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For a tasty Sheet Pan Shrimp Boil, you need a mix of fresh ingredients. Here’s what you will need:

Sheet Pan Shrimp Boil

Satisfy your seafood cravings with this easy and flavorful Sheet Pan Shrimp Boil! Packed with fresh ingredients like shrimp, potatoes, and corn, this recipe is perfect for busy nights and family gatherings. With simple steps and quick prep, you can impress everyone around your table. Dive into this delightful dish and inspire your next meal - click through for the complete recipe and start cooking today!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 pound baby potatoes, halved

2 ears of corn, cut into thirds

1 bell pepper, sliced (any color)

1 red onion, cut into wedges

3 cloves garlic, minced

3 tablespoons olive oil

1 tablespoon Old Bay seasoning

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine halved baby potatoes, corn, sliced bell pepper, and red onion.

      Drizzle with 2 tablespoons of olive oil and sprinkle with Old Bay seasoning, smoked paprika, cayenne pepper, and some salt and pepper. Toss everything until well-coated.

        Spread the vegetable mixture evenly on a large baking sheet lined with parchment paper. Place it in the oven and bake for 20 minutes.

          While the vegetables are roasting, prepare the shrimp. In a separate bowl, toss the peeled and deveined shrimp with the remaining tablespoon of olive oil, minced garlic, and a pinch of salt and pepper.

            After 20 minutes, remove the baking sheet from the oven, and stir the vegetables. Push them to the sides of the sheet to make space in the center.

              Spread the seasoned shrimp in the center of the baking sheet.

                Return the sheet pan to the oven and bake for an additional 10 minutes or until shrimp are opaque and cooked through.

                  Carefully remove the sheet pan from the oven and allow it to cool for a couple of minutes.

                    Garnish with fresh chopped parsley and serve the meal with lemon wedges on the side for squeezing over the top.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4