Easy Classic Sheet Pan Shrimp Boil
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Entertaining, made easy, and delicious with this classic Sheet Pan Shrimp Boil. Delicious Old Bay seasoning and flavorful Andouille sausage will transport you to a New England clam bake!
What I Love About This Recipe
When the calendar is full and the kitchen time is short, I reach for easy dinners like this one: Roasted Sausage and Vegetables. It's colorful, full of flavor, and one of the simplest dinners I make.
This one-pan meal roasts juicy sausage with a medley of vegetables until everything is tender and caramelized. It's easy to prep, even easier to clean up, and perfect for busy weeknights.
It's also endlessly adaptable: use whatever vegetables you have on hand, swap out the sausage for what you like (or what's on sale), and add herbs or spices to suit your mood.
Ingredients You'll Need
This is a simple recipe, and that's part of its charm. Here's what goes into the pan:
- Sausage: I typically use chicken or turkey sausage, but any fully cooked sausage works (Italian, kielbasa, and andouille are all great choices).
- Potatoes: Red, gold, or fingerling potatoes roast up beautifully.
- Zucchini: Adds moisture and a fresh note.
- Corn: Use halved fresh ears of corn
- Onion - Use either yellow or red onion; it sweetens as it roasts.
- Lemons, cut into wedges
- Seasonings and flavors: melted butter, minced garlic, Old Bay Seasoning, red pepper flakes, and fresh parsley
How to Make It
Preheat the oven to 400°F and oil a baking sheet.
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment or foil for easy cleanup.
- Boil potatoes and corn in salted water until just tender, about 10 minutes.
- Combine the seasoning in a small bowl.
- Spread vegetables and sausage onto sheet pan, toss with oil and seasoning.
- Roast for 10-12 minutes, stirring halfway through, until tender and caramelized.
Serve warm, optionally topped with grated Parmesan or a drizzle of balsamic glaze.
Tips and Variations
- Mix and match vegetables: Try carrots, celery, bell peppers or Southern favorites like okra.
- Add a starch: Serve over rice, quinoa, or couscous if you need to stretch the meal.
- Try different sausages: From spicy andouille to sweet Italian or vegetarian sausage-anything goes.
- Add a sauce: Pesto, tzatziki, or even a spicy mustard drizzle are great for finishing.
Frequently Asked Questions
Yes, but be sure to cook it through. If using raw sausage links, roast them whole alongside the vegetables for 10-15 minutes longer, or cook separately and slice before serving.
Refrigerate in an airtight container for up to 4 days. Reheat in the oven or microwave until warmed through.
Absolutely. Chop everything and store in a sealed container in the fridge up to 24 hours in advance. You can also pre-boil the corn and potatoes and store them separately. Toss with oil and herbs just before roasting.
Yes! Depending on the size of your air fryer, you may need to cook in batches to ensure even cooking. Set to 375°F and cook for 15-20 minutes, shaking halfway through.
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Easy and Classic Sheet Pan Shrimp Boil
Equipment
Ingredients
- 1 pound potatoes like small gold potatoes or fingerling, halved
- 3 ears corn sliced into 9 pieces
- 1/4 cup butter melted
- 4 cloves garlic minced
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon crushed red pepper flakes
- 1 pound large shrimp peeled and deveined
- 6 smoked andouille sausage thinly sliced
- 1 medium yellow onion cut into wedges
- 1 zucchini sliced
- 2 lemons cut into wedges
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F and oil a baking sheet.
- In a large pot of boiling salted water, cook potatoes until just tender, about 10 minutes, depending on size. Add corn during the last 5 minutes of cooking. Drain.
- In a small bowl combine butter, garlic, Old Bay Seasoning and red pepper flakes.
- Spread in a single layer on the prepared baking sheet: potatoes, corn, shrimp, onion, zucchini, and sausage. Drizzle and coat ingredients with butter mixture.
- Bake in the oven for 12-15 minutes or until the shrimp are opaque and the corn is tender.
- Serve with lemon wedges.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
so much flavor so easily!!
Hi Lee! Thank you so much for trying this recipe! I’m so glad you enjoyed it.