Sheet Pan Shrimp Boil
Combining the traditional corn, potatoes, Andouille sausage and shrimp, this Sheet Pan Shrimp Boil is a ridiculously easy to make and delicious meal your family will request again and again!
Equipment
- Large sheet pan
Ingredients
- 4 large corn on the cob, fresh
- 12 oz Andouille sausage
- 1.5 lb baby potatoes
- 1 tablespoon olive oil
- ½ tablespoon Seafood seasoning I recommend Old Bay
- 2 lb raw, easy peel shrimp I recommend using peel on shrimp for this recipe.
- 2 tablespoon salted butter Can sub unsalted butter. Just add an extra pinch of salt.
- 1 tablespoon Seafood seasoning
- Lemon wedges
- fresh parsley, chopped optional
Instructions
- Preheat oven to 400 degrees F.
- Remove the husk from the corn and cut off the ends. Then slice each cob into 4 equal pieces. Wash the baby potatoes and cut in half.Slice the andouille to about ⅓rd inch thickness. Combine the corn, potatoes and andouille slices on a large sheet pan. Drizzle with about 1 tablespoon of olive oil and sprinkle ½ tablespoon Seafood Seasoning. Toss until evenly coated. Place the sheet pan in the preheated oven and cook at 400 degrees for 15-18 minutes.
- While the vegetables are cooking prepare the shrimp. Pat shrimp dry with a paper towel and place in a large mixing bowl. Melt 2 tablespoon of butter and combine with 1 tablespoon of Seafood Seasoning and about ½ tablespoon of olive oil. Pour the butter mixture over the shrimp and toss to coat evenly.
- Remove the vegetables from the oven and place the shrimp on top of the vegetables. Put the pan back in the oven and continue cooking at 400 degrees F for another 12 minutes until the shrimp are cooked through. Remove from the oven and serve hot with lemon wedges and fresh parsley if desired. Enjoy!
Tried this recipe?Let us know how it was!