Sheet Pan Shrimp Boil
There is no shortage of flavor with this sheet pan recipe for a traditional shrimp boil. It’s easy to make with little to no clean up!
baby red potatoes, quartered
each cut crosswise into 6 pieces
unsalted butter, melted
tbs of Penzey’s
shrimp and crab boil seasoning,
peeled and deveined
(12.8 ounce) package
andouille chicken sausage,
lemon, cut into wedges
chopped fresh parsley leaves
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
In a small bowl, combine butter, garlic, and shrimp and crab boil seasoning.
Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
Serve immediately with lemon wedges, garnished with parsley, if desired.