Sheet Pan Low Country Boil (30-Minutes)
Servings: 6
Calories: 381kcal
Skip the hassle and mess and enjoy all the traditional flavors of your favorite shrimp boil with this super easy, 30-minute Sheet Pan Low Country Boil. Made with tender potatoes, sweet corn, and juicy shrimp you will love how easy this sheet pan version is. No pot, no bag, no clean-up!
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Ingredients
- 1 lb. petite yellow or red potatoes halved if desired
- 3 ears of corn each cut into 4 pieces
- 1/4 cup unsalted butter (56g)
- 3 cloves garlic minced - I used frozen
- 1 Tbsp Old Bay seasoning
- 1 Tbsp dijon mustard optional
- 1 lemon zested and juiced, plus 1 lemon cut into wedges to serve
- 24- oz. cooked medium shrimp peeled and deveined - or raw, see notes
- 1 13-oz. smoked turkey sausage sliced ½-inch thick - I used Hillshire Farms
- 2 Tbsp fresh chopped parsley optional
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with foil (for easy clean up) and spray with cooking spray. Set aside.
- Bring a large pot of salted water to a boil. Once boiling, add potatoes and cook for 5 minutes. Then add the corn and cook for 5 minutes; drain and set aside.
- Meanwhile, add the butter, minced garlic, Old Bay seasoning, dijon mustard, lemon zest and lemon juice to a microwave-safe bowl. Microwave for about 45-60 seconds, stirring halfway through.
- Add potatoes, corn, shrimp and sausage to the prepared baking sheet. Drizzle butter mixture overtop and gently toss to combine. Then spread out into an even layer.
- Bake for 10 minutes. Garnish with fresh parsley and lemon wedges. Serve hot and enjoy!
Notes
Shrimp: You can use cooked or raw shrimp for this recipe. If using raw shrimp, do everything the same, just bake for a few minutes longer (12-15 minutes), or until shrimp is opaque.
Nutrition
Serving: 1/6 of sheet pan (321g) | Calories: 381kcal | Carbohydrates: 28.6g | Protein: 35.2g | Fat: 14g | Saturated Fat: 6.6g | Cholesterol: 58.3mg | Fiber: 2.5g | Sugar: 4.9g