Sheet Pan Shrimp Boil

By Rachel Cooks

Ingredients

2 tablespoons Old Bay seasoning
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon coarse ground black pepper
3 tablespoons olive oil
16 oz. baby potatoes, halved ((see note))
3 ears corn, each ear cut into quarters
8 oz. smoked sausage, sliced into ¼ -inch rounds
16 oz. medium or large shrimp (16/20), peeled and deveined ((tails on or off))
2 tablespoons chopped fresh parsley
1 lemon, sliced into wedges

Prep Time25mins
Cook Time50mins
Servings4

Instructions

Preheat oven to 425°F.

In a small bowl, combine Old Bay, garlic powder, smoked paprika, thyme, and pepper to make seasoning blend.

In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, and 1 tablespoon seasoning.

Spread the potatoes evenly on the prepared sheet pan and roast in the oven for 15 minutes.

While the potatoes are roasting, toss the corn and smoked sausage in a large bowl (use the same one you used for the potatoes) with 1 tablespoon olive oil and 1 tablespoon seasoning. Set aside.

After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven. Add the corn and sausage to the pan, spreading them evenly around the potatoes. Return the pan to the oven and roast for another 10 minutes.

In the same large bowl, toss the shrimp with the remaining 1 tablespoon olive oil and 1 tablespoon seasoning.

After the corn and sausage have roasted for 10 minutes, remove the pan from the oven. Add the shrimp to the pan, spreading them out evenly. Return the pan to the oven and roast for an additional 8 to 10 minutes, or until the shrimp are pink, opaque, and curled in a C-shape.

Remove the sheet pan from the oven, and garnish with fresh parsley and lemon wedges.

Serve immediately.