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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.
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.
  • Yield 6 servings
  • Prep Time 10 minutes
  • Cook Time 30 minutes


  • 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


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.
In a small glass bowl, place the butter in the microwave and slowly melt in 10 to 15 second increments.
In a large bowl, combine the potatoes, corn, shrimp, sausage, melted butter, lemon, and seasoning and toss to combine.
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.

Nutrition Facts

Servings Per Container
Amount Per Serving
Calories 425
% Daily Value*
Total Fat 22g
Total Carbohydrates 35g
Protein 30g
* Percent Daily Values are based on a 2000 calorie diet.
The Life Time Training Team


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