Sheet Pan Shrimp Boil
Sheet pan shrimp boil with baby potatoes, corn, Andouille smoked sausage, large shrimp, Old Bay seasoning, lemon, and parsley. All the shrimp boil flavor with easy oven roasting and broiling.
Servings: 6 servings
Ingredients
For the Potatoes
- 1½ pounds baby potatoes halved (I used red and yellow)
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1½ teaspoon Old Bay seasoning
- Salt and pepper
For the Corn and Sausage
- 3 ears corn on the cob husked and cut into chunks
- 4 tablespoons butter melted
- 1½ teaspoons Old Bay seasoning
- ½ teaspoon salt
- 1 pound Andouille smoked sausage cut diagonally in 1-inch slices
For the Shrimp
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Old Bay seasoning
- ½ teaspoon Creole seasoning homemade or store bought
- 2 pounds large shrimp (16-20 count) peeled, deveined, tail-on
- 2 lemons
- fresh chopped parsley for garnish
Instructions
- Heat the oven to 425°F. Place an oven rack in the middle position of the oven. Coat a large sheet pan with non-stick oil spray.
- In a large bowl, toss the potatoes with the oil, garlic, Old Bay, salt and pepper. Arrange the potatoes on the sheet pan in a single layer, transfer to the oven and roast for 10 minutes.
- In the same bowl, add the corn and sausage and toss with the butter, Old Bay and salt.
- When the potatoes have roasted for the 10 minutes, remove the sheet pan from the oven and with a wide spatula turn them over. Scatter the corn and Andouille sausage pieces. Return the sheet pan to the oven and roast for another 10 minutes.
- Whisk together the olive oil, lemon juice, Old Bay and Creole seasoning in the same large bowl, add the shrimp and toss to coat the shrimp well.
- Remove the sheet pan from the oven and turn the potatoes, corn and sausage with the spatula. Adjust the oven rack to the upper position and turn the heat unit to broil.
- Scatter the shrimp over the potatoes, corn and sausage, return the sheet pan to the oven and broil for 2 minutes. Remove the sheet pan again and turn the shrimp over, squeeze one of the lemons over the top, return the sheet pan to the oven and broil for another 2 minutes or until the shrimp have turned pink and begin to curl slightly.
- Serve immediately with some warm garlic butter and lemon wedges.
Notes
Potatoes: Use small waxy potatoes, such as baby red or Yukon Gold, about 2 inches in diameter. Halving them helps them roast evenly and become tender.
Sausage: Andouille adds a smoky, slightly spicy flavor, but any smoked sausage works well, including kielbasa, chicken, beef, or pork sausage.
Shrimp: Large (16–20 count) shrimp are less likely to overcook than smaller shrimp. Remove them from the oven as soon as they turn pink and opaque.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven or skillet until warmed through to avoid overcooking the shrimp.
Fresh corn: Fresh corn gives the best flavor and texture, but frozen corn-on-the-cob sections can be substituted when fresh isn't in season.
Sheet pan: Use a large, rimmed sheet pan so the ingredients roast instead of steam. If your pan feels crowded, divide everything between two pans.
Nutrition
Serving: 1serving | Calories: 620kcal | Carbohydrates: 39g | Protein: 43g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 290mg | Sodium: 1780mg | Fiber: 5g | Sugar: 7g
