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This is a sponsored post written by me on behalf of Sunshine Sweet Corn. All opinions are 100% mine.
Make this simple Sheet Pan Shrimp Boil in minutes with raw shrimp, baby potatoes, andouille sausage, fresh Sunshine Sweet Corn, garlic, butter, and seasoning. The perfect weeknight meal to enjoy this spring.
A shrimp boil is a delicious recipe that anyone can make. Traditionally it's made using a large stockpot big enough to serve a crowd. But it can also be made in the oven for a casual no-fuss meal using a sheet pan instead.
The great thing about making any sheet pan recipe is the fact that everything cooks on one sheet pan with minimal prep work and once finished the meal can be served straight from the pan for easy cleanup.
You'll love making this recipe because it is super easy, requires no babysitting or spending lots of time in the kitchen, and contains fresh ingredients with amazing flavor. This recipe is topped with a tasty seasoned garlic butter mixture and loaded with shrimp, sausage, and fresh Sunshine Sweet Corn.
Let's get started!
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Why Use Sunshine Sweet Corn?
Sunshine Sweet Corn is a fresh market sweet corn that is sold on the cob or partially shucked. It is tender, high-quality, and grown in South Florida by a group of farmers and shippers making it available along the east coast and Canada. It's readily available from March through May, meaning that it's not just a summer treat to use on the grill but also a great addition to many of your spring recipes.
Add a bit of Florida sunshine to your home-cooked meals with Sunshine Sweet Corn.
Prepare the Sunshine Sweet Corn by removing it from the husk and then remove the silk from each ear of corn. Cut the corn into six smaller pieces and if you prefer, carefully using a sharp knife, cut the smaller pieces in half.
Ingredient Notes
- Shrimp - Use raw large peeled and deveined shrimp for this recipe. If you prefer to use frozen shrimp instead, then be sure to thaw them out completely before using them.
- Potatoes - For this recipe, we are using baby gold Dutch potatoes, but you can also use baby Yukon gold or red potatoes as well.
- Sunshine Sweet Corn - Be sure to locate and ask for currently in season Sunshine Sweet Corn at your local grocery store to use in this recipe.
- Butter - Use salted or unsalted butter, whichever you prefer and make sure that it is melted completely before mixing with the garlic and seasonings.
- Garlic - Use minced garlic to add another layer of flavor to the shrimp boil that pairs well with the butter and seasoning.
- Old Bay seasoning - A seasoning blend that pairs well and is common in seafood recipes. Do not be afraid to be generous with this seasoning.
- Cajun seasoning - A spice blend that adds a slightly salty and smokey flavor to the dish. You may opt to omit if unavailable and use salt and ground black pepper to your preference instead.
- Sausage - A 12-ounce package of pre-cooked andouille sausages is all that you need. Cut it up into evenly sized chunks. You may also substitute beef smoked sausage in the same unit of measure if you prefer.
- Lemon - Cut up a single large lemon into wedges to squeeze on top of the shrimp boil before serving for added acid and flavor.
See the recipe card below for exact ingredient quantities.
Instructions
Begin the recipe by preheating the oven to 400 degrees F and line a large baking sheet with parchment paper or spray with cooking spray. Set aside.
In a large pot of boiling salted water, add the potatoes to parboil and cook until they become slightly tender about 10 to 13 minutes total. Halfway through the potatoes cooking, at about 5 minutes, add the Sunshine Sweet Corn to the pot with the potatoes. Carefully remove the pot from the heat and drain the water well.
In a small bowl, stir together the melted butter, minced garlic, Old Bay seasoning, and Cajun seasoning until combined.
Add the shrimp, sausage, potatoes, and corn to the prepared baking sheet in a single even layer. Evenly pour the butter mixture on top and gently toss to combine.
Place into the oven to bake for 10 to 15 minutes, until the shrimp is fully cooked and the corn is tender. Serve immediately while still warm with lemon wedges and enjoy!
Recipe Tips
- Use a large sheet pan (21x15-inches) and be sure to space the ingredients out evenly in a single layer to ensure roasting and not steaming.
- Line the sheet pan with parchment paper, aluminum foil, or a silicone mat for easy cleanup.
- Do not overcook the shrimp. As soon as they turn pink and begin to curl, they are ready to eat.
- For a shortcut, purchase raw fresh shrimp (large peeled and deveined) and pre-cooked andouille sausage.
Recipe
Sheet Pan Shrimp Boil
Equipment
- 1 Large Sheet Pan
Ingredients
- 1 pound gold Dutch baby potatoes, cut in half
- 3 ears Sunshine Sweet Corn, cut crosswise into 6 pieces
- ¼ cup butter, melted
- 1 tablespoon minced garlic
- 1 tablespoon Old Bay seasoning
- ½ teaspoon Cajun seasoning
- 1 pound shrimp, peeled and deveined
- 12 ounces pre-cooked andouille sausage, cut into small pieces
- 1 large lemon, cut into wedges
Instructions
- Begin the recipe by preheating the oven to 400 degrees F and line a large baking sheet with parchment paper or spray with cooking spray. Set aside.
- In a large pot of boiling salted water, add in the 1 pound cut gold Dutch baby potatoes to parboil and cook until they become slightly tender about 10 to 13 minutes total.
- Halfway through the potatoes cooking, at about 5 minutes, add the 3 ears of prepared and cut Sunshine Sweet Corn to the pot with the cooking potatoes. Carefully remove the pot from the heat and drain the water well.
- In a small bowl, stir together the ¼ cup melted butter, 1 tablespoon minced garlic, 1 tablespoon Old Bay seasoning, and ½ teaspoon Cajun seasoning until combined.
- Add the 1 pound shrimp, 12 ounces pre-cooked and cut up andouille sausage, potatoes, and corn to the prepared baking sheet in a single even layer. Evenly pour the butter mixture on top and gently toss to combine.
- Place into the oven to bake for 10 to 15 minutes, until the shrimp is fully cooked and the corn is tender. Serve immediately while still warm with 1 large lemon cut into wedges and enjoy!
Notes
- Use a large sheet pan (15x20-inches) and be sure to space the ingredients out evenly in a single layer to ensure roasting and not steaming.
- Line the sheet pan with parchment paper, aluminum foil, or a silicone mat for easy cleanup.
- Do not overcook the shrimp. As soon as they turn pink and begin to curl, they are ready to eat.
- For a shortcut, purchase raw fresh shrimp (large peeled and deveined) and pre-cooked andouille sausage.
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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Have any comments, questions, or other delicious ways to use this simple and delicious Sheet Pan Shrimp Boil made with Sunshine Sweet Corn? Please share them in the comments below!
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