Sheet Pan Shrimp Boil
Sheet Pan Shrimp Boil is a vibrant, one-pan meal that captures the essence of summer gatherings. With succulent shrimp, sweet corn, and fluffy potatoes, this dish is bursting with flavor and color. Perfect for weeknight dinners or festive occasions, it offers an easy cooking experience with minimal cleanup. Just toss your ingredients together and let the oven work its magic, bringing a taste of the beach right to your table!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 lb baby potatoes, halved
- 2 ears corn on the cob, cut into 2-inch pieces
- 8 oz Andouille sausage, sliced
- 2 tbsp Old Bay seasoning
- 3 tbsp olive oil
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine halved baby potatoes, corn pieces, sliced sausage, and shrimp.
- Drizzle with olive oil and sprinkle with Old Bay seasoning; toss to coat evenly.
- Spread the mixture evenly on a sheet pan.
- Roast in the preheated oven for 20-25 minutes until shrimp are pink and opaque.
- Serve immediately with lemon wedges.
Nutrition
- Serving Size: 1/4 of recipe (approximately 300g)
- Calories: 420
- Sugar: 2g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 210mg
Keywords: - For extra flavor, consider adding garlic powder or red pepper flakes. - Substitute shrimp with crab legs or chicken for variety. - Store leftovers in an airtight container in the refrigerator for up to three days.