Ingredients
Equipment
Method
Prep and roast potatoes
- Preheat oven to 400°F and line a large rimmed baking sheet with foil for easy cleanup.
- Toss baby potatoes with 2 tablespoons olive oil, 1 tablespoon Old Bay seasoning, salt, and pepper, then roast on the sheet pan for 15 minutes until starting to brown.
Add corn and sausage
- Push potatoes to the edges, then add corn and sausage to the center.
- Drizzle with the remaining 2 tablespoons olive oil and Old Bay seasoning, then roast another 8 minutes until sausage is browning and corn looks charred.
Season and roast shrimp
- Toss shrimp with melted butter, minced garlic, garlic powder, smoked paprika, and the remaining Old Bay seasoning until evenly coated.
- Add shrimp to the pan and roast for 8-10 minutes at 400°F until shrimp are pink and curled and the pan contents look caramelized.
Serve
- Garnish with lemon wedges and fresh parsley, then serve directly from the sheet pan.
Notes
For the best caramelization, spread everything into a single layer with space between pieces; overcrowding steams the shrimp instead of browning. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 400°F oven until warmed through. Freezing is not recommended because shrimp can become rubbery after thawing. For a gluten-free option, use a gluten-free Old Bay seasoning blend if needed.