Sheet Pan Shrimp Boil

The first time I made this sheet pan shrimp boil, it was a Tuesday night and I was craving something that felt like a beach vacation without actually going anywhere. The smell of Old Bay and roasting corn filled my entire apartment, and my roommate wandered in asking what restaurant I'd ordered from.

Last summer I made this for a group of friends who had just come back from a hiking trip. We sat around the pan, peeling shrimp and eating with our hands, and someone mentioned how food always tastes better when you don't have to use proper utensils.

Ingredients

• Large raw shrimp: Tails on look beautiful and make them easier to handle, but buy them already peeled to save time
• Smoked sausage: Andouille brings authentic Louisiana flavor but any smoked sausage works beautifully
• Baby potatoes: They roast evenly and need no chopping beyond a quick halving
• Fresh corn: Cutting ears into pieces creates those perfect bite-sized segments that char so nicely
• Red onion: The wedges caramelize in the oven adding sweetness to balance the spices
• Old Bay seasoning: This non negotiable ingredient is what makes it taste like a proper shrimp boil
• Smoked paprika: Deepens the color and adds that gorgeous smoky undertone
• Lemon wedges: A squeeze of fresh brightens everything just before serving

Instructions

Get the oven ready:

Preheat to 425°F and line your largest sheet pan with parchment. Trust me on the parchment unless you enjoy scrubbing roasted seasoning off metal.

Start the potatoes:

Toss the halved potatoes with one tablespoon olive oil and half the salt, spread them out, and let them get a head start for 15 minutes.

Prep the rest:

While potatoes roast, coat the corn pieces, sausage slices, and onion wedges with another tablespoon olive oil, one teaspoon Old Bay, and half the paprika.

Add the layers:

Pull the pan out, scatter the corn mixture around the potatoes, and roast everything together for another 10 minutes.

Season the shrimp:

In the same bowl you have been using, toss the shrimp with remaining olive oil, Old Bay, paprika, garlic powder, and some salt and pepper.

Final roast:

Nestle seasoned shrimp among the vegetables and sausage, return to oven for 5 to 7 minutes until they turn pink and opaque.

Finish and serve:

Sprinkle generously with fresh parsley and bring the whole pan to the table with lemon wedges on the side.

Pin it

My dad makes traditional shrimp boils in a giant pot outside, and when I served him this sheet pan version he admitted it tasted just as good without the three hours of prep work. Sometimes shortcuts lead to the best discoveries.

Making It Your Own

Turkey sausage works perfectly if you want something lighter, and I have made this with kielbasa when the store was out of andouille. The core magic comes from the spices roasting together, so the protein can flex based on what you have.

Heat Level

The recipe builds a gentle warmth from the spices and sausage, but some nights I want more fire. A pinch of cayenne mixed with the shrimp or passing hot sauce at the table lets everyone control their own adventure.

Serving Ideas

Crusty bread is perfect for soaking up the seasoned juices at the bottom of the pan, but I have also served this over steamed rice when I want to stretch the meal further. The rice absorbs all those flavorful drippings and suddenly you have lunch for tomorrow too.

• Warm the serving platter in the oven while the shrimp finish cooking
• Have a bowl ready for shrimp shells if you leave tails on
• Squeeze lemon over everything just before eating to wake up the flavors

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There is something deeply satisfying about a complete meal that comes together on one pan. Less time washing dishes means more time around the table, which is really the point anyway.

Recipe Questions & Answers

→ Can I substitute the smoked sausage?

Yes, turkey sausage works well as a lighter alternative without compromising flavor.

→ How can I add extra heat to this dish?

Incorporate a pinch of cayenne pepper or drizzle with hot sauce for added spice.

→ What side dishes pair well with this meal?

Serve with crusty bread or steamed rice to complement the rich flavors.

→ Is this dish gluten-free?

It can be gluten-free if you choose certified gluten-free sausage and seasonings.

→ How do I know when the shrimp are done?

The shrimp should turn pink and opaque, usually after 5 to 7 minutes of roasting in the final step.