Sheet Pan Shrimp Boil
Enjoy the flavors of a traditional shrimp boil with this simple and delicious sheet pan recipe, perfect for family dinners and gatherings.
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.
Notes
Make sure to not overcook the shrimp as it can become tough. You can add more vegetables like bell peppers or zucchini for extra flavor and nutrition. Adjust the seasoning according to your taste, and for more spice, add cayenne pepper or hot sauce to the butter mixture.