Sheet Pan Shrimp Boil (Print Format)
A simple, flavor-packed sheet pan meal with shrimp, sausage, potatoes, and corn roasted to perfection.
# Ingredients:
→ Vegetables
01 -
1.5 pounds baby potatoes (red or fingerling), washed
02 -
2-3 ears fresh corn on the cob, cut into 2-3 inch chunks
→ Protein
03 -
1 pound raw shrimp, peeled and deveined
04 -
12 ounces andouille sausage, sliced into 1/2-inch rounds
→ Seasonings and Fat
05 -
6 tablespoons unsalted butter
06 -
3 cloves garlic, minced
07 -
2 tablespoons Old Bay seasoning
→ Optional Garnishes
08 -
Lemon wedges
09 -
Chopped fresh parsley
# Steps:
01 -
Bring a large pot of salted water to a boil. Add baby potatoes and cook for 10 minutes until just tender. Add corn for the last 4-5 minutes of cooking. Drain and set aside to cool slightly.
02 -
Melt butter over low heat in a small saucepan. Add minced garlic and sauté for 1-2 minutes until fragrant without browning. Remove from heat and stir in Old Bay seasoning until combined.
03 -
Spread potatoes and corn evenly on a large rimmed baking sheet. Scatter sliced andouille sausage and raw shrimp in a single layer, ensuring no overcrowding for even roasting.
04 -
Pour the warm garlic butter mixture evenly over all ingredients. Toss gently by hand or with tongs to ensure everything is thoroughly coated.
05 -
Roast in a preheated oven at 400°F (200°C) for 12-15 minutes, watching closely. Shrimp should turn pink and curl, sausage edges crisp, and potatoes and corn develop golden caramelized spots. Avoid overcooking shrimp.
06 -
Remove from oven and serve directly from the pan or transfer to a serving dish. Squeeze fresh lemon wedges over and sprinkle chopped parsley for brightness and color.
# Tips:
01 -
Parboiling potatoes ensures they cook evenly with faster-cooking ingredients. Avoid overcooking shrimp to prevent rubbery texture.
02 -
Using parchment paper on the sheet pan facilitates easier cleanup.
03 -
If your sheet pan is small, use two pans to avoid overcrowding and ensure proper roasting.