Sheet-Pan Shrimp Boil

Name: Sheet-Pan Shrimp Boil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined (tails on); 1 lb baby potatoes, halved; 2 ears corn, cut into thirds; 8 oz smoked sausage, sliced; 3 tbsp olive oil; 1 tbsp Old Bay seasoning; 3 cloves garlic, minced; 1/2 tsp salt; 1 lemon, cut into wedges; 2 tbsp chopped fresh parsley

4 servings15 min prep25 min cookEasy

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The Story Behind It

The Tale of Sheet-Pan Shrimp Boil

Story updated September 18, 2026

The shrimp boil descends from Louisiana Cajun and Lowcountry Southern traditions of boiling shrimp, corn, potatoes, and sausage together in a large pot, often for communal gatherings. The sheet-pan version is a modern oven-based adaptation for easier home cooking.

Ingredients

Scale:· 4 servings

1 lb large shrimp, peeled and deveined (tails on)
1 lb baby potatoes, halved
2 ears corn, cut into thirds
8 oz smoked sausage, sliced
3 tbsp olive oil
1 tbsp Old Bay seasoning
3 cloves garlic, minced
1/2 tsp salt
1 lemon, cut into wedges
2 tbsp chopped fresh parsley

Instructions

1Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2Toss the potatoes with 1 tablespoon of olive oil and half the Old Bay, spread on the baking sheet, and roast for 15 minutes.
3Add the corn and sausage to the baking sheet, toss with another tablespoon of olive oil, and roast for 8 more minutes.
4Toss the shrimp with the remaining olive oil, garlic, remaining Old Bay, and salt.
5Scatter the shrimp over the baking sheet and roast for 6 to 8 minutes, until the shrimp are pink and opaque and the potatoes are fork-tender.
6Sprinkle with parsley and serve with lemon wedges.

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