why make this recipe
Sheet Pan Shrimp Boil is a delightful and uncomplicated meal that brings all the flavors of a traditional shrimp boil right to your kitchen. It combines juicy shrimp, tender potatoes, sweet corn, and savory sausage, all roasted together on a single sheet pan. This recipe not only provides a delicious meal but also makes cleanup easier, as everything cooks in one place.
how to make Sheet Pan Shrimp Boil
Ingredients :
- 1 pound large shrimp, peeled and deveined
- 1 pound baby potatoes, halved
- 1 pound corn on the cob, cut into pieces
- 1/2 cup smoked sausage, sliced
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon Old Bay seasoning
- Salt and pepper, to taste
- Lemon wedges, for serving
- Chopped parsley, for garnish
Directions :
- Preheat the oven to 425°F (220°C).
- On a large sheet pan, toss the baby potatoes with 2 tablespoons of olive oil, Old Bay seasoning, salt, and pepper.
- Roast the potatoes for 20 minutes.
- Add corn, sausage, and remaining olive oil, tossing to combine. Roast for another 10 minutes.
- Finally, add the shrimp and garlic, tossing everything together. Roast for an additional 8-10 minutes until shrimp are cooked through.
- Serve with lemon wedges and garnish with parsley.
how to serve Sheet Pan Shrimp Boil
To serve Sheet Pan Shrimp Boil, place the roasted shrimp, potatoes, corn, and sausage on a large platter. Squeeze fresh lemon juice over the dish and sprinkle with chopped parsley for extra flavor. This dish is great for casual gatherings or family dinners.
how to store Sheet Pan Shrimp Boil
You can store leftovers of your Sheet Pan Shrimp Boil in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. To reheat, simply place it in the oven or microwave until warmed through.
tips to make Sheet Pan Shrimp Boil
- Use fresh ingredients for the best flavor. Fresh shrimp and seasonal corn make a big difference.
- If you like it spicy, consider adding red pepper flakes or Cajun seasoning.
- Make sure not to overcook the shrimp; they cook quickly and are done when they turn pink and opaque.
variation
You can customize this recipe according to your taste. Substitute the smoky sausage with chorizo or add more vegetables like bell peppers or asparagus for a different twist.
FAQs
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
What if I don’t have Old Bay seasoning?
If you don’t have Old Bay seasoning, you can make a similar mix with paprika, celery salt, pepper, and cayenne.
Can I make this ahead of time?
You can prep the ingredients ahead of time and store them in the refrigerator. When you’re ready to cook, just follow the roasting steps.
Sheet Pan Shrimp Boil
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A delightful and uncomplicated meal featuring juicy shrimp, tender potatoes, sweet corn, and savory sausage, all roasted together on a single sheet pan.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound baby potatoes, halved
- 1 pound corn on the cob, cut into pieces
- 1/2 cup smoked sausage, sliced
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon Old Bay seasoning
- Salt and pepper, to taste
- Lemon wedges, for serving
- Chopped parsley, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the baby potatoes with 2 tablespoons of olive oil, Old Bay seasoning, salt, and pepper on a large sheet pan.
- Roast the potatoes for 20 minutes.
- Add corn, sausage, and remaining olive oil, tossing to combine. Roast for another 10 minutes.
- Finally, add the shrimp and garlic, tossing everything together. Roast for an additional 8-10 minutes until shrimp are cooked through.
- Serve with lemon wedges and garnish with parsley.
Notes
Use fresh ingredients for the best flavor. Consider adding red pepper flakes or Cajun seasoning for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg
