Sheet Pan Shrimp Boil

Name: Sheet Pan Shrimp Boil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
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 garlic cloves, minced; 2 tbsp olive oil; 1 lemon, cut into wedges; 2 tbsp fresh parsley, chopped

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.

50 minEasyServes 4430 cal/serving

AmericanDinnerOvenPescatarianHigh ProteinGluten-FreeAlcohol-Free

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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 garlic cloves, minced
2 tbsp olive oil
1 lemon, cut into wedges
2 tbsp fresh parsley, chopped

Instructions

1

Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed sheet pan with foil.
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.
3

Meanwhile, mix the melted 4 tbsp unsalted butter with 4 minced garlic cloves and the remaining Old Bay seasoning.
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.
5

Return to the oven and roast for 10 minutes.
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.
7

Squeeze lemon over the pan and sprinkle with 2 tbsp chopped fresh parsley. Serve directly from the pan.

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Questions

What oven temperature does Sheet Pan Shrimp Boil need?

For Sheet Pan Shrimp Boil, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 15 minutes, in step 2. The target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

What can I use instead of Old Bay in Sheet Pan Shrimp Boil?

The entry for Sheet Pan Shrimp Boil calls for 2 tbsp Old Bay seasoning. In its place: Celery salt and paprika with a pinch each of black pepper and cayenne.

Can I use frozen shrimp instead of shrimp in Sheet Pan Shrimp Boil?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Sheet Pan Shrimp Boil uses 1.5 lbs large shrimp (21-25 count), peeled and deveined.

Is Sheet Pan Shrimp Boil gluten-free?

Yes. As written, nothing in the ingredient list for Sheet Pan Shrimp Boil is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the sausage and the Old Bay.

How do I store and reheat Sheet Pan Shrimp Boil?

Refrigerate what is left of Sheet Pan Shrimp Boil within two hours and eat it within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

Hush Puppies side
Broccoli Bacon Salad salad
Classic Ranch Dressing sauce
Pomegranate Rosemary Mocktail Fizz drink

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