Description

All of your favorite flavors from an old fashioned shrimp boil, but weeknight friendly! Shrimp, sausage, potatoes and corn are roasted on a sheet pan with a delicious lemony, garlicky Old Bay butter sauce.

Ingredients

Units Scale

For the sheet pan:

2 lbs mini baby potatoes
3 lbs shell-on, deveined raw shrimp (21/25 count)
1 lb Andouille sausage, sliced into 1/2-inch rounds
4 large ears of corn, cut into 2-3 inch pieces

For the sauce:

3/4 cup salted butter, divided
1 small yellow onion, diced (~1 cup)
1 tablespoon finely minced fresh garlic
1/2 cup lager (or a similar beer)
1 tablespoon freshly squeezed lemon juice
1/4 cup finely chopped fresh parsley
1 1/2 tablespoons Old Bay seasoning

Instructions

Preheat the oven to 425˚F (220˚C).
In a large pot, add 3 quarts of water and 1 tablespoon of salt and bring to a boil. Add the baby potatoes, then reduce heat to medium high and cook the potatoes for 13-15 minutes, until just fork tender. Drain in a colander and set aside.
While the potatoes are cooking, make the sauce. In a medium-sized pot over medium heat, add 1/4 cup of butter. Once melted, add the onion and garlic and sauté for 4-5 minutes, until the onions are translucent.
Add in the remaining butter, stirring until melted. Add the beer, lemon juice, parsley, and the Old Bay seasoning, whisking well. Remove from heat and set aside.
In a very large mixing bowl, add the shrimp, sausage, corn pieces and potatoes. (If you don't have a large enough bowl, use a large pot.) Whisk the sauce again, then pour over all of the ingredients and toss until everything is well coated. (Toss gently as to not break up the potatoes!)
Divide the mixture between two sheet pans, spreading everything into an even layer. Bake for 18-20 minutes. If you're using two oven racks, swap the baking sheets halfway through and give them a quick stir.
Serve straight from the sheet pans, or transfer to a large platter or bowl. Enjoy!

Notes

Keep leftovers stored in an airtight container in the refrigerator for up to 2-3 days.

Serve this with a few small, empty bowls on the table for shrimp shells.

This dish can be messy, so have lots of napkins ready!

Prep Time: 25 minutes
Cook Time: 23 minutes
Category: Dinner
Method: Oven
Cuisine: American

Nutrition

Serving Size: Serving
Calories: 612
Sugar: 6.9 g
Sodium: 588.8 mg
Fat: 28.5 g
Carbohydrates: 39.5 g
Fiber: 4.2 g
Protein: 52.6 g