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Sheet Pan Shrimp Boil on a plate
Rachel Kim

Sheet Pan Shrimp Boil

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3/4 lb baby potatoes cut into 3/4-inch pieces
  • 2 ears corn husked and cut into 1-inch rounds
  • 6 oz fully cooked andouille sausage cut into 1/2-inch rounds
  • 1 lb raw peeled deveined large shrimp tails removed
  • 2 tbsp olive oil divided
  • 2 tbsp unsalted butter softened
  • 2 tbsp fresh lemon juice
  • 1 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp celery salt
  • 1/4 tsp cayenne
  • 1/4 tsp black pepper
  • 1/4 tsp fine salt

Method
 

  1. Heat oven to 425°F; foil-line 18-by-13-inch rimmed sheet. Toss potatoes with 1 tablespoon oil and fine salt; spread cut-side down. Roast 20 minutes.
  2. Mix paprika, garlic powder, celery salt, cayenne, and pepper. Toss corn and andouille with remaining oil and half spice mixture.
  3. Turn potatoes; add corn and sausage in one layer. Roast 12 minutes.
  4. Pat shrimp dry; toss with remaining spices. Add to pan; dot everything with butter. Roast 7 to 9 minutes until shrimp opaque and 145°F and potatoes tender.
  5. Drizzle with lemon juice; gently turn in pan juices. Divide potatoes, corn, sausage, and shrimp among 4 plates.