Sheet Pan Seafood Boil

SHEET PAN SHRIMP BOIL RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time and drain well.
• In a small bowl, combine butter, garlic, and Old Bay Seasoning.
• Place potatoes, corn, shrimp and sausage in a single layer onto a greased baking sheet. Gently toss with the butter mixture.
• Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
• Serve immediately with lemon wedges, and sprinkle with parsley.
• Enjoy!

SHEET PAN SHRIMP BOIL

Steps:

• Preheat oven to 400°F. Coat a baking sheet with nonstick spray, and set aside.
• Fill a large pot with water, and salt and potatoes. Bring to a boil
• Cook potatoes until just tender and parboiled, about 8-10 minutes. Add corn to the boiling water during the last 3 minutes of cooking time.
• Drain water, set potatoes and corn on the prepared baking sheet.
• In a small bowl, combine butter, garlic, half the parsley and Old Bay Seasoning.
• Add onion, shrimp, and sausage to the corn and potatoes on the baking sheet.
• Stir in butter mixture and gently toss to combine, then spread out to make sure everything is in a single layer.
• Place into oven and bake for 12-15 minutes, or until the shrimp are pink and cooked through, sausage is hot, and corn is tender.
• Serve immediately garnished with remaining parsley and lemon wedges.

SHEET PAN SHRIMP BOIL

Steps:

• Preheat oven to 400 degrees F. Line a large rimmed baking sheet (15x21) with foil and lightly spray with cooking spray; set aside.
• Transfer cut potatoes to a microwave-safe bowl with a tight-fitting lid. Fill with water until it reaches about 1/8-inch up the sides. Cover and microwave on high for 7 minutes. Carefully remove lid and drain potatoes.
• Meanwhile, in a very large bowl, whisk together 3 tablespoons EVVO, 1 tablespoon Old Bay seasoning, garlic powder, ground mustard, coriander, dill, pepper and ½ teaspoon salt. Add drained potatoes, corn and sausage. Stir until evenly coated.
• Add to prepared baking sheet and spread out into an even layer. Bake at 400 degrees F for 15 minutes.
• Meanwhile, add shrimp to the same bowl (don't wipe out). Drizzle with 1 tablespoon EVVO, 1 teaspoon Old Bay Seasoning and ¼ teaspoon salt. Stir until evenly coated.
• After 15 minutes, remove baking sheet from oven and give everything a good stir. Add shrimp and spread everything into a single layer.
• Place pan back into oven and bake for an additional 10-12 minutes, or until the shrimp is opaque and cooked through.
• Meanwhile, whisk Parsley butter ingredient together; set aside.
• As soon as the shrimp is done, drizzle the entire pan with Parsley Lemon Butter. Serve with additional freshly cracked salt, pepper, lemon wedges, parsley, Old Bay seasoning and hot sauce on the side.

SHEET-PAN SHRIMP BOIL

Steps:

• Heat oven to 425 degrees. Place a rack in the center of the oven.
• Prepare the potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.
• Prepare the corn: Spread each piece of corn with some of the butter and set aside.
• Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood or Cajun seasoning, paprika, cayenne and pepper. Add the shrimp and stir to coat evenly. Set aside.
• Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly.
• Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink.
• Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.

SHEET-PAN SHRIMP BOIL

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 2 tablespoons of the butter and 1/2 teaspoon of the Cajun seasoning. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 18 to 22 minutes or until very tender when pierced with knife. Remove from oven; stir. Add sausage to potatoes, and move to one side of pan, making room for shrimp and corn.
• In same large bowl, mix remaining 2 tablespoons butter and remaining 1 teaspoon Cajun seasoning. Add shrimp, and toss to coat; stir in frozen corn. Arrange in single layer in pan next to potatoes and sausage. Roast 8 to 10 minutes longer or until shrimp are pink and cooked through and potatoes are browned and fork-tender. Stir to combine.
• Top with lemon slices.

SHEET PAN SEAFOOD BOIL

Steps:

• Remove grit from clams by soaking in salt water for 20 minutes. Repeat this step twice. Scrub shells clean.
• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a medium saucepan over low heat with garlic, Cajun seasoning, seafood seasoning, and cayenne until garlic is fragrant, 1 to 2 minutes. Remove from heat.
• Place clams, shrimp, crab, and lobster on a sheet pan. Add sausage and corn. Pour seasoned butter over and mix to ensure all is covered.
• Bake in the preheated oven until shrimp just turns opaque, clams open, and sausage is browned, 25 to 30 minutes.

SUNNY'S SHEET PAN SHRIMP "BOIL"

Steps:

• Microwave the bag of potatoes for 6 minutes, then cut potatoes in half or quarters, depending on the size.
• Add the corn, lemon, potatoes, sausage, butter and thyme to a large bowl. Toss together and place everything on the sheet pan with the corn standing on end and the sausage pieces sliced-side down.
• Preheat oven to 400 degrees F.
• Make a pouch using 2 sheets of aluminum foil, sealing the edges very well. Place the shrimp in the pouch and add the seafood seasoning. Add the beer and close the pouch. Place the pouch on the sheet pan, atop the sausage and vegetables. Place the sheet pan in the oven and roast until the potatoes are soft and the sausage is sizzling, 35 to 45 minutes. Remove from the oven and carefully open the shrimp pouch. Pour the pouch over the sheet pan and serve.

SHEET PAN SHRIMP BOIL

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well. In a small bowl, combine butter, garlic and Old Bay seasoning. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. Serve immediately with lemon wedges, garnished with parsley, if desired.

SHEET PAN SHRIMP BOIL

Steps:

• Start by placing cleaned and cubed potatoes in a microwave safe bowl. Cover with a damp paper towel and microwave for four minutes.
• Then, line a sheet pan with foil or parchment paper.
• Place cubed potatoes, sliced andouille sausage, corn on the cob, lemon wedges, and shrimp on the tray.
• Melt one cube of butter in the microwave and add minced garlic to the melted butter.
• Then drizzle the garlic butter over the ingredients and sprinkle the tray with Old Bay seasoning.
• Toss the ingredients together and make sure that everything is well coated with garlic butter and seasoning.
• Bake in a 375° oven for 25 minutes.

SHEET PAN SHRIMP BOIL

Steps:

• Preheat oven to 425˚F with one rack in the center and the second 4-inches from the broiler.
• Place potatoes in a large bowl. Add 2 tablespoons of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Stir.
• Arrange potatoes in a single layer on a rimmed baking sheet. Bake until fork tender, about 10 minutes.
• While potatoes are baking, put the corn in the same large bowl and add 2 tablespoons of the melted butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Stir.
• Remove pan from oven and arrange corn among potatoes. Bake until potatoes and corn are lightly browned, about 15 minutes.
• While potatoes and corn bake, cut the lemon in half. Juice one half and cut the other into 4 wedges. Pour the juice into the large bowl and set wedges aside.
• To the bowl of lemon juice add the remaining 1 tablespoon of melted butter, the remaining 1 tablespoon of olive oil, and the seafood seasoning. Add shrimp and toss to coat.
• Remove pan from oven. Set oven to broil.
• Arrange shrimp and andouille around the potatoes and corn, keeping everything in a single layer.
• Broil on top rack until the shrimp are pink and opaque, 3 - 5 minutes.
• Remove from oven, sprinkle with parsley (if using) and serve with the lemon wedges.

SHEET PAN SHRIMP BOIL

Steps:

• Heat oven to 400° F.
• Arrange the potatoes, sausage, corn, and shrimp on the sheet pan in a layer. Mix them up.
• In a cup, mix together the melted butter and garlic. Pour it over the sheet pan ingredients and mix together.
• Sprinkle the Old Bay and the Cajun/Creole seasoning over the sheet pan ingredients and mix together.
• Squirt some of the lemons over the sheet pan ingredients. Then arrange the lemon wedges on the sheet pan.
• Bake in a 400° oven for 13 to 20 minutes, or until the shrimp is no longer translucent, and the potatoes are tender when pierced with a fork.
• You can season with more of the seasonings as desired.
• Garnish with fresh parsley.
• Serve directly from the sheet pan.

SHEET PAN SHRIMP BOIL

Steps:

• Preheat oven to 400°F. Lightly oil baking sheet nonstick spray. Bring a large pot of salted water to boil and cook potatoes until just tender, about 10 minutes. Stir in corn last 5 minutes that potatoes are cooking. Drain.
• In a small bowl, combined melted butter, Old Bay and minced garlic. Place the shrimp, potatoes, corn and sausage in an even layer. Stir in butter mixture and toss until everything is combined.
• Place in oven and baked for 12-15 minutes, or until shrimp are slightly opaque and corn is cooked. Remove from oven and garnish with fresh lemon and parsley.

SHEET PAN SHRIMP BOIL

Steps:

• Preheat oven to 400°F. Lightly oil a large baking sheet or grease with nonstick spray.
• Gently toss potatoes, sausage, and half of the creole seasoning together on the prepared baking sheet, and spread into an even layer on the tray, leaving a space for the ears of corn.
• Place the ears of corn in the empty space on the baking sheet and cook for 25 minutes.
• Briefly remove the sheet pan from the oven. Stir the shrimp, garlic, and remaining creole seasoning onto the sheet pan. Place back into the oven and cook 10-12 minutes, until shrimp are pink and opaque. Remove from heat. Set ears of corn on the side to cool.
• When ears of corn are cool enough to touch, remove the husks or foil and slice into smaller pieces. Add them to the sheet and top with fresh parsley and a sprinkle of creole seasoning as desired. Serve immediately.

SHEET PAN SHRIMP BOIL

Steps:

• Preheat your oven to 400F degrees.
• Spray a large baking sheet (9x13 or larger) with cooking spray.
• Place potatoes, onion quarters, corn cobs, and 2 lemon halves on the sheet pan.
• Drizzle sheet pan ingredients with olive oil and toss to coat.
• Place in preheated oven and bake for 30 minutes or until potatoes are fork-tender.
• Remove the sheet pan from the oven. Toss ingredients, and add shrimp in a single layer on top.
• Add butter pats and sprinkle Old Bay seasoning on top of sheet pan ingredients.
• Return the pan to the oven for 8-10 minutes, or until shrimp are done.*
• Remove from the oven, squeeze remaining lemon halves over the ingredients, and serve.
• Serve with melted butter for dipping and french bread.

SHEET PAN SHRIMP BOIL

Steps:

• Preheat oven to 400 degrees F.
• Coat a baking sheet with nonstick spray, and set aside.
• Fill a large pot with water, and salt and potatoes. Bring to a boil.
• Cook potatoes until just tender and parboiled, about 8-10 minutes.
• Add corn to the boiling water during the last 3 minutes of cooking time
• Drain water, set potatoes and put on the prepared baking sheet.
• In a small bowl, combine butter, garlic, half the parsley and Old Bay Seasoning.
• Add shrimp and sausage and onions to the corn and potatoes and baking sheet
• Stir in butter mixture and gently toss to combine, then spread out to make sure everything is in a single layer.
• Place into oven and bake for 12-15 minutes, or until the shrimp are pink and cooked through, sausage is hot, and corn is tender.
• Serve immediately garnished with remaining parsley and lemon wedges.

SHEET PAN SHRIMP BOIL IN OVEN

Steps:

• Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
• Cut the potatoes in half (or into bite-sized pieces if using larger potatoes). Shuck the corn and cut it into 2-inch pieces.
• Place the potatoes in a large bowl and stir them together with: 2 tablespoons olive oil, 2 teaspoons Old Bay, 1/2 teaspoon coriander, 1 teaspoon dried dill, 1/2 teaspoon kosher salt and several grinds black pepper. Spread potatoes face down on the baking sheets and bake 10 minutes.
• Meanwhile, in the same bowl stir together the corn with (same as last time!): 2 tablespoons olive oil, 2 teaspoons Old Bay, 1/2 teaspoon coriander, 1 teaspoon dried dill, 1/2 teaspoon kosher salt and several grinds black pepper. Remove the baking sheet from oven and flip the potatoes. Add the corn and bake an additional 12 minutes.
• Meanwhile, in the same bowl stir together the thawed shrimp with (here we go again!): 2 tablespoons olive oil, 2 teaspoons Old Bay, 1/2 teaspoon coriander, 1 teaspoon dried dill, 1/2 teaspoon kosher salt and several grinds black pepper. Remove the sheet from the oven and turn the corn. Add the shrimp and bake an additional 10 minutes until shrimp is cooked through.
• Serve garnished with chopped parsley or chives, and a hearty squeeze from the lemon wedges. Allow to cool slightly. If desired, spread butcher paper or newspaper over your table and pour the shrimp boil on top - or serve right from the cooled baking sheets or a large platter. Enjoy by eating with your hands!

SHEET PAN SHRIMP BOIL

Steps:

• Preheat oven to 400°F. Line an over sized rimmed sheet pan with foil or parchment. If using foil, spray with cooking spray. (Alternatively, use 2 standard sheet pans)
• Mix together melted butter and oil. Add halved potatoes to a mixing bowl. Drizzle with 1/3 butter-oil mixture. Season with 1 tsp Old Bay then, toss to coat. Arrange on pan cut side up. Bake for 15 minutes.
• In the same bowl, toss the corn with 1/3 butter-oil mixture. Add kielbasa, and 1 tsp Old Bay. Toss to coat. After 15 minutes, push potatoes to outer edge of pan and arrange corn and kielbasa in the center of pan. Bake for 12 minutes.
• In the same mixing bowl, add shrimp. Season with 1/2 tsp Old Bay and drizzle with remaining butter. Toss to coat. Push kielbasa and corn toward edge of pan near potatoes and add shrimp in a single layer to the middle of the pan. Bake for 12-15 minutes or just until pink.
• Use a large spoon to stir coating everything in pan juices. Garnish with lemon zest and parsley.
• Serve immediately with additional lemon slices or wedges, if desired.