Sheet Pan Shrimp Boil
With the summer flavors of shrimp, sausage, corn, lemon, and parsley- this sheet pan shrimp boil makes an easy and flavorful weeknight dinner!
Ingredients
- Olive oil
- Old bay seasoning
- Salt and pepper
- 1 lb. baby red potatoes, halved
- 3 ears of corn, cut into thirds
- 12 - 16 oz. smoked sausage, cut into 2-inch pieces
- 1 1/2 lbs. shrimp, peeled and deveined
- 2 red peppers, sliced
- 2 Tbsp. butter, melted
- 1 handful of parsley, chopped
- 2 lemons
Instructions
- Preheat the oven to 425 degrees.
- In a large mixing bowl, top the potatoes with 2 tsp. of olive oil, 1 tsp. of old bay seasoning, salt, and pepper. Mix until well coated. Then, place potatoes cut-side down on a greased or lined baking sheet with a rim. Bake for 12 minutes.
- In the same mixing bowl, top the corn, sausage, and peppers with 1 Tbsp. of olive oil, 1 1/2 tsp. of old bay, salt, and pepper. Mix until well coated. Add to the baking sheet with the potatoes. Bake for 10 minutes.
- Meanwhile, pat the shrimp dry. Then, use the same mixing bowl to top shrimp with 2 tsp. of olive oil, 1 tsp. old bay, salt, and pepper. Mix until well coated. Add the shrimp to the same baking sheet and roast for an additional 10-15 minutes.
- Drizzle the melted butter over the potatoes, sausage, corn, peppers, and shrimp. Then, drizzle with the juice of 1/2 of a lemon. Garnish with the parsley. Serve with additional lemon wedges.