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+ servings
shrimp, potatoes, sausages, and corn arranged on a sheet pan and garnished with a few lemon slices.

Sheet Pan Shrimp Boil

Katerina | Diethood
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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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 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: 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

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.

Course: Dinner
Cuisine: American/Southern
Keyword: seafood boil, shrimp boil in oven, shrimp recipes