Sheet Pan Shrimp Boil
This easy sheet pan shrimp boil dinner has all the flavors of an original boil - spicy shrimp, sausage, corn & potatoes, with less cleanup & done in 30.
Servings: 4 servings
Calories: 607kcal
Ingredients
- 1 pound shrimp, peeled, deveined, tails on
- 6-½ ounces dry-cured chorizo sliced
- 2-3 ears of corn, cut in thirds
- 1 onion, cut in eighths
- 6-8 red potatoes, cut in fourths & parboiled (see note below)
- 1-2 Tablespoons Old Bay seasoning
- 2 teaspoons minced garlic
- 3 Tablespoons melted butter
- 3 Tablespoons olive oil
- 2-3 Tablespoons dark beer
- Salt & pepper to taste
Instructions
- Preheat oven to 425°F.
- Place all ingredients in a large bowl.
- Combine Old Bay, garlic, butter, olive oil, beer and salt & pepper.
- Pour over ingredients and toss with hands to coat.
- Lay ingredients in a single layer on 2 cookie sheets with rims.
- Bake for 20 minutes.
- Serve with butter, cocktail sauce and plenty of napkins.
Notes
To parboil potatoes, place in saucepan with enough water to cover. Bring to a boil and cook 10 minutes. Drain. Add to other ingredients and toss with seasonings or store in refrigerator, covered, until ready to use.
Nutrition
Calories: 607kcal | Carbohydrates: 63g | Protein: 34g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 218mg | Sodium: 269mg | Potassium: 1932mg | Fiber: 7g | Sugar: 8g | Vitamin A: 472IU | Vitamin C: 33mg | Calcium: 127mg | Iron: 4mg
