Sheet Pan Shrimp Boil

$- 1 lb large shrimp, deveined and peeled - 1 lb baby potatoes, halved - 2 ears of corn, cut into thirds - 1/2 lb smoked sausage, sliced - 3 tablespoons olive oil - 3 cloves garlic, minced - 2 teaspoons Old Bay seasoning - 1 teaspoon paprika - 1 lemon, sliced into rounds - Fresh parsley, chopped - Salt and pepper to taste When I make a sheet pan shrimp boil, the ingredients matter a lot. I love using large shrimp because they cook quickly and taste great. You want shrimp that are already peeled and deveined to save time. Baby potatoes are perfect here. They cook well and give a nice bite. I cut them in half to speed up cooking. Fresh corn on the cob adds sweetness and crunch. Cut the ears into thirds for easy handling. Smoked sausage gives a nice smoky flavor. I slice it into bite-sized pieces so it blends well with the other ingredients. Olive oil helps everything roast nicely in the oven. I use three tablespoons, which adds richness. Garlic is a must. I always mince three cloves for a strong flavor. For seasoning, Old Bay is my go-to. It has a mix of spices that pair well with seafood. I add two teaspoons for a kick. A teaspoon of paprika adds color and warmth. I love garnishing with lemon slices. They brighten the dish and add freshness. Fresh parsley on top makes it look pretty and adds a pop of color. Don't forget salt and pepper to taste! - Preheat the oven to 400°F (200°C). - On a large sheet pan, combine baby potatoes, sausage, and corn. - Drizzle with 2 tablespoons of olive oil. - Season with salt, pepper, and 1 teaspoon of Old Bay seasoning. - Toss everything together until evenly coated. - Roast the potatoes, sausage, and corn for 15 minutes. - Meanwhile, in a bowl, mix shrimp with minced garlic, remaining Old Bay, and paprika. - Add the last tablespoon of olive oil and toss well. - After 15 minutes, remove the pan from the oven. - Add the shrimp and nestle lemon slices on top. - Roast for an additional 8-10 minutes. - Shrimp should turn pink and opaque when done. - Garnish with chopped parsley for a fresh touch. - Use fresh shrimp for better flavor. Fresh shrimp adds sweetness and a crisp bite. - Ensure even coating of seasonings. This helps each bite burst with flavor. - Check shrimp for doneness. Look for pink color and opaque texture. - Serve directly from the sheet pan. This creates a casual and fun vibe. - Use a large platter for serving. It allows everyone to dig in and share. - Substitute chicken or vegetables. Chicken thighs or bell peppers work well here. - Adjust spice levels to taste. Add more Old Bay for heat or less for mildness. {{image_4}} To store leftovers, place them in an airtight container. This method keeps flavors fresh. It is best to eat the leftovers within 2-3 days. Check for any signs of spoilage before you enjoy them again. To freeze shrimp boil leftovers, let them cool first. Then, place them in a freezer-safe bag or container. Remove as much air as possible before sealing. For reheating, thaw the leftovers in the fridge overnight. This ensures even heating. Reheat gently in the oven or on the stove to maintain the dish's taste and texture. This recipe serves four people. Each serving has about 350 calories. You get a nice mix of nutrients in this dish. Here are the key nutrients: - Protein: 28g - Carbohydrates: 30g - Fat: 15g - Fiber: 4g Shrimp packs a punch of nutrients. It is low in calories and high in protein. Shrimp also contains omega-3 fatty acids. These fats support heart health. Fresh vegetables add to the dish's benefits. Potatoes provide fiber and potassium. Corn adds vitamins and antioxidants. Together, they make a balanced meal. Enjoying this dish can help you feel full and satisfied. Yes, you can use frozen shrimp. Just remember to thaw them first. I recommend placing the shrimp in a bowl of cold water for about 15-20 minutes. This method is quick and keeps the shrimp nice. Fresh shrimp have a bit more flavor but frozen can work well. If you use frozen, make sure to pat them dry before adding them to the mix. This helps the seasonings stick better. You will know the shrimp are cooked when they turn pink and opaque. They should also curl slightly. This usually takes about 8-10 minutes in the oven. If you have a digital thermometer, check for an internal temperature of 120°F (49°C). Avoid overcooking, as shrimp can become tough and rubbery. Keep an eye on them! Yes, you can prep this dish ahead of time. Chop the potatoes, corn, and sausage the night before. Store them in the fridge in an airtight container. You can also season the shrimp ahead of time. Just keep the shrimp separate until you are ready to cook. This way, the dish stays fresh. When you're ready to cook, just combine everything and follow the roasting steps. It saves time on busy days! This dish combines shrimp, potatoes, corn, and sausage for a tasty meal. We shared easy steps to prepare and cook it perfectly. Fresh ingredients and seasonings make all the difference. You can even adjust the recipe to suit your taste. Enjoy leftovers with our storage tips. Whether you serve it straight from the pan or on a platter, this dish is sure to impress. Experiment with variations, and remember to have fun cooking. You'll find joy in every bite of this simple shrimp boil!$

Dive into the flavor of a Sheet Pan Shrimp Boil Delight that's perfect for weeknight dinners! This easy recipe combines juicy shrimp, tender potatoes, and smoky sausage, all roasted together for a delicious one-pan meal. With simple ingredients and vibrant flavors, it's a feast that's as fun to make as it is to eat. Click through to explore this delightful recipe and impress your family or friends with your cooking skills!

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Ingredients

1 lb large shrimp, deveined and peeled

1 lb baby potatoes, halved

2 ears of corn, cut into thirds

1/2 lb smoked sausage, sliced into bite-sized pieces

3 tablespoons olive oil

3 cloves garlic, minced

2 teaspoons Old Bay seasoning

1 teaspoon paprika

1 lemon, sliced into rounds

Fresh parsley, chopped (for garnish)

Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C) for optimal roasting.

On a large sheet pan, combine the halved baby potatoes, sliced smoked sausage, and corn pieces. Generously drizzle with 2 tablespoons of olive oil and season with salt, pepper, and 1 teaspoon of Old Bay seasoning. Toss everything together until evenly coated.

Roast the potatoes, sausage, and corn mix in the preheated oven for approximately 15 minutes. This will give them a nice head start.

Meanwhile, in a mixing bowl, combine the peeled shrimp, minced garlic, remaining Old Bay seasoning, paprika, and the final tablespoon of olive oil. Toss well until the shrimp are thoroughly coated in the flavorful mixture.

After the initial roasting time, carefully remove the pan from the oven. Add the seasoned shrimp to the mixture on the sheet pan, and nestle the lemon slices on top for added flavor and zest.

Return the sheet pan to the oven and continue to roast for an additional 8-10 minutes. Cook until the shrimp are beautifully pink and opaque, indicating they are perfectly cooked.

Once everything is cooked to perfection, remove the pan from the oven and garnish with freshly chopped parsley for a burst of color and freshness.

Prep Time: 15 mins | Total Time: 35 mins | Servings: 4

- Presentation Tips: For a rustic and inviting feel, serve directly from the sheet pan. Alternatively, transfer the delightful mixture to a large platter. Don’t forget to include extra lemon wedges on the side for an extra zesty kick!