Sheet Pan Shrimp Boil
Sheet Pan Shrimp Boil is a quick oven-baked version of the Southern classic! Jumbo shrimp, andouille sausage, potatoes, and corn are coated with a buttery spice mixture and baked to perfection.
Servings: 6
Ingredients
- 1 pound small new potatoes halved
- 3 ears corn each ear cut into 6 rounds
- 12 ounces andouille sausage cut into ½-inch slices
- 1 pound raw jumbo shrimp tails on or off
- 4 tablespoons butter melted
- 4 cloves garlic minced
- 1 tablespoon old bay seasoning
- 1 teaspoon cajun seasoning
- chopped fresh parsley for garnish
- lemon wedges for serving
Instructions
- Preheat oven to 425˚F.
- In a mixing bowl combine the halved potatoes and the corn rounds.
- In a separate mixing bowl combine the sausage and shrimp.
- Melt the butter, then stir in the minced garlic, old bay seasoning, and cajun seasoning.
- Add about half of the melted butter mixture to the potatoes and corn; toss to coat. Transfer the potatoes and corn to a large rimmed baking sheet and bake for 18 minutes, stirring halfway through cooking.
- In the meantime, add the remaining butter mixture to the sausages and shrimp; toss to coat.
- When the 18 minutes is up, pull out the baking sheet from the oven and arrange the sausages and shrimp around the potatoes and corn.
- Continue to bake for 8 to 10 more minutes or until shrimp are opaque and corn is tender.
- Remove from oven.
- Garnish with parsley and serve with lemon wedges.
Notes
- Cooking In Stages: Place the ingredients on the baking sheet in the order of required cooking time. Start with root vegetables like potatoes and corn, and introduce quicker-cooking items such as shrimp and sausage later.
- Avoiding Rubbery Shrimp: Be careful not to overcook the shrimp, as they can quickly become tough and chewy.
- Parboil the Potatoes: If you are worried about undercooked potatoes, consider parboiling them. Place them in a pot, cover them with cold water, and add a pinch of salt. Bring the water to a boil and then simmer for about 5 to 10 minutes, depending on the size of the potatoes. They should be partially cooked but still firm. Drain the potatoes, and they're ready for further cooking.
- Add Vegetables: Feel free to toss in additional vegetables of your choice. Options like green beans, zucchini, or a dash of red pepper flakes can tailor the dish to your taste.
Nutrition
Calories: 370kcal | Carbohydrates: 16g | Protein: 23g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 955mg | Potassium: 621mg | Fiber: 2g | Sugar: 1g | Vitamin A: 577IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 2mg
