Savor the Flavor with This Easy Sheet Pan Shrimp Boil

Experience the taste of coastal dining with this Easy Sheet Pan Shrimp Boil, featuring shrimp, sausage, corn, and potatoes, perfect for gatherings.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Quick Meals

Cuisine: American, Coastal

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Seafood

1 pound Jumbo shrimp, peeled and deveined Use shrimp with tails on for best flavor and texture.
12 ounces Smoked kielbasa turkey sausage Can substitute with any sausage variety.

For the Veggies

2 ears Corn on the cob Can substitute with frozen corn.
1 pound Baby Dutch potatoes Halve for quicker cooking.
1 White onion Can swap for shallots or leeks.
1 Red onion Can swap for shallots or leeks.

For the Seasoning

2 tablespoons Garlic paste Can replace with minced garlic.
4 tablespoons Butter Can substitute with olive oil.
2 tablespoons Old Bay seasoning Bold, coastal flavor.
1 teaspoon Smoked paprika Regular paprika is a suitable alternative.
1 teaspoon Garlic butter seasoning or garlic powder Kosher salt to taste.
2 tablespoons Lemon juice Lime juice works well as an alternative.
2 tablespoons Fresh parsley Optional for garnish.

For Serving

1 piece Lemon wedge Squeeze over the dish before serving.

Equipment

Rimmed sheet pan
mixing bowl

Method

Instructions

Prep Ingredients: Prepare all your ingredients. Quarter the baby Dutch potatoes. Slice the sausage and cut the corn into smaller sections.
Arrange on Sheet Pan: Place the potatoes, sausage slices, and corn pieces in a single layer on a rimmed sheet pan.
Prepare Seasoning Mix: In a mixing bowl, combine melted butter with Old Bay seasoning, garlic paste, smoked paprika, and garlic powder. Stir to combine.
Add Shrimp: Incorporate the jumbo shrimp among the vegetables on the sheet pan, ensuring they are well-coated with the seasoning mix.
Bake: Preheat oven to 400°F (200°C) and bake for 20 minutes or until shrimp are pink and opaque, and potatoes are tender.
Serve: Remove from oven, garnish with parsley if desired, and serve hot with lemon wedges.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 18gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 850mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

To ensure even cooking, cut potatoes and veggies to similar sizes. Line the sheet pan with aluminum foil for easy cleanup.

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