makes this taste authentic. Smoked sausage works too but andouille brings that classic Louisiana kick.
• Fresh corn: Cutting it into thirds instead of kernels makes it feel like a real boil and the pieces get these gorgeous charred spots in the oven.
• Baby potatoes: Halved they cook through quickly and get creamy inside while developing a crispy skin. Red or Yukon gold both work beautifully.
• Red onion: Cut into thick wedges so they dont fall apart during roasting. They sweeten as they cook and balance all the spices.
• Old Bay seasoning: This is non-negotiable. Start with two tablespoons and add more if you love heat. It contains celery salt so you may not need additional salt.
• Olive oil: Helps everything roast evenly and creates those gorgeous caramelized edges. Three tablespoons is enough to coat without making it greasy.
• Melted butter: Optional but honestly recommended. That final drizzle adds restaurant-style richness and glossy shine.

Instructions

Get your oven ready:

Preheat to 425°F and line a large rimmed baking sheet with parchment. This high temperature is what gives everything that beautiful roasted flavor and slightly charred exterior.

Start the potatoes:

Toss the halved baby potatoes with one tablespoon olive oil, half the Old Bay, salt and pepper in a large bowl. Spread them in an even layer on your prepared sheet pan because they need the most time to cook through.

Give potatoes a head start:

Roast for 15 minutes until theyre just beginning to soften. This staged approach ensures nothing ends up undercooked while the shrimp turn into rubber.

Prep the corn and sausage:

While potatoes roast, toss the corn pieces and sliced sausage with another tablespoon of olive oil and half the remaining Old Bay. The sausage will release some fat as it cooks, which seasons everything else.

Add to the pan:

Pull the pan out and add the corn and sausage around the potatoes. Roast for 7 minutes to start developing some color and get the sausage rendering its delicious fat.

Season the shrimp:

In the same bowl you used before, toss the shrimp and onion wedges with the remaining olive oil and Old Bay. The bowl will have residual seasoning from previous tosses which adds even more flavor.

Final roast:

Scatter shrimp and onion evenly over the pan. Roast for 7 to 8 minutes until shrimp turn pink and opaque. Watch closely here because overcooked shrimp are tragic and happen fast.

The finishing touch:

Remove from oven and immediately drizzle with melted butter if using. Sprinkle fresh parsley over everything and serve right from the pan with lemon wedges on the side.

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My roommate walked in while this was in the oven and literally said, what smells like a coastal restaurant in here. That night we ate on the back porch with paper towels instead of napkins and it felt exactly like being on vacation somewhere warm.

Perfecting The Spice Level

Old Bay has a gentle heat but if you love spice like I do, add a pinch of cayenne or some red pepper flakes when you toss the shrimp. The butter drizzle at the end helps temper the heat too, so taste before you serve and adjust accordingly.

Making It Your Own

Sometimes I throw in green beans or chunks of zucchini during the potato stage if I have extra vegetables from the farmers market. You can also swap the shrimp for crawfish tails during season or add chunks of crab during the last few minutes of cooking.

Serving Suggestions That Make It A Meal

Crusty bread is absolutely essential for soaking up all those spiced juices at the bottom of the pan. A simple green salad with acidic vinaigrette cuts through the richness, and cold beer or crisp white wine ties everything together perfectly.

• Put out a big bowl for the shrimp shells so guests can eat comfortably without needing to get up constantly
• Small forks and seafood picks make pulling meat from shrimp tails way easier
• Extra Old Bay on the table lets heat lovers customize their portion

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This has become my go-to for summer dinners because nobody leaves hungry and the kitchen stays cool. Something about eating with your hands just makes food taste better.

Recipe FAQs

→ What type of sausage works best?

Smoked or andouille sausage provides a smoky, spicy flavor that complements the shrimp and vegetables perfectly.

→ Can I use frozen shrimp for this dish?

Yes, but make sure to thaw them completely and pat dry to ensure even roasting and a good texture.

→ Is it possible to make this dish gluten-free?

Yes, by choosing gluten-free sausage and seasoning blends, this dish can suit gluten-free needs.

→ How can I add extra heat to the dish?

Sprinkle cayenne pepper or smoked paprika along with the Old Bay seasoning for a spicier kick.

→ What sides pair well with this sheet pan meal?

Crusty bread is ideal for soaking up flavorful juices, and a simple green salad adds freshness.