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Sheet Pan Shrimp Boil

A quick and easy sheet pan shrimp boil that's perfect for weeknight dinners and sure to please the whole family.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound peeled shrimp (thawed if frozen) Use frozen shrimp if necessary, just make sure to thaw.
  • 1 pound smoked sausage Can substitute with spicy andouille sausage.
  • 1 pound baby potatoes Halve for quicker cooking.
  • 2 ears fresh corn Cut into thick coins; frozen corn can be used if needed.
  • 4 tablespoons butter Melted for tossing ingredients.
  • 2 tablespoons Old Bay seasoning Cajun seasoning can be used as a substitute.
  • 1 to taste salt Add more if desired.
  • 3 cloves garlic Minced or sliced.
  • 1 whole lemon Squeeze juice over finished dish.
  • as needed garlic bread Optional, for serving.
  • as needed parchment paper or foil For easier clean up.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Cut the baby potatoes in half and chop the corn into thick coins. Slice the smoked sausage.
  3. Spread the potatoes, corn, and sausage on a lined sheet pan.
  4. Drizzle with melted butter and sprinkle with Old Bay seasoning. Toss to coat.
Cooking
  1. Roast in the oven for 15-20 minutes, until the potatoes are fork-tender.
  2. Add the thawed shrimp on top. Pat them dry, season again, and add a dab of butter.
  3. Return to the oven and cook for an additional 7-8 minutes, until the shrimp are pink and curled.
  4. Remove from the oven and squeeze fresh lemon juice over the dish.
  5. Serve hot, optionally garnished with chopped parsley.

Notes

Don't crowd the pan for crispy edges and keep parchment paper handy for easy cleanup. Adjust seasoning to taste and experiment with adding vegetables.