Sheet Pan Shrimp Boil Corn

My roommate Sarah introduced me to sheet pan shrimp boils during our first summer apartment together, when we were too broke to eat out but desperate for something that felt special. We spread everything across her battered baking sheet, the one with the warped edges that made the oils pool interestingly in the corners. That first night, standing over the steaming pan with cheap paper plates, we knew we'd stumbled onto something magical. Now it's my go-to when I want to feed a crowd without actually, you know, cooking all day.

Last summer I made this for my dad's birthday, which seemed risky since he's a traditionalist who believes seafood boils require a newspaper-covered table and a giant pot. But the sheet pan version won him over completely, mostly because the roasting concentrates flavors in ways boiling never can. He went back for thirds, which is basically a five-star review in our family. Now he asks for it every time he visits, claiming it's better than any restaurant version he's had.

Ingredients

• 1 lb large raw shrimp: Tails on look prettier and make for easier eating, plus they add flavor as they roast
• 12 oz andouille sausage: The smoky spiciness is essential here, but kielbasa works if you prefer something milder
• 4 ears corn: Cut into thirds so they fit on the pan and roast evenly, developing sweet charred spots
• 1 lb baby potatoes: Halve them so they cook through in the same time as the shrimp
• 1 medium red onion: Cut into wedges rather than dice so they hold their shape and get nicely caramelized
• 2 tbsp fresh parsley: Adds brightness and makes everything look finished and inviting
• Lemon wedges: Essential for squeezing over at the end, cutting through all that rich seasoning
• 3 tbsp olive oil: Helps everything roast evenly and prevents sticking
• 2–3 tbsp Old Bay seasoning: This is the flavor foundation, so dont be shy with it
• 1/2 tsp black pepper and kosher salt: Old Bay has salt, but potatoes need a little extra help
• 2 tbsp unsalted butter, melted: The optional finishing touch that makes it feel restaurant-quality

Instructions

Get your oven ready:

Preheat to 425°F and line a large rimmed baking sheet with parchment or foil. Trust me, you'll want that easy cleanup later.

Start the potatoes:

Toss the halved potatoes with 1 tablespoon olive oil, half the Old Bay, salt, and pepper. Spread them out on the prepared pan and roast for 15 minutes until they're just starting to soften.

Add corn and sausage:

While the potatoes roast, toss the corn and sausage with another tablespoon of olive oil and half the remaining Old Bay. Add them to the pan with the potatoes and roast for 7 more minutes.

Finish with shrimp and onion:

Toss the shrimp and onion wedges with the remaining olive oil and Old Bay. Scatter them over the pan and roast for 7–8 minutes until the shrimp turn pink and opaque.

Finish and serve:

Drizzle everything with melted butter if you're feeling indulgent, sprinkle with parsley, and serve immediately with lemon wedges for squeezing.

Save to Pinterest

This recipe has become my secret weapon for those nights when friends spontaneously gather at my house. There's something so communal about pulling a steaming, colorful pan from the oven and everyone diving in together. Last fall, my neighbor texted that she smelled the roasting corn and sausage through her open window. She showed up with a loaf of bread ten minutes later, and we ended up eating around my coffee table while it rained outside. Those are the meals I remember most fondly.

Making It Your Own

I've learned that the best version of this recipe is the one that uses what you have on hand. Sometimes I throw in baby carrots if that's what's in the fridge, or use frozen corn when fresh isn't in season. The method stays the same, even if the ingredients shift slightly. That flexibility is what makes it a weeknight workhorse rather than a special-occasion production.

Timing Is Everything

The staged cooking approach might seem fussy, but it's actually brilliant for ensuring everything finishes perfectly. Potatoes need the longest time, corn and sausage are in the middle, and shrimp need just minutes. Once you understand that rhythm, you can apply it to other sheet pan meals too. Think of it as a template, not just a recipe.

Serving Suggestions

This is one of those meals that demands good bread for sopping up all the seasoned juices at the bottom of the pan. I usually serve it with a simple green salad dressed with vinegar, which cuts through the richness. A cold beer or crisp white wine doesn't hurt either. The key is keeping sides simple so the sheet pan stays the star.

• Crusty bread is basically mandatory here
• Coleslaw makes a refreshing crunchy contrast
• Keep extra napkins nearby because eating with your hands is half the fun

Save to Pinterest

Serve this when you want people to linger around the table, picking through the pan and talking long after the food has gone cold. That's when the best conversations happen anyway.

Recipe FAQs

→ What type of shrimp works best for this dish?

Large raw shrimp, peeled and deveined with tails on, ensure even cooking and great texture.

→ Can the sausage be substituted?

Yes, you can use kielbasa, turkey sausage, or any smoked sausage to adjust flavor and dietary preferences.

→ How is Old Bay seasoning used here?

Old Bay is tossed with the potatoes, corn, sausage, and shrimp to infuse the entire dish with its signature savory and slightly spicy flavor.

→ What side dishes complement this meal?

Crusty bread is great to soak up juices, and a fresh green salad can add a crisp contrast.

→ Is this dish suitable for gluten-free diets?

Yes, provided the sausage and Old Bay seasoning are certified gluten-free, this dish can be gluten-free friendly.