🦐 Sheet Pan Shrimp Boil

Bring the seaside feast straight to your kitchen with this Sheet Pan Shrimp Boil — all the zesty, buttery, Old Bay flavor of the classic boil, roasted to perfection in your oven. Juicy shrimp, smoky sausage, tender potatoes, and sweet corn all mingle in one pan, making this a fast, easy, and totally crowd-pleasing dinner. Perfect for summer nights, game days, or anytime you want to wow the table without the mess.

🛒 Ingredients

  • 1 lb large raw shrimp, peeled and deveined (tails on preferred)

  • ½ lb smoked sausage, sliced into ½-inch rounds

  • 1 lb baby red potatoes, halved

  • 3 ears corn, cut into thirds

  • 3 tbsp olive oil

  • 2 tbsp Old Bay seasoning (plus more to taste)

  • 1 tsp garlic powder

  • ½ tsp paprika

  • Salt & pepper to taste

  • 2 tbsp melted butter

  • 1 lemon, cut into wedges

  • Fresh parsley, chopped (for garnish)

👩🏻‍🍳 Directions

  1. Preheat the oven:
    Set to 425°F (220°C). Line a large sheet pan with parchment or foil for easy cleanup.

  2. Par-cook the potatoes:
    Toss the halved potatoes with 1 tbsp olive oil, 1 tsp Old Bay, and salt. Roast for 15 minutes until slightly tender.

  3. Add the rest:
    Add sausage and corn to the pan. Drizzle with 1 tbsp olive oil and sprinkle with more Old Bay. Roast another 10 minutes.

  4. Finish with shrimp:
    Add shrimp, garlic powder, paprika, and remaining olive oil. Toss well and roast 8–10 minutes until shrimp are pink and just cooked through.

  5. Butter & toss:
    Pour melted butter over everything, toss lightly, and squeeze fresh lemon on top.

  6. Serve hot:
    Sprinkle with parsley and extra Old Bay. Serve right from the pan for that casual Southern feast feel.

❤️ Sunday Tip

For extra flavor, whisk together 2 tbsp melted butter, 1 tsp Dijon, and a squeeze of lemon, and drizzle it over everything right before serving — it makes the shrimp sing.