Shrimp Boil Sheet Pan Dinner
Happy New Year friends! I don’t know about you, but after the holidays and all the cooking that comes along with the festivities, as January rolls into town my inspiration to be in the kitchen usually goes right out the door. So quick easy to make meals are my go-to. When it can all be made in one pan, even better. Enter this Cajun Shrimp Boil Sheet Pan Dinner.
What I love about this recipe is it can be adapted to fit your tastes and what you have in your pantry.
Don’t have the cute tri-colored baby potatoes. Cut up russets into bite-sized pieces.
Not a fan of smoked sausage? Swap it out for cooked chicken or more shrimp.
Substitute the corn for a different kind of veggie.
Need more spice? Add a helping of hot sauce to the melted butter.
Start this recipe by tossing some halved baby potatoes in a little olive oil, salt, and pepper.
Spread it out on a sheet pan and roast at 425F for about half an hour.
After thirty minutes of baking, add the smoked sausage and frozen corn. Stir them around on the pan and spread out the ingredients. Put the pan back in the oven to continue roasting.
After about another 15 minutes, add the shrimp to the roasting pan and the flavored butter.
Return the sheet pan to roast for about 5-7 more minutes or until the shrimp in just cooked.
Remove from the oven, give it one final stir and serve while warm!
It’s the perfect quick weeknight meal that is even fancy enough for any unexpected guests that may stop by.
Shrimp Boil Sheet Pan Dinner
This quick and easy recipe for Cajun Shrimp Boil Sheet Pan Dinner is a perfect weeknight supper. One pan meal with shrimp, sausage, potatoes, and sweet corn.
- 1 1/2 lbs Tri-colored or baby red potatoes, halved
- 1 Tbsp Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 lb Smoked Sausage, cut into bite-sized pieces
- 2 cups Frozen Corn
- 1/2 cup Butter, melted
- 4 cloves Garlic, minced
- 2 Tbsp Old Bay Seasoning
- 2 Tbsp Minced Parsley
- 1 tsp Lemon Juice
- 1 lb Shrimp
Preheat the oven to 425°F and line a large sheet pan with foil.
In a large bowl, combine the potatoes, olive oil, salt and pepper. Stir to coat and then spread the potatoes out evenly on the prepared sheet pan. Roast until the potatoes begin to brown and soften, about 30 minutes.
Next, add the smoked sausage and frozen corn to the pan. Return to the oven and continuing roasting for about 15 more minutes.
Meanwhile, in a small bowl combine the melted butter, garlic, Old Bay seasoning, parsley, and lemon juice.
Remove the pan from the oven, add the shrimp. Drizzle the butter mixture over the top of the ingredients and stir to coat. Spread in an even layer and return the pan to the oven, roasting until the shrimp are pink and no longer translucent, about 5-7 minutes.
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