Sheet Pan Shrimp “Boil” with Buttery Spiced Toast
- SERVES: 4 to 6
- PREP: 15 minutes
- TOTAL TIME: 45 minutes
One pan, delicious meal.
I love a good cajun shrimp boil, especially when we’re in New Orleans, but it’s just as easy to make a similar dish at home!! So, I decided to put together this sheet pan version inspired by all the NOLA-style boil recipes I’ve seen. Just toss the ingredients onto the sheet pan and bake all at once, allowing the flavors to meld together. Serve it outside for a summer dinner or better yet, try making it for Father's Day! I've made this a couple of times for family and friends, and it's always a crowd favorite. You can even lay out some newspaper for the scraps/shells and eat straight from the tray (for little-to-no cleanup!).
- ¾
pound baby red potatoes
- 3
tablespoons butter, melted
- 3
tablespoons olive oil
- 1 ½
tablespoons Old Bay seasoning
- ½
teaspoon kosher salt
- 2
medium ears corn
- ¾
pound shrimp, cleaned
- 12
ounces kielbasa, andouille, or other spicy sausage, sliced
- 8
thick slices crusty white bread
- ½
cup chopped scallions
Shop this recipe
Versatile sheet pans are essential for everyone, but this sparkling champagne gold set will make your kitchen shine a little brighter. The oversized sheet pan (20"x14") is ideal for making a nice big pizza or a sheet pan dinner for the whole family; a 15"x10" cookie sheet can make a dozen cookies or a tray of roasted vegetables; and a 13"x10" baking pan is just screaming for a cake. The best part? The nonstick surface makes for super easy cleanup!
