Description
This Sheet Pan Shrimp Boil is a flavor-packed, mess-free twist on the classic Southern seafood boil. Roasted on a single pan with juicy shrimp, smoked sausage, sweet corn, and buttery garlic seasoning, it’s the perfect easy weeknight dinner or casual party centerpiece.
Ingredients
Scale
- 1 pound 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
- 1 pound 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
Instructions
- Preheat oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling salted water, cook the potatoes until just tender, about 10–13 minutes. Add corn during the last 5 minutes. Drain well.
- In a small bowl, mix melted butter, garlic, and Old Bay seasoning.
- Spread potatoes, corn, shrimp, and sausage evenly on the prepared baking sheet.
- Drizzle with the butter mixture and gently toss everything to coat.
- Bake for 12–15 minutes, or until shrimp are opaque and corn is tender.
- Serve immediately with lemon wedges and garnish with parsley, if desired.
Notes
- Parboil potatoes and corn up to 2 days in advance to speed up prep.
- Thaw and dry shrimp well if using frozen to prevent sogginess.
- Reheat leftovers in the oven instead of the microwave for best texture.
- Serve with crusty bread or garlic knots to soak up the flavorful butter.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 910mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 180mg