One-pan shortcut to a beloved summer pastime.

Consider it a shrimp boil 2.0 with cleaner flavors, and better texture and color.

Serve with extra napkins and a cold beer for those who are up for a dinnertime challenge.

sheet pan shrimp boil

Credit:Greg DuPree; Food Stylist: Rishon Hanners; Prop Stylist: Christine Keely

You’ll be rewarded with soft, tender chunks of potato and juicy corn for your efforts.

Bake in a preheated 425F oven until hot throughout.

fresh juice (from 1 lemon), plus wedges for serving

1Tbsp.plus 1/2 tsp.

pieces

Directions

Prepare oven and pan:

Preheat oven to 425F.

Line a large rimmed baking sheet with aluminum foil; set aside.

Cook potatoes and corn:

Bring a large pot of water to a boil over high.

Add potatoes; cook, undisturbed, 10 minutes.

Add corn; cook, undisturbed, 5 minutes.

Drain; transfer potatoes and corn to a large bowl.

Spread in an even layer on prepared baking sheet.

Sprinkle evenly with remaining 12 teaspoon Old Bay.

Bake in preheated oven until shrimp are cooked through and sausages are hot, 14 to 18 minutes.

Garnish with additional parsley, and serve alongside lemon wedges.