Sheet Pan Shrimp Boil
Total time50 min
Prep time15 min
Cook time35 min
4.9(30)
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Learn more →Ingredients
4 servings
- 1 lb baby potatoes, halved
- 3 ears corn, husked and cut into 2-inch rounds
- 12 oz smoked andouille sausage, sliced into ½-inch rounds
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- 4 tbsp unsalted butter
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp old bay seasoning
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- 1 lemon, half juiced and half cut into wedges for serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large rimmed sheet pan with foil or parchment for easy cleanup.
- 2
Melt the butter in a small saucepan over medium-low heat, then stir in the minced garlic and cook until fragrant, about 1 minute. Remove from heat and whisk in the olive oil, Old Bay seasoning, smoked paprika, cayenne, salt, black pepper, and lemon juice until combined.
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