An Easy and Classic Sheet Pan Shrimp Boil
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Summer is for easy entertaining… and easy meals. This Classic Sheet Pan Shrimp Boil fits that bill superbly. It feeds a crowd, is succulently delicious with the familiar seasoning of Old Bay and Andouille sausage.
A fun meal to serve outdoor or indoor.
And, of course, sheet pan dinners are so incredibly convenient.
This isn’t a clambake — but it reminds me of one.
I’ve always been fascinated by New England clambakes. So much so that when I was about 19, I talked our large church youth group into having a clambake on the shores of the Columbia River just outside of Portland, Oregon.
RELATED: Stove Top Clambake
It was kind of a disaster.
I did my homework… I promise! I read everything I could about hosting a clambake. I bought the freshest ingredients and searched high and low for the correct kind of seaweed.
And found it, which in my town at that time was nearly impossible.
The day was perfect… a cloudless blue sky. Not too hot, not too cool.
I talked the guys into digging gigantic holes in the ground. We layered everything perfectly… or so I thought.
We lined the caverns with found rocks… just like the books said.
Guess what?
Those books never said the rocks could explode.
It was scary… and quite disastrous.
No one was hurt and it took forever for the cooking holes to reach the right temperature.
We did it all wrong.
But… the food the exploding rocks didn’t destroy was good. Very good, actually.
It could have been SO much worse.
The next time I attend a traditional clambake, it will be in New England… with people who know what they are doing!
Sheet Pan dinners — whether they be clams — or shrimp… are so much easier.
Happy summer!
An Easy and Classic Sheet Pan Shrimp Boil
An Easy and Classic Sheet Pan Shrimp Boil
Description
Summer is for easy entertaining… and easy meals. This Classic Sheet Pan Shrimp Boil fits that bill superbly. It feeds a crowd, is succulently delicious with the familiar seasoning of Old Bay and Andouille sausage.
Ingredients
- 1 pound small gold potatoes or fingerling potatoes, halved
- 3 ears corn, sliced into 9 pieces
- 1/4 cup butter, melted
- 4 cloves garlic, minced
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon crushed red pepper flakes
- 1 pound large shrimp, peeled and deveined
- A package of smoked andouille sausage, thinly sliced
- 1 medium yellow onion, cut into wedges
- zucchini, sliced
- lemon, cut into wedges
- 2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 400°F and oil a baking sheet.
In a large pot of boiling salted water, cook potatoes until just tender, about 10 minutes, depending on size. Add corn during the last 5 minutes of cooking. Drain.
In a small bowl combine butter, garlic, Old Bay Seasoning and red pepper flakes.
Spread in a single layer on the prepared baking sheet: potatoes, corn, shrimp, onion, zucchini, and sausage. Drizzle and coat ingredients with butter mixture.
Bake in the oven for 12-15 minutes or until the shrimp are opaque and the corn is tender.
Serve with lemon wedges.
Notes
If you would happen to have leftovers… cut the corn from the cobs, add a couple of diced tomatoes, or cherry tomatoes, and serve over pasta for another meal the next day.
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