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# Sheet-Pan Shrimp Boil Recipe

1. Heat oven to 425 degrees. Place a rack in the center of the oven.
2. Prepare the potatoes: In a large bowl, toss (1 lb)[baby red or yellow potatoes, halved] with (2 tb)[olive oil] and (2 cloves)[garlic, minced] until coated. Season with [kosher salt] and [black pepper], then pour onto a large baking sheet and set aside.
3. Prepare the corn: Spread each piece of (4 ears)[fresh corn, husked, cut into 4 segments] with some of the (2 tb)[unsalted butter, softened] and set aside.
4. Prepare the shrimp: In the same big bowl, whisk together the (2 tb)[extra-virgin olive oil], (1 tb)[lemon juice], (2 cloves)[garlic, minced for shrimp], (1 ts)[seafood seasoning, such as Old Bay, or Cajun seasoning], (1 ts)[ground paprika], (½ ts)[ground cayenne], and (½ ts)[black pepper for shrimp]. Add the (2 lb)[peeled and deveined tail-on jumbo shrimp] and stir to coat evenly. Set aside.
5. Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly.
6. Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink.
7. Turn the shrimp, scatter (1)[lemon, cut into 8 wedges] on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with (1 tb)[chopped fresh parsley leaves], if using. Serve immediately, on its own or tossed with pasta.

[Sheet-Pan Shrimp Boil Recipe](https://cooking.nytimes.com/recipes/1021423-sheet-pan-shrimp-boil?action=click&module=Collection%20Page%20Recipe%20Card&region=Sheet-Pan%20Everything&pgType=collection&rank=10)