Description
This Sheet-Pan Shrimp Boil is a delightful combination of savory shrimp, juicy corn, and bright lemon, all cooked together on one tray. Perfect for entertaining or easy weeknight dinners, this recipe ensures minimal cleanup and maximum flavor!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 4 ears of corn, cut into thirds
- 1 lemon, sliced into wedges
- 4 tablespoons olive oil
- 2 tablespoons Old Bay seasoning
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large mixing bowl, combine the shrimp, corn, and olive oil. Sprinkle the Old Bay seasoning, salt, and pepper; mix thoroughly.
- Preheat your oven to 400°F (200°C). Spread the shrimp and corn mixture on a baking sheet, placing lemon wedges among the ingredients.
- Bake for 15-20 minutes or until the shrimp is pink and opaque.
- Garnish with fresh parsley and serve immediately, allowing guests to squeeze extra lemon for added zest.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Thaw frozen shrimp thoroughly before using.
- Feel free to add other vegetables like potatoes or asparagus.
- For a spicier version, add cayenne pepper or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg