Sheet Pan Shrimp Boil
This recipe brings the classic flavors of a shrimp boil to your oven, making for a quick and easy weeknight meal.
Ingredients:
- 1 pound baby potatoes, halved if large
- 3 ears fresh corn, cut into 3-inch pieces
- 1/2 cup unsalted butter, melted
- 3 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon Old Bay seasoning (or Cajun seasoning)
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 pound medium shrimp, peeled and deveined (tails on or off, your preference)
- 1 (12-ounce) package smoked sausage (andouille, kielbasa, or your favorite), thinly sliced
- 1 lemon, cut into wedges
Cooking Guide:
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
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In a large pot of boiling salted water, cook the potatoes for 5-7 minutes, or until just tender. Drain and set aside.
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While the potatoes cook, prepare the seasoning. In a small bowl, whisk together melted butter, olive oil, Old Bay seasoning, paprika, garlic powder, and half of the chopped parsley.
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In a large bowl, toss together the cooked potatoes, corn, shrimp, and sausage. Pour the prepared seasoning mixture over the ingredients and toss to coat evenly.
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Spread the coated ingredients in a single layer on the prepared baking sheet. Bake for 15-20 minutes, or until the shrimp are pink and opaque, the sausage is cooked through, and the vegetables are tender-crisp.
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Garnish with remaining chopped parsley and lemon wedges. Serve immediately and enjoy!
Tips:
- For a spicier kick, add a pinch of cayenne pepper to the seasoning mixture.
- If you don’t have fresh parsley, you can substitute 1 teaspoon of dried parsley.
- Feel free to add other vegetables to the mix, such as sliced bell peppers, green beans, or okra. Just adjust the cooking time based on the vegetables’ firmness.
- For a richer flavor, you can toss the cooked shrimp and sausage in a little bit of melted butter after they come out of the oven.
- Serve this sheet pan shrimp boil with crusty bread for soaking up the delicious juices.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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