Sheet Pan Shrimp "Boil"

This Sheet Pan Shrimp "Boil" will change the way you feel about sheet pan meals!

Every summer, we throw the kid, the dogs, and roughly half our house into the car and make the annual trek down to Crystal Beach, Texas. There’s always at least one meltdown before we hit the highway, someone forgets their sunglasses and we definitely pack more snacks than clothes. But by the time our toes hit that sandy beach, it’s all worth it. And when dinner rolls around, there’s only one thing we have to make without fail, our go-to Sheet Pan Shrimp "Boil".

No giant pots, no babysitting the stove, and no complaints from the peanut gallery.This meal is pure gold for those perfect beach vacation nights or chaotic Tuesday evenings that make you feel like you need a vacation. You dump everything onto a sheet pan, drizzle it in a buttery, garlicky Old Bay situation, and roast it to crispy, juicy perfection. It tastes like it took effort, but it absolutely did not. And honestly, that’s the dream, right?

Here’s what you need:

• 1.5 pounds raw peeled shrimp (tails on if you're feeling fancy)

• 1 pound baby potatoes, halved

• 3 to 4 ears of corn, cut into thirds

• 12 ounces smoked sausage, sliced

• 4 tablespoons melted butter

• 1 tablespoon Old Bay seasoning

• 1 teaspoon garlic powder

• 1 tablespoon chopped fresh dill

• Salt and pepper to taste

• Lemon wedges for serving

Boil the potatoes until fork tender, about 10 to 12 minutes if you didn’t get distracted. Drain and spread them on a sheet pan with corn and sausage. Mix up your butter sauce (that’s melted butter, Old Bay, garlic powder, dill, salt, and pepper) and drizzle half over everything. Roast at 400 for 15 minutes, toss on the shrimp and the rest of the butter, and roast 8 to 10 more until the shrimp are pink and just begging to be devoured. Depending how big the corn and potatoes are, sometimes I get them all saucy with the mix, then let them get a head start on a separate pan for about 15 minutes at 400 to make sure they're completely done.

Whether you’re post-beach, post-practice, or just trying to survive the week, this meal comes through. It’s bold, buttery, and barely makes a mess. And even if your living room is covered in beach sand or homework papers (or both!!) you’ll feel like you’ve pulled off something amazing. Season it like you mean it, and enjoy every bite.