This sheet pan shrimp boil feels like a backyard party, minus the pot and fuss. You get juicy shrimp, sweet corn, and tender baby potatoes, all roasted with the bright flavors of spring vegetables. It’s fast, colorful, and perfect for weeknights or casual get-togethers.
Everything cooks on one pan, so cleanup is easy. Serve it straight from the sheet pan with lemon wedges, and dinner is done.
Why This Recipe Works
- One pan, big flavor: Roasting concentrates the spices and butter, giving you that classic boil taste without boiling water.
- Smart timing: Sturdy ingredients like baby potatoes and corn go in first, while quick-cooking shrimp and spring vegetables are added later. Nothing gets overcooked.
- Balanced seasoning: Old Bay brings the signature boil flavor, while garlic, lemon, and a touch of butter or olive oil keep it bright and rich.
- Flexible and seasonal: Spring vegetables like asparagus and sugar snap peas lighten the dish and add crunch.
Swap in what you have.
- Meal-prep friendly: You can pre-parboil potatoes and prep veggies in advance to cut down the active time.
What You’ll Need
- 1.25 to 1.5 pounds large shrimp, peeled and deveined (tails on or off)
- 1 pound baby potatoes (Yukon Gold or red), halved if large
- 2 ears corn, cut into 1.5-inch rounds (or 2 cups frozen corn, thawed)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup sugar snap peas or sliced green beans
- 1 small red onion, cut into wedges
- 8 ounces smoked sausage (andouille or kielbasa), sliced into 1/2-inch rounds (optional but traditional)
- 3 tablespoons unsalted butter, melted (or 3 tablespoons olive oil for dairy-free)
- 1.5 to 2 tablespoons Old Bay seasoning (plus more to taste)
- 3 cloves garlic, minced
- 1 lemon, zested and cut into wedges
- Fresh parsley, chopped, for garnish
- Kosher salt and black pepper
- Optional heat: Pinch of cayenne or red pepper flakes
How to Make It
- Preheat and prep the pan: Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
- Par-cook the potatoes: Toss the baby potatoes with 1 tablespoon melted butter (or oil), 1 teaspoon Old Bay, salt, and pepper. Spread on the pan and roast for 12 minutes to get them started.
- Add corn and sausage: Pull the pan out, add corn rounds and sausage.
Drizzle with another tablespoon butter/oil and sprinkle with 1 teaspoon Old Bay. Roast 10 minutes, stirring once.
- Season the shrimp: In a bowl, toss shrimp with remaining butter/oil, Old Bay, garlic, lemon zest, and a pinch of cayenne if using. Add a light pinch of salt and pepper.
Set aside to marinate briefly.
- Add spring vegetables: Scatter asparagus, snap peas, and red onion on the pan. Toss everything with tongs, then roast 5 minutes to soften the veggies.
- Finish with shrimp: Nestle shrimp across the pan, avoiding overlap so they roast, not steam. Roast 6–8 minutes, just until shrimp turn pink and opaque.
Do not overcook.
- Toss and garnish: Squeeze a couple of lemon wedges over the pan. Sprinkle fresh parsley and a bit more Old Bay if you like. Taste and adjust salt, pepper, or lemon.
- Serve: Bring the sheet pan to the table.
Offer extra lemon wedges and crusty bread or warm rolls to soak up the juices.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 2 days. Shrimp are best eaten sooner rather than later.
- Reheat gently: Warm in a 300°F oven for 8–10 minutes or in a skillet over low heat. Add a splash of water or a pat of butter to keep things moist.
- Avoid the microwave for shrimp: It can make them rubbery.
If you must, use short bursts at 50% power.
- Freezing: Not ideal for this dish, as shrimp and spring vegetables can turn mushy after thawing.
Health Benefits
- Lean protein: Shrimp is high in protein and low in calories, helping you feel satisfied without a heavy meal.
- Micronutrient boost: Asparagus and snap peas provide fiber, folate, vitamin C, and antioxidants that support immune and gut health.
- Better fats: Using olive oil instead of butter makes the dish dairy-free and adds heart-friendly monounsaturated fats.
- Balanced plate: Potatoes offer potassium and slow-digesting carbs, while corn adds natural sweetness and fiber.
- Lower sodium option: You control the Old Bay and salt, so it’s easy to keep sodium reasonable while keeping flavor high.
Pitfalls to Watch Out For
- Overcooking shrimp: They turn tough quickly. Pull them when they’re just opaque and pink with slight curl.
- Overcrowded pan: Crowding steams the ingredients. Use a large sheet pan or split across two pans.
- Skipping the staggered timing: Potatoes and corn need more time than shrimp and spring veggies.
Add in stages for best texture.
- Under-seasoning: Potatoes and corn soak up seasoning. Taste at the end and add a pinch of Old Bay, salt, or lemon as needed.
- Dry veggies: If the pan looks dry before the final roast, drizzle a bit more butter or oil so the spices bloom and everything roasts evenly.
Alternatives
- Protein swap: Use scallops, chunks of firm white fish (cod or halibut), or chicken sausage. Adjust timing—scallops cook as fast as shrimp, fish may need a couple extra minutes.
- Veggie variations: Try broccolini, zucchini, green beans, or baby carrots.
Aim for similar-size pieces for even cooking.
- Spice blends: If you don’t have Old Bay, mix paprika, garlic powder, onion powder, celery salt, black pepper, and a pinch of cayenne.
- Dairy-free or lighter: Use olive oil instead of butter. For extra brightness, add more lemon and fresh herbs.
- Grill option: Wrap components in foil packets and grill over medium-high heat. Start potatoes and corn first, then add shrimp and tender veggies near the end.
- Low-carb tweaks: Reduce potatoes and corn, increase asparagus, zucchini, and snap peas.
FAQ
Do I need to peel the shrimp?
Some people prefer shells on for flavor, but peeled shrimp are easier to eat and season more evenly.
If you keep the tails on, they make a nice presentation and act as little handles.
Can I use frozen shrimp?
Yes. Thaw them fully in the fridge overnight or under cold running water in a colander. Pat very dry before seasoning so they roast instead of steaming.
What if I don’t have Old Bay?
Use a mix of paprika, garlic powder, onion powder, celery salt (or regular salt plus a pinch of celery seed), black pepper, and cayenne.
Taste and adjust.
How can I make it spicier?
Add extra cayenne, red pepper flakes, or use andouille sausage. A little hot sauce at the table also works well.
Can I make this ahead?
You can par-cook the potatoes and prep all vegetables and shrimp in advance. Keep shrimp and veggies separate and season just before roasting to maintain texture.
What should I serve with it?
Crusty bread, coleslaw, a simple green salad, or steamed rice all pair nicely.
Lemon wedges and extra parsley brighten the whole dish.
How do I keep the veggies crisp?
Add tender vegetables late and avoid overcrowding the pan. High heat and enough space help them roast with a little char.
Is sausage necessary?
No. It adds smoky, savory notes, but you can skip it for a lighter meal or use a chicken or turkey sausage instead.
In Conclusion
This sheet pan shrimp boil delivers the spirit of a coastal boil with weeknight simplicity.
You get bold seasoning, sweet corn, tender potatoes, and fresh spring vegetables in under an hour with minimal cleanup. Keep the timing staggered, season boldly, and serve with lemon and parsley. It’s easy, fresh, and endlessly flexible—perfect for the season and your schedule.