Foil Sheet Pan Oven Shrimp Boil
Shrimp boil is cooked in the oven on a single sheet pan sealed with aluminum foil for an easy meal with minimal clean-up.
Ingredients
- 2 tbsp olive oil
- 1 lb medium or large raw shrimp, peeled and deveined (I usually use 26/30 count or 31/40 count)
- 2 ears of corn, each cut into 4 pieces
- 1 (12-oz) package cooked smoked andouille sausage links, cut into 1/2 inch slices
- 4 baby potatoes par-boiled, quartered (optional; cooking will be faster without the potatoes)
- Old Bay seasoning
- 1 lemon, quartered
- 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to 425°F. Line a large baking sheet (I used a two thirds sheet pan) with two sheets of foil.
- Add shrimp (if using frozen shrimp, make sure they are completely defrosted), andouille sausage, potatoes and corn to the sheet pan. Make sure everything is on the sheet pan with no overlap.
- Lightly drizzle surface of ingredients with 2 tbsp olive oil. Sprinkle Old Bay seasoning evenly across top, so that everything has a light layer of seasoning.
- Cover the pan with foil and seal with the bottom foil to make a large foil packet sealed on all four sides. Cook in the oven for 20-25 minutes, until shrimp and corn are cooked.
- Garnish with fresh parsley. Sprinkle with additional Old Bay seasoning if needed. Squeeze fresh lemon juice over shrimp boil before serving.
Serving: 0.25of recipe, Calories: 531kcal, Carbohydrates: 26g, Protein: 36.3g, Fat: 32.5g, Saturated Fat: 9.2g, Sodium: 861.2mg, Fiber: 3.5g, Sugar: 5.4g, NET CARBS: 23
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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