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A delicious Sheet Pan Shrimp Boil with shrimp, corn, sausage, and potatoes is shown as the featured image.

Ultimate Sheet Pan Shrimp Boil

This recipe brings the flavors of a classic shrimp boil to a single sheet pan for an easy and delicious meal. By layering the ingredients and staggering their cooking times, you'll achieve perfectly cooked potatoes, corn, sausage, and shrimp with minimal effort. Garnish with fresh parsley and lemon wedges for a complete and satisfying dish.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs large shrimp, peeled and deveined
  • 1 lb red potatoes, quartered
  • 2 ears corn on the cob, each cut into 4 pieces
  • 1 lb sliced sausage such as andouille or kielbasa
  • 4 tbsp butter, melted
  • 2 tbsp Old Bay seasoning
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper optional, for heat
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving optional

Equipment

  • Large bowl
  • Measuring spoons
  • Measuring cups
  • Large baking sheet (heavy-duty)
  • Oven
  • Tongs or spatula
  • knife
  • cutting board

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the red potatoes with 2 tablespoons of melted butter, 1 tablespoon of Old Bay seasoning, garlic powder, smoked paprika, cayenne pepper (if using), salt, and pepper.
  3. Spread the potatoes in a single layer on a large baking sheet.
  4. Roast for 15 minutes.
  5. Remove the baking sheet from the oven and add the corn and sausage to the bowl with the remaining melted butter and Old Bay seasoning. Toss to coat.
  6. Add the corn and sausage to the baking sheet with the potatoes.
  7. Roast for another 15 minutes.
  8. Remove the baking sheet from the oven and add the shrimp to the bowl with the remaining seasoning. Toss to coat.
  9. Add the shrimp to the baking sheet with the potatoes, corn, and sausage.
  10. Roast for 5-7 minutes, or until the shrimp is pink and cooked through.
  11. Garnish with fresh parsley and serve immediately with lemon wedges, if desired.

Notes

For best results, use a heavy-duty baking sheet to ensure even cooking. Adjust the amount of cayenne pepper to your preferred level of spiciness. You can substitute other types of sausage, such as chorizo or Italian sausage, for the andouille or kielbasa. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.