Sheet-Pan Shrimp Boil
Mains · Serves 4 · Prep 10 min · Cook 30 min · Total 40 min
All the fun of a seafood boil without the giant pot: buttery potatoes, sweet corn, smoky sausage and shrimp, roasted in stages so everything finishes together. Spread newspaper on the table and let everyone dig in.
Ingredients
- 1 1/2 lb baby potatoes (about 1 1/2 inches), halved
- 2 tbsp olive oil
- 1 tbsp seafood boil seasoning, divided
- 3 ears corn, each cut into 4 rounds
- 12 oz smoked sausage or kielbasa, sliced into 1/2-inch coins
- 1 1/2 lb large shrimp, peeled and deveined
- 4 tbsp butter, melted
- 4 clove garlic, minced
- 1 lemon, half juiced and half cut into wedges
- 2 tbsp chopped fresh parsley
Steps
- Heat the oven to 425°F. On a large rimmed sheet pan, toss the potatoes with the olive oil and 1 tsp of the seasoning. Spread them cut side down and roast for 15 minutes.
- Add the corn and sausage to the pan, toss with the potatoes and roast for 8 minutes more.
- Meanwhile, stir the melted butter, garlic, lemon juice and the remaining 2 tsp seasoning together. Toss the shrimp with half of the garlic butter.
- Scatter the shrimp over the pan in a single layer and roast until pink and opaque, 6 to 8 minutes.
- Drizzle the remaining garlic butter over everything, sprinkle with parsley and serve with the lemon wedges.