Sheet Pan Shrimp Boil

5 from 1 vote

This Sheet Pan Shrimp Boil is a simple and flavorful way to enjoy a classic seafood favorite without the mess. Loaded with juicy shrimp, tender potatoes, corn, and smoked sausage, everything is baked in one pan for a delicious dinner with minimal cleanup.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: Sheet Pan Shrimp Boil

Servings:

Calories: 484kcal

Author: Ryan Allen

Equipment

Ingredients

1 pound petite red potatoes Washed
4 ears fresh corn Husked, cut into 3-inch pieces
1 red bell pepper Cut into 1-inch pieces
1 pound medium shrimp Peeled and deveined
1 pound smoked sausage thinly sliced
¼ cup butter melted
4 teaspoons garlic
1 tablespoon old bay seasoning
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon onion powder
1 lemon wedged
2 tablespoons fresh parsley chopped

Instructions

Preheat oven to 400°F. Spray a baking sheet with non-stick spray, and set aside.
Heat a large pot of water over high heat and bring to a boil. Parboil potatoes for 10 minutes. Add corn for the last 5 minutes of cooking time. Drain and add to the prepared baking sheet, along with the uncooked shrimp and sausage.
Add melted butter, garlic, Old Bay seasoning, paprika, oregano, black pepper, and onion powder to a small bowl. Whisk until well combined.
Pour butter mixture over everything and toss to coat.
Bake in the oven for 12 - 15 minutes, or until the shrimp turn pink and the corn is tender.
Garnish with parsley before serving and serve with lemon wedges.

Notes

Cut potatoes into even chunks so they cook uniformly during the parboiling and roasting stages.
Use parchment paper or foil for easier cleanup and to prevent sticking.
Add the shrimp last during baking to avoid overcooking. The shrimp only need a few minutes to turn pink and tender.
Garnish with extra lemon and fresh herbs just before serving to brighten up the flavors

Nutrition