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Sheet Pan Shrimp Boil - Easy 40-Minute One-Pan Meal

A vibrant combination of shrimp, potatoes, and corn, roasted together in just 40 minutes, making for an easy and satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 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
  • 1 pound baby potatoes, cut in half
  • 2 ears corn, cut into thirds
  • 1 tablespoon olive oil
  • 2 tablespoons Old Bay seasoning (or similar)
  • 2 cloves garlic, minced
  • 1 Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine baby potatoes and corn. Drizzle with olive oil, then sprinkle with Old Bay seasoning, garlic, salt, and pepper. Toss to ensure everything is well-coated.
  3. Spread the potato and corn mixture evenly on a large sheet pan, making sure there’s enough space for the shrimp later.
Cooking
  1. Roast the veggies in the oven for 20 minutes to allow the potatoes to become tender and the corn to caramelize.
  2. After 20 minutes, pull the sheet pan out and scatter the prepared shrimp over the potatoes and corn. Squeeze the lemon juice over everything.
  3. Return to the oven and roast for an additional 8-10 minutes, or until the shrimp are pink and opaque.
  4. Once done, remove from the oven and sprinkle with fresh parsley before serving.

Notes

If shrimp isn’t your jam, feel free to use Halal chicken or tofu for a great alternative. Keep an eye on the shrimp as they cook quickly — overcooked seafood can become rubbery. Experiment with your favorite spices and herbs. If you love a little kick, adding some paprika or cayenne pepper can elevate the flavors. If you have leftovers, store in an airtight container in the fridge for up to 3 days or freeze for up to a month.