Sheet Pan Shrimp Boil – Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. Without newspapers or bags and No clean-up!
This shrimp boil is fast, easy, delicious, beautiful, and clean up is a breeze. Made with shrimp, potatoes, fresh sweet corn on the cob, smoked sausage and seasoning. It’s a complete meal in a pan or serve with green salad and garlic bread. This makes a great summer party meal or just a fun meal with your family. You can use Old Bay seasoning or use less of the cajun seasoning if it would be too spicy for the kids.
- a pound of baby Dutch yellow potatoes
- 3 ears corn, each cut crosswise into 6 pieces
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon Old Bay seasoning
- a pound of medium shrimp, peeled and deveined
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley leaves
Sheet Pan Shrimp Boil DIRECTIONS:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
In a small bowl, combine butter, garlic and Old Bay seasoning.
Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
Serve immediately with lemon wedges, garnished with parsley, if desired.
Enjoy your Sheet Pan Shrimp Boil.
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