If you have ever visited the East Coast you know there is nothing like a shrimp boil! We call them prawns on the west coast. This is a sheet pan version of this classic dish. The essence is captured by the roasting/ broiler. The char of the broil brings out the sweetness of the seafood. Serve with crusty garlic bread or a baguette. Serves 4 -6 people. Total time approx. 50 mins.


SHEET PAN # 1 Potatoes

  • 1 pound baby red or yellow potatoes, halved (or quartered, if large)
  • 2 tbsp grapeseed oil
  • 4 cloves Chef Laura’s Roasted Garlic
  • Kosher salt and black pepper

SHEET PAN # 2 Corn

  • 4 ears fresh corn, husked, cut into 4 segments
  • 2 tbsp butter, softened

SHEET PAN # 3 Shrimp

  • 2 tbsp grapeseed oil
  • 1 tbsp lemon juice
  • 4 Chef Laura’s Roasted Garlic, mash with fork
  • 3 tbsp Chef Laura’s Go Fish spice blend
  • 2 pounds peeled and deveined tail-on jumbo shrimp, fresh or frozen and thawed, patted dry
  • 1 lemon, cut into 8 wedges
  • 1 tbsp chopped fresh parsley leaves (optional)


  1. Heat oven to 425 degrees. Place a rack in the center of the oven.
  2. Prepare the potatoes: In a large bowl, toss potatoes with oil and Chef Laura’s roasted garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.
  3. Prepare the corn: Spread each piece of corn with some of the butter and set aside.
  4. Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood Chef Laura’s Go Fish seasoning, paprika, cayenne and pepper. Add the 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 the lemon wedges on top and broil for 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.