Sheet Pan Shrimp Boil Corn

The first time I made a shrimp boil, I spent three hours boiling huge pots of water and making an absolute mess of my kitchen. Then somewhere along the way I discovered that everything could roast together on a single sheet pan with the same bold flavors and way less drama. Now this is my go-to when I want that coastal feast feeling without dish mountain afterward.

Last summer I made this for a group of friends who were skeptical about a baked version of a boiled classic. By the time they were peeling shrimp and sucking corn cobs clean, nobody missed the traditional method one bit. The aroma that fills your house while it roasts is absolutely ridiculous.

Ingredients

• 1 lb large raw shrimp: Keep those tails on because they add incredible flavor and make everything look restaurant worthy
• 12 oz andouille sausage: The smoky spiced heat is the backbone that ties the whole dish together
• 4 ears corn: Cutting into thirds instead of smaller pieces keeps them from drying out in the high heat
• 1 lb baby potatoes: Halved is perfect because they roast faster than whole but hold their shape better than big chunks
• 1 medium red onion: Sweet and becomes almost jammy while roasting, adding another layer of flavor
• 3 tbsp olive oil: Helps the seasoning stick and promotes even browning on everything
• 2 to 3 tbsp Old Bay seasoning: This is non negotiable and worth going heavier if you love that punchy seafood spice
• 1/2 tsp kosher salt: Old Bay has salt but potatoes still need their own seasoning attention
• 2 tbsp unsalted butter: That final drizzle is what pushes this over the top into absolutely decadent territory

Instructions

Get your oven ready:

Crank that oven to 425 degrees and line your biggest rimmed sheet pan with parchment because this gets messy in the best way

Start the potatoes first:

Toss halved potatoes with 1 tablespoon olive oil half the Old Bay salt and pepper then spread them out so they have room to roast properly

Give potatoes a head start:

Let those potatoes roast alone for 15 minutes because they take longest and you want them creamy not crunch

Prep corn and sausage:

While potatoes are going toss corn and sausage rounds with another tablespoon of olive oil and half of what is left of your Old Bay

Add to the party:

Pull the pan out and add corn and sausage to those partially cooked potatoes then roast another 7 minutes

Season the quick cookers:

Toss shrimp and onion wedges with your remaining olive oil and Old Bay in the same bowl to save dishes

Final roast together:

Scatter shrimp and onion evenly over everything and roast 7 to 8 minutes until shrimp turn pink and opaque

The finishing touch:

Drizzle with melted butter and sprinkle fresh parsley all over then serve immediately with lemon wedges for squeezing

Pin it

This recipe has become my secret weapon for feeding a crowd with minimal stress. There is something about dumping that steaming colorful pan on the table and letting everyone dig in together that turns dinner into a party.

Making It Your Own

I have played around with adding crawfish or chunks of crab when I find them on sale and they work beautifully here. Sometimes I toss in green beans or asparagus in the last few minutes when I want to pretend this counts as a balanced meal.

Serving Suggestions

Crusty bread is absolutely essential because those pan juices are too good to waste. A cold beer or crisp white wine cuts through the spice and richness perfectly but really anything cold works.

Storage and Reheating

Leftovers keep surprisingly well in the refrigerator for up to two days though the shrimp will get a bit more firm. Reheat gently in a low oven or eat it cold straight from the container because that is honestly delicious too.

• Store in an airtight container and do not freeze because potatoes and shrimp do not come back well
• If meal prepping keep the butter separate and add it fresh when reheating
• The flavors actually develop overnight so this is one of those rare dishes that might taste even better the next day

Pin it

There is something wonderfully uncomplicated about dumping everything on a tray and letting the oven do the heavy lifting. This is the kind of dinner that makes people feel taken care of without you spending hours in the kitchen.

Recipe Questions & Answers

→ What type of shrimp works best?

Large raw shrimp, peeled and deveined with tails on, are ideal for even cooking and easy handling.

→ Can I substitute the sausage?

Yes, andouille, smoked, kielbasa, or turkey sausage can be used depending on your flavor preference.

→ How do I ensure even roasting?

Arrange potatoes first for initial roasting, then add corn and sausage midway, finishing with shrimp and onions on top.

→ What does Old Bay seasoning add?

Old Bay lends a zesty, slightly spicy blend that enhances the natural flavors of seafood and vegetables.

→ Is melted butter necessary?

While optional, melted butter drizzled at the end enriches the dish with smoothness and depth.