Go Back

Sheet Pan Shrimp Boil

Sheet pan shrimp boil with oven-roasted baby potatoes, charred corn, and andouille sausage coated in Old Bay butter. Shrimp roast until pink and curled, creating caramelized edges across the entire pan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

large shrimp, peeled and deveined
  • 1.5 lb large shrimp
smoked andouille sausage, sliced into rounds
  • 12 oz smoked andouille sausage
baby potatoes, halved
  • 1 lb baby potatoes
corn, cut into 3-inch pieces
  • 3 ears corn
butter, melted
  • 4 tbsp butter
olive oil
  • 4 tbsp olive oil
Old Bay seasoning
  • 2 tbsp Old Bay seasoning
garlic powder
  • 1 tsp garlic powder
smoked paprika
  • 1 tsp smoked paprika
garlic, minced
  • 4 cloves garlic
lemon wedges and fresh parsley for serving
  • 1 lemon wedges
  • 1 fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and first roast
  1. Preheat oven to 400°F and line a large rimmed baking sheet with foil (you should see the foil cover the pan surface).
  2. Toss baby potatoes with 2 tablespoons olive oil and 1 tablespoon Old Bay seasoning, plus salt and pepper, then spread in an even layer (they should be lightly coated).
  3. Roast potatoes at 400°F for 15 minutes until the edges start to turn golden (look for browning on the cut sides).
Add corn and sausage
  1. Push potatoes to the edges of the sheet pan to make a clear center (potatoes should be mostly on the perimeter).
  2. Add corn and andouille sausage to the center, drizzle with the remaining olive oil and Old Bay seasoning, and toss to coat (corn and sausage should look vividly seasoned).
  3. Roast another 8 minutes at 400°F until corn chars slightly and sausage rounds start to brown (watch for caramelized spots).
Season and roast shrimp
  1. Toss shrimp with melted butter, minced garlic, garlic powder, smoked paprika, and the remaining Old Bay seasoning (shrimp should look glossy and evenly dusted).
  2. Add shrimp to the pan in a single layer and roast at 400°F for 8-10 minutes until pink and curled and everything is caramelized (shrimps should curl into a C-shape).
Finish and serve
  1. Garnish with lemon wedges and fresh parsley, then serve directly from the sheet pan (you should see bright lemon and green flecks over the top).

Notes

For the best caramelization, spread everything so shrimp isn’t piled on top of potatoes; if your pan is crowded, use two pans. Store leftovers in an airtight container in the refrigerator for up to 3 days—reheat in a 375°F oven until warmed through (avoid overcooking shrimp). Freezing isn’t recommended due to texture changes in shrimp and potatoes. For a lighter option, use 2 tablespoons butter instead of 4 and increase olive oil to 6 tablespoons so the seasoning still clings.