01 - Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss the halved potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and a pinch of pepper. Spread potatoes out on the sheet pan.
03 - Roast potatoes for 15 minutes.
04 - Meanwhile, in the same bowl, mix the corn, sausage, and onion with 1 tablespoon olive oil, 1 teaspoon Old Bay, and ½ teaspoon smoked paprika.
05 - After 15 minutes, add the corn, sausage, and onion to the sheet pan with the potatoes. Roast for another 10 minutes.
06 - In the bowl, toss the shrimp with the remaining olive oil, Old Bay, paprika, garlic powder, and a pinch of salt and pepper.
07 - Add the shrimp to the sheet pan, nestling them among the other ingredients. Roast for a final 5–7 minutes, until the shrimp are pink and cooked through.
08 - Remove from oven. Sprinkle with chopped parsley and serve immediately with lemon wedges.