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Sheet Pan Shrimp Boil

A cozy and easy-to-make shrimp boil featuring garlic, spices, and seasonal vegetables, perfect for family gatherings or weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound large shrimp, peeled and deveined Feel free to use frozen for convenience.
  • 1 pound baby potatoes, halved Can swap with small sweet potatoes for a twist.
  • 2 ears corn, cut into thirds Use frozen corn if you're short on time.
  • 1 tablespoon olive oil
  • 2-3 cloves garlic, minced
  • 1 tablespoon Old Bay seasoning Or your favorite seafood seasoning.
  • 1 unit Juice of 1 lemon
  • to taste Salt and pepper
  • as needed Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. On a large, rimmed baking sheet, toss the halved potatoes, olive oil, garlic, Old Bay seasoning, and salt and pepper. Spread them out evenly and roast in the oven for 15 minutes.
Cooking
  1. After 15 minutes, add the corn pieces to the pan. Mix gently and return to the oven for another 10 minutes.
  2. Toss in the shrimp and squeeze fresh lemon juice over the mixture. Blend everything well and roast for another 8-10 minutes, or until the shrimp are pink and cooked through.
  3. Remove from the oven and sprinkle with fresh parsley. Serve hot, family-style, right from the sheet.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat in a skillet over medium heat, adding a splash of water to keep it moist. This dish is versatile; feel free to add other seasonal veggies or herbs as desired.