Sheet Pan Shrimp Boil with Sweet Potatoes and Veggies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Whole30 sheet pan shrimp boil featuring seasoned shrimp, sweet potatoes, and colorful vegetables for an easy, hands-off meal. This American-inspired seafood recipe (whole30), ready in about 50 minutes, pairs shrimp, peeled and deveined, baby red potatoes, halved, corn on the cob, cut into thirds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. On a large rimmed sheet pan, toss 2 cups diced sweet potatoes and 2 cups halved baby red potatoes with 1 1/2 tbsp olive oil, 1 tbsp Old Bay seasoning, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/2 tsp sea salt. Spread evenly and roast for 20 minutes.
  2. Step 2: While potatoes roast, toss 1 lb peeled shrimp, 2 ears corn cut into thirds, and 8 oz sliced Whole30-compliant andouille sausage with remaining 1 1/2 tbsp olive oil and 1 tbsp Old Bay seasoning.
  3. Step 3: After potatoes have roasted 20 minutes, remove sheet pan from oven and add shrimp, corn, and sausage in a single layer. Return to oven and roast for an additional 10-12 minutes until shrimp are pink and cooked through and vegetables are tender.
  4. Step 4: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the top, and serve with 4 lemon wedges for squeezing.

Frequently asked questions

How long does Sheet Pan Shrimp Boil with Sweet Potatoes and Veggies take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Shrimp Boil with Sweet Potatoes and Veggies?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sheet Pan Shrimp Boil with Sweet Potatoes and Veggies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Shrimp Boil with Sweet Potatoes and Veggies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Shrimp Boil with Sweet Potatoes and Veggies whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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