Shrimp and Corn Sheet-Pan Boil

With simple ingredients and four easy steps, you’re only a half hour away from this at-home take on a summer seafood boil.

By The Life Time Health Team

Corn, sausage, shrimp, and potatoes on a sheet pan, with a bowl of sea salt and a few lemon wedges on the table next to it.

Makes 6 servings
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

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

Directions

STEP 1

Preheat the oven to 425 degrees F. Bring to boil a large pot of salted water. Add the potatoes and cook until just tender, about 10 to 15 minutes. Remove from the pot and drain.

STEP 2

In a small glass bowl, place the butter in the microwave and slowly melt in 10 to 15 second increments.

STEP 3

In a large bowl, combine the potatoes, corn, shrimp, sausage, melted butter, lemon, and seasoning and toss to combine.

STEP 4

Distribute the mixture evenly on a large sheet pan lined with parchment paper. Bake until the shrimp and corn are fully cooked through, about 15 minutes. If you'd prefer it to be a little toasted, broil the sheet pan for the last three to five minutes.