Sheet Pan Shrimp Boil
This sheet pan dinner is packed with spicy Andouille sausage, fresh corn, creamer potatoes, and jumbo shrimp. Top it off with melted butter, fresh garlic, and the classic Old Bay Seasoning and you have the perfect Southern supper.
Servings 6 People
- 1 Lb Jumbo Shrimp Peeled and Deveined
- 1 Package Andouille Sausage 12-14oz
- 2 Ears Fresh Corn
- 2 Lbs Potatoes Yukon Gold or any Creamer Potatoes
- 6 Cloves garlic
- 1/2 Cup Salted Butter
- 3 Tbsp Old Bay Seasoning
- 1/4 Cup Fresh Parsley For
- 2 Lemons
Preheat the oven to 375°. Line a sheet pan with foil covering all the edges. Then lay down a piece of parchment in the middle to prevent sticking.
Defrost peeled and deveined shrimp by placing in a bowl of cool water. If it is already thawed or fresh, give it an extra rinse and set it aside in a bowl.
Rinse potatoes and place in a medium sized pot. Cover with cool water, place on the stove, and bring to a boil. Boil for ten minutes. Drain potatoes and place on the sheet pan.
Clean the corn by removing all of the husk and silk. Rinse and cut into 2" rounds. Add to the sheet pan.
Slice the Andouille sausage on the diagonal to create a lot of surface area. This will give you a nice crisp sausage. Add to the sheet pan.
Add the cleaned and defrosted shrimp to the sheet pan.
Melt butter in the microwave. I'm not going to give you a time because everyone's microwave is different. Keep a close eye on it so that it doesn't explode or boil.
Mince or press garlic and add to the butter. Then drizzle the butter and garlic over the shrimp boil ingredients. Sprinkle Old Bay Seasoning over the top and then toss to make sure that everything is evenly coated.
Bake for 25 minutes on 375°. Add a little chopped parsley for color when this is finished cooking. Serve right off the sheet pan with a few lemons cut into wedges.
Calories: 573kcal | Carbohydrates: 30g | Protein: 34g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 287mg | Sodium: 1341mg | Potassium: 1052mg | Fiber: 5g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 46.4mg | Calcium: 208mg | Iron: 8.8mg