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Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil

Sheet pan shrimp boil with corn andouille and baby potatoes in Old Bay garlic butter. Easy summer dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs baby red potatoes halved
  • 12 oz andouille sausage sliced on diagonal
  • 4 ears corn cut into thirds
  • 1.5 lbs jumbo shrimp peeled and deveined
  • 6 tbsp salted butter melted
  • 5 cloves garlic minced
  • 2 tbsp Old Bay seasoning divided
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice
  • 1 lemon wedges for serving
  • 2 tbsp fresh parsley chopped

Method
 

  1. **Heat.** Preheat oven to 425F. Line a large sheet pan with foil.
  2. **Boil.** Boil potatoes in salted water 8 minutes until just tender. Drain.
  3. **Mix butter.** Whisk melted butter, garlic, 1 tbsp Old Bay, smoked paprika, and lemon juice.
  4. **Roast.** Toss potatoes, sausage, and corn with half the garlic butter. Spread on the sheet pan. Roast 12 minutes.
  5. **Add shrimp.** Toss shrimp with remaining garlic butter and 1 tbsp Old Bay. Add to the pan. Roast 6 minutes more until shrimp turn pink.
  6. **Finish.** Spoon pan drippings over everything. Sprinkle with parsley.
  7. **Serve.** Serve hot with lemon wedges and crusty bread.

Notes

Pre boil potatoes 8 minutes so they finish with the shrimp. Use Old Bay specifically, no other seasoning hits the same. Halve sausage on a diagonal for more surface browning.