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Sheet Pan Shrimp Boil

A simple and delicious Sheet Pan Shrimp Boil that gives off a party vibe, perfect for busy weeknights with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb peeled shrimp Frozen is fine, just thaw it
  • 1 lb smoked sausage Can switch to spicy andouille if desired
  • 1 lb baby potatoes Cut in half for quicker roasting
  • 2 ears fresh corn Or frozen if fresh isn't available
  • 4 tbsp butter Melted, plus more for seasoning
  • 1 tbsp Old Bay seasoning Cajun seasoning can be used as a substitute
  • 1 pinch salt To taste
  • 2 cloves garlic Minced
  • 1 lemon For squeezing over finished dish
  • 1 sheet parchment paper or foil For easier cleanup

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Cut the baby potatoes in half, chop the corn into thick coins, and slice the sausage.
  3. Spread the potatoes, corn, and sausage on a lined sheet pan.
  4. Toss them in melted butter and sprinkle with Old Bay seasoning.
  5. Roast in the oven for about 15-20 minutes until the potatoes are fork-tender.
Cooking
  1. Add thawed shrimp to the pan (pat them dry to ensure they roast, not steam).
  2. Add more seasoning and a dab of butter for luck.
  3. Return the pan to the oven for an additional 7-8 minutes or until shrimp are pink and curled up.
Finishing Touches
  1. Squeeze fresh lemon juice over the dish before serving.
  2. Optionally, toss on some chopped parsley for garnish.

Notes

Don't hesitate to add extra veggies like bell peppers or cherry tomatoes. Store leftovers in an airtight container in the fridge and consume within two days. Reheat in the microwave or on a skillet for best results.