Imagine a mouthwatering feast that combines succulent shrimp, tender baby potatoes, and sweet corn, all baked to perfection with a zesty Old Bay seasoning that'll transport you straight to a beachside cookout. This no-mess, one-pan wonder is about to revolutionize your dinner routine, promising maximum flavor with minimal cleanup. Whether you're a seafood lover or just looking to impress your family and friends, this Foil Sheet Pan Oven Shrimp Boil is your ticket to an effortless and delicious meal that screams summer comfort!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb baby potatoes, halved
- 2 ears corn, cut into thirds
- 1/4 cup butter, melted
- 2 tbsp Old Bay seasoning
- 1 lemon, sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with aluminum foil, ensuring complete coverage to prevent any leaks.
- Wash the baby potatoes and cut them in half. If the potatoes are larger, quarter them to ensure even cooking. Par-boil the potato halves in salted water for 5-7 minutes until slightly tender but not fully cooked.
- Cut the corn ears into thirds, ensuring each section is roughly the same size for uniform cooking.
- In a small bowl, mix melted butter with Old Bay seasoning, salt, and black pepper to create a flavorful seasoning mixture.
- Drain the par-boiled potatoes and pat them dry with paper towels to remove excess moisture.
- Arrange the potatoes, corn, and raw shrimp on the foil-lined baking sheet. Spread them in a single layer to ensure even cooking.
- Drizzle the seasoned melted butter mixture evenly over the potatoes, corn, and shrimp, making sure all ingredients are well-coated.
- Scatter fresh lemon slices across the sheet pan for added brightness and flavor.
- Carefully fold the foil edges to create a sealed packet, leaving some space at the top for steam circulation.
- Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the shrimp are pink and opaque, and the potatoes are golden and tender.
- Carefully open the foil packet, being cautious of the hot steam. Check that the shrimp are fully cooked and have reached an internal temperature of 145°F.
- Serve hot directly from the sheet pan, allowing guests to serve themselves. Optionally, garnish with fresh chopped parsley or additional lemon wedges.
Tips
- Par-boiling potatoes is crucial: This step ensures they're partially cooked and will finish perfectly in the oven.
- Don't overcrowd the pan: Spread ingredients in a single layer for even cooking and optimal crispiness.
- Use fresh, high-quality shrimp for the best flavor and texture.
- Watch your cooking time carefully - overcooked shrimp can become rubbery.
- For extra flavor, consider adding garlic, herbs like thyme, or a sprinkle of red pepper flakes to the butter mixture.
- Always check shrimp's internal temperature - they're done at 145°F and should be pink and opaque.
- For a low-carb version, replace potatoes with cauliflower or zucchini.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 25g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 220mg
