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
- 1 package (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.
- Serve with lemon wedges.
Equipment
Nutrition
Calories: 370 kcal | Carbohydrates: 16 g | Protein: 23 g | Fat: 24 g | Saturated Fat: 10 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 164 mg | Sodium: 955 mg | Potassium: 621 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 577 IU | Vitamin C: 16 mg | Calcium: 68 mg | Iron: 2 mg | Net Carbs: 14 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.