Sheet Pan Shrimp Boil (Print version)

Juicy shrimp, corn, potatoes, and sausage roasted with Old Bay on a sheet pan for easy serving.

# Ingredient List:

→ Seafood & Protein

01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 12 oz andouille sausage or smoked sausage, sliced into 1/2-inch rounds

→ Vegetables

03 - 4 ears corn, husked and cut into thirds
04 - 1 lb baby potatoes, halved
05 - 1 medium red onion, cut into wedges
06 - 2 tbsp fresh parsley, chopped
07 - Lemon wedges, for serving

→ Seasoning & Fat

08 - 3 tbsp olive oil
09 - 2-3 tbsp Old Bay seasoning
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp kosher salt
12 - 2 tbsp unsalted butter, melted

# How To Make It:

01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil.
02 - In a large bowl, toss halved potatoes with 1 tablespoon olive oil, half of the Old Bay, salt, and pepper. Spread potatoes on the sheet pan.
03 - Roast potatoes for 15 minutes, until just starting to soften.
04 - Toss corn pieces and sausage with another tablespoon olive oil and half the remaining Old Bay.
05 - Add corn and sausage to the pan with potatoes. Roast for 7 minutes.
06 - Toss shrimp and red onion in the bowl with remaining olive oil and Old Bay.
07 - Scatter shrimp and onion evenly over the pan. Roast for 7-8 minutes, until shrimp are pink and cooked through.
08 - Drizzle with melted butter and sprinkle with parsley. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The cleanup is so minimal you can actually relax after dinner instead of standing at the sink for twenty minutes
  • Everything cooks together so all the flavors mingle into this incredible spicy, savory broth that pools at the bottom of the pan
  • It feels festive and fancy but comes together in under an hour with almost zero hands-on time
02 -
  • Shrimp cook incredibly fast so set a timer as soon as they go into the oven. Seven minutes is usually perfect but check at six just to be safe.
  • Cut your corn pieces slightly shorter than your pan width so you can actually toss everything halfway without pieces flying onto the floor.
  • Everything should fit in a single layer without overcrowding. If things are stacked on top of each other, use two pans or roast in batches.
03 -
  • Buy shrimp that are already peeled and deveined. The extra cost is worth every penny for the time saved and nobody wants to work that hard at dinner.
  • Let everything sit on the pan for about five minutes after removing from the oven. The juices redistribute and the flavors deepen slightly.

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