Sheet Pan Low Country Seafood Boil
Bold, buttery, and packed with flavor, this Sheet Pan Low Country Seafood Boil is the easiest way to enjoy a Southern classic—no pot or crawfish needed!
Servings: 6 People
Ingredients
- 1 lb medium or large shrimp peeled & deveined
- 1 lb baby red potatoes halved
- 4 ears of corn cut into thirds
- 12 oz Andouille or kielbasa sausage sliced
- 3 tbsp olive oil
- 4 tbsp unsalted butter melted
- 1 tbsp Old Bay seasoning + extra for shrimp
- 1 tsp garlic powder
- ½ tsp smoked paprika optional
- ½ tsp salt
- 1 lemon sliced
- Chopped parsley for garnish
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil.
- Boil potatoes in salted water for 10–12 minutes. Drain and pat dry.
- In a large bowl, toss potatoes, corn, and sausage with 2 tbsp olive oil, 1 tbsp Old Bay, garlic powder, and salt. Spread in an even layer on the sheet pan.
- Roast 20 mins, flipping halfway.
- Toss shrimp with 1 tbsp olive oil and a few dashes of Old Bay.
- After 20 minutes, add shrimp and lemon slices on top. Drizzle with melted butter.
- Roast another 8–10 mins, until shrimp are pink.
- Garnish with parsley and serve hot.