This Sheet Pan Shrimp Boil delivers all the classic flavors without the giant pot or cleanup. Everything roasts together on one pan until the potatoes are tender and the shrimp are juicy. It’s a deceptively simple, incredibly satisfying one-pan meal.

Craving a delicious Sheet Pan Shrimp Boil? You've come to the right spot! From Dinner Ideas favorites to amazing Christmas Cookie recipes, there's something here for everyone.

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Why You’ll Love This Sheet Pan Shrimp Boil

• Effortless Cleanup: Only one pan to wash after a flavorful feast.
• Bold, Layered Flavor: Roasting intensifies the spices and creates crispy, caramelized edges.
• Infinitely Customizable: Easily adjust the spice or add sausage to suit your taste.
• Impressive Presentation: A vibrant, colorful dish perfect for serving right from the pan.

Ingredients & Tools

• 1.5 lbs large raw shrimp, peeled and deveined (tails on or off)
• 1.5 lbs baby potatoes, halved or quartered
• 4 ears of corn, husked and cut into 2-inch rounds
• 1 large lemon, sliced into thin rounds
• 1 head of garlic, cloves separated and peeled
• 1/2 cup (1 stick) unsalted butter, melted
• 2 tbsp olive oil
• 2 tbsp Old Bay seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/4 cup fresh parsley, finely chopped

Tools: 1 large rimmed baking sheet (half sheet pan), parchment paper or aluminum foil

Notes: The quality of your Old Bay and the freshness of your shrimp really make a difference here. Using raw, not pre-cooked, shrimp is non-negotiable for that perfect, juicy texture.

Nutrition (per serving)

Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Dry Those Shrimp! After peeling and deveining, pat your shrimp thoroughly dry with paper towels. Any excess moisture will steam them on the pan instead of letting them roast up nice and firm.
• Cut Your Potatoes Evenly. Try to cut the baby potatoes into similar-sized pieces. This ensures they all cook through at the same rate, so you don’t end up with some crunchy and some mushy spuds.
• Don’t Skip the Lemon Slices. They’re not just for garnish! As they roast, the lemons caramelize and their juices mingle with the butter and spices, creating a bright, tangy sauce that cuts through the richness.
• Customize Your Spice Level. This recipe has a gentle kick. If you love heat, double the cayenne or add a few sliced fresh chilies to the pan. For a milder version, just leave the cayenne out entirely.

How to Make Sheet Pan Shrimp Boil

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freezing is not recommended as shrimp and potatoes can become mushy upon thawing.
• Reviving: Reheat gently in a 350°F oven or skillet until just warmed through to avoid overcooking the shrimp.

Serving Suggestions

Complementary Dishes

• A Simple Green Salad — A crisp, lemony vinaigrette-dressed salad cuts through the richness of the buttery shrimp and provides a fresh, cool contrast to the warm, spiced pan.
• Crusty Garlic Bread — This is non-negotiable for sopping up every last drop of that incredible buttery, spicy sauce left on the pan. It’s the best part of the meal, honestly.
• Quick-Pickled Red Onions — Their sharp, acidic bite provides a fantastic flavor counterpoint that brightens every single bite and balances the smokiness of the paprika.

Drinks

• A Crisp Lager or Pilsner — The clean, effervescent quality of a cold liver is the classic pairing for a reason—it washes down the spice and complements the seafood perfectly.
• A Zesty Sauvignon Blanc — Look for one with notes of grapefruit and lime; its high acidity and citrus profile will mirror the lemon in the dish and cleanse your palate.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are a simple, refreshing way to reset your taste buds between bites.

Something Sweet

• Lemon Sorbet — The ultimate palate cleanser. Its bright, tart flavor is a light and refreshing way to end the meal without feeling overly heavy.
• Key Lime Pie — The creamy, tangy filling and crunchy graham cracker crust continue the citrus theme from dinner but in a delightfully decadent, dessert form.
• Fresh Berry Salad with Mint — A bowl of mixed berries with a hint of mint and a drizzle of honey is simple, elegant, and feels like a sweet, fresh finale.

Top Mistakes to Avoid

• Overcrowding the Pan. If you pile everything on top of each other, the ingredients will steam instead of roast. You’ll miss out on those delicious caramelized, crispy edges. Use two pans if you’re doubling the recipe.
• Overcooking the Shrimp. Shrimp cook in a flash. The moment they turn opaque and form a loose “C” shape, they’re done. Any longer and they become tough and rubbery—a real tragedy.
• Using Pre-Cooked Shrimp. I’ve tried this in a pinch, and it’s a disaster. Pre-cooked shrimp will become incredibly tough and chewy in the oven. Always, always start with raw.
• Skipping the Potato Pre-roast. If you throw the raw potatoes in with the shrimp, the shrimp will be long done before the potatoes are tender. That initial 15-minute roast for the potatoes is crucial.

Expert Tips

• Tip: Add Andouille Sausage. For a heartier, more traditional boil feel, slice a pound of smoked andouille sausage into coins and add it to the pan with the potatoes and corn at the beginning. It’ll get beautifully browned and infuse the whole dish with a smoky flavor.
• Tip: Make it a Foil Packet. Planning a picnic or want individual portions? Divide the ingredients between four large sheets of heavy-duty foil, drizzle with the butter sauce, and fold into sealed packets. Bake for the same amount of time for a fun, steamy presentation.
• Tip: Brown the Butter First. For a next-level, nutty flavor, melt the butter in a saucepan over medium heat and let it cook until it turns a golden brown and smells toasty. Let it cool slightly before mixing with the spices. It adds an incredible depth.
• Tip: Use the Leftover Sauce. Don’t you dare throw away any of that buttery, lemony sauce left on the pan after serving. Toss it with cooked pasta the next day for an instant, incredibly flavorful shrimp scampi-style lunch.

FAQs

Can I use frozen shrimp?
Absolutely! Just make sure they are fully thawed first. The best way is to place them in a colander and run cold water over them for a few minutes, or thaw them overnight in the fridge. Crucially, pat them completely dry with paper towels before using. Any ice crystals will create steam and prevent proper roasting.

What can I use instead of Old Bay seasoning?
No Old Bay? No problem. You can make a quick blend using 1 tablespoon paprika, 2 teaspoons celery salt, 1 teaspoon black pepper, 1/2 teaspoon mustard powder, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and a pinch of ginger and allspice. It won’t be identical, but it’ll be deliciously close.

How do I know when the shrimp are done?
Shrimp cook very quickly and are done the moment they turn from gray and translucent to a solid pinky-white color and their bodies curl into a loose “C” shape. If they curl into a tight “O”, they’re likely overdone. It’s better to check a minute early than a minute late!

Can I prepare this ahead of time?
You can do some prep to make it faster! You can chop the potatoes and corn, make the butter sauce, and keep them separate in the fridge a few hours ahead. But wait to combine everything and cook until you’re ready to eat, as the shrimp will start to “cook” in the acid from the lemon if left too long.

My potatoes aren’t tender after 15 minutes. What do I do?
All ovens and potatoes vary! If your potato pieces are on the larger side or your oven runs cool, they might need more time. Just give them an extra 5-10 minutes in the oven before adding the shrimp. It’s much easier to adjust the potato timing than to rescue overcooked shrimp.