Description
A delicious and easy-to-make Sheet Pan Shrimp Boil that brings the flavors of a traditional shrimp boil to your oven.
Ingredients
Scale
- 450 g baby Dutch yellow potatoes
- 3 ears corn, each cut into 6 pieces (approx. 18 pieces total)
- 4 cloves garlic, minced
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley leaves
- 450 g medium shrimp, peeled and deveined
- 360 g smoked andouille sausage, thinly sliced
- 60 ml unsalted butter, melted
- 1 tablespoon Old Bay seasoning
Instructions
- Preheat oven to 200°C. Lightly grease a large baking sheet with oil or nonstick spray.
- In a large pot of boiling salted water, cook potatoes until just tender, about 10–13 minutes. Add corn during the final 5 minutes of cooking, then drain thoroughly.
- In a small bowl, combine melted butter, minced garlic, and Old Bay seasoning.
- Arrange parboiled potatoes, corn, shrimp, and sliced sausage in a single layer on the prepared baking sheet. Pour the butter mixture over the ingredients and gently toss to combine.
- Transfer baking sheet to the oven and bake for 12–15 minutes, or until shrimp are opaque and the corn is tender.
- Serve immediately, garnished with fresh parsley and lemon wedges.
Notes
- Ensure shrimp are cooked just until opaque to avoid overcooking.
- This recipe can be customized with different vegetables or types of sausage as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 200 mg