Low Country Sheet-Pan Shrimp Boil
Here's the answer to the perfect summer party: Low Country Sheet-Pan Shrimp Boil! Talk about fun and easy and your guests will squeal with delight. And, as the host, you're going to love it as because there's hardly any clean up required. #Shrimp #Cajun #Easy #Andouille #SheetPanMeal #SheetPanDinner
Servings: 6 servings
Chef Alli
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Ingredients
- 3/4 lb. baby yellow potatoes, cut in half (or use regular size yellow potatoes, cutting them into 2" chunks)
- 3/4 lb. baby red potatoes, cut in half (or use regular size yellow potatoes, cutting them into 2" chunks)
- 8-10 cups chicken broth
- 4 ears fresh corn on the cob, each one cut crosswise into 3-4 chunks
- 1/2 cup unsalted butter, melted
- 6 cloves garlic, minced or 1 tsp. granulated garlic
- 1-2 tsp. Old Bay seasoning
- 1 Tbs. chopped fresh Italian parsley, for garnish
- 2 lbs. large (16/25 size), EZ peel, unshelled, raw shrimp
- 1 lb. pkg. smoked Andouille or Cajun sausage, cut in half lengthwise, then into thirds (this is a pre-cooked sausage)
- 1 lemon, cut into wedges lengthwise
- 1/2 cup grape tomatoes, halved lengthwise, for garnish
Old Bay Mayo Dipping Sauce
- 1/2 cup Hellman’s mayonnaise
- 1-2 tsp. Old Bay seasoning
- Zest and juice of 1 lemon
- 1 tsp. Worcestershire sauce
- Dash of hot sauce
Instructions
To Make the Old Bay Mayo Dipping Sauce
- Combine all ingredients together in a small bowl; reserve.
To Make the Sheet-Pan Shrimp Boil
- Preheat the oven to 425 degrees Lightly grease a large, rimmed baking sheet.
- In a large pot of boiling chicken broth, cook the potatoes until just tender and parboiled, about 12-13 minutes. Stir in corn during the last 5 minutes of the cooking time; drain well. (For specific instructions on how to cook the potatoes and corn in the Instant Pot super fast, see the notes section of this recipe.)
- In a small bowl, combine the melted butter, minced garlic, Old Bay seasoning, and chopped parsley.
- Place the par-boiled potatoes, corn, and sausage in a single layer onto the prepared baking sheet; top with the shrimp, then pour the prepared butter mixture over the top, gently tossing to combine.
- Place the baking sheet into the preheated oven, uncovered, and bake for about 15 minutes, or until the shrimp are opaque (no longer gray in color but more pink in color). **If you are using peeled shrimp, you will need to decrease the cooking time.)
- Serve at once, garnished with lemon wedges and tomatoes, as desired, using the dipping sauce for the shrimp.
Notes
Notes:
**To cook the potatoes and corn in the 6-quart Instant Pot, add 1 cup chicken broth, potatoes, and corn to the Instant Pot; lock the lid into place. Using the manual setting, choose High Pressure for 5 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to remove all pressure from the Instant Pot; drain well, then proceed as the recipe directs above.
****If you opt for using peeled shrimp in this recipe, you won’t need to cook it quite as long as the recipe directs.
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Nutrition
Calories: 714kcalCarbohydrates: 39gProtein: 42gFat: 44gSaturated Fat: 18gCholesterol: 298mgSodium: 2854mgPotassium: 1382mgFiber: 4gSugar: 7gVitamin A: 1075IUVitamin C: 57mgCalcium: 159mgIron: 4mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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