Sheet Pan Shrimp Boil

The first time I made a sheet pan shrimp boil, I was honestly skeptical—could something this simple actually taste like a proper boil? One bite of those smoky, spice-coated shrimp and I was completely converted. Now it's my go-to when I want that Lowcountry flavor without the massive pot cleanup or standing over a hot stove.

Last summer I made this for my cousin's birthday, and she literally licked her plate clean. My uncle, who's been eating proper Gulf Coast boils for forty years, grudgingly admitted this version held its own. Now they request it every time we visit.

Ingredients

• 1 lb large raw shrimp: Tails on look beautiful and give you something to hold onto while eating
• 1 lb baby potatoes halved: These cook faster than larger potatoes and get wonderfully tender in the oven
• 3 ears corn cut into pieces: Fresh corn adds natural sweetness that balances the spicy kick
• 1 medium red onion: Red onion becomes sweet and mellow when roasted, unlike harsher white varieties
• 8 oz smoked sausage: Andouille brings authentic smoky depth, but Kielbasa works perfectly too
• 3 tablespoons olive oil: This helps the spices cling and everything develop gorgeous color
• 2 teaspoons Old Bay seasoning: The non-negotiable classic that makes it taste like a real boil
• 1 teaspoon paprika: Smoked paprika adds that outdoor cooking flavor everyone loves
• ½ teaspoon cayenne: Adjust this based on your heat tolerance, but dont skip it entirely
• Fresh parsley and lemon: These brighten all the rich, smoky flavors right at the end

Instructions

Get your oven ready:

Preheat to 425°F and line a large rimmed baking sheet with parchment for easy cleanup

Season the hearty stuff first:

Toss potatoes, corn, onion, and sausage with most of the oil and spices until everything's evenly coated

Start the roast:

Spread the mixture in a single layer and roast for 20 minutes, stirring halfway so nothing burns

Prep the shrimp:

In the same bowl, toss shrimp with remaining oil, spices, garlic, salt, and pepper

Add the shrimp:

Scatter seasoned shrimp over the partially cooked vegetables and return to the oven

Finish cooking:

Roast 8 to 10 minutes more until shrimp turn pink and opaque and potatoes are fork tender

Serve it up:

Sprinkle with fresh parsley and serve hot with lemon wedges on the side

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This recipe has become my summer Friday tradition. There's something about dumping that steaming, colorful pan onto the table and watching everyone dive in together that feels like pure celebration.

Making It Your Own

I've experimented with adding bell peppers for color and extra vegetables. Sometimes I throw in okra during the last few minutes if I'm feeling particularly Southern. The beauty is that almost anything works.

Serving Suggestions

Crusty bread is non-negotiable in my house for soaking up all those spiced juices at the bottom of the pan. A simple green salad with vinaigrette cuts through the richness perfectly.

Storage And Reheating

This keeps surprisingly well in the fridge for up to two days, though the texture is best fresh. Reheat gently in a 350°F oven until warmed through, not piping hot.

• Never microwave shrimp, they turn rubbery every time
• Leftovers make an incredible protein for the next day's lunch salad
• Freezing isn't recommended, the potatoes and shrimp both suffer

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Whether you're feeding a crowd or just treating yourself on a Tuesday, this sheet pan version proves you don't need a giant pot to capture that magic.

Recipe FAQs

→ What’s the best way to prevent shrimp from overcooking?

Roast shrimp for just 8–10 minutes after the vegetables start cooking to keep them tender and juicy without drying out.

→ Can I substitute the smoked sausage?

Yes, turkey or chicken sausage offer lighter alternatives, or omit sausage altogether for pescatarian preferences.

→ How do I ensure even cooking of potatoes and corn?

Cut potatoes in halves and corn into 2-inch pieces, and roast the vegetables first before adding shrimp for balanced doneness.

→ What spices add smoky flavor to this dish?

Old Bay seasoning and smoked paprika combine to give a characteristic smoky, savory depth.

→ Can I prepare this dish ahead of time?

The components can be prepped ahead, but roasting is best done just before serving to maintain freshness and texture.