Sheet Pan Shrimp Boil
Sheet Pan Shrimp Boil is a quick, flavorful dish that brings the taste of the coast right to your table. This one-pan meal features succulent shrimp, tender baby potatoes, and sweet corn, all roasted with aromatic spices for a delightful dinner experience. Perfect for gatherings or busy weeknights, this recipe combines ease with vibrant flavors, making it an instant crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Coastal
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 lb baby potatoes, halved
- 2 ears sweet corn, cut into thirds (or 2 cups frozen corn)
- 8 oz Andouille sausage, sliced
- 2 tbsp Old Bay seasoning
- 2 tbsp olive oil
- 2 lemon wedges
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a bowl, toss halved potatoes and sliced sausage with olive oil and Old Bay seasoning until coated. Spread evenly on the sheet pan.
- Roast for 20 minutes until potatoes are tender.
- Add corn to the pan and roast for another 5 minutes.
- Add shrimp and lemon wedges; roast for an additional 8-10 minutes until shrimp are pink and fully cooked.
- Serve immediately, drizzled with extra lemon juice if desired.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 190mg