Sheet-Pan Shrimp Boil with Andouille, Corn and Old Bay Potatoes

Steps

1. Step 1

   Heat the oven to 425°F. On a large rimmed sheet pan, toss the potatoes with the olive oil and 1 tbsp of the Old Bay, then spread them out in one layer, cut side down.

   10 min · 425°F

   • 1 1/2 lb baby potatoes
   • 2 tbsp olive oil
   • 1 tbsp Old Bay seasoning
2. Step 2

   Roast the potatoes 20 minutes, until browning at the edges and a fork goes in with just a little resistance.

   20 min, hands-off · 425°F

3. Step 3

   While the potatoes roast, stir the melted butter together with the remaining 1 tbsp Old Bay, the garlic and the cayenne. In a bowl, toss the shrimp with about half of the Old Bay butter.

   5 min

   • 1 tbsp Old Bay seasoning
   • 1 1/2 lb large shrimp
   • 4 tbsp unsalted butter
   • 3 cloves garlic
   • 1/4 tsp cayenne pepper
4. Step 4

   Take out the pan and scatter the sausage coins and corn rounds over the potatoes. Drizzle with the remaining Old Bay butter, toss right on the pan, and roast 12 minutes more.

   12 min, hands-off · 425°F

   • 12 oz andouille sausage
   • 3 ears corn
5. Step 5

   Take out the pan again, push things apart to make space, and spread the buttered shrimp over the pan in one layer. Roast 6 to 8 minutes, just until the shrimp are pink, curled and opaque in the middle.

   8 min, hands-off · 425°F

6. Step 6

   Season with salt, squeeze two lemon wedges over the pan and scatter with parsley. Serve straight from the sheet pan with the remaining lemon.

   2 min

   • salt
   • 1 lemon
   • 2 tbsp fresh parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026