A shrimp boil is a casual way of feeding a crowd that’s famous throughout the low country of Georgia and North Carolina. Traditionally, you combine corn, potatoes, shrimp, sausage, seasonings, and sometimes crab in a giant pot outdoors and boil it all until it’s cooked through. Then you dump the whole shebang out onto the middle of a newspaper lined table and let the group have at it.

Our Sheet Pan Shrimp Boil takes all the delicious flavors of the classic and cooks it up on one pan in the oven. (You do need to parboil the potatoes a bit first, but that’s no big deal, right?) Easy! When you remove that steaming pan from the oven, you’ll have sweet and juicy corn, succulent shrimp, tender potatoes, and savory sausage all coated in melted butter and spicy Old Bay. It just doesn’t get better than that. It may not be completely traditional, but all the flavor is there with none of the fuss. And you can still go ahead and dump it out on the table if you want!

INGREDIENTS

1 pound shrimp, peeled and deveined
1 (12 ounce) package smoked andouille sausage, thinly sliced
1 pound small new potatoes
3 ears corn, each cut into 6 pieces
1 cup (2 sticks) unsalted butter, melted
5 cloves garlic, minced
1 lemon, sliced into wedges
2 tablespoons fresh parsley, chopped
1 ½ tablespoons Old Bay seasoning

PREPARATION

Preheat oven to 400°F and lightly grease a baking sheet.
Bring a large pot of salted water to a boil and add corn and potatoes. Cook 5 minutes until potatoes are nearly tender. Drain well and set aside.
Meanwhile, in a large bowl, combine melted butter, garlic, and Old Bay seasoning.
Add potatoes, corn, shrimp, and sausage to bowl and gently toss to combine.
Spread everything out on baking sheet and place in oven. Bake until shrimp are opaque and corn is tender, about 12-15 minutes.
Sprinkle parsley over the top and serve immediately with lemon wedges.