Description
Experience the vibrant flavors of summer with this effortless Sheet Pan Shrimp Boil. Featuring succulent shrimp, tender baby potatoes, and sweet corn, this one-pan wonder is seasoned with garlic, lemon, and Old Bay for a truly mouthwatering meal. Perfect for gatherings or cozy dinners, it’s a nostalgic dish that brings family and friends together around the table with minimal cleanup!
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 1 lb baby potatoes (halved)
- 2 ears corn on the cob (cut into thirds)
- 4 tbsp unsalted butter (melted)
- 2 tsp Old Bay seasoning
- Juice of 1 lemon
- 4 cloves garlic (minced)
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse shrimp under cold water and pat dry. Cut baby potatoes in halves or quarters if large.
- In a large bowl, combine shrimp, potatoes, and corn. Toss with melted butter, minced garlic, Old Bay seasoning, and lemon juice until evenly coated.
- Spread the mixture in a single layer on a baking sheet to ensure even roasting.
- Bake for 15-20 minutes until shrimp are pink and opaque, and vegetables are tender.
- Remove from the oven and garnish with chopped parsley; add more lemon juice if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 200mg
Keywords: Feel free to swap shrimp for crab or scallops based on your preference. Experiment with seasonal veggies like bell peppers or zucchini. Store leftovers in an airtight container in the fridge; reheat gently to avoid rubbery shrimp.