Southern American 30 min

Sheet Pan Shrimp Boil

Name: Sheet Pan Shrimp Boil
Total time: 30 min
Yield: 2 servings
Cuisine: Southern American
Ingredients: 1.5 lbs large shrimp, peeled and deveined; 1 lb baby red potatoes, halved; 4 ears mini corn or 2 regular ears cut into thirds; 12 oz smoked sausage, sliced; 4 tablespoons butter, melted; 1 tablespoon Old Bay seasoning; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 lemon, sliced; Salt and pepper to taste; Fresh parsley for garnish

seafoodquicksheet-pangluten-free

Ingredientsfor 2

480

Cal

36g

Protein

32g

Carbs

24g

Fat

11.5 lbs large shrimp, peeled and deveined
21 lb baby red potatoes, halved
34 ears mini corn or 2 regular ears cut into thirds
412 oz smoked sausage, sliced
54 tablespoons butter, melted
61 tablespoon Old Bay seasoning
71 teaspoon garlic powder
81 teaspoon smoked paprika
91 lemon, sliced
10Salt and pepper to taste
11Fresh parsley for garnish

Order ingredients on Instacart

Instructions

1
Preheat oven to 400°F. Parboil potatoes in salted boiling water for 8–10 minutes until barely tender. Drain — they'll finish in the oven.
2
Toss potatoes, corn, and sliced sausage with 2 tablespoons melted butter, Old Bay, garlic powder, smoked paprika, salt, and pepper on a large sheet pan. Spread in a single layer. Roast 15 minutes.
3
Toss shrimp with remaining melted butter and Old Bay. Add to the sheet pan alongside the pre-roasted vegetables and sausage. Tuck lemon slices around the pan.
4
Roast 8–10 more minutes until shrimp are pink and cooked through and everything is lightly caramelized. The shrimp boil flavors — the Old Bay, butter, and lemon — permeate the whole pan. Garnish with fresh parsley and serve directly on the sheet pan for a dramatic presentation.