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To make a tasty sheet pan shrimp boil, gather these ingredients: - 1 lb large shrimp, deveined and shelled - 1 lb baby potatoes, halved - 2 ears of corn, cut into thirds - 1 bell pepper, diced (any color) - 1 small red onion, diced - 4 cloves garlic, minced - 3 tablespoons olive oil - 2 tablespoons Cajun seasoning - 1 teaspoon smoked paprika - 1 tablespoon lemon juice - Salt and pepper to taste - Fresh parsley, chopped, for garnish Fresh ingredients make a big difference in flavor. Fresh shrimp taste sweet and tender. Fresh vegetables add crunch and color. When you use fresh garlic, it packs a punch of flavor. Always choose fresh over canned or frozen when you can. This choice helps your dish shine and taste bright. You can swap some ingredients if needed. Use frozen shrimp if fresh is not available. Just thaw and drain them first. For potatoes, you can use sweet potatoes or even cauliflower. If you want a different veggie, try zucchini or asparagus. You can also change the spices. If you do not have Cajun seasoning, you can use Old Bay or chili powder. Get creative and make it your own! {{ingredient_image_1}} First, gather your ingredients. You will need shrimp, baby potatoes, corn, bell pepper, red onion, garlic, olive oil, Cajun seasoning, smoked paprika, lemon juice, salt, and pepper. Make sure to preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This makes cleanup easier. 1. In a large bowl, mix the halved baby potatoes with 2 tablespoons of olive oil. Add salt, pepper, and 1 tablespoon of Cajun seasoning. Toss until the potatoes are well coated. 2. Spread the potatoes in a single layer on the baking sheet. Roast them for 20 minutes. 3. While the potatoes cook, take another bowl. Combine shrimp, corn, diced bell pepper, diced red onion, and minced garlic. Add the remaining olive oil, Cajun seasoning, smoked paprika, lemon juice, salt, and pepper. Toss this mixture well. 4. After 20 minutes, take the baking sheet from the oven. Add the shrimp and vegetable mix over the potatoes. 5. Return the baking sheet to the oven. Roast everything for another 10 to 15 minutes. The shrimp should turn opaque and be fully cooked. 6. Finally, remove the pan from the oven. Garnish with fresh chopped parsley before serving. Keep an eye on the shrimp. They cook quickly, so don’t overdo it. The potatoes should be tender when you check them. Use a fork to test. Adjust your cooking time as needed. If you like crispy edges, broil for a few minutes at the end. To make the best shrimp boil, start with fresh shrimp. Look for shrimp that are pink and firm. Deveining is a must, as it makes them cleaner and tastier. Next, choose small potatoes. Baby potatoes cook fast and stay tender. Cut them in half for even cooking. Don’t forget the corn! It adds sweetness and crunch. Cut the ears into thirds so they fit well on your pan. Use a blend of Cajun seasoning and smoked paprika for a spicy kick. This mix brings out the flavors of the shrimp and veggies. Always taste and adjust the salt and pepper to your liking. For this recipe, you need a large rimmed baking sheet. It holds all the ingredients well. Parchment paper is a game changer for easy cleanup. A large mixing bowl helps you combine everything easily. Use a sharp knife for chopping vegetables and a cutting board for safety. A garlic press makes mincing garlic quicker. If you have it, a meat thermometer can help check the shrimp’s doneness. Aim for 120°F (49°C) to ensure they are just right. Garnishing makes your dish look great! Chopped fresh parsley adds a pop of color. It also gives a fresh taste. Serve the dish straight from the pan for a casual feel. You can also use a large platter for a more polished look. Don’t forget lemon wedges! They offer a zesty touch and brighten the flavor. Pair your shrimp boil with crusty bread or a light salad for balance. Enjoy this meal with friends and family! Pro Tips Fresh Shrimp is Best: Always choose fresh shrimp if possible, as it enhances the flavor and texture of the dish. Customizable Veggies: Feel free to swap out the bell pepper and onion for your favorite vegetables, such as zucchini or asparagus. Perfectly Cooked Potatoes: Ensure the potatoes are cut to similar sizes for even cooking. Test with a fork before adding shrimp. Serving Suggestions: Pair with crusty bread or a simple salad to balance the meal and soak up the delicious juices. {{image_2}} You can swap shrimp for other proteins. Consider using scallops for a sweet taste. Crab legs also work well if you want a special dish. Chicken thighs add heartiness and are easy to cook. Just adjust the cooking time for each protein. For firm fish, like salmon, cut it into chunks. This way, it cooks evenly with the veggies. The beauty of a sheet pan shrimp boil is its flexibility. In summer, fresh zucchini or squash adds great flavor. Fall calls for sweet potatoes or Brussels sprouts. You can also use green beans or asparagus in spring. Just cut them to size so they cook well with the shrimp. This keeps your meal fresh and in season. To boost flavors, try adding different spices. Instead of Cajun seasoning, use Old Bay for a seafood twist. A dash of chili flakes gives it a spicy kick. Fresh herbs like thyme or dill can add a bright note. For a tangy twist, squeeze more lemon juice before serving. Experimenting with flavors makes each meal unique and fun. To store leftovers, let the shrimp boil cool first. Place it in an airtight container. Make sure to cover it tightly. This keeps the flavors fresh and prevents odors. You can keep leftovers in the fridge for up to two days. If you want to keep them longer, freeze the dish. Use freezer-safe containers or bags. Label them with the date. When you’re ready to eat, reheat the dish gently. You can use the microwave or the oven. For the microwave, place the food in a bowl. Heat it for short bursts, stirring in between. For the oven, preheat it to 350°F (175°C). Spread the shrimp boil on a baking sheet. Cover it with foil to keep it moist. Heat for about 10-15 minutes or until warm. The shrimp boil lasts up to two days in the fridge. If frozen, it can last for up to three months. Make sure to check for any off smells or changes in texture before eating. Always trust your senses. If it looks or smells funny, it’s best to toss it. You can tell shrimp are done when they turn pink and opaque. Their shape will curl slightly. This usually takes about 10 to 15 minutes in the oven. Use a meat thermometer if needed; the inside should reach 120°F. Overcooking shrimp makes them tough and chewy. Keep an eye on them as they cook. Yes, you can use peeled shrimp for a sheet pan shrimp boil. Peeled shrimp cook faster and are easier to eat. Just adjust your cooking time. You can use any large shrimp, whether frozen or fresh. If using frozen shrimp, thaw them first for best results. Serve your shrimp boil with crusty bread or garlic bread. A fresh green salad adds a nice crunch. Lemon wedges give a zesty touch. You can also try a creamy dipping sauce for extra flavor. For a drink, serve iced tea or lemonade to keep things refreshing. In this post, we explored how to make a great shrimp boil. We looked at key ingredients and their freshness. I shared steps for preparation and cooking. You got tips for serving and variations to try. Proper storage was also covered, so your leftovers stay fresh. Use these tips to create a delicious dish that everyone enjoys. Don’t hesitate to experiment with your favorite flavors. Cooking should be fun and tasty!

Zesty Sheet Pan Shrimp Boil

A delicious and easy shrimp boil made on a single sheet pan, featuring shrimp, potatoes, corn, and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb large shrimp, deveined and shelled
  • 1 lb baby potatoes, halved
  • 2 ears corn, cut into thirds
  • 1 whole bell pepper, diced (any color)
  • 1 small red onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  • In a large bowl, combine the halved baby potatoes and 2 tablespoons of olive oil. Add salt, pepper, and 1 tablespoon of Cajun seasoning. Toss until the potatoes are well coated.
  • Spread the potatoes in a single layer on the prepared baking sheet and roast for 20 minutes.
  • While the potatoes are roasting, in another bowl, combine the shrimp, corn, bell pepper, red onion, minced garlic, remaining olive oil, Cajun seasoning, smoked paprika, lemon juice, salt, and pepper. Toss to ensure everything is evenly coated.
  • After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven and add the shrimp and vegetable mixture over the potatoes.
  • Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the shrimp are opaque and fully cooked.
  • Remove from the oven and garnish with fresh chopped parsley before serving.

Notes

Serve directly from the sheet pan for a rustic vibe, or transfer to a large serving platter. Serve with lemon wedges on the side for extra zest!
Keyword boil, easy, seafood, sheet pan, shrimp