Recipes

Summer Sheet Pan Shrimp Boil

Who doesn’t love a good seafood boil? This recipe is perfect for a group—particularly those who don’t mind a little mess and love to dig in with their fingers. For an extra pop of flavor, add lemon wedges to the pan during the last few minutes of baking.

Ingredients

Potatoes

1 pound baby red potatoes, about 1½ to 2-inches, cut in half if larger
1 tablespoon olive oil
1 tablespoon Armanino Creamy Garlic Sauce
kosher salt and black pepper
1 head of garlic, separated into unpeeled cloves

Corn

2 tablespoons unsalted butter, softened
2 teaspoons Armanino Creamy Garlic Sauce
kosher salt and black pepper
1 teaspoon seafood seasoning, such as Old Bay or Cajun seasoning
4 ears fresh corn, husked, each ear cut into 4 pieces
1 pound smoked sausage, andouille or kielbasa, cut into 2” pieces

Shrimp

2 lemons, 1 cut in half and 1 cut in 4 wedges
1 tablespoon olive oil
2 tablespoons Armanino Creamy Garlic Sauce
2 tablespoons seafood seasoning, such as Old Bay or Cajun seasoning
¾ teaspoon ground cayenne
½ teaspoon ground black pepper
1½ pounds jumbo shrimp, 21-25 count, shell on, rinsed and patted dry
1 tablespoon chopped fresh parsley leaves

Directions

Heat oven to 425° Place a rack in the center of the oven and have a large heavy duty sheet pan ready.
Start with the potatoes: In a large bowl, whisk together the olive oil, creamy garlic sauce and a good pinch each of salt and pepper.
Toss the potatoes and unpeeled garlic cloves until coated.
Spread the potatoes and garlic on the sheet pan and bake 15 minutes until tender. Halfway through, give the pan a shake to turn the potatoes.
Add the corn and sausage: In the same bowl, add the soft butter, creamy garlic sauce, seafood/Cajun seasoning and a pinch each of salt and pepper; stir to combine.
Add the corn and sausage pieces and toss to coat.
When the potatoes are ready, scatter the corn and sausage around the potatoes and bake 5 minutes.
Add the shrimp: In the same bowl, stir together the olive oil, juice from half a lemon, creamy garlic sauce, seafood/Cajun seasoning, cayenne and pepper to make a paste.
Add the shrimp and stir to coat evenly. Set aside.
Remove the pan from the oven, turn up to 450°F and flip the corn.
Scatter shrimp all over the pan, trying to get everything in a single layer. Scape any extra seasoning mixture from the bowl into the pan.
Bake for 3-4 minutes until the shrimp turn pink.
Give a stir, making sure to turn the shrimp then scatter then lemon wedges on top and bake 2-3 more minutes until the shrimp is just cooked through. If your shrimp or smaller or larger or unpeeled, adjust the time accordingly.
Remove from the oven, squeeze the juice from the remaining lemon half over everything and sprinkle with parsley, if using. Serve immediately with garlic bread.

Chef’s Tips

These shrimp are a classic peel and eat meal. It’s messy but finger licking good so serve with a bunch of napkins. Peel the shrimp if you prefer but those will cook a little faster so adjust the cooking time.
Seafood and Cajun seasoning are somewhat similar with Cajun typically having a bigger spice kick. It’s more of a personal preference and either will work beautifully in this recipe.
Shrimp count refers to the shrimp size and roughly how many are per pound. The lower the number, the larger the shrimp and the less per pound. Jumbo = 21-25 count, large = 31/35 count, medium 41/50 count, small = 51/60 count. Any size shrimp will work in this recipe but the larger sizes are easier to eat. Just make sure to adjust the cooking time accordingly.
The lemon wedges are tossed onto the baking pan for the last few minutes of baking because lemons are juicier when warm.