Go Back

Shrimp Boil Sheet Pan Dinner

A delightful blend of shrimp, potatoes, and corn roasted together with zesty flavors, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Shrimp Boil
  • 1 pound large shrimp, peeled and deveined
  • 1 pound baby potatoes, halved
  • 4 ears corn, cut into thirds
  • 1 tablespoon Old Bay seasoning
  • 2 tablespoons olive oil
  • 1 whole lemon, cut into wedges
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the halved baby potatoes and corn pieces with olive oil, Old Bay seasoning, salt, and pepper until evenly coated.
  3. Spread the seasoned potatoes and corn out on a large baking sheet in a single layer.
Baking
  1. Place the pan in the preheated oven and roast for about 20 minutes.
  2. After the potatoes have roasted, remove the pan from the oven and scatter the shrimp over the top, squeezing some lemon juice for extra flavor.
  3. Return the pan to the oven and bake for another 7-10 minutes, or until the shrimp turn pink and opaque.
  4. Remove from the oven and garnish with fresh parsley and additional lemon wedges.

Notes

Feel free to mix and match the vegetables. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.