Sheet Pan Shrimp Boil
A quick and effortless way to enjoy a classic shrimp boil with a vibrant combination of shrimp, buttery baby potatoes, and sweet corn, all cooked on a single pan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound baby potatoes, halved
- 1 pound corn on the cob, cut into pieces
- 1/4 cup olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the shrimp, halved baby potatoes, and corn pieces in a large bowl.
- Drizzle with olive oil, then season with paprika, garlic powder, cayenne pepper, salt, and pepper. Toss everything together until well coated.
- Spread the mixture evenly on a sheet pan in a single layer.
- Bake for 20-25 minutes, until the shrimp are cooked through and the potatoes are tender.
- Remove from the oven, garnish with fresh parsley if desired, and serve hot straight from the pan.
Notes
Ensure shrimp are thawed completely before cooking. Use small or medium-sized potatoes for quicker cooking. Shrimp are done when pink and opaque.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 180mg
Find it online: https://ameliasweets.com/2026/07/16/one-pan-shrimp-boil-recipe/