Sheet Pan Shrimp Boil Corn (Printable View)

Juicy shrimp, corn, potatoes, and sausage roasted together with savory Old Bay seasoning for an easy, flavorful dish.

# What You Need:

→ 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 Steps:

01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss the 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, or until just starting to soften.
04 - Meanwhile, in the same bowl, toss the corn pieces and sausage with another tablespoon of 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 another 7–8 minutes, or until shrimp are pink and cooked through.
08 - Remove from oven. Drizzle with melted butter and sprinkle with parsley. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Everything roasts together on one pan so cleanup is literally just tossing the liner
  • The high heat concentrates the Old Bay flavor into every single bite
  • Potatoes get creamy while corn gets sweet and shrimp stay perfectly tender
02 -
  • Do not skip that first potato roast or you will end up with undercooked spuds and overcooked shrimp
  • Everything must be in a single layer with some breathing room or you will steam instead of roast
  • The butter drizzle at the end feels optional until you try it then it becomes completely mandatory
03 -
  • Squeeze half a lemon over everything right before serving to wake up all those spices
  • Line your pan with extra parchment because the butter and juices will try to escape during that final roast

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