Description
A laid-back take on a southern classic, this sheet pan shrimp boil is packed with flavor and made for easy entertaining. Baby potatoes, shrimp, corn, and sausage all roast to perfection and are finished with a lemon parsley butter.
Ingredients
Scale
- 1 pound baby potatoes, quartered
- 5 tablespoons extra virgin olive oil, divided
- 3 ears of corn, cut into 4 pieces each
- 12 ounces andouille sausage, cut into 1/2″ slices
- 1 1/2 tablespoons old bay seasoning (or your preferred creole blend)
- 1 teaspoon sea salt
- 1 pound extra large wild caught shrimp (peeled, tails on)
- 4 tablespoons melted butter
- 1 1/2 tablespoons fresh parsley, roughly chopped
- 1 1/2 teaspoons lemon juice
- additional slices of lemon for serving
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or foil
- Toss quartered potatoes in 1 tablespoon of olive oil and arrange in a single layer on the sheet pan. Roast for 15 minutes.
- While the potatoes cook, toss corn and sausage with 3 tablespoons olive oil, old bay, and sea salt.
- Remove potatoes from oven, add to bowl with corn and sausage, and toss to combine. Return everything to the sheet pan in an even layer and roast another 15 minutes.
- Toss shrimp in remaining 1 tablespoon of olive oil and a bit more old bay if desired. Add to sheet pan and roast an additional 8 – 10 minutes, or until shrimp are pink and just cooked through. Note : if you are not using extra large shrimp, you will need to reduce the cook time accordingly.
- Meanwhile, whisk together melted butter, chopped parsley, and lemon juice.
- Remove sheet pan from the oven, drizzle with parsley butter, and serve immediately with lemon slices.
Notes
- Serve with cornbread and fruit salad
- Add extra old bay or hot sauce for heat
- For pescatarian version, omit sausage
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Sheet Pan / Oven Roasted
- Cuisine: Southern-Inspired
