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.