Sheet Pan Shrimp Boil Recipe
With this Sheet Pan Shrimp Boil, you can make the best juicy shrimp and corn with the best flavor all on a large sheet pan.
Serving4 Servings
Ingredients
- 1 pound large shrimp, peeled, deveined, tail on
- 12 oz. andouille sausage , sliced into ¾-inch rounds
- 1 pound Yukon gold potatoes, halved
- 2 corns, cut into 6 pieces
- 1 ½ teaspoon garlic powder
- 1 Tablespoon Old Bay seasoning
- ¼ cup melted butter
- 4 lemon slices
- Salt and pepper, to taste
- Parsley, for garnish
Instructions
Prepare your ingredients:
- Prep the ingredients: peel and devein the shrimps. Remove the outer shell and leave the tails on. You can also remove the tails.
- Slice the sausage and cut the baby potatoes in half.
Cook the potatoes:
- Pre-cook the potatoes: bring a pot of water to a boil. Add a good pinch of salt to the water. Then, add the potatoes. Cook the potatoes for 5 minutes. Drain the potatoes.
Baking time:
- Preheat the oven: heat your oven to 400℉. Line the baking sheet with parchment paper.
- Combine garlic powder, Old Bay seasoning, and butter in a bowl. Add the potatoes, shrimp, sausage, and corn pieces to the baking sheet. Drizzle with the butter-spice mixture and add lemon slices on top. Season to taste with salt and pepper.
- Bake for 15 minutes.
Serve:
- Remove the shrimp boil from the oven and serve warm, with extra lemon wedges on the side and garnished with the parsley.
Notes
- The best potatoes for this meal are Dutch baby or red baby potatoes.
- You can use Chorizo or Polish sausage instead of andouille sausage.
Nutrition
Calories: 472 kcal · Carbohydrates: 23 g · Protein: 18 g · Fat: 35 g · Saturated Fat: 15 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 13 g · Trans Fat: 1 g · Cholesterol: 104 mg · Sodium: 791 mg · Potassium: 794 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 453 IU · Vitamin C: 23 mg · Calcium: 36 mg · Iron: 2 mg