Shrimp Boil smothered in garlic butter and Old Bay seasoning made easy in the oven. Ready in 30 minutes!

Shrimp boil comes fully loaded with all the goods! Slices of smoked andouille sausage with tender-crisp shrimp, sweet, juicy corn and creamy potatoes bake on one pan to make this an easy, fool-proof recipe. And if that’s not enough, add even MORE flavour and serve straight out of the oven with a drizzle of extra garlic butter, parsley, green onions and lemon wedges.

SHRIMP BOIL

Shrimp, crab, crawfish or seafood boils are classic Louisiana Cajun cuisine. Traditional Shrimp Boil calls for boiling ingredients together in a large pot outside in layers to get everything cooked at the same time. However, there’s something extra special about smothering shrimp, potatoes and corn in melted butter and Old Bay seasoning, then baking it all in a hot oven.

How long do I boil shrimp?

A question you no longer need to ask yourself. If you’ve been intimidated by seafood boil in the past, this recipe is made for you.

OVEN BAKED SHRIMP BOIL

What are you going to love about this? Well, besides the rich flavours. No mess, no fuss, no newspapers and minimal clean up. One sheet pan does it all!

To get the perfect shrimp boil, you’re going to:

PAR BOIL potatoes in salted water, then add corn and onion so that they cook fast and evenly in the oven with the shrimp.
SEASON with a melted butter, olive oil, garlic and Old bay seasoning mixture. Get your fingertips into it to make sure each ingredient is evenly coated.
BAKE on a lightly greased baking sheet, or line a tray with parchment paper for even less mess!
BROIL for 1-2 minutes to get irresistible crispy edges on everything.

A little extra garlic butter (optional) and a squeeze of lemon pulls it all together! Season with pepper and a little extra salt = delicious! The perfect balance of sweet, salty, smoky and a subtle kick of heat.

TIPS FOR SHRIMP BOIL

• Try to find jumbo-sized shrimp for this recipe.
• Use shrimp deveined, without shells and tails intact for easier eating.
• Fresh corn on the cob tastes incredible. We love sweet corn.
• You can use baby red potatoes, quartered Yukon gold potatoes, or baby dutch yellow potatoes.
• Andouille sausage (or Cajun sausage) provides the best flavour and heat. You can substitute it with kielbasa or any other polish sausage.

HOW TO PEEL SHRIMP

If you can’t find peeled shrimp, you can easily remove them by opening the main part of the shell and legs with your fingers, then pulling the shell off. Just remember to leave the tails on to give you something to hold on to.

To devein your shrimp (the dark line running along the top of the back of the shrimp), you can remove it by using a paring knife. Cut a slit along the top of the shrimp, top to tail, then use the tip of a wooden skewer or your thumb to remove and discard the vein. Give them a light rinse and pat them dry with paper towel.

WHAT GOES WITH SHRIMP BOIL?

You don’t ready need to add any sides with this as it’s a meal in itself. Add a loaf of crusty bread at the table, a green veggie side like sautéed green beans,  asparagus, a simple side salad or Mac and cheese. You can’t go wrong with shrimp boil!

MORE SHRIMP RECIPES

Jambalaya
Crispy Baked Shrimp Scampi
Shrimp Pasta
Shrimp & Mexican Corn Foil Packets (Elotes)

Shrimp Boil

Shrimp Boil smothered in garlic butter and Old Bay seasoning made easy in the oven. Ready in 30 minutes, this shrimp boil recipe comes fully loaded! Slices of smoked andouille sausage with tender-crisp shrimp, sweet juicy corn and creamy potatoes. Add even MORE flavour and serve straight out of the oven with a drizzle of extra garlic butter, parsley, green onions and lemon wedges.

PRINT SAVE go to your favorites

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Serves: 6 serves

Ingredients

• 1 lb. (500g) baby potatoes, (red or yellow)
• 4 ears corn on the cob, cut crosswise into 4 pieces each
• 1 onion, peeled and cut into wedges
• 1/4 cup melted butter, plus
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon Old Bay seasoning
• 1 lb. (500g) shrimp, peeled and deveined
• 12 oz (350g) smoked andouille sausage, thinly sliced

TO SERVE

• 1/4 cup melted butter
• 2 cloves garlic, minced
• Fresh cracked black pepper
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped green onions
• 2 lemons, cut into wedges for serving

Instructions

• Preheat oven to 425°F (220°C). Lightly grease a large baking sheet or tray with nonstick cooking oil spray or a smear of butter.
• In a large pot of salted boiling water, cook potatoes and onion wedges for 5 minutes. Add in corn, mix through and continue boiling until potatoes are just tender, (about 5-7 minutes). Drain well.
• Arrange cooked potatoes and corn on prepared baking sheet with shrimp and sausage.
• Mix together melted butter, olive oil, garlic and Old Bay seasoning in a small bowl. Pour over the butter mixture and gently toss until all ingredients are evenly coated.
• Bake until shrimp are opaque and cooked through and corn is tender, about 10 minutes. Broil (grill) for 1-2 minutes for crispy edges.
• After baking, mix an extra 2 tablespoons melted butter with 1 clove minced garlic. Pour over the shrimp and lightly mix through with 2 spoons.
• Top with pepper, parsley and green onions. Serve on the table with lemon wedges, a tin of Old Bay for extra seasoning and hot sauce.

Nutrition

Calories: 519kcal | Carbohydrates: 26g | Protein: 28g | Fat: 22g | Saturated Fat: 14g | Fiber: 4g | Sugar: 5g