Sheet Pan Shrimp Boil
All the bold, buttery flavors of a classic Low Country boil — shrimp, sausage, corn, and potatoes — roasted on a sheet pan with Old Bay seasoning for easy cleanup.
Ingredients
- 1.5 lbs large shrimp (21-25 count), peeled and deveined
- 8 oz andouille sausage (or smoked kielbasa), sliced into rounds
- 1 lb baby red or yellow potatoes, halved
- 2 ears corn on the cob, cut into 2-inch pieces
- 4 tbsp unsalted butter, melted
- 2 tbsp Old Bay seasoning
- 4 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 lemon, cut into wedges
- 2 tbsp fresh parsley, chopped
Instructions
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1
Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed sheet pan with foil.
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2
Toss 1 lb halved baby red or yellow potatoes with 2 tbsp olive oil and 1 teaspoon of the Old Bay seasoning. Spread on the sheet pan in a single layer. Roast for 15 minutes.
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3
Meanwhile, mix the melted 4 tbsp unsalted butter with 4 cloves minced garlic cloves and the remaining Old Bay seasoning.
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4
Remove the pan from the oven. Add 8 oz sliced into rounds andouille sausage (or smoked kielbasa) and 2 ears cut into 2-inch pieces corn on the cob, then pour half the butter mixture over everything and toss to coat.
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5
Return to the oven and roast for 10 minutes.
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6
Add 1.5 lbs peeled and deveined large shrimp (21-25 count) to the pan and pour the remaining butter mixture over them. Roast until the shrimp are pink, curled, and opaque and have reached an internal temperature of 145 degrees F (63 degrees C), about 6 to 8 more minutes.
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7
Squeeze lemon over the pan and sprinkle with 2 tbsp chopped fresh parsley. Serve directly from the pan.