Sheet Pan Shrimp Boil
An easy weeknight take on a shrimp boil — prawns, potatoes, corn and smoky sausage roasted together on one tray, finished with lemon parsley butter.
Ingredients
- 4 tbsp extra virgin olive oil, divided
- 1 tbsp + 1 tsp Old Bay seasoning, divided
- 1 tsp garlic powder
- 1/2 tsp each ground mustard, ground coriander, dried dill
- 1/4 tsp pepper
- 3/4 tsp salt, divided
- 3 ears sweet corn, each cut into 4 pieces (12 pieces total)
- 450g baby Dutch yellow potatoes, halved or quartered depending on size
- 1 x 325g pack smoked Andouille chicken sausage, sliced 1cm thick
- 450g large raw king prawns, peeled and deveined
- 4 tbsp melted butter
- 1 1/2 tbsp finely chopped parsley
- 1 1/2 tbsp lemon juice
- Chopped parsley, to serve
- Lemon slices, to serve
- Hot sauce, to serve
Instructions
- Preheat the oven to 200°C. Line a large rimmed baking sheet with foil and lightly grease.
- Transfer the cut potatoes to a microwave-safe bowl with a tight-fitting lid, fill with water to about 3mm up the sides, cover, and microwave on high for 7 minutes. Carefully drain.
- Meanwhile, in a very large bowl, whisk together 3 tbsp of the oil, 1 tbsp Old Bay seasoning, the garlic powder, ground mustard, coriander, dill, pepper and 1/2 tsp salt. Add the drained potatoes, corn and sausage and stir until evenly coated.
- Spread onto the prepared baking sheet in an even layer and bake for 15 minutes.
- Meanwhile, add the prawns to the same bowl (no need to wipe it out). Drizzle with the remaining 1 tbsp oil, 1 tsp Old Bay seasoning and 1/4 tsp salt, and stir until coated.
- After 15 minutes, remove the tray from the oven and give everything a good stir. Add the prawns and spread everything into a single layer.
- Return to the oven and bake for a further 10-12 minutes, or until the prawns are opaque and cooked through.
- Meanwhile, whisk the melted butter, parsley and lemon juice together for the parsley butter.
- As soon as the prawns are done, drizzle the whole tray with the parsley lemon butter. Serve with extra salt, pepper, lemon wedges, parsley, Old Bay seasoning and hot sauce on the side.