Description
This Sheet Pan Shrimp Boil is a crowd-pleaser! Featuring shrimp, smoky sausage, sweet corn, and tender potatoes, it’s perfect for a quick and flavorful dinner.
Ingredients
Scale
- 1 pound large shrimp, peeled & deveined, tails on optional
- 12 ounces smoked sausage, sliced into coins
- 3 ears corn, cut into fourths
- 1 pound baby potatoes, halved if large
- 4 tablespoons olive oil, divided
- 3 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 ½ tablespoons old bay seasoning, divided
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne, optional for heat
- 1 teaspoon kosher salt, or more to taste
- 1 lemon, sliced into wedges
- 2 tablespoons parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C) convection and line sheet pans with foil or parchment paper.
- Boil the potatoes in salted water for 10–12 minutes until fork-tender, adding the corn during the last 5 minutes of cooking. Drain well.
- Transfer the potatoes, corn, and sausage to a sheet pan, or distribute between two half sheet pans.
- Drizzle with 2 tablespoons of olive oil, add the garlic, Old Bay seasoning, paprika, cayenne, and salt. Toss to coat evenly.
- Spread everything in a single layer and roast for 12–15 minutes, stirring halfway through.
- In a separate bowl, toss the shrimp with 1 tablespoon of olive oil and ½ teaspoon of Old Bay seasoning.
- Add the shrimp to the sheet pan, mixing gently with other ingredients.
- Roast for an additional 5–6 minutes until the shrimp are pink and cooked through.
- Drizzle melted butter over the pan, squeeze fresh lemon juice on top, and sprinkle with parsley.
Notes
For a spicy kick, adjust the cayenne to your preference.
Ensure shrimp are cooked just until pink to prevent overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 150mg