Sheet Pan Shrimp Boil
A flavorful and easy weeknight meal where shrimp, corn, and baby potatoes roast together for a delicious one-pan dinner.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined Tails on if desired
- 1 pound baby potatoes or chopped Yukon golds Cut into smaller pieces if needed
- 2 ears corn, cut into chunks Fresh or frozen
- 12 ounces smoked sausage, sliced Pre-cooked variety
- 3 tablespoons butter or olive oil For tossing shrimp and veggies
- 5 cloves garlic, minced For flavoring
- 2 teaspoons Old Bay style seasoning For seasoning
- 1 teaspoon paprika For seasoning
- 1 teaspoon black pepper For seasoning
- 1 lemon juiced For freshness
- 1/4 cup fresh parsley or green onion, chopped For topping
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Toss baby potatoes with olive oil, salt, and seasoning.
- Spread potatoes on a sheet pan and roast for 15 minutes.
Cooking
- After 15 minutes, add corn and sliced sausage to the pan.
- Roast for an additional 10 minutes.
- Toss shrimp with butter, minced garlic, and additional seasoning.
- Add shrimp to the pan and roast for another 5-7 minutes, until shrimp are pink and curled.
- Remove from the oven and drizzle with lemon juice.
- Garnish with fresh parsley or green onion before serving.
Notes
If you have leftovers, store in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or skillet. Adjust the recipe according to your taste preferences and available ingredients.