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Sheet Pan Shrimp Boil

Sheet pan shrimp boil with buttered shrimp sausage corn and potatoes
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This sheet pan shrimp boil captures all the cozy, communal flavor of a classic coastal feast without the giant pot and messy cleanup. Juicy shrimp, smoky sausage, sweet corn, and tender potatoes roast together with a garlic butter and Old Bay seasoning blend for a one-pan weeknight miracle. It’s a simple, impressive meal that turns any ordinary evening into a special event.

Ingredients

Scale
  • 1.5 pounds large raw shrimp, peeled and deveined
  • 1 pound baby potatoes, halved or quartered if large
  • 3 ears of corn, each cut into 3-4 rounds
  • 12 ounces smoked sausage or andouille, sliced into 1/2-inch coins
  • 1 lemon, sliced into rounds
  • 1 small red onion, cut into wedges
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons olive oil
  • 3-4 cloves garlic, minced
  • 2 tablespoons Old Bay seasoning, plus more for serving
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat oven to 425°F (220°C). On a large rimmed sheet pan, toss halved baby potatoes with 1 tbsp olive oil, 1 tbsp Old Bay, and a pinch of salt. Spread in a single layer and roast for 15 minutes.
  2. While potatoes roast, make the garlic butter sauce. In a small bowl, whisk together melted butter, remaining olive oil, minced garlic, remaining Old Bay, smoked paprika, dried thyme, and black pepper.
  3. Remove hot pan from oven. Add corn rounds, sausage coins, red onion wedges, and lemon slices to the pan with the potatoes. Drizzle with about two-thirds of the garlic butter sauce and toss well to coat, arranging in an even layer.
  4. Pat shrimp very dry with paper towels. In a medium bowl, toss shrimp with the remaining garlic butter sauce. Nestle shrimp evenly among other ingredients on the sheet pan.
  5. Return pan to oven and roast for 10-12 minutes, or until shrimp are pink and opaque and corn is tender.
  6. Remove from oven. Garnish with fresh chopped parsley and an extra sprinkle of Old Bay if desired. Serve immediately.

Notes

Do not overcrowd the pan; use two pans if needed. The initial 15-minute roast for the potatoes is crucial for even cooking. Always thaw and pat shrimp dry to prevent steaming. Leftovers store well in the fridge for up to 2 days.

Nutrition

Find it online: https://harmonymeal.com/sheet-pan-shrimp-boil/