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Sheet Pan Shrimp Boil – A Zesty One-Pan Southern Classic

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A zesty, easy version of a classic Southern shrimp boil — made on one sheet pan with shrimp, potatoes, corn, sausage, and a buttery garlic-lemon drizzle.

Ingredients

Scale

  • 1 lb large raw shrimp, peeled and deveined

  • 4 ears corn, cut into 2-inch rounds

  • 1 lb baby potatoes, halved

  • 12 oz andouille or smoked sausage, sliced

  • 3 tablespoons olive oil

  • 2 tablespoons Old Bay seasoning

  • 3 cloves garlic, minced

  • 4 tablespoons unsalted butter, melted

  • Juice of ½ lemon

  • 1 lemon, cut into wedges

  • Salt and black pepper, to taste

  • Chopped parsley for garnish

Instructions

  • Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or foil.

  • Toss potatoes with 1 tbsp oil, 1 tsp Old Bay, salt, and pepper. Roast for 20 minutes.

  • Add corn and sausage to the pan. Drizzle with 1 tbsp oil and more seasoning. Roast 12 minutes.

  • Toss shrimp with remaining oil, garlic, lemon juice, and 1 tsp Old Bay.

  • Add shrimp and lemon wedges to the pan. Roast 8–10 minutes until shrimp are opaque.

  • Drizzle melted butter over everything and garnish with parsley.

  • Serve warm directly from the pan.

Notes

  • Add red pepper flakes for a spicy kick.

  • Great with crusty bread or a green salad.

  • Can be doubled for a crowd.

Find it online: https://dishloomz.com/sheet-pan-shrimp-boil-a-zesty-one-pan-southern-classic/