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Shrimp and Corn Sheet Pan Boil

Shrimp Boil_600x600

Makes 6 Servings | Prep time: 10 minutes | Cook time: 30-35 min

Nutritional Info | Calories: 425 | Protein: 30 | Fat: 22 | Carbs: 35

Gluten-Free

INGREDIENTS

  • 3 cups red potatoes, diced
  • 2 ears corn, cut into ½” slices crosswise
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12 oz.) package smoked andouille sausage, sliced thinly
  • 2 Tbsp. unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 Tbsp. Old Bay Seasoning
  • 1 lemon
  • 1 tsp. garlic powder
  • Salt & pepper, to taste

DIRECTIONS

  1. Preheat oven to 425°. In a large pot of salted boiling water, cook potatoes until just tender, about 10-15 minutes. Remove from pot and drain.
  2. In a small glass bowl, place butter in the microwave and slowly melt in 10-15 second increments.
  3. Place potatoes, corn, shrimp, sausage, melted butter, lemon and seasoning and toss to combine.
  4. Distribute evenly on a large sheet pan, and bake until shrimp and corn are fully cooked through – about 15 minutes. If you like it a little toasted, broil the sheet pan for the last 3-5 minutes.

RECIPE SUGGESTIONS

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Zucchini and Corn Chowder

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