One-Pan Garlic Butter Shrimp Boil (Print version)

Juicy shrimp, smoky sausage, sweet corn, and tender potatoes roasted on one sheet pan with garlicky seafood butter.

# Ingredients:

For the sheet pan

01 - 1 1/2 lb (680 g) baby gold or red potatoes, halved or quartered if large
02 - 2 tablespoons olive oil
03 - 1 tablespoon Old Bay-style seafood seasoning, divided
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper
07 - 3 ears corn, cut into 2-inch pieces
08 - 12 oz (340 g) smoked andouille sausage, sliced into 1/2-inch rounds
09 - 1 1/2 lb (680 g) large shrimp, peeled and deveined, tails on or off
10 - 1 lemon, cut into wedges

For the garlic butter

11 - 6 tablespoons (85 g) unsalted butter, melted
12 - 5 cloves garlic, minced
13 - 1 teaspoon lemon zest
14 - 1 tablespoon lemon juice
15 - 1/4 teaspoon cayenne pepper, optional
16 - 2 tablespoons chopped fresh parsley, for serving

# Instructions:

01 - Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it.
02 - Toss the potatoes with olive oil, 2 teaspoons seafood seasoning, smoked paprika, salt, and black pepper. Spread cut-side down and roast for 18 minutes.
03 - Stir together melted butter, garlic, lemon zest, lemon juice, the remaining seafood seasoning, and cayenne if using.
04 - Add the corn and sausage to the sheet pan. Drizzle with about half of the garlic butter and toss around the potatoes. Roast for 10 minutes more.
05 - Pat the shrimp dry, toss with 2 tablespoons of the garlic butter, and arrange in a single layer on the pan with the lemon wedges.
06 - Roast for 6-8 minutes, until the shrimp are firm, pearly, and opaque. Broil for 1-2 minutes if you want browned sausage and corn edges.
07 - Drizzle with the remaining garlic butter, sprinkle with parsley, and serve right away with the roasted lemon wedges.

# Good to know:

01 - Cut potatoes small so the recipe stays truly one-pan with no parboiling.
02 - Use gluten-free smoked sausage if serving gluten-free guests.
03 - Best served hot from the pan.

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