Go Back
A sheet pan filled with roasted shrimp, corn, red potatoes, and sliced andouille sausage garnished with lemon and parsley.

Easy Sheet Pan Shrimp Boil

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 475
Ingredients Method

Ingredients
  

  • 1 pound large raw shrimp, peeled and deveined
  • 1 pound baby red or gold potatoes, halved
  • 12 ounces smoked andouille sausage, sliced into 1/2-inch rounds
  • 2 ears corn on the cob, cut into 4 pieces each
  • 1/4 cup unsalted butter, melted
  • 3 cloves garlic , minced
  • 1 tablespoon Old Bay seasoning
  • 1/2 teaspoon smoked paprika
  • 1 lemon , sliced into rounds
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or grease with non-stick spray.
  2. Place halved potatoes in a large pot of salted water. Bring to a boil and cook for 8 minutes. Add corn pieces for the final 2 minutes of boiling. Drain well.
  3. In a small bowl, whisk together melted butter, minced garlic, Old Bay seasoning, smoked paprika, salt, and pepper.
  4. In a large mixing bowl, combine the parboiled potatoes, corn, sliced sausage, and raw shrimp.
  5. Pour the butter mixture over the ingredients and toss until everything is thoroughly and evenly coated.
  6. Spread the mixture onto the prepared sheet pan in a single even layer. Tuck lemon slices between the ingredients.
  7. Roast for 12 to 15 minutes, or until the shrimp are pink and opaque and the corn is tender.
  8. Remove from oven and garnish with fresh chopped parsley. Serve hot.