Description
This easy sheet pan shrimp boil brings the bold flavors of a classic Southern seafood boil to your oven. With buttery baby potatoes, smoky sausage, sweet corn, and juicy shrimp all tossed in zesty Old Bay seasoning, it’s the ultimate one-pan dinner for summer nights, gatherings, or even casual weeknights. No boiling, draining, or mess—just a tray of perfectly roasted, crowd-pleasing goodness.
Ingredients
- 1½ lbs large shrimp, peeled and deveined
- 1½ lbs baby potatoes, halved
- 3–4 ears corn, cut into thirds
- 12 oz smoked sausage, sliced into thick rounds
- ½ cup butter, melted
- 2–3 tbsp Old Bay seasoning
- 4 garlic cloves, minced
- Juice of 1 lemon + 1 lemon, sliced
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Preheat oven to 425°F and line a large sheet pan with parchment or foil.
- Toss potatoes and sausage with half the butter, half the seasoning, and salt/pepper. Spread on sheet pan and roast for 20 minutes.
- Add corn and garlic. Drizzle with a bit more butter and seasoning. Roast another 10 minutes.
- Add shrimp and lemon slices. Squeeze lemon juice over everything. Roast 6–8 more minutes until shrimp are pink and opaque.
- Garnish with parsley and serve immediately.
Notes
- Make sure to pat shrimp dry for best roasting results.
- Add a dash of cayenne if you like heat.
- Don’t overcrowd the pan—use two if needed for even roasting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Southern American