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.
Equipment
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.
Nutrition Facts
SHEET PAN SHRIMP BOIL
Amount Per Serving
Calories 370
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g50%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 164mg55%
Sodium 955mg40%
Potassium 621mg18%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 1g1%
Protein 23g46%
Vitamin A 577IU12%
Vitamin C 16mg19%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: seafood boil, shrimp boil in oven, shrimp recipes