One Pan Shrimp Boil

Bring the entire family together with a Bayou-inspired shrimp boil that’s a breeze to prepare.

Serves: 6Prep: 10 minutesCook: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 pound Private Selection™ Petite Potatoes, quartered
  • 3 ears corn, cut into 6 pieces
  • 1/2 cup Private Selection™ Salted French Butter, melted
  • 5 cloves garlic, minced
  • 1 tablespoon OLD BAY® Seasoning
  • 1 pound Private Selection™ Wild Caught Argentinean Buttery Shrimp, peeled and deveined
  • 12 ounces Private Selection™ Smoked Sausage, thinly sliced
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped
  • Nonstick cooking spray

Directions

  • Preheat oven to 400°F. Spray a baking sheet with nonstick cooking spray.
  • In a large pot, bring water to a boil and cook the potatoes until just tender, about 10-12 minutes. Stir in the corn during the last 5 minutes and drain well.
  • In a small bowl, combine the butter, garlic and seasoning.
  • Place the potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Toss with the butter mixture until evenly coated.
  • Bake for 12-15 minutes, until the shrimp are opaque and the corn is tender.
  • Serve with lemon wedges and garnish with parsley. Pair with sparkling rosé.
  • Refrigerate leftovers.

Recipe Information

Serves: 6

Ingredients

  • 1 pound Private Selection™ Petite Potatoes, quartered
  • 3 ears corn, cut into 6 pieces
  • 1/2 cup Private Selection™ Salted French Butter, melted
  • 5 cloves garlic, minced
  • 1 tablespoon OLD BAY® Seasoning
  • 1 pound Private Selection™ Wild Caught Argentinean Buttery Shrimp, peeled and deveined
  • 12 ounces Private Selection™ Smoked Sausage, thinly sliced
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped
  • Nonstick cooking spray

Directions

  • Preheat oven to 400°F. Spray a baking sheet with nonstick cooking spray.
  • In a large pot, bring water to a boil and cook the potatoes until just tender, about 10-12 minutes. Stir in the corn during the last 5 minutes and drain well.
  • In a small bowl, combine the butter, garlic and seasoning.
  • Place the potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Toss with the butter mixture until evenly coated.
  • Bake for 12-15 minutes, until the shrimp are opaque and the corn is tender.
  • Serve with lemon wedges and garnish with parsley. Pair with sparkling rosé.
  • Refrigerate leftovers.

Nutrition Information

Nutrition Information
Amount per serving
Calories520
Total Fat33g
Saturated Fat15g
Cholesterol220mg
Sodium1090mg
Total Carbohydrate32g
Dietary Fiber3g
Sugars3g
Protein27g