Sheet Pan Shrimp Boil Recipe
This shrimp boil recipe has all the flavor of the classic dish without the mess. Make this recipe tonight for a delicious meal in just 30 minutes!
Servings 6 people
Calories 407kcal
Ingredients
- 1 pound baby potatoes cut in half
- 3 ears corn each cut crosswise into 3 pieces
- 1/4 cup unsalted butter melted
- 3 garlic cloves
- 1 tablespoon Old Bay seasoning or Cajun seasoning
- 1 lb medium shrimp peeled and deveined
- 10 oz smoked andouille sausage thinly sliced
- 1 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet.
- Bring water to a boil in a large pot. Then, add potatoes until just tender. It’s about 10 minutes. Add in corn. Stir during the last 5 minutes of cooking time; drain everything well.
- In a small bowl, add melted butter, garlic and Old Bay seasoning.
- Then, add potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet.
- Pour the butter mixture over and toss everything together.
- Place into oven and bake for 12-15 minutes, or until the shrimp are pink and corn is cooked.
- Garnish with fresh parsley and serve immediately.
Notes
- Save time by buying peeled and deveined shrimp.
- If you are using frozen shrimp, make sure to fully thaw them then pay them dry to remove excess moisture.
- You can prepare the ingredients for this shrimp boil up to 24 hours beforehand and keep in the refrigerator until you’re ready to cook. Cover the potatoes with cold water to remove excess starch.
- To store: Keep everything in an airtight container for up to 4 days in the refrigerator.
- To reheat: Reheat the shrimp on the stove just until warmed through to avoid overcooking them. Everything else can be reheated in the microwave.
Nutrition
Serving: 1/6 | Calories: 407kcal | Carbohydrates: 25g | Protein: 27g | Fat: 22g | Cholesterol: 205mg | Sodium: 1124mg | Potassium: 219mg | Fiber: 2g | Sugar: 8g