Shrimp Boil Sheet Pan
It's sheet pan season! And you already know I'm pumped for it! It's just so liberating, throwing everything onto a sheet pan and boom - dinner is served! This Shrimp Boil Sheet Pan was packed with flavor! It really brought those shrimp boil vibes! It was a little spicy, it was zesty, it almost gave a jambalaya type vibe. This was a next level dinner recipe that was ridiculously easy to make! My family wolfed it down! One-year-old and 3-year-old approved!
Ingredients
- 1 lb Shrimp raw, peeled, deveined, tails removed
- 13.5 oz Smoked Andouille Sausage sliced into 1-inch rounds
- 1.5 lbs Little Potatoes I used little red potatoes!
- 1 Small Yellow Onion thinly sliced into half moons
- 3 Garlic Cloves minced
- 2 Ears of Corn shucked and cut into 4 pieces
- 5 tbsp Butter
- 1 tbsp Old Bay Seasoning
- 1 tsp Cajun Seasoning
- ¼ tsp Salt
For Serving:
- Juice and zest from 1/2 a lemon
- Parsley minced
Instructions
To prep the shrimp boil sheet pan:
- Preheat oven to 375 ℉ and line a baking sheet with tinfoil for easy cleanup. Lightly grease it with cooking spray.
- Fill a large pot with water and a dash of salt and bring to a boil.
- Boil the baby potatoes for 10 minutes, stirring in the pieces of corn in the last 5 minutes. Drain.
- Add the potatoes, corn cob pieces, onion, shrimp, and sausage to the sheet pan.
- In a small bowl, melt the butter and whisk in the garlic and spices.
- Drizzle it over everything, then toss liberally with your hands.
To bake and serve:
- Bake 15-17 minutes, until shrimp are pink and the veggies are tender.
- Garnish with lemon juice, zest, and parsley, if desired!
Nutrition
Serving: 1.5cupsCalories: 480kcalCarbohydrates: 30gProtein: 27gFat: 2gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 180mgSodium: 1200mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 540IUVitamin C: 21mgCalcium: 55mgIron: 3mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
