Sheet Pan Shrimp Boil Recipes

SHEET PAN SHRIMP BOIL IN OVEN

Steps:

• Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
• Cut the potatoes in half (or into bite-sized pieces if using larger potatoes). Shuck the corn and cut it into 2-inch pieces.
• Place the potatoes in a large bowl and stir them together with: 2 tablespoons olive oil, 2 teaspoons Old Bay, 1/2 teaspoon coriander, 1 teaspoon dried dill, 1/2 teaspoon kosher salt and several grinds black pepper. Spread potatoes face down on the baking sheets and bake 10 minutes.
• Meanwhile, in the same bowl stir together the corn with (same as last time!): 2 tablespoons olive oil, 2 teaspoons Old Bay, 1/2 teaspoon coriander, 1 teaspoon dried dill, 1/2 teaspoon kosher salt and several grinds black pepper. Remove the baking sheet from oven and flip the potatoes. Add the corn and bake an additional 12 minutes.
• Meanwhile, in the same bowl stir together the thawed shrimp with (here we go again!): 2 tablespoons olive oil, 2 teaspoons Old Bay, 1/2 teaspoon coriander, 1 teaspoon dried dill, 1/2 teaspoon kosher salt and several grinds black pepper. Remove the sheet from the oven and turn the corn. Add the shrimp and bake an additional 10 minutes until shrimp is cooked through.
• Serve garnished with chopped parsley or chives, and a hearty squeeze from the lemon wedges. Allow to cool slightly. If desired, spread butcher paper or newspaper over your table and pour the shrimp boil on top - or serve right from the cooled baking sheets or a large platter. Enjoy by eating with your hands!

SHEET PAN SHRIMP BOIL RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• 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 and drain well.
• In a small bowl, combine butter, garlic, and Old Bay Seasoning.
• Place potatoes, corn, shrimp and sausage in a single layer onto a greased baking sheet. Gently toss with the butter mixture.
• Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
• Serve immediately with lemon wedges, and sprinkle with parsley.
• Enjoy!

SHEET PAN SHRIMP BOIL

Steps:

• 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 Old Bay 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.

SUNNY'S SHEET PAN SHRIMP "BOIL"

Steps:

• Microwave the bag of potatoes for 6 minutes, then cut potatoes in half or quarters, depending on the size.
• Add the corn, lemon, potatoes, sausage, butter and thyme to a large bowl. Toss together and place everything on the sheet pan with the corn standing on end and the sausage pieces sliced-side down.
• Preheat oven to 400 degrees F.
• Make a pouch using 2 sheets of aluminum foil, sealing the edges very well. Place the shrimp in the pouch and add the seafood seasoning. Add the beer and close the pouch. Place the pouch on the sheet pan, atop the sausage and vegetables. Place the sheet pan in the oven and roast until the potatoes are soft and the sausage is sizzling, 35 to 45 minutes. Remove from the oven and carefully open the shrimp pouch. Pour the pouch over the sheet pan and serve.

SHEET-PAN SHRIMP BOIL

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 2 tablespoons of the butter and 1/2 teaspoon of the Cajun seasoning. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 18 to 22 minutes or until very tender when pierced with knife. Remove from oven; stir. Add sausage to potatoes, and move to one side of pan, making room for shrimp and corn.
• In same large bowl, mix remaining 2 tablespoons butter and remaining 1 teaspoon Cajun seasoning. Add shrimp, and toss to coat; stir in frozen corn. Arrange in single layer in pan next to potatoes and sausage. Roast 8 to 10 minutes longer or until shrimp are pink and cooked through and potatoes are browned and fork-tender. Stir to combine.
• Top with lemon slices.

SHEET-PAN SHRIMP BOIL

Steps:

• Heat oven to 425 degrees. Place a rack in the center of the oven.
• Prepare the potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.
• Prepare the corn: Spread each piece of corn with some of the butter and set aside.
• Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood or Cajun seasoning, paprika, cayenne and pepper. Add the shrimp and stir to coat evenly. Set aside.
• Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly.
• Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink.
• Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.

SHEET PAN SHRIMP AND SAUSAGE BAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
• Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
• Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
• Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
• Bake in the preheated oven for 8 minutes.
• Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
• Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.