Easy Sheet Pan Shrimp Boil Recipe
This easy sheet pan shrimp boil recipe is the perfect dish for the summer months and it only takes 20 minutes to prepare and cook.
Seafood Recipes
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Ingredients
2 pounds of raw, shelled shrimp2 to 3 pounds of red potatoes (cubed)1 pound of Portuguese chouriço or linguiça sausage (cut into 1 or 2 inch slices)4 fresh corn on the cob (each cut into 4 pieces)1 lemon (cut into slices)2 tablespoons of olive oil2 tablespoons of butter1 teaspoon of garlic powderSeasoning:1 tablespoon of paprika2 teaspoons of salt1 teaspoon of pepper1 teaspoon of garlic powder1/2 teaspoon of Piri Piri flakes or Cayenne pepper3 tablespoons of chopped parsley
Directions
- Boil the potatoes with 2 teaspoons of salt for about 10-12 minutes until slightly under cooked. (do not over cook) Drain and place on a large sheet pan to cool. Cook the corn for about 5-10 minutes, drain and add to sheet pan to cool.
- Melt butter, oil and garlic powder in a small ramekin for about 30 seconds. Set aside.
- Place the seasonings except parsley in a mortar and pestle and mix well.
- When the potatoes and corn are cooled, spread evenly on the pan. Arrange the chourico evenly between the potatoes and corn followed by the shrimp and lemon slices.
- Pour the melted butter and oil mixture over ingredients. Add the seasonings and mix thoroughly with your hands to coat ingredients evenly.
- *At this point you can cover the pan with foil, and put into the refrigerator until ready to cook the next day.*
- Cook in heated 425 F degree oven for 15 minutes or until shrimp turns pink and cooked through.
- *You can also cook in the same pan, covered with foil on your grill. You many have to alter the cooking time.*
- Top with the parsley, serve and Enjoy!
Adapted from a Recipe by: Tia Maria's Blog
Nutritional Facts (Per Serving)
Calories
583 kcal
Fat
31 g
Carbs
40 g
Protein
37 g
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