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Sheet Pan Shrimp Boil

The classic Shrimp boil recipe made easier by baking it on a sheet pan for a light and flavorful summer meal..

Shrimp boils are traditionally cooked outside in a large pot and served on a newspaper lined table. .

For easier cleanup and less mess this recipe is baked in the oven . The potatoes are parboiled for the same cooking time as the shrimp. (You can also microwave the potatoes instead of boiling).

Sheet Pan Shrimp Boil


1 pound baby potatoes

2-3 ears corn, each cut into 3-4 pieces

1 pound shrimp, peeled and deveined ( tail on optional)

2-3 andouille sausage or hot links, sliced

4 cloves garlic, minced

4 Tablespoons butter, melted ( or more if desired)

1 teaspoon salt

1 teaspoon pepper

1 Tablespoon Old Bay or Cajun seasoning

Lemon, cut into wedges

Optional garnish: parsley


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or spray with nonstick spray.

In a large pot of salted water, boil potatoes for about 10 minutes, adding in corn the lsat 5 minutes. Drain.

Place potatoes, corn, shrimp, sausage and garlic onto the baking sheet. Drizzle with melted butter and sprinkle salt, pepper and old bay. Toss to combine and spread out in a single layer.

Bake for 12-15 minutes, or until the shrimp is cooked and potatoes are tender.

Serve with lemon wedges and optional parsley.


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