why make this recipe
Sheet Pan Shrimp Boil is a simple and delicious dish that brings the flavors of a traditional shrimp boil to your oven. It’s perfect for gatherings or a family dinner, allowing everyone to enjoy flavorful shrimp, spicy sausage, and sweet corn all in one pan. Plus, the clean-up is easy thanks to the use of parchment or foil. This recipe is not only comforting but also a fun way to enjoy seafood without the fuss of boiling pots and outdoor setups.
how to make Sheet Pan Shrimp Boil
Ingredients:
- 1.5 lb gold baby potatoes, halved
- 4 ears of corn, shucked and cut lengthwise into 3-4 pieces
- 1 large red onion, cut into wedges
- 12 oz Cajun-style chicken sausage, sliced into 1/2-inch rounds
- 1 lb large raw shrimp, peeled and deveined with the tail on
- 6 Tablespoons melted butter
- 1 Tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 lemon, cut into wedges
- Fresh parsley, chopped (for garnish)
Directions:
- Preheat your oven to 425 degrees F. Line a large baking sheet with parchment or foil for easy cleanup.
- Bring a large pot of salted water to a boil. Add the halved potatoes and cook for 10 minutes.
- In the last 5 minutes, add the corn to the pot. Drain the potatoes and corn well.
- In a small bowl, mix together the melted butter, Old Bay seasoning, garlic powder, smoked paprika, and salt.
- In a large bowl, toss the parboiled potatoes, corn, and red onion with half of the butter mixture. Spread this mixture onto the prepared sheet pan and roast for 10 minutes.
- In the same bowl, add the shrimp and sausage, tossing them with the remaining butter mixture.
- After 10 minutes, remove the sheet pan from the oven, add the shrimp and sausage, and spread everything into a single layer.
- Roast for another 6-8 minutes, or until the shrimp turns pink and opaque.
- Squeeze fresh lemon juice over the top, sprinkle with chopped parsley, and serve hot with extra lemon wedges.
how to serve Sheet Pan Shrimp Boil
Serve the sheet pan shrimp boil straight from the oven for a casual and fun dining experience. Place it in the center of the table and let everyone help themselves. Pair it with some crusty bread or a fresh salad for a complete meal. The lemon wedges make a nice touch for squeezing over the dish before enjoying.
how to store Sheet Pan Shrimp Boil
If you have leftovers, let the shrimp boil cool down to room temperature. Transfer it into an airtight container and store it in the refrigerator. It will last for up to 2 days. Reheat gently in the oven or microwave before serving again.
tips to make Sheet Pan Shrimp Boil
- Make sure to not overcook the shrimp as it can become tough. Keep an eye on them during the last few minutes in the oven.
- You can add more vegetables like bell peppers or zucchini for extra flavor and nutrition.
- Adjust the seasoning according to your taste. If you love spice, feel free to add some cayenne pepper or hot sauce to the butter mixture.
variation
To switch things up, try using different types of sausage or shrimp seasoning. You could also replace the shrimp with scallops or add crab legs for a seafood feast. Additionally, using different types of potatoes, like red or sweet potatoes, can give a new twist to the flavor.
FAQs
Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp, but make sure to thaw them completely in the refrigerator before cooking.
Q: How do I know when the shrimp are done?
A: Shrimp are cooked when they turn pink and opaque in color. They typically take 6-8 minutes in the oven.
Q: Can I make this recipe in advance?
A: While it’s best served fresh, you can prepare the potatoes and corn in advance and store them, then assemble and cook everything just before serving.
Q: What side dishes go well with a shrimp boil?
A: Some great side dishes include coleslaw, cornbread, or a light green salad.
Sheet Pan Shrimp Boil
Ingredients
For the Boil
- 1.5 lb gold baby potatoes, halved
- 4 ears corn, shucked and cut lengthwise into 3-4 pieces
- 1 large red onion, cut into wedges
- 12 oz Cajun-style chicken sausage, sliced into 1/2-inch rounds
- 1 lb large raw shrimp, peeled and deveined with the tail on
- 6 Tablespoons melted butter
- 1 Tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 whole lemon, cut into wedges
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 425 degrees F. Line a large baking sheet with parchment or foil for easy cleanup.
- Bring a large pot of salted water to a boil. Add the halved potatoes and cook for 10 minutes.
- In the last 5 minutes, add the corn to the pot. Drain the potatoes and corn well.
Combining Ingredients
- In a small bowl, mix together the melted butter, Old Bay seasoning, garlic powder, smoked paprika, and salt.
- In a large bowl, toss the parboiled potatoes, corn, and red onion with half of the butter mixture. Spread this mixture onto the prepared sheet pan and roast for 10 minutes.
- In the same bowl, add the shrimp and sausage, tossing them with the remaining butter mixture.
Roasting
- After 10 minutes, remove the sheet pan from the oven, add the shrimp and sausage, and spread everything into a single layer.
- Roast for another 6-8 minutes, or until the shrimp turns pink and opaque.
Serving
- Squeeze fresh lemon juice over the top, sprinkle with chopped parsley, and serve hot with extra lemon wedges.