The Simplest Shrimp Boil

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This is a recipe I have been dying to try for a long time. Having family in Louisiana I’ve always loved a good down-home shrimp boil. Normally this takes place outdoors with a ridiculously large pot over an open flame. It’s pretty awesome, but I needed it to be downsized to be devoured in my tiny kitchen. My dreams came true with the help of my oven. This Sheet Pan Shrimp Boil provided me with the delectable flavors of the outdoor experience in the comfort of my own home. This recipe is not only super simple, but also the clean up is quick and easy. This dish is a total win!

It’s summer and you know shrimp is my jam. I was lucky enough to find some easy-peel shrimp this week at my local grocery store. This provided a much easier experience than last week’s dish because I didn’t have to wait for my protein to thaw.  I could jump right into cooking. This meal incorporates a short amount of time boiling and ultimately finishing everything up in the oven. Admittedly, I was concerned about the doneness of the baby potatoes but in the end, it all worked out well and everything was done.

I’ve made numerous sheet pan meals and this one is definitely a new favorite. I’ve considered making this recipe in my instant pot and was super intimidated and to this day haven’t tried it. That’s definitely a kitchen adventure that I need to tackle rather than all of my horrible burn notice experiences. It’s a relief knowing despite any other renditions of this meal I try, this one is foolproof. This simple Southern staple on a sheet pan packs a flavorful punch in a snap!

Sheet Pan Shrimp Boil

What You Need:DSC_0107.JPG

  • 1 pound baby red potatoes cut in half
  • 1/2 pound yellow dutch baby potatoes
  • 2 Tbs salt
  • Water for boiling
  • 4 ears corn each cut into 4-6 pieces
  • 1 onion quartered
  • 1 and 1/2 sticks of butter,  melted
  • 3 Tbsp. garlic minced
  • 3 Tbsp. Old Bay Seasoning
  • 1.5b Lb medium shrimp peeled and deveined
  • 1 Lb smoked andouille sausage, sliced into chunks
  • 1 lemon cut into wedges
  • 3 Tbs fresh parsley chopped

Instructions:
Click here to Cook With Me!

  • Preheat oven to 400 degrees F.
  • Coat a baking sheet with nonstick spray, and set aside.
  • Fill a large pot with water, and salt and potatoes. Bring to a boil.
  • Cook potatoes until just tender and parboiled, about 8-10 minutes.
  • Add corn to the boiling water during the last 3 minutes of cooking time.
  • Drain water, set potatoes and put on the prepared baking sheet.
  • In a small bowl, combine butter, garlic, 2 tablespoons of the parsley and Old Bay Seasoning.
  • Add shrimp and sausage and onions to the corn and potatoes on the baking sheet.
  • Stir in butter mixture and gently toss to combine, then spread out to make sure everything is in a single layer.
  • Place into oven and bake for 12-15 minutes, or until the shrimp are pink and cooked through, sausage is hot, and corn is tender.
  • Garnish with remaining parsley and lemon wedges.
  • Serve and enjoy!

Cook With Me:

  • Preheat oven to 400 degrees F.
  • Coat a baking sheet with nonstick spray, and set aside.
  • Fill a large pot with water, and salt and potatoes. Bring to a boil.DSC_0108.JPG
  • Cook potatoes until just tender and parboiled, about 8-10 minutes.
  • Add corn to the boiling water during the last 3 minutes of cooking time.DSC_0111.JPG
  • Drain water, set potatoes and put on the prepared baking sheet.
  • In a small bowl, combine butter, garlic, 2 tablespoons of the parsley and Old Bay Seasoning.DSC_0109.JPG
  • Add shrimp and sausage and onions to the corn and potatoes on the baking sheet.
  • Stir in butter mixture and gently toss to combine, then spread out to make sure everything is in a single layer.DSC_0115.JPG
  • Place into oven and bake for 12-15 minutes, or until the shrimp are pink and cooked through, sausage is hot, and corn is tender.
  • Garnish with remaining parsley and lemon wedges.DSC_0116.JPG
  • Serve and enjoy!DSC_0118

Inspired by this recipe.

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